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In a dinner rut? Turkey Taco Spaghetti to the rescue! This baked spaghetti casserole combines two family favorites of tacos and spaghetti, making it the ultimate weeknight dinner to make sure everyone is happy!
Would you believe me if I told you even food bloggers get in dinner ruts? Well, this one certainly does. Big time. Especially during the summer! With school back in session, though, I’m ready to get my act together and be better about meal planning. Lucky for all of us, this Turkey Taco Spaghetti is an easy dinner idea that my whole family loved, that will for sure be a go-to dinner during the week.
I created this recipe because it’s a combination of two of my kids favorite things: tacos and spaghetti! If I’m ever low on dinner ideas, those are my simple go-tos, so why not make a dish that is both of those things?! This turkey taco spaghetti recipe starts with spaghetti, which is cooked to package directions. To the spaghetti, a sauce made of a combination of ground turkey, onion, bell pepper, corn, green chiles, taco seasoning, and marinara is added. The entire mixture is layered with cheese in a baking dish and baked to cheesy perfection!
- Ground Turkey – you can definitely use ground beef or ground chicken, too.
- White Onion
- Red Bell Pepper
- Taco Seasoning
- Frozen Corn
- Marinara Sauce
- Diced Green Chiles
- Shredded Cheddar Cheese
- Diced Green Onions – for topping
- Other Optional Toppings: sliced avocados, chopped cilantro, sour cream, sliced jalapenos
Turkey Taco Spaghetti FAQ’s
Can I use a different type of ground meat?
Definitely. Ground beef and ground chicken would both be great options in this recipe.
Can this be made into a freezer meal?
Yes! I tested this as a freezer meal, and it works great. Simply prepare the turkey taco spaghetti casserole up until baking. Cover with foil and freeze. Once you are ready to make it, let it thaw in the refrigerator overnight. Add 5-10 minutes to the baking time to account for the colder starting temperature.
Can this be made ahead of time?
Also, yes. You can make this 1-2 days in advance up until the baking instructions and simply store in the refrigerator until you’re ready to bake. Add 5-10 minutes onto the baking time to account for the colder starting temperature.
Can this recipe be halved?
Definitely. I actually like to make this whole recipe and split it into two 8×8″ baking dishes. I make one for that day and then I freeze the other one. The 8×8″ dish is the perfect serving size for our family of five (with three young kids).
Like this recipe? Check these out, too!
Instant Pot Chicken Taco Rice Bowls
Instant Pot Chicken Taco Soup
Chicken Taco Rice Casserole – another freezer meal!
- 1 lb spaghetti
- 1 lb ground turkey
- 1/2 white onion diced
- 1 red bell pepper stem and seeds removed, diced
- 1 packet taco seasoning
- 1 1/2 cups frozen corn
- 24 ounces marinara sauce
- 4 ounces diced green chiles
- 3 cups shredded cheddar cheese
- chopped green onions for topping
Preheat the oven to 350 degrees F.
Spray a 9×13" baking dish with cooking spray.
Cook the spaghetti according to package directions.
While the spaghetti is cooking, prepare the rest of the ingredients.
In a large skillet, heat the olive oil over medium-high heat and add the turkey, onion, and red bell pepper.
Cook, breaking up the turkey into smaller pieces as it cooks, and stirring well.
Add the taco seasoning along with 1/4 cup of water, and stir well to combine, cooking until the water has thickened.
Add the corn, marinara, diced green chiles, and stir well to combine.
Add the sauce to either the large pot that the spaghetti cooked in or a large bowl with the cooked spaghetti, and stir well to combine.
Add half of the spaghetti mixture to the baking dish.
Sprinkle 1 1/2 cups of the shredded cheese evenly on the spaghetti.
Top the cheese with the remaining spaghetti mixture and then sprinkle with the remaining cheese.
Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the casserole is bubbling.
Note: you can also refrigerate before baking if you want to prep this ahead of time. Simply add 5-10 minutes to the baking time to account for the colder starting temp.
Serve topped with chopped green onions. Enjoy!
Calories: 506kcal | Carbohydrates: 57g | Protein: 34g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 800mg | Potassium: 765mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1292IU | Vitamin C: 33mg | Calcium: 339mg | Iron: 3mg