Cheesy Taco Spaghetti Casserole: One-Pan Dinner Step-by-step instructions

Before you start

Before starting, bring the cream cheese to room temperature so it blends easily. Preheat the oven to 350°F (175°C) when you're ready to bake.

Have all your ingredients measured and ready: cooked spaghetti, browned beef, and shredded cheese. This recipe moves quickly, so having everything prepped makes the process smooth.

Instructions

Cook the Pasta and Beef

1. 1Cook the Pasta and Beef
   Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside. In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and no longer pink. Drain any excess fat. Stir in the taco seasoning and cook for 1 minute until fragrant.
   Look for The pasta is tender but still firm, and the beef is crumbled and browned.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a potato masher to break the beef into fine crumbles for even seasoning.
2. 2Make the Creamy Sauce
   Reduce the heat to low. Add the cream cheese and sour cream to the skillet with the beef, stirring until melted and smooth. Pour in the tomato sauce and stir to combine. Let the sauce simmer gently for 5 minutes to meld the flavors.
   Look for The sauce is thick, creamy, and a rich reddish-brown color.
   Tip Soften the cream cheese beforehand for a lump-free sauce.

The pasta is al dente and the beef is browned and seasoned. The skillet is fragrant with taco spices. The sauce is creamy and smooth, with no lumps of cream cheese.

Assemble the Casserole

3. 3Combine Pasta and Sauce
   Add the drained spaghetti to the skillet with the beef sauce. Toss everything together with tongs until the pasta is fully coated in the creamy sauce.
   Look for Every strand of spaghetti is covered in the creamy beef sauce.
   Tip If the sauce seems thick, add a splash of pasta water to loosen it.
4. 4Transfer to Baking Dish
   Preheat the oven to 350°F (175°C). Transfer the spaghetti mixture to a 9x13-inch baking dish and spread it into an even layer.
   Look for The casserole is evenly distributed in the dish.
   Tip Grease the dish lightly to make serving easier.
5. 5Top with Cheese
   Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
   Look for The cheese covers the entire surface in a thick, even layer.
   Tip Use freshly shredded cheese for the best melt.

The spaghetti is evenly coated with the creamy beef sauce and transferred to the baking dish.

The top is covered with a generous layer of shredded cheddar. Take a moment to check the color, texture and aroma before you move on to the next step.

Bake and Serve

6. 6Bake Until Bubbling
   Bake the casserole for 20-25 minutes, until the cheese is melted, golden, and the edges are bubbling. The internal temperature of the casserole should reach 165°F (74°C) to ensure it is heated through.
   Look for The cheese is melted, golden brown spots appear, and the sauce bubbles at the edges.
   Safe temperature 165°F (74°C) internal temperature (ground meat)
   Tip If the top browns too quickly, cover loosely with foil.
7. 7Rest and Garnish
   Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.
   Look for The casserole is set and the parsley adds a fresh green contrast.
   Tip Letting it rest helps the casserole hold its shape when served.

The cheese is melted and golden, the edges are bubbling, and the casserole is heated through. After resting, it holds its shape on the plate, with a beautiful cheese pull.

Common mistakes

One common mistake is undercooking the spaghetti—it will continue to cook in the oven, so cook it just to al dente. Another is using cold cream cheese, which can leave lumps in the sauce.

Also, avoid overbaking, which can dry out the casserole. Finally, don't skip the resting time—it helps the casserole hold together when served.

How to tell it’s done

The casserole is done when the cheese is fully melted, golden, and bubbling at the edges.

The internal temperature of the casserole should read at least 165°F (74°C) on an instant-read thermometer inserted into the center. Let it rest for 5 minutes before serving to allow the layers to set.

• Ground meat: 160°F (71°C) in the thickest part