I made this tonight, and it was an absolute hit—everyone raved about it! It’s officially joining my regular meal rotation. The best part? Extra leftovers for tomorrow, which means no cooking and some serious bonus points for me.
This recipe is super versatile—you can swap the ground beef for shredded rotisserie chicken for a fun twist. Double the recipe, and you’ll have enough to fill two 9×13 pans—perfect for a crowd or stocking the fridge.
Taco Spaghetti Bake
Ingredients:
- Spaghetti – 1 lb
- Vegetable oil – 1 tbsp
- Ground beef – 1 lb (or substitute rotisserie chicken)
- Onion, finely chopped – 1
- Taco seasoning – 3 tbsp
- Tomato paste – 1 tbsp
- Canned tomatoes – 1 cup
- Beef broth – 1 cup
- Cheddar cheese, shredded – 1 cup
- Tomato salsa – ½ cup (for topping)
- Cilantro, thinly sliced – 1 tbsp (for garnish)
Instructions:
Step 1 – Sauté Onion
Heat vegetable oil in a skillet over medium heat. Cook the onion for about 5 minutes, until softened.
Step 2 – Brown Meat
Add the ground beef and cook until browned, about 5 minutes. Stir in taco seasoning and tomato paste, cooking for 1 minute to bring out the flavors.
Step 3 – Simmer Sauce
Pour in the canned tomatoes and beef broth. Bring to a gentle simmer and cook for 10 minutes.
Step 4 – Cook Pasta
Meanwhile, boil spaghetti in salted water according to package instructions (around 10 minutes). Drain thoroughly.
Step 5 – Combine & Top
Toss the cooked pasta with the beef sauce. Sprinkle shredded cheddar over the top, cover the skillet, and let the cheese melt for 2 minutes.
Step 6 – Serve
Serve immediately, garnished with tomato salsa and fresh cilantro.