you guys, I’m obsessed with this spaghetti taco casserole thing I threw together one night when I had leftover taco meat and cooked spaghetti in the fridge at the same time.
my kids were arguing about whether we should have tacos or pasta for dinner and I was like whatever I’m combining both and ending this debate. they looked at me like I’d lost my mind but then actually ate it without complaining which basically never happens. my husband came home late from work and reheated it twice because he kept going back for more.
first time I made it on purpose instead of by accident I used way too much taco seasoning and it was so salty we could barely eat it lol. second time I forgot to drain the spaghetti properly and the whole thing was soupy. third try I finally got it right and now it’s in our regular dinner rotation.
mine never looks Instagram perfect with all the cheese perfectly melted on top. usually some edges burn a little and the middle is a bit runny but honestly that’s part of the charm. tastes amazing either way.
Contents
Why this works
uses two things kids actually like so higher chance they’ll eat it
makes a huge pan so leftovers for days or feeding a crowd
cheaper than ordering takeout and probably healthier too
everything goes in one dish so cleanup is minimal
tastes different enough from regular spaghetti or tacos that it feels special
what you need
here’s what goes in but honestly just use what you have:
| Ingredient | Amount | Notes |
|---|---|---|
| Spaghetti | about 12 oz | or whatever pasta |
| Ground beef | pound and a half | or turkey |
| Taco seasoning | 1 packet | or make your own |
| Salsa | maybe 2 cups | whatever kind |
| Sour cream | cup ish | |
| Cream cheese | 8 oz block | softened |
| Shredded cheese | a ton | like 3 cups |
| Black beans | 1 can | drained |
| Corn | 1 can | drained |
| Diced tomatoes | 1 can | with the juice |
| Salt | to taste | |
| Pepper | to taste | |
| Crushed tortilla chips | for topping | optional |
making it
Cook the spaghetti according to the box but take it off like 2 minutes early because it bakes more later. drain it and set aside.
Brown the ground beef in a big skillet breaking it up as it cooks. takes maybe 10 minutes. drain most of the grease off.
Add taco seasoning and a little water to the beef. stir it around and let it simmer for a few minutes until it’s not watery anymore.
Mix the salsa, sour cream, and cream cheese in a bowl. I microwave the cream cheese for like 30 seconds so it’s easier to stir. gets lumpy if it’s too cold.
Preheat your oven to 350. always forget to do this first and then wait around like an idiot.
Combine everything in a huge bowl. the cooked spaghetti, seasoned beef, salsa mixture, drained beans, drained corn, canned tomatoes, and like half the shredded cheese. mix it all together. this is where it gets messy.
Dump everything into a greased 9×13 pan. I use cooking spray but butter works too.
Sprinkle the rest of the cheese on top. be generous here because the cheese on top gets all golden and crispy.
Bake for about 25-30 minutes until it’s bubbling and the cheese is melted. mine usually takes 28 minutes but ovens vary.
Add crushed tortilla chips on top for the last 5 minutes if you want that crunch. I forget this step half the time.
Let it sit for like 10 minutes before cutting into it. if you serve it right away it’s lava hot and falls apart everywhere.
tips
- Use rotisserie chicken instead of ground beef if you want to save time. just shred it and mix it with the taco seasoning.
- Add jalapeños or green chiles if you like spice. my husband dumps hot sauce on his serving but I make it mild for the kids.
- Make it vegetarian by skipping the meat and adding more beans. black beans and pinto beans together work great.
- Top with diced avocado, cilantro, or more sour cream when serving. makes it look fancy for like zero effort.
storage
keeps in the fridge for maybe 4 days covered. we usually eat it all in 2 days though.
reheats well in the microwave. I do like 2 minutes per serving. add a splash of water or it dries out.
freezes okay for a month or two. portion it out first so you can grab single servings. texture is a little different after freezing but still good.
found a container of this in my freezer last week with no label and no date. pretty sure it was from before Christmas. thawed it anyway and it smelled fine so I ate it. probably don’t follow my example on this one though. really need to start writing dates on things.
nutrition per serving
for like 8 servings:
| Thing | Amount |
|---|---|
| Calories | around 520 |
| Protein | 28g |
| Carbs | 45g |
| Fat | 24g |
| Fiber | 5g |
| Sugar | 6g |
these are rough numbers. depends how much cheese you actually use which for me is always more than planned.
questions
can I use different pasta
yeah penne or rotini or whatever. I’ve done it with those pasta shells before and it was fine. cooking time is the same
mine was too dry what happened
needed more salsa or tomatoes. or you baked it too long and it dried out. add more liquid next time or cover it with foil while baking
what if I don’t have taco seasoning
just use chili powder, cumin, garlic powder, and paprika. I do this sometimes when I run out of the packet stuff. tastes almost the same
can I make this ahead
yeah assemble it and keep it covered in the fridge up to 24 hours before baking. might need a few extra minutes in the oven since it’s cold. I do this for potlucks all the time
