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A close-up of a cheesy taco spaghetti bake in a white casserole dish, topped with melted cheddar cheese, diced tomatoes, and garnished with fresh chopped green onions and parsley.

Cheesy Taco Spaghetti Bake

This Cheesy Taco Spaghetti Bake is a hearty, flavor-packed casserole that combines seasoned ground beef, Rotel, Velveeta, and spaghetti, all topped with melty cheddar cheese. First, brown the beef with vegetables and seasoning, then mix in cream of chicken soup, Rotel, and Velveeta until smooth. Next, combine with cooked spaghetti, transfer to a baking dish, and top with cheddar cheese. Finally, bake at 350°F until golden and bubbly. Perfect for busy weeknights or potlucks, this dish is easy to make, incredibly satisfying, and sure to be a crowd favorite! 🧀🍝
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Tex-Mex
Servings 10
Calories 650 kcal

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.

Notes

The nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered dietitian or use a verified nutrition calculator with the exact ingredients you use.

Nutrition

Calories: 650kcalCarbohydrates: 45gProtein: 38gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 110mgSodium: 1288mgPotassium: 600mgFiber: 3gSugar: 7gVitamin A: 800IUVitamin C: 10mgCalcium: 400mgIron: 4mg
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