Taco Spaghetti

Why You’ll Love This Recipe

Taco Spaghetti is a unique twist on two family favorites, making it a guaranteed hit for both kids and adults. It’s rich, cheesy, and satisfying, with just the right amount of spice. Best of all, it comes together quickly in one pot, which means fewer dishes and more time to enjoy your meal. Whether you’re feeding a family or meal prepping for the week, this dish is a convenient and delicious option.

Ingredients

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

• Ground beef
• Onion, diced
• Garlic, minced
• 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

1. In a large pot or deep skillet, heat olive oil over medium heat. Sauté the diced onions until soft and translucent.
2. Add ground beef and garlic, cooking until the beef is browned and fully cooked. Drain any excess fat.
3. Stir in taco seasoning, making sure the beef is well-coated.
4. Add Rotel, tomato sauce, and beef broth. Stir to combine and bring the mixture to a gentle boil.
5. Break spaghetti in half and add to the pot. Push the noodles down to submerge them in the liquid.
6. 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.
7. Turn off the heat and stir in shredded cheddar cheese until melted and creamy.
8. Garnish with fresh cilantro and serve with a dollop of sour cream if desired.

Servings and timing

This recipe serves 4 to 6 people. Total time is approximately 30 minutes, including prep and cook time.

Variations

• Chicken Taco Spaghetti: Substitute ground beef with shredded or ground chicken.
• Vegetarian: Use black beans or a plant-based ground meat substitute instead of beef.
• Extra Spicy: Add chopped jalapeños or a dash of hot sauce to the mix.
• Creamy Twist: Stir in a few spoonfuls of cream cheese for added richness.
• Cheese Blend: Try a mix of Monterey Jack, Colby, or pepper jack cheese for extra depth.

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 gently on the stovetop with a splash of broth or water to restore moisture.
This dish can also be frozen—store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

What type of pasta works best for Taco Spaghetti?

Traditional spaghetti works great, but you can also use linguine, penne, or even rotini if preferred.

Can I make Taco Spaghetti ahead of time?

Yes, it’s great for meal prep. Store in the fridge and reheat throughout the week.

Is Taco Spaghetti spicy?

It has mild to moderate heat from the taco seasoning and Rotel. Use mild versions or adjust the spice level to your taste.

Can I use ground turkey instead of beef?

Yes, ground turkey is a lean and tasty alternative to beef.

How do I keep the pasta from sticking together?

Stir the pasta a few times while it’s cooking and make sure it’s fully submerged in the liquid.

Can I use homemade taco seasoning?

Absolutely. Homemade seasoning works perfectly and lets you control the spice level.

What toppings go well with Taco Spaghetti?

Top with avocado, green onions, crushed tortilla chips, or extra cheese for added flavor and texture.

Can I cook the pasta separately?

You can, but cooking it in the same pot absorbs more flavor and makes cleanup easier.

How do I make it creamier?

Add a bit of cream cheese or a splash of heavy cream during the last few minutes of cooking.

What can I serve with Taco Spaghetti?

A side salad, garlic bread, or a simple veggie dish pairs nicely with this hearty meal.

Conclusion

Taco Spaghetti is a fun, flavorful, and easy-to-make dinner that’s sure to become a family favorite. With its bold taco-inspired taste and comforting pasta base, it’s perfect for when you want something different but still satisfying. Make it once, and you’ll be hooked on this delicious mash-up of two classic dishes.

Taco Spaghetti

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Taco Spaghetti is a one-pot fusion of tacos and pasta, combining seasoned beef, zesty tomatoes, spaghetti, and melted cheese into a quick, hearty, and flavorful meal perfect for busy nights.

• Author: Laura
• 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)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large pot or deep skillet over medium heat. Add diced onions and sauté until soft and translucent.
2. Add ground beef and garlic. Cook until beef is browned, then drain excess fat.
3. Stir in taco seasoning until the beef is well-coated.
4. Add Rotel, tomato sauce, and beef broth. Mix and bring to a gentle boil.
5. Break spaghetti in half and submerge in the liquid.
6. Reduce heat to a simmer. Cover and cook 12–15 minutes, stirring occasionally, until pasta is tender and liquid mostly absorbed.
7. Turn off heat and stir in shredded cheddar cheese until melted and creamy.
8. Garnish with fresh cilantro and serve with sour cream if desired.

Notes

• Swap ground beef for chicken, turkey, or plant-based meat for variation.
• Add cream cheese for a richer, creamier version.
• Use gluten-free pasta if needed.
• Top with crushed tortilla chips, avocado, or jalapeños for extra flavor.
• This recipe freezes well for up to 2 months.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 525
• Sugar: 7g
• Sodium: 950mg
• Fat: 25g
• Saturated Fat: 11g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 54g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 78mg