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Taco Spaghetti Bake

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.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

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.

Notes

  • 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.