Taco Spaghetti ~
A taco-inspired pasta bake, also known as Mexican Spaghetti, that is a hit with kids and adults alike!
This Tex-Mex Italian fusion casserole has all the taco flavors you love with the comfort food satisfaction that only comes from pasta.
We enjoyed this hearty casserole for dinner and then I reheated the leftovers for lunch. I don’t normally go for leftovers but this dish held up really well and was just as tasty the next day!
So, you have a potluck coming up or just want to get ahead with some meal prep, this is a good crowd-pleasing option.
Ingredients for Taco Spaghetti
You will need:
- 16 ounces spaghetti
- 16 ounces vegan ground beef
- 2 tablespoons taco seasoning
- 3/4 cup water
- 15-ounce can black beans, rinsed and drained
- 12.5-ounce can diced tomatoes, undrained
- 4-ounce can diced green chiles, undrained
- 2 cups vegan cheddar cheese, divided
- 2/3 cup tomato-based salsa
How to Make Taco Spaghetti
STEP ONE: Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
STEP TWO: Cook the spaghetti according to package directions to al dente consistency. Drain and set aside.
STEP THREE: In a large skillet over medium-high heat, cook the ground beef for 6 minutes, until browned, using a spatula to break up any large clumps.
STEP FOUR: Into the skillet, stir in the taco seasoning and water. Bring to a boil then reduce the heat to a simmer. Cook for 3 minutes, stirring occasionally until liquid is reduced.
STEP FIVE: Remove from heat then stir in the black beans, tomatoes, green chiles, 1 cup cheese, and salsa.
STEP SIX: Add the spaghetti back into the cooking pot then pour in the taco mixture. Toss to distribute the mixture evenly. Transfer to the prepared baking dish.
STEP SEVEN: Sprinkle with the remaining 1 cup of cheese.
STEP EIGHT: Cover and bake for 20 minutes. Uncover and continue baking for an additional 5 minutes, until the cheese is melted then serve hot.
Ingredient Notes, Substitutions, and Variations
One of my favorite things about this recipe is how easy it is to customize!
- Spaghetti can be swapped for any other long or medium-size pasta, such as linguine, penne, rigatoni, or elbow.
- Pinto beans, kidney beans, and black-eyed peas are all tasty substitutions for black bleans. If none of these suit your style, the beans can also be left out altogether.
- Most supermarkets carry diced tomatoes with green chiles included in the can. This is a fine option however, the reason I use two separate products is personal preference. I like the smaller ‘petite’ diced tomatoes for this particular recipe and a separate can of green chiles provides more chiles than is typically found in a can of tomatoes.
- If you want to really kick up the heat, jalapenos can be swapped for the green chiles.
- For the cheese, use the variety you normally reach for to put on tacos, not necessarily spaghetti.
Storage
Leftovers should be stored, covered, in the refrigerator.
To freeze: Allow the unbaked casserole to cool completely then cover and freeze. To reheat, thaw in refrigerator then bake, covered at 350° for 45 minutes – 1 hour, until heated through.
More Baked Pasta Recipes You’ll Love!
- Easy Cheesy Tetrazzini
- Vegan Chili Mac Casserole
- Classic Lasagna
- Vegan Sausage and Mushroom Pasta Bake
- Creamy Vegan Butternut Squash Pasta
- Vegan Spinach Noodle Kugel
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Taco Spaghetti
Ingredients
- 16 ounces spaghetti
- 16 ounces vegan ground beef
- 2 tablespoons taco seasoning
- 3/4 cup water
- 15- ounce can black beans rinsed and drained
- 12.5- ounce can diced tomatoes undrained
- 4- ounce can diced green chiles undrained
- 2 cups vegan cheddar cheese divided
- 2/3 cup tomato-based salsa
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Cook the spaghetti according to package directions to al dente consistency. Drain and set aside.
- In a large skillet over medium-high heat, cook the ground beef for 6 minutes, until browned, using a spatula to break up any large clumps.
- Into the skillet, stir in the taco seasoning and water. Bring to a boil then reduce the heat to a simmer. Cook for 3 minutes, stirring occasionally until liquid is reduced.
- Remove from heat then stir in the black beans, tomatoes, green chiles, 1 cup cheese, and salsa.
- Add the spaghetti back into the cooking pot then pour in the taco mixture. Toss to distribute the mixture evenly. Transfer to the prepared baking dish.
- Sprinkle with the remaining 1 cup of cheese.
- Cover and bake for 20 minutes. Uncover and continue baking for an additional 5 minutes, until the cheese is melted then serve hot.
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