Description
This Taco Spaghetti recipe combines the flavors of a classic taco with hearty spaghetti in a cheesy, baked casserole that’s perfect for a comforting family dinner. Ground beef seasoned with taco spices mixes with creamy Greek yogurt, Rotel tomatoes, and melted Velveeta cheese, all tossed with spaghetti noodles and topped with cheddar cheese before baking until bubbly and golden. Garnished with fresh green onions, this dish merges Tex-Mex flair with Italian comfort food for a unique and satisfying meal.
Ingredients
Scale
Pasta
- 8 ounces dried spaghetti noodles
Beef and Sauce
- 1 pound lean ground beef
- 1 packet (1 ounce) low-sodium taco seasoning
- 3/4 cup water
- 1 container (8 ounces) plain Greek yogurt
- 1 can (10 ounces) Rotel (diced tomatoes and green chilies), undrained
- 1 package (8 ounces) Velveeta cheese, cubed
Topping and Garnish
- 1 cup shredded cheddar cheese
- 2 green onions, diced
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×9-inch or 11×7-inch baking dish with non-stick spray and set it aside for later.
- Cook Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to the package directions until al dente. Drain the noodles and set them aside.
- Cook Beef: While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula until it is fully browned and no longer pink. Drain any excess grease from the skillet.
- Add Seasoning: To the cooked beef, add the taco seasoning packet and 3/4 cup water. Stir well and cook for about 5 minutes, letting the flavors combine and the sauce thicken slightly.
- Make Cheese Sauce: Stir the Greek yogurt, undrained Rotel tomatoes, and cubed Velveeta cheese into the beef mixture. Continuously stir until the Velveeta is completely melted and the mixture is creamy and smooth.
- Combine with Spaghetti: Add the cooked spaghetti noodles to the beef and cheese mixture in the skillet. Gently toss everything together until the noodles are evenly coated with the sauce.
- Bake: Transfer the spaghetti and beef mixture into the prepared baking dish. Evenly sprinkle the shredded cheddar cheese over the top. Bake uncovered in the preheated oven for 20 minutes, or until the casserole is hot and bubbly.
- Garnish and Serve: Remove the baked casserole from the oven and garnish with diced green onions. Serve warm and enjoy your comforting taco spaghetti!
Notes
- For a spicier dish, use a Rotel variety with extra hot green chilies or add a pinch of cayenne pepper to the beef mixture.
- Substitute Greek yogurt with sour cream if preferred, though Greek yogurt adds extra protein.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Use gluten-free spaghetti noodles to make this recipe gluten free.
- If you prefer, you can skip baking and serve immediately after combining for a stovetop version, but baking enhances the flavors and texture.
