Why You’ll Love This Recipe

I love this recipe because it combines two of my favorite comfort foods into one delicious dish. The taco seasoning gives the spaghetti a flavorful Southwestern twist, while the melted cheese creates a creamy, satisfying texture. I also appreciate that everything cooks in one pan, making cleanup simple and convenient. Whether I am feeding a family or preparing leftovers for the week, this recipe always delivers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1 can (10 ounces) diced tomatoes with green chilies
1 can (15 ounces) tomato sauce
3 cups beef broth
8 ounces spaghetti, broken in half
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ teaspoon salt
¼ teaspoon black pepper
Chopped fresh cilantro or green onions for garnish

directions

I heat a large skillet or Dutch oven over medium heat.
I cook the ground beef and diced onion until the beef is browned and the onion is tender.
I drain any excess grease and add the garlic, cooking for about 30 seconds.
I stir in the taco seasoning, diced tomatoes with green chilies, tomato sauce, beef broth, salt, and black pepper.
I bring the mixture to a gentle boil.
I add the broken spaghetti and stir well to ensure the pasta is submerged.
I reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until the spaghetti is tender.
I remove the skillet from the heat and stir in half of the cheddar and Monterey Jack cheese until melted.
I sprinkle the remaining cheese over the top.
I cover the skillet for 2 to 3 minutes until the cheese is melted and gooey.
I garnish with cilantro or green onions before serving.

Servings and timing

This recipe makes approximately 6 servings.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

I enjoy making this recipe on busy evenings because it comes together quickly while still providing a hearty and satisfying meal.

Variations

I substitute ground turkey or ground chicken for a lighter version.
I add black beans or pinto beans for extra protein and texture.
I stir in corn kernels for a touch of sweetness.
I use pepper jack cheese when I want additional heat.
I add diced jalapeños or chipotle peppers for a spicier dish.
I top each serving with sour cream, avocado, or fresh salsa.

storage/reheating

I store leftover Cheesy Taco Spaghetti in an airtight container in the refrigerator for up to 4 days.

For longer storage, I freeze portions in freezer-safe containers for up to 3 months. I thaw them overnight in the refrigerator before reheating.

To reheat, I warm the spaghetti in a skillet over medium-low heat with a splash of broth or water to restore moisture. I can also microwave individual portions for 1 to 2 minutes, stirring halfway through.

FAQs

Can I use a different type of pasta?

Yes. I can substitute spaghetti with linguine, fettuccine, penne, rotini, or any pasta I have available, though cooking times may vary slightly.

Can I make this recipe ahead of time?

Yes. I often prepare it in advance and refrigerate it until I am ready to reheat and serve.

How do I prevent the pasta from sticking together?

I stir the pasta occasionally while it cooks and make sure there is enough liquid in the skillet throughout the cooking process.

Can I make this dish vegetarian?

Yes. I replace the ground beef with plant-based crumbles, lentils, or additional beans and use vegetable broth instead of beef broth.

What toppings pair well with Cheesy Taco Spaghetti?

I enjoy topping it with sour cream, diced avocado, cilantro, green onions, fresh tomatoes, jalapeños, or crushed tortilla chips.

Conclusion

I love Cheesy Taco Spaghetti because it combines the comforting appeal of cheesy pasta with the bold flavors of tacos in one easy meal. The combination of seasoned beef, tender spaghetti, flavorful tomatoes, and melted cheese creates a dish that is both satisfying and family-friendly. Whether I serve it for a quick weeknight dinner or save leftovers for later, this recipe always becomes a favorite at my table.