Baked Cheesy Taco Spaghetti

What a delicious change from regular spaghetti! What I loved about this, besides the fabulous flavor, is that depending on the type of cheese you add will determine how spicy it will be. I used pepper jack cheese, but cheddar will taste just as good. Made with spaghetti, ground beef, taco seasoning, soup, Rotel and cheese then baked in the oven.

Spray a 4 qt. casserole dish

with cooking oil.

Cook the pasta according to the

package directions, save 2/3 cup

of the water then drain the pasta.

In a large skillet cook the ground beef over

medium heat until no pink remains

then drain the excess grease.

Add the taco seasoning and stir.

Add the pasta water, stir

and cook for 5 minutes.

Add the Rotel, soup and cheese.

Stir to combine and cook on

low until the cheese melts,

stirring constantly.

Pour the pasta back into

the pot you cooked it in.

Pour the ground beef mixture over the

spaghetti and toss to combine.

Pour into the prepared casserole dish.

Top with cheddar cheese and bake

in a preheated 350 degree oven,

uncovered, for 30 minutes.

Garnish with green onions then serve.

Baked Cheesy Taco Spaghetti


  • 16 oz. spaghetti
  • 1# ground beef
  • 1 package (1 oz.) taco seasoning
  • 2/3 cup water (reserved from the pasta water)
  • 2 cans (10.75 each) cream of chicken soup
  • 2 cans (10 oz. each) Rotel diced tomatoes with green chilies
  • 1½ cups cheese (pepper jack or Cheddar)
  • 1-2 cups shredded cheddar cheese for topping
  • 2 sliced green onion, for garnish


  1. Preheat oven to 350 degrees.
  2. Spray a 9″ x 13″ baking dish with cooking oil.
  3. Cook the pasta al dente according to package directions. Reserve 2/3 cup of the water then drain.
  4. In a large skillet over medium heat, cook the ground beef until no pink remains. Drain any grease.
  5. Add the taco seasoning and water then stir. Bring to a simmer and cook for 5 minutes.
  6. Stir in the soup, Rotel and 1½ cups of cheese.
  7. Reduce heat to low and stir until hot and the cheese melts completely.
  8. Combine the pasta and ground beef mixture then pour into the prepared baking dish.
  9. Top with the remaining 1-2 cups of shredded cheddar cheese and bake, uncovered, for 30 minutes or until heated through.
  10. Top with sliced green onions and serve.


  1. That looks delicious. Combining two comfort foods – spaghetti and taco – into one dish! And that serving plate looks very cheerful and festive!

  2. Pasta and cheese … there’s absolutely nothing wrong with that combination! And guess what, we are having pasta for dinner tonight (with chicken, spinach and lots of cheese) 😉.

  3. This sounds awesome, especially on a cold night – nice and spicy with the taco seasoning and pepper jack cheese … it’s guaranteed to make your nose run from the spice. 🙂

    • It was so strange because the day I made it, it really had a bite. Then the next day, yes cold, it wasn’t so spicy. I loved the way it turned out. Thank you Linda❤️

  4. I made this on Sunday. It’s so yummy. My husband made sure that I printed out the recipe. Because we are careful about our salt intake, I used no salt and low salt ingredients and it was still so good.

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