I made this for dinner and it was a total crowd-pleaser—everyone loved it! It’s officially earned a permanent spot in my meal rotation. Even better, there were plenty of leftovers, which means tomorrow’s dinner is already taken care of and I’m calling that a win.
This dish is incredibly flexible. You can easily swap the ground beef for shredded rotisserie chicken for a different spin. If you double the recipe, it comfortably fills two 9×13 baking dishes, making it great for feeding a group or stocking the fridge for the week.
Taco Spaghetti Bake
Ingredients
- Spaghetti — 1 lb
- Vegetable oil — 1 tablespoon
- Ground beef — 1 lb (or substitute shredded rotisserie chicken)
- Onion, finely chopped — 1
- Taco seasoning — 3 tablespoons
- Tomato paste — 1 tablespoon
- Canned tomatoes — 1 cup
- Beef broth — 1 cup
- Shredded cheddar cheese — 1 cup
- Tomato salsa — ½ cup (for topping)
- Fresh cilantro, thinly sliced — 1 tablespoon (for garnish)
- see continuation on next page
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