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Taco Spaghetti

These Taco Spaghetti are made with simple ingredients and packed with flavor. All comes together really fast in under 30 minutes and it couldn’t be any simpler as it gets with leftover spaghetti, which will save you a good amount of time. No one would ever tell and taste it is entirely vegan.

Closeup view of the cheesy pasta casserole.

Spaghetti is one of my favorite pasta. You will have seen this Spaghetti Salad, which I make often because I love how easy it is and that I can make a big batch in advance.

Another way how I enjoy them is with an amazing sauce like my Puttanesca Sauce.

If you are looking for more easy recipes that the whole family will eat, look no further use the search bar and enjoy something delicious.

Ingredients needed to make these vegan Taco Spaghetti.

Why you should make these Taco Spaghetti

My new recipe brings you a mix of Mexican flavors with the delight of Italian pasta.

If that is not yet reason enough to give it a try, then be sure they are:

  • easy to prepare with step-by-step pictures
  • even easier when using leftover spaghetti
  • full of flavor
  • fast
  • made with easy ingredients that you might already have on hand
  • filling
  • budget friendly
  • great for make ahead

Step 1: Frying onions and the vegan ground beef.

What you need for this Taco Spaghetti recipe

It is just beautiful how few simple ingredients are needed to make this recipe. Just make sure you have the following at hand:

  • Spaghetti, cooked
  • salsa
  • chopped tomatoes
  • vegan ground beef
  • olive oil

 

  • Taco seasoning
  • black beans
  • garlic
  • onion
  • jalapeños
  • vegan cheddar, shredded

Step 2: Mixing in chopped tomatoes and salsa.

How to make Taco Spaghetti

Preheat your oven to 410°F and set a 10 inch diameter casserole dish.

First make the taco sauce. To do that, heat 3 Tbs olive oil in a large casserole.  When the oil is hot, give onions and garlic to it and fry everything for around 2 minutes. It is then time to add the vegan ground beef. Fry it all for another 2 minutes before adding salsa, chopped tomatoes, and jalapenos. Season with taco seasoning, a pinch of salt and pepper.

Now stir in black beans, mix in cooked spaghetti. Finally give everything in the prepared casserole dish and top with vegan cheddar. Bake for 15 minutes, then let the casserole cool down for at least 2 minutes before serving.

This makes such an amazing casserole for dinner, lunch, make ahead meals, everyone will coming back for more in your family.

Step 3: Mixing everything with spaghetti and topping with vegan cheddar.

Casserole of the Taco Spaghetti after baking in the oven.

Tips and tricks:

Meal prep: you can prepare this in advance of course. It will last in the fridge for around 5 days.

I wouldn’t recommend to freeze this. First flavors will not have the same quality. Second, I in general don’t advise to do this with cooked pasta.

Also this recipe might work out with uncooked pasta, but you will need more liquid to cook the pasta properly in the casserole. My guess is that is definitely more work for you friends, than it should be. 

If you or your family is sensitive to spices, I definitely recommend to skip the jalapenos and use less taco seasoning to begin with.

Top view on the red casserole with the ready Taco Spaghetti.

Other pasta recipes you will love

 

These Taco Spaghetti are really easy to prepare and filling. Minimal preparation, rich in flavor that the whole family will love. A keeper that no one would ever guess it is vegan. #vegan #dairyfree #vegetarian #glutenfree #dinner #lunch #mealprep #contentednesscooking #tacospaghetti

If you try these Taco Spaghetti,  tag me on Instagram or Facebook

Show me all your remakes!

Cheers, Florian.

Top view on the red casserole with the ready Taco Spaghetti.

Taco Spaghetti

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Taco Spaghetti are made with simple ingredients and packed with flavor. All comes together really fast in under 30 minutes and it couldn't be any simpler as it gets with leftover spaghetti, which will save you a good amount of time. No one would ever tell and taste it is entirely vegan.

Ingredients

  • 4 cups Spaghetti cooked (use gf, if needed)
  • 7 oz salsa
  • 7 oz chopped tomatoes
  • 4 Tbs olive oil
  • 7 oz vegan ground beef
  • 3 Tbs Taco seasoning
  • 1 cup black beans
  • 5 cloves garlic
  • 1 onion, chopped
  • 1/4 cup Jalapeños
  • 2/3 cup vegan cheddar, shredded
  • salt, pepper to taste

Instructions

  1. Preheat your oven to 410°F and set a 10 inch diameter casserole dish.
  2. Heat 3 Tbs olive oil in a large casserole. When the oil is hot, give onions and garlic to it and fry everything for around 2 minutes. It is then time to add the vegan ground beef. Fry it all for another 2 minutes before adding salsa, chopped tomatoes, and jalapenos. Season with taco seasoning, a pinch of salt and pepper.
  3. Stir in black beans, mix in cooked spaghetti. Finally give everything in the prepared casserole dish and top with vegan cheddar. Bake for 15 minutes, then let the casserole cool down for at least 2 minutes before serving.
Nutrition Information:
Yield: 4 Serving Size: 2.5 cups
Amount Per Serving: Calories: 596Total Fat: 21.1gSaturated Fat: 13.4gTrans Fat: 0gUnsaturated Fat: 6.4gCholesterol: 0mgSodium: 602mgCarbohydrates: 52.3gFiber: 11.9gSugar: 3.3gProtein: 26.6g

 

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