Cheesy Taco Spaghetti Bake: 6 Reasons to Love This Dish

A hearty, comforting bake that combines the flavors of tacos with spaghetti pasta.

Scale

300–350 g (≈ 10–12 oz) spaghetti
Salt (for pasta water)
500 g (≈ 1 lb) ground beef
1 tablespoon olive oil (if needed)
1 small onion, finely chopped (optional)
2–3 cloves garlic, minced
1 packet taco seasoning mix
1 can (14 oz / ~400 g) diced tomatoes (with juice)
½ cup water or broth (optional)
1 ½ to 2 cups shredded cheese (divided)
Optional add-ins: canned beans, corn, diced bell pepper, sliced jalapeños, chopped cilantro
1 tsp chili powder
½ tsp ground cumin
½ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp dried oregano
½ tsp salt (or to taste)
¼ tsp ground black pepper

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Preheat oven to 180 °C (350 °F).
Bring a large pot of salted water to boil.
Add spaghetti and cook until just al dente.
Drain pasta and set aside.
In a large skillet, heat olive oil and sauté chopped onion until softened.
Add minced garlic and sauté until fragrant.
Add ground beef and cook until browned. Drain excess fat if needed.
Sprinkle taco seasoning over beef and stir to coat.
Add diced tomatoes and water or broth. Stir to combine.
Let simmer 4–5 minutes.
In a large bowl, combine drained spaghetti, taco-meat sauce, and half of the shredded cheese.
Mix thoroughly.
If using beans, corn, or veggies, fold them in now.
Transfer mixture into a greased baking dish.
Sprinkle remaining shredded cheese on top.
Optionally, add sliced jalapeños or extra taco seasoning on top.
Bake for 15–20 minutes.
Remove from oven and let rest 5 minutes before serving.
Serve hot with optional toppings.