Tonight will be the 3rd time we are making this dish this week. It’s so crazy good

Venture beyond the conventional spaghetti and jazz up your dinner routine with the Taco Spaghetti Bake! A seamless blend of the robust flavors from Mexican tacos and the classic comfort of Italian spaghetti, this dish is bound to make its mark at your family meals.

The Genesis:

On a cold night, with the family seeking a fusion of warmth and zest, we happened upon this delightful creation. The first mouthful was a journey – the comforting familiarity of spaghetti entwined with the spicy charisma of taco ingredients. A unanimous decision was reached; Taco Spaghetti Bake was going to be a mainstay in our dinner repertoire. Each serving now is a reminder of that delightful culinary discovery.

Recipe for Taco Spaghetti Bake:


1 lb lean ground beef

8 oz Velveeta cheese, cubed

1 oz taco seasoning packet

10 oz can of diced tomatoes and green chilies (keep the juice)

10.5 oz can of cream of chicken soup

1.5 cups shredded cheddar cheese

8 oz spaghetti pasta

2/3 cup water


Preheat your oven to 350ºF.

Boil spaghetti until it’s al dente, drain and put aside.

In a skillet, sauté the ground beef until browned. After draining the excess fat, bring the skillet back to the stove.

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