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)