Best Taco Spaghetti Recipes

ONE-POT TACO SPAGHETTI RECIPE BY TASTY

Steps:

• Heat olive oil in a large stockpot over medium-high heat. Add ground beef, yellow onions, and taco seasoning. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
• Stir in tomato paste and diced tomatoes, then stir.
• Add spaghetti and water. Bring to a boil; cover, reduce heat, and simmer until pasta is cooked through, about 15 minutes.
• Remove from heat and top with cheddar cheese, mozzarella cheese, Roma tomato, and cilantro. Mix until cheese is melted.
• Serve immediately. Garnish with additional tomato and cilantro, if desired.
• Enjoy!

TACO SPAGHETTI

Steps:

• Preheat oven to 350°. Break spaghetti into thirds; cook according to package directions for al dente., Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Stir in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Freeze option: Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, 55-60 minutes or until heated through and a thermometer inserted in center reads 165°.

TACO SPAGHETTI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to prepared baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning and water; simmer until thickened, about 5 minutes. Add corn and taco sauce; cook and stir until heated through, about 5 minutes more.
• Combine cream of chicken soup, sour cream, and 1 cup Cheddar cheese in a bowl until evenly mixed. Spread mixture over spaghetti. Spread beef mixture over sour cream mixture and top with remaining 1 cup Cheddar cheese and tortilla chips.
• Bake in preheated oven until cheese is melted and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.

TACO SPAGHETTI BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
• In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.
• Bake 30 to 35 minutes or until cheese is melted and lightly browned.

TACO SPAGHETTI CASSEROLE

Steps:

• 1. Brown ground beef in a Dutch oven. Drain fat and return to pan.
• 2. Stir in taco seasoning.
• 3. Add Rotel, tomato paste and spaghetti.
• 4. Cover with 6 cups of water.
• 5. Bring to a boil and then reduce the heat to simmer. Cover and cook until pasta is cooked and water is absorbed, approximately 15 minutes.
• 6. Pour spaghetti into a sprayed 13x9 casserole dish.
• 7. Top with the shredded cheese and bake at 350 until the cheese is melted and bubbly.
• 8. You can also cook this completely on the stove top, just add the cheese after step 3 and cover & simmer until cheese is melted. I prefer the cheese to be melted in the oven until golden and bubbly. Serve with sour cream and cilantro (both optional).

TACO SPAGHETTI CASSEROLE

Steps:

• Heat oven to 375°F.
• Cook pasta according to package directions. Drain, rinse under cold water. Drain again.
• In a 12-in. skillet on med. high heat cook ground beef and onion till meat is brown and onion tender.
• Stir in taco seasoning and cook for a few minutes.
• Turn down the heat, add water, bring to a boil, cover and cook 5 minutes.
• Uncover and add the pasta, corn, olives or black beans, 1/2 Celsius cheese, salsa and green chilli peppers.
• Stir together and pour into a casserole dish, cover with foil and bake for about 30 minutes until hot and bubbly.
• Uncover, sprinkle with the rest of the cheese and bake until cheese melts.
• Serve with lettuce, chips, tomatoes and sour cream.

TACO SPAGHETTI RECIPE BY TASTY

Steps:

• Brown ground beef .
• Add onions and garlic and cook for a few minutes. Once golden-brown, add mushrooms and cook for a couple of minutes.
• Add taco seasoning, tomato sauce, canned tomatoes and sugar. To this, add a cup of water and simmer for 30 minutes.
• Cook spaghetti noodles according to package directions while the sauce is simmering. Once cooked, add sauce to spaghetti.
• Top with fresh diced roma tomatoes, mozzarella cheese, cheddar cheese, and fresh cilantro. Serve and enjoy!

TACO SPAGHETTI (OAMC)

Steps:

• Cook pasta according to pkg directions, drain.
• Meanwhile, cook ground meat and onion until meat is brown, in a dutch oven.
• Drain off fat.
• Stir in water and taco seasoning mix.
• Bring to boiling and reduce heat.
• Simmer, uncovered for 2 minutes, stirring occasionally.
• Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers Divide mix evenly between 2 lightly greased 2 qt casseroles.
• Package up, lable and freeze up to 3 months.
• To serve remaining casserole, cover and bake in a 350F oven for 20-25 minutes or until heated through.
• Sprinkle with remaining cheese.
• Top with lettuce and chopped tomato.
• If desired, pass broken tortilla chips and dairy sour cream as additional toppings.
• To serve the 2nd casserole, thaw in the refrigerator overnight.
• Bake, covered in a 375F oven for 1 hour or until heated through, stirring once about halfway through baking time.
• Sprinkle with 1/2 cup shredded cheese.
• Serve with 4 cups shredded lettuce and 1 medum tomato, chopped.

TURKEY TACO SPAGHETTI SQUASH BOATS RECIPE - (4.4/5)

Steps:

• Preheat oven to 400°F. Line a baking sheet with parchment paper (or two if they don't fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Spray the inside of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 50 minutes or until the flesh easily pierces with a fork. Meanwhile, brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes. Combine the ingredients for the quick pico de gallo in a medium bowl. Set aside in the refrigerator until ready to eat. Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon scant 1/2 cup meat inside each squash bowl. Top each with 2 tbsp cheese and transfer them to the oven and bake another 5 minutes, until the cheese is melted. Remove from the oven, top with pico de gallo and serve immediately!

TACO SPAGHETTI

Steps:

• Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
• In a 12-inch skillet cook ground beef or turkey and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, the salsa, and chilies.
• Transfer mixture to a lightly greased 2-quart round casserole. Cover and bake in a 350 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with remaining cheese.
• Serve with shredded lettuce, tortilla chips, and tomato wedges. If desired, top with sour cream.

TACO SPAGHETTI

Steps:

• Brown beef and add taco seasoning to mix.
• Follow the instructions on the taco mix to prepare the beef.
• Dice the tomato and add cilantro if you desire.
• Just a dash of salt and pepper, a small amount of lemon juice on the tomato.
• Dice onion and set aside.
• Take cooked spaghetti and place on platter.
• To make this dish very kid friendly, serve the taco meat on top of the spaghetti only and have everyone choose what sides they want on their entree. If you desire to make a nice presentation, add the ground beef on top of the spaghetti, then add the cheese.Then dollop or squeeze 3 table spoons of sour cream on top . Then add tomatoes and onions around the top but not over the sour cream. Sour cream can be bought in some grocery chains in squeezable bottles. If you don't have them in your area, and want to try squeezing it out verses dolloping it, either use a pastry bag with a fine tip or take a quart size baggie and add sour cream. Cut a small hole on the bottom edge to create a tip and squeeze out the sour cream. It can make great thin lines all over the entree for presentation and adds good flavor. Enjoy!

TACO SPAGHETTI BAKE

Steps:

• 1. Brown. & drain ground beef, mix ground beef with rotel tomatoes, taco seasoning mix, and olives. Cook spaghetti noodles. Mix in with ground beef. Add in all but 1 cup cheese. Bake at 350° for 25 mins. Put remaining cheese on top, and melt. Serve, and enjoy!

TACO SPAGHETTI SKILLET RECIPE - (4.3/5)

Steps:

• Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally. Add taco seasoning, undrained tomatoes and water; stir to combine. Add spaghetti; bring to a boil. Cover, reduce heat and cook 10 minutes or until spaghetti is tender, stirring occasionally. Top each serving with 1 tablespoon sour cream. COOK'S TIPS Pot-Sized Spaghetti is 5 inches long --- the perfect size to fit in a pan without breaking. If Pot-Sized Spaghetti is not available, break regular spaghetti in half for this recipe.

TACO SPAGHETTI CASSEROLE

Steps:

• Brown ground beef in a Dutch oven. Drain fat and return to pan.
• Stir in taco seasoning.
• Add Rotel, tomato paste and spaghetti.
• Cover with 6 cups of water.
• Bring to a boil and then reduce the heat to simmer. Cover and cook until pasta is cooked and water is absorbed, approximately 15 minutes.
• Pour spaghetti into a sprayed 13×9 casserole dish.
• Top with the shredded cheese and bake at 350 until the cheese is melted and bubbly.
• You can also cook this completely on the stove top, just add the cheese after step 3 and cover & simmer until cheese is melted. I prefer the cheese to be melted in the oven until golden and bubbly. Serve with sour cream and cilantro (both optional).

SPAGHETTI SQUASH TACO NESTS

Steps:

• Preheat oven to 400 F (204 C), and line or oil a baking sheet.
• Using a skewer or knife, poke holes all over the spaghetti squash. Place on baking sheet and bake for an hour, turning over halfway through.
• Remove squash from oven and cool until cool to touch. Leave oven on 400F (204 C).
• Grease or oil 2 muffin pans.
• While squash is cooling, brown ground beef in a frying pan over medium-high heat.
• Drain excess grease & return cooked ground beef to pan.
• Add taco seasoning, tomato sauce, and water. Heat until bubbling and turn to low heat, cover and simmer for 5 minutes.
• Once squash is cool, slice in half and using a fork scrape noodles into a large bowl.
• Add the beaten egg or eggs to the squash noodles and stir together.
• Place squash noodle mixture into muffin cups and make a well in the center of each with a spoon.
• Add taco meat to each well and sprinkle with cheese. Bake at 400F (204 C) for 25 minutes or until set.
• Remove from muffin tin and top with diced avocado, tomato, sour cream and optional hot sauce or salsa. Serve.