Taco Spaghetti Bake

Taco Spaghetti Bake

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mmrswebb 0

"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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1 h 10 m servings 729 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 729 kcal
  • 36%
  • Fat:
  • 39.3 g
  • 60%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 38 g
  • 76%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 1451 mg
  • 58%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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

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 ...

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 afte...

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

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.

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


The whole family loved it! Next time I plan on adding chilies to spice it up.

Really tasty dish. I didn't have any taco sauce on hand, so I used an 8oz can of Pato(mexican hot tomato sauce) instead. My husband loved it. I'll be making this again.

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