Main Courses

Taco Spaghetti

Posted: September 14

Time: 50 minutes

Yield: 8 servings

recipe image

Craving both savory spaghetti and crunchy tacos? Why not have the best of both worlds! This amazing and cheesy Taco Spaghetti recipe will combine two of your favorite things AND elevate your cooking game. Al dente spaghetti noodles are mixed with diced tomatoes and green chilies, cheese, tender ground beef, and more — you’ll have all the flavors you love from spaghetti and tacos. Taco Spaghetti is the perfect way to switch up your dinners: it’s hearty, cheesy, easy to make, and absolutely scrumptious!


8 ounces spaghetti noodles, uncooked
1 pound lean ground beef
1 (1 ounce) packet low-sodium taco seasoning
3/4 cup water
1 (8 ounce) container plain Greek yogurt,
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 (8 ounces) package Velveeta cheese, cubed
1 cup cheddar cheese, shredded
2 green onions, optional, diced


Step 1

Preheat the oven to 350 degrees F.

Step 2

Spray an 11x7- or a 9x9-inch baking pan with nonstick cooking spray. Set aside.

Step 3

Cook the spaghetti noodles in a large pot of salted water until al dente according to package directions. Drain the water.

Step 4

Cook and crumble the ground beef in a large skillet over medium-high heat until the pink is no longer visible, about 5 minutes.

Step 5

Drain any grease from the skillet.

Step 6

Add the taco seasoning and water. Stir and cook for 5 minutes.

Step 7

Mix in the Greek yogurt, diced tomatoes and green chilies, and Velveeta cheese to the hamburger mixture, stirring until the cheese has melted.

Step 8

Stir in the cooked spaghetti.

Step 9

Pour everything into the prepared baking dish.

Step 10

Evenly top the mixture with the shredded cheese.

Step 11

Bake, uncovered, until it is hot and bubbly, about 20 minutes.

Step 12

Garnish with the diced green onion.

Step 13


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