I made this tonight and it was a huge hit—everyone loved it! It’s definitely going into my regular rotation. The best part? Plenty of leftovers for tomorrow, which means no cooking and extra brownie points for me.

 

This recipe is flexible too—you can swap the ground beef for rotisserie chicken if you’d like a twist. When doubled, it makes two 9×13 pans, perfect for feeding a crowd or stocking up the fridge.

Taco Spaghetti Bake
Ingredient Amount Notes
Spaghetti 1 lb
Vegetable oil 1 tbsp
Ground beef 1 lb Can substitute rotisserie chicken
Onion, finely chopped 1
Taco seasoning 3 tbsp
Tomato paste 1 tbsp
Canned tomato 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. Add onion and cook for about 5 minutes until softened.

Step 2 – Brown Meat
Stir in ground beef and cook for 5 minutes until browned. Add taco seasoning and tomato paste, cooking for 1 minute to release flavor.

Step 3 – Simmer Sauce
Pour in canned tomatoes and beef broth. Bring to a simmer and cook for 10 minutes.

Step 4 – Cook Pasta
Meanwhile, boil spaghetti in salted water according to package directions (about 10 minutes). Drain well.

Step 5 – Combine & Top
Mix cooked pasta with beef sauce. Sprinkle shredded cheddar cheese over the top. Cover skillet with a lid and let cheese melt for 2 minutes.

Step 6 – Serve
Dish up immediately, topping with tomato salsa and fresh cilantro.

✨ Cheesy, savory, and full of flavor—this Taco Spaghetti is a quick family favorite that doubles beautifully for leftovers.