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Taco Spaghetti

This scrumptious taco spaghetti blends wholesome everyday ingredients to create an intensely delicious meal that’s on the table in under an hour.
Course Main Course
Cuisine Mexican
Keyword spaghetti recipes, taco pasta recipes, Taco Spaghetti
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 1265kcal
Author Kathleen

Ingredients

  • 8 ounces spaghetti
  • 1 1/2 pounds ground beef, 80/20
  • 1 package taco seasoning
  • 3/4 cup water
  • 1 (15-ounce) can corn drained
  • 1 (8-ounce) jar taco sauce
  • 1 (10.75-ounce) can condensed cream of chicken soup
  • 1 (8-ounce) container sour cream
  • 2 cups cheddar cheese shredded
  • 1 cup tortilla chips crushed

Instructions

  • Preheat oven to 350°F (177°C). Spray a 9X13 inch baking dish with nonstick cooking spray.
  • Cook pasta (8 ounces) in well-salted water according to package instructions. Drain the pasta and spread it out into an even layer in the prepared baking pan.
  • Brown and crumble the beef (1 1/2 pounds) in a large skillet over medium heat, until there is no longer any pink. Drain and discard any excess fat. Stir in taco seasoning (1 package) and water (3/4 cup) and simmer until the sauce has thickened. Stir in corn (1 can) and taco sauce (1 jar) and cook for about 5 minutes or until heated through; set aside.
  • In a small mixing bowl, stir together soup (1 can), sour cream (1 container), and 1 cup of cheese. Spread soup mixture over pasta then spread beef mixture over sour cream mixture. Sprinkle with remaining tortilla chips and remaining 1 cup of cheese.
  • Bake in the preheated oven until the casserole is heated through the center and the cheese is melted about 30 minutes.

Notes

  1. Ground Beef –I like to use 80/20 for this recipe but use whatever you’re used to. You could even use ground turkey to save some calories. Break up your beef as you brown it just as you would for tacos. It typically takes around 8-10 minutes for ground beef to reach the USDA-recommended temperature of 160 degrees Fahrenheit.
  2. Spaghetti Noodles – You’ll want to cook your pasta al dente so it doesn’t come out of the oven mushy. For a super bangin’ flavor boost to your taco spaghetti recipe, salt your pasta water. Between 1-2 tablespoons per gallon of water may seem heavy-handed but it’s just right.
  3. Taco Sauce – Use a taco sauce you really like. If it’s not your favorite straight out of the jar, you won’t be crazy about it in your casserole either!
  4. Shredded Cheese – By all means, if time is of the essence and you need to grab a pre-shredded bag of the convenience of the grocery store shelf, then go for it! But, we’re only talking 2 cups. If you can find the time to shred the cheese yourself, it melts better and tastes sooo much creamier. You will notice the difference!

Nutrition

Serving: 1/4 of the recipe | Calories: 1265kcal | Carbohydrates: 96g | Protein: 60g | Fat: 72g | Saturated Fat: 34g | Cholesterol: 221mg | Sodium: 2387mg | Potassium: 845mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1385IU | Vitamin C: 4mg | Calcium: 500mg | Iron: 5.7mg