Okay, friend—if you’re looking for a comfort food mashup that hits every cozy, cheesy, flavor-packed note, let me introduce you to this Cheesy Taco Salsa Spaghetti Bake. It’s exactly what it sounds like: spaghetti noodles baked in a cheesy, zesty taco meat sauce with plenty of salsa, melty cheese, and bold seasoning. It’s like taco night met pasta night and said, “Why not both?”
This is one of those recipes that’s on repeat in my house. It’s easy to throw together on a busy weeknight, totally kid-approved, and the leftovers? Even better the next day. You get the sauciness of a good baked pasta, the seasoning of your favorite taco mix, and a bubbly cheese top that’s basically irresistible. Whether it’s for a lazy Sunday dinner, meal prepping for the week, or feeding a crowd on game night, this dish is always a hit.
Why You’ll Love This Recipe
- One-dish wonder – Everything bakes in one casserole dish, which makes cleanup a breeze.
- Crowd-pleaser – Perfect for picky eaters, families, and casual get-togethers.
- Bold flavor – Thanks to taco seasoning and salsa, the flavor is anything but boring.
- Cheesy and comforting – Loads of melty cheese on top and mixed in.
- Great for leftovers – It reheats beautifully for lunches or quick dinners.
- Customizable – Swap the protein, mix up the cheeses, or add veggies if you like.
Ingredients You’ll Need
- Spaghetti – Cooked until just shy of al dente (it finishes cooking in the oven).
- Ground beef – Or ground turkey, chicken, or plant-based crumbles.
- Taco seasoning – A packet works fine, or use homemade if you have a favorite blend.
- Salsa – Your favorite jarred salsa adds zing and moisture—chunky or smooth, spicy or mild, it’s up to you.
- Tomato sauce – Helps round out the taco-salsa mixture and keeps things saucy.
- Cream cheese or sour cream – Adds creaminess and ties everything together.
- Shredded cheese – Cheddar, Monterey Jack, Colby, or a blend. Use what you love!
- Optional extras – Diced jalapeños, olives, black beans, or corn for more texture and flavor.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Preheat and prep
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Cook the spaghetti in salted water until just under al dente (it’ll finish baking later). Drain and set aside.
Step 2: Cook the taco meat
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease. Stir in taco seasoning, salsa, and tomato sauce. Simmer for about 5 minutes to let the flavors come together.
Tip: Want more kick? Add a dash of hot sauce or a pinch of cayenne here.
Step 3: Make it creamy
Turn off the heat and stir in the cream cheese or sour cream until melted and fully combined. This gives the filling a creamy, almost enchilada-style vibe that’s so satisfying.
Step 4: Combine with pasta
In a large mixing bowl, toss the cooked spaghetti with the taco meat mixture until well coated. Stir in about 1 cup of the shredded cheese so it’s cheesy all the way through.
Step 5: Bake and cheese it up
Pour the spaghetti mixture into your prepared baking dish. Top with the remaining shredded cheese. Bake uncovered for 20–25 minutes, until bubbly and golden around the edges.
Step 6: Let it rest and serve
Let it sit for 5–10 minutes after baking so everything sets up nicely. Slice into big squares or scoop it out like a pasta casserole. Top with chopped cilantro, green onions, or crushed tortilla chips if you’re feeling extra.
Helpful Tips
- Meal prep it: Assemble the whole dish ahead of time and refrigerate for up to 2 days before baking. Just add 5–10 extra minutes to the bake time if cold.
- Freezer-friendly: Wrap tightly and freeze before baking. When ready to eat, thaw overnight in the fridge and bake as directed.
- Use what you have: Don’t have spaghetti? Use penne, rotini, or whatever pasta you have on hand.
- Spice it up: Add diced jalapeños or use a spicy salsa if you like heat.
- Make it veggie: Swap the meat for black beans, lentils, or a plant-based crumble.
- Stretch it further: Stir in a can of corn or black beans to bulk it up.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! You can prep it a day in advance, cover it tightly, and keep it in the fridge until you’re ready to bake. It’s great for busy nights.
Can I freeze it?
Absolutely. You can freeze the unbaked casserole or freeze leftovers in individual portions. Just make sure it’s tightly wrapped or stored in an airtight container.
What if I don’t have taco seasoning?
You can make a quick blend with chili powder, cumin, garlic powder, onion powder, paprika, oregano, and salt.
Can I use a different pasta?
Totally. Any shape will work—just make sure you cook it al dente so it doesn’t get mushy when baked.
Is it spicy?
It depends on the salsa and seasoning you use. Choose mild salsa and taco seasoning for a more kid-friendly version, or go bold with spicy options.
This Cheesy Taco Salsa Spaghetti Bake is pure weeknight gold. It’s one of those back-pocket recipes I turn to when I want to make something satisfying, easy, and full of flavor—without a lot of fuss. If you give it a try, let me know how it turns out (and if you added your own twist—I love hearing those!).
Cheesy Taco Salsa Spaghetti Bake
Ingredients
- 12 oz spaghetti
- 1 tablespoon olive oil
- 1 lb ground beef or ground turkey
- 1 packet taco seasoning or 2 tablespoons homemade
- 1 cup salsa mild, medium, or spicy
- ½ cup sour cream
- ¼ cup cream cheese softened
- ¼ cup milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack or Mexican blend cheese
- Salt and pepper to taste
- Optional toppings: sliced green onions chopped cilantro, diced tomatoes, crushed tortilla chips
Instructions
- Cook the spaghetti:
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions. Drain and set aside.
- Brown the beef:
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned and no longer pink. Drain excess fat if needed.
- Season and simmer:
- Stir in taco seasoning and salsa. Simmer for 2–3 minutes to let the flavors combine. Remove from heat.
- Make the creamy mixture:
- In a large mixing bowl, combine sour cream, cream cheese, milk, and a pinch of salt and pepper. Stir until smooth. Add in the cooked spaghetti and toss to coat.
- Assemble the casserole:
- Preheat oven to 375°F (190°C). In a greased 9×13-inch baking dish, layer half the creamy spaghetti, half the beef mixture, and 1 cup cheddar cheese. Repeat the layers, then top with Monterey Jack cheese.
- Bake until bubbly:
- Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 5–10 minutes until the cheese is fully melted and bubbly.
- Garnish and serve:
- Let rest for 5 minutes before serving. Top with your favorite taco toppings like green onions, cilantro, or crushed chips!
Notes
- You can swap ground beef for ground turkey or even black beans for a vegetarian twist.
- Add sautéed bell peppers, corn, or jalapeños for extra texture and flavor.
- This casserole freezes well—assemble ahead, freeze, and bake when ready.
- Great for meal prep: portion into containers and refrigerate for up to 4 days.
