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Creamy Taco Spaghetti Bake

Creamy Taco Spaghetti Bake

Get ready for Taco Tuesday! Miracle Noodle Ambassador Soury is turning up the heat and the flavor with this fantastic meal! 

Make sure to follow her for creative and tasty recipes and her wellness journey chronicling her transformation by living the keto lifestyle! You can find her on Instagram at @my_keto_journal!

You can make this meal with our Organic Spaghetti or our Angel Hair.

"Another day, another taco meat dish, cause I'm still trying to eat it all up. This was SO GOOD. Forget taco salad, never having that again! This was so yummy and comforting, I could have it everyday. It sounds a little strange, but taco pizza exists, so why not taco pasta?

If you like things a little spicy, Target had Archer Farms "roasted tomato and pepper salsa" that is DIVINE. If you prefer you can sub in your favorite salsa instead, but if you can find it, try it!

Also, If you do meal planning, this would be a great option! Just multiply the recipe as needed."

The below recipe is for 1 serving


1 bag of Organic Miracle Noodle Spaghetti or Angel Hair
Just under 1 oz cream cheese, softened
1.5 tablespoons sour cream
1.5 tablespoons taco sauce (I use the two bell brand, 0 carbs)
Salt, pepper, onion powder - all to taste 
2 oz of cooked taco meat
2 tablespoons smooth salsa
1 - 1.5 oz shredded cheddar
Jarred or fresh jalapeno slices (optional)


1.) Rinse and dry fry Miracle Noodle until excess moisture is gone. Then spread out in a small baking dish.

2.) Mix together the softened cream cheese, sour cream, taco sauce, and spices. I go a little heavy on the salt since the noodles are plain.

3.) Dollop that all over the noodles, then carefully spread it out evenly.

4.) Top with meat, then salsa, then cheese and lastly jalapenos (if you're using). Bake at 350 degrees for about 20 minutes, then finish under the broiler.

*Note: Macros will depend on the ingredients you use. I used 70 grams of 80% ground beef, the salsa pictured, taco bell taco sauce, 35g Tillamook cheddar, then .85oz Philly brand cream cheese and Daisy sour cream. My dish came to 455 calories, 4g NC, 37g fat, 23g protein.

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