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Home » Popular » Pasta Night » Taco Spaghetti

Taco Spaghetti

September 22, 2021Leave a Comment

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Taco Spaghetti ~ Tex-Mex meets Italian! This taco-inspired casserole, also known as Mexican Spaghetti, is a hit with kids and adults alike! via @thiswifecooks

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.

Taco Spaghetti ~ Tex-Mex meets Italian! This taco-inspired casserole, also known as Mexican Spaghetti, is a hit with kids and adults alike!

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.

Taco Spaghetti ~ Tex-Mex meets Italian! This taco-inspired casserole, also known as Mexican Spaghetti, is a hit with kids and adults alike!

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.

Taco Spaghetti ~ Tex-Mex meets Italian! This taco-inspired casserole, also known as Mexican Spaghetti, is a hit with kids and adults alike!

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 ~ Tex-Mex meets Italian! This taco-inspired casserole, also known as Mexican Spaghetti, is a hit with kids and adults alike!
Taco Spaghetti ~ Tex-Mex meets Italian! This taco-inspired casserole, also known as Mexican Spaghetti, is a hit with kids and adults alike!

Taco Spaghetti

Tex-Mex meets Italian! A taco-inspired casserole, also known as Mexican Spaghetti, is a hit with kids and adults alike!
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: American, Italian, Tex-Mex
Keyword: make-ahead, pasta bake, vegan meat
Prep Time: 5 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 50 minutes minutes
Servings: 6
Calories: 622kcal
Author: Holly Gray
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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.

Nutrition

Calories: 622kcal | Carbohydrates: 83g | Protein: 32g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1132mg | Potassium: 844mg | Fiber: 10g | Sugar: 5g | Vitamin A: 313IU | Vitamin C: 15mg | Calcium: 111mg | Iron: 6mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Comfort Food, Lunch & Dinner, make-ahead, Pasta Night, Vegan, Vegetarian Tagged With: comfort food, pasta, vegan, vegetarian

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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