This Taco Spaghetti Bake combines everything you love about taco night and pasta night in one bubbling, cheesy casserole. Ground beef, taco seasoning, corn, creamy sauce, and crunchy chips — it’s a flavor-packed meal the whole family will crave.

Why You Will Love This Recipe

It’s easy, comforting, and crowd-pleasing. This bake hits that perfect balance of cheesy, creamy, savory, and slightly spicy. It’s a one-dish dinner that feels like comfort food but with a fun Tex-Mex twist — and it reheats like a dream.

Taco Spaghetti Bake

Some nights, you just want to throw something in the oven that’ll make everyone happy. This Taco Spaghetti Bake is built for those nights. It takes all the best parts of tacos — seasoned beef, corn, salsa, cheese, and crunch — and folds them into a creamy spaghetti casserole that’s equal parts fun and filling.

This isn’t your average baked pasta. Instead of marinara, you’re mixing taco sauce and sour cream. Instead of parmesan, you’re using cheddar. And instead of breadcrumbs on top, we’re bringing the crunch with crushed tortilla chips.

Here’s how it works:

Cook the spaghetti until al dente — this is your base.
The taco-seasoned beef, corn, and taco sauce bring spice and flavor.
A creamy mix of sour cream, cheddar, and cream of chicken soup binds everything together.
Then it’s all layered and baked until bubbly and golden.

Ingredient highlights:

Taco seasoning brings bold flavor fast.
Corn adds a pop of sweetness.
Sour cream + cream of chicken gives that luscious texture.
Tortilla chips on top = unbeatable crunch.

Serve it with a simple salad or eat it as-is — it’s a full meal. Plus, it’s super freezer-friendly, great for potlucks, and guaranteed to be a weeknight hit.

Servings & Time

Servings: 6–8
Prep Time: 20 minutes
Bake Time: 30 minutes
Total Time: 50 minutes

Ingredients

8 oz spaghetti
1½ lbs ground beef
1 oz (1 packet) taco seasoning
¾ cup water
1 (15 oz) can corn, drained
1 (8 oz) jar taco sauce
1 (10.75 oz) can cream of chicken soup
1 (8 oz) container sour cream
2 cups shredded cheddar cheese, divided
1 cup crushed tortilla chips

Instructions

Preheat oven to 350°F. Lightly grease a large baking dish.
Cook spaghetti until just tender. Drain and place in the dish.
In a skillet, cook ground beef until browned. Drain fat.
Stir in taco seasoning and water. Simmer until thickened. Add corn and taco sauce.
In a bowl, mix cream of chicken soup, sour cream, and 1 cup cheddar.
Spread cream mixture over the pasta.
Add beef mixture on top.
Sprinkle with remaining cheese and crushed tortilla chips.
Bake 30 minutes until bubbly. Let cool 5–10 minutes before serving.

Tips

Swap the beef for ground turkey or shredded chicken.
Add heat with jalapeños or pepper jack cheese.
Freeze unbaked and thaw before baking for a make-ahead meal.

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