When it comes to comfort food, few dishes can compete with a cheesy, meaty pasta bake. This Cheesy Taco Spaghetti Bake is the ultimate fusion of bold flavors—bringing together the spice of tacos, the richness of Velveeta, and the heartiness of spaghetti. Best of all, it’s an easy, family-friendly meal that’s perfect for busy weeknights or potlucks.
With a kick of spice from Tony Chachere’s seasoning and the zesty flavor of Rotel, this dish delivers just the right balance of heat and cheesiness. Plus, it’s a one-pot wonder before hitting the oven—making cleanup a breeze! So, let’s dive into this deliciously indulgent recipe.
Why You’ll Love Cheesy Taco Spaghetti Bake
✔️ Packed with flavor – A blend of taco seasoning, bold spices, and creamy cheese sauce makes every bite irresistible.
✔️ Easy to make – Simple ingredients and minimal prep time make this a great go-to meal.
✔️ Crowd-pleaser – Whether for a family dinner or a potluck, this dish is always a hit.
✔️ Make-ahead friendly – Assemble in advance and bake when ready!
Ingredients You’ll Need
- 2 pounds ground beef
- 2 envelopes taco seasoning mix
- 2 cups chopped onion, celery, and bell pepper mix
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 2 (10-ounce) cans Rotel (diced tomatoes with green chilies)
- 2 pounds spaghetti, cooked and drained
- 16 ounces Velveeta cheese, cubed
- 4 cups cheddar cheese, shredded
- 2 tablespoons Tony Chachere’s Seasoning
Now that you have everything, let’s get cooking!
Step-by-Step Instructions
Step 1: Brown the Beef
In a large Dutch oven, cook the ground beef with the chopped vegetable mix and Tony Chachere’s Seasoning over medium-high heat. Stir occasionally until the beef is no longer pink and the vegetables are soft. Once done, Drain any excess grease to prevent the dish from becoming too oily.
Step 2: Create the Cheesy Sauce
Reduce the heat to medium-low and add:
✅ Cream of chicken soup
✅ Rotel (undrained)
✅ Cubed Velveeta cheese
Stir everything together until the Velveeta melts completely, creating a creamy, cheesy sauce.
Step 3: Combine with Spaghetti
Add the cooked and drained spaghetti to the pot and stir well, ensuring the pasta is evenly coated with the cheesy meat sauce. Make sure everything is well mixed so every bite is flavorful.
Step 4: Assemble & Bake
🧈 Grease a 9×13 baking dish and pour in the pasta mixture.
🧀 Sprinkle shredded cheddar cheese evenly over the top.
🔥 Bake at 350°F (175°C) for about 20 minutes, or until the cheese is melted and slightly golden brown.
And just like that, your delicious cheesy taco spaghetti bake is ready to serve!
Serving Suggestions
This dish is hearty on its own, but if you’d like to round out the meal, consider pairing it with:
🥗 A simple green salad for freshness
🥖 Garlic bread or Texas toast for extra indulgence
🌽 A side of buttery corn on the cob
Make It Your Own!
Want to customize this dish? Here are a few ideas:
🔹 Spicier? Use hot Rotel or add a dash of cayenne pepper.
🔹 More veggies? Toss in mushrooms, jalapeños, or black beans.
🔹 Protein swap? Try ground turkey or shredded rotisserie chicken instead of beef.
No matter how you customize it, this dish is sure to be a hit!
Storage & Reheating Tips
📦 Store leftovers in an airtight container in the fridge for up to 3 days.
🔥 Reheat in the microwave in 30-second increments, or warm in the oven at 325°F until heated through.
❄️ Freezing? Assemble the dish but don’t bake it yet—cover tightly with foil and freeze for up to 2 months. When ready to eat, bake from frozen at 350°F for about 45 minutes.
Final Thoughts
This Cheesy Taco Spaghetti Bake is the perfect combination of comfort food and bold flavors. Whether you’re feeding a crowd or meal prepping for the week, this dish is guaranteed to satisfy. Try it tonight and let me know—what’s your favorite cheesy pasta bake?
Happy cooking! 🍽️💛
Cheesy Taco Spaghetti Bake
Equipment
- Dutch Oven or Deep Skillet For browning the ground beef and mixing the sauce.
- Large Pot For boiling and cooking the spaghetti.
- Colander To drain the cooked spaghetti.
- Cutting board and knife For chopping onions, bell peppers, and other ingredients.
- wooden spoon or spatula For stirring and combining ingredients.
- measuring cups and spoons To accurately measure seasonings, cheese, and other ingredients.
- 9 X 13 Inch Baking Dish To assemble and bake the casserole.
- Aluminum foil Optional, for covering while baking.
- oven mitts To safely remove the hot dish from the oven.
- Cheese Grater If using block cheese instead of pre-shredded.
- Tongs or Pasta Spoon For handling and mixing the spaghetti.
Ingredients
- 2 pounds Ground Beef
- 2 Envelopes of Taco Seasoning Mix
- 2 Cups Chopped Onion, celery and bell pepper mix
- 2 10.5 ounce Cans Condensed Cream of Chicken Soup
- 2 10 ounce Cans of Rotel
- 2 pounds Spaghetti, cooked and drained
- 16 ounces Velveeta
- 4 Cups Cheddar Cheese, shredded
- 2 tablespoons Tony Chachere's Creole Seasoning
Instructions
- In a dutch oven, brown ground meat with vegetable mix and Tony's. Drain when no longer pink.
- Add soup, rotel and velveeta. Cook until cheese is melted and fully incorporated.
- Add spaghetti and stir to mix.
- Pour mixture into a 9 X 13 greased baking dish.
- Top with cheddar and bake at 350° until cheese is melted and slightly brown.
Perfect and easy to prepare when I’m babysitting the grandkids. If one would not care for the Mexican flare…easy enough to substitute Italian seasoning and diced tomatoes! A very versatile recipe. Thank you Kelly!
How much spaghetti
Looks yummy, I am a vegetarian, so I ll add impossible burger to it!
We have chickens also!
God bless. From Hancock ,Massachusetts