Taco Spaghetti Bake Recipe - Allrecipes.com
Taco Spaghetti Bake Recipe
  • READY IN ABOUT hrs

Taco Spaghetti Bake

Recipe by  

"This is a recipe that I came up with on the spur of the moment. My family, especially my 2 year old, loved it! Very kid-friendly. Garnish with a dollop of sour cream and shredded lettuce, if desired."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven until cheese is melted and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2013

i made this "as is" for my family tonight, it was so great, we all loved it, will make it a regular! Thanks

 
Most Helpful Critical Review
Jan 14, 2014

The photo does not match the recipe, however the kitchen friendly post of Taco spaghetti is not the recipe posted. It does match the photo attached to this page.

 

25 Ratings

Apr 21, 2013

This is even better than you could ever think it is! I love the creamy cheesy layer between the pasta and the taco meat mixture. The corn and crunchy chips on the top add great texture. All I can think is that this will be my new go-to casserole to take to friends and prepare for my family. Loved, loved, loved it!

 
Mar 21, 2013

Very good, similar to a taco hamburger helper. Will make again.

 
Sep 07, 2013

I'm embarrassed to say that I changed this recipe because normally I only make alterations after following the recipe at least once, but I think the integrity of the recipe was in tact even after my substitutions. I used a full 16oz of spaghetti (broken in half prior to boiling), a can of Rotel (undrained) in place of the water, and added in 1/2c of onion and 2c of chopped spinach to the meat sauce. I also skipped adding the cheese to the soup/sour cream mix. I would never have made this type of dish without mmrswebb's base - so thanks for that because I have a LOT of leftovers which everyone in my house will be happy to eat!

 
Sep 16, 2013

This was much better than I expected, and definitely better than it looked on the plate. I didn't have taco sauce, so I used salsa instead, and it came out very well. Nice creamy taste.

 
Jul 03, 2013

Used whole wheat pasta. Also, seasoned beef with onions and garlic. AMAZING dish.

 
May 08, 2013

Delicious!!!

 

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Nutrition

  • Calories
  • 729 kcal
  • 36%
  • Carbohydrates
  • 55.3 g
  • 18%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 39.3 g
  • 60%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 38 g
  • 76%
  • Sodium
  • 1451 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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