Why You’ll Love This Recipe
Taco Spaghetti is a fun and flavorful twist on traditional spaghetti. The spicy taco-seasoned beef, melty cheese, and tender pasta come together in a one-pot meal that’s both comforting and exciting. It’s a great way to spice up your dinner routine and satisfy cravings for both tacos and pasta. Kids love it, adults crave it, and it’s easy to make ahead or freeze for later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Onion
- Garlic
- Taco seasoning
- Rotel (diced tomatoes with green chilies)
- Tomato sauce
- Beef broth
- Spaghetti noodles
- Shredded cheddar cheese
- Olive oil
- Salt and pepper to taste
- Fresh cilantro (optional for garnish)
- Sour cream (optional for serving)
Directions
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add diced onions and cook until softened.
- Add ground beef and garlic. Cook until beef is browned and fully cooked. Drain any excess fat.
- Stir in taco seasoning and mix well.
- Add Rotel, tomato sauce, and beef broth. Bring to a boil.
- Break the spaghetti in half and stir it into the pot. Reduce heat to a simmer.
- Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Stir in shredded cheddar cheese until melted and creamy.
- Garnish with fresh cilantro and serve with a dollop of sour cream, if desired.
Servings and timing
This recipe serves 4 to 6 people. The total cook time is about 30 minutes, including preparation and cooking.
Variations
- Vegetarian Version: Swap ground beef for black beans or a meat substitute.
- Extra Spicy: Add chopped jalapeños or a dash of hot sauce.
- Cheesy Upgrade: Mix in cream cheese or use a Mexican cheese blend for a creamier texture.
- Taco Shell Crunch: Top with crushed tortilla chips for added crunch.
- Kid-Friendly: Use mild taco seasoning and omit spicy toppings.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1-2 minutes, or reheat on the stovetop over medium heat with a splash of broth or water to loosen the sauce.
This dish also freezes well—store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
What type of pasta works best for Taco Spaghetti?
Spaghetti is traditional, but you can also use linguine or fettuccine. Short pasta like penne or rotini works well too.
Can I make Taco Spaghetti in advance?
Yes, you can prepare it up to 2 days ahead and reheat before serving.
Is this recipe spicy?
It has a mild to medium spice level depending on the taco seasoning and Rotel. Use mild versions for a less spicy dish.
Can I use chicken instead of ground beef?
Yes, ground chicken or even shredded rotisserie chicken works great as a substitute.
How can I make it creamier?
Stir in a few tablespoons of cream cheese or sour cream toward the end of cooking for a creamy texture.
Can I cook the pasta separately?
You can, but cooking it in the same pot allows the pasta to absorb more flavor and makes cleanup easier.
What toppings go well with Taco Spaghetti?
Try avocado, jalapeños, green onions, sour cream, or crushed tortilla chips for added flavor and texture.
Can I make it gluten-free?
Yes, use gluten-free spaghetti and check the labels on your taco seasoning and broth.
How do I avoid overcooking the pasta?
Stir occasionally and check for doneness around the 12-minute mark. Avoid letting it sit too long after cooking.
What if I don’t have Rotel?
You can use diced tomatoes and add a small can of green chilies to replicate the flavor.
Conclusion
Taco Spaghetti is a flavorful, fun, and easy-to-make dinner that combines the best of both worlds—taco night and pasta night. It’s ideal for busy families, casual get-togethers, or whenever you need a quick and satisfying meal with a spicy twist. Try it once, and it’s sure to become a regular in your dinner rotation.
PrintTaco Spaghetti
Taco Spaghetti is a fusion of Mexican-inspired flavors and classic pasta comfort food. It features taco-seasoned beef, spaghetti, tomatoes, cheese, and spices in a hearty one-pot dish perfect for weeknights or gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Dinner
- Method: One-Pot Stovetop
- Cuisine: Mexican-American Fusion
- Diet: Halal
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1 can (15 oz) tomato sauce
- 3 cups beef broth
- 12 oz spaghetti noodles, broken in half
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Sour cream, for serving (optional)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onions and cook until softened.
- Add ground beef and garlic. Cook until beef is browned and fully cooked. Drain excess fat.
- Stir in taco seasoning until evenly coated.
- Add Rotel, tomato sauce, and beef broth. Bring mixture to a boil.
- Break spaghetti in half and stir into the pot. Reduce heat to a simmer.
- Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
- Stir in shredded cheddar cheese until melted and creamy.
- Garnish with cilantro and serve hot with sour cream, if desired.
Notes
- For a vegetarian version, swap beef with black beans or plant-based protein.
- Use gluten-free pasta for a gluten-free option.
- Top with crushed tortilla chips for extra crunch.
- Add jalapeños or hot sauce for extra spice.
- This recipe freezes well for up to 2 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 6g
- Sodium: 940mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
