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Taco Spaghetti Casserole: A Cheesy Family Favorite

Taco Spaghetti Casserole

A creamy, cheesy baked spaghetti casserole made with seasoned ground beef, tomatoes with green chiles, sour cream, and a generous layer of melted cheese. It serves 6 and is ready in about 45–50 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 8 ounces Dry spaghetti
  • 1 pound Lean ground beef
  • 1 small, about 1 cup Small yellow onion, diced
  • 2 cloves Garlic cloves, minced
  • 1 packet, about 1 ounce Taco seasoning
  • 1 10-ounce can Diced tomatoes with green chiles, undrained
  • 1 8-ounce can Tomato sauce
  • 1/2 cup Water
Creamy Mixture and Topping
  • 1 cup Sour cream
  • 2 cups, divided Shredded Mexican-blend cheese or cheddar cheese
Seasoning and Garnish
  • As needed Salt and black pepper
  • 2 tablespoons, optional Chopped cilantro or sliced green onions

Method
 

Step-by-Step
  1. Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
  2. Cook the spaghetti in salted water until it is just shy of al dente, usually 1–2 minutes less than the package directions. Drain well.
  3. Meanwhile, brown the lean ground beef and diced onion in a large skillet over medium-high heat for about 6–8 minutes. Drain excess fat if necessary.
  4. Add the minced garlic and cook for 30 seconds. Stir in the taco seasoning, undrained diced tomatoes with green chiles, tomato sauce, and water, then simmer for 5–7 minutes.
  5. Remove the skillet from the heat and stir in the sour cream. Add the cooked spaghetti and mix until every strand is coated.
  6. Transfer the spaghetti mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining cheese over the top.
  7. Bake uncovered for 15–20 minutes, until hot and bubbling. Rest for 5 minutes, then garnish with cilantro or green onions if desired.

Notes

Cook the spaghetti slightly underdone because it will continue cooking in the oven. Shred cheese from a block when possible for smoother melting, and keep the canned tomatoes with green chiles undrained because their liquid helps create the sauce.