Taco Spaghetti

Why You’ll Love This Recipe

You’ll love Taco Spaghetti because it’s a one-pan meal that delivers all the familiar taco flavors in a completely new and comforting way. It’s easy to make, uses simple pantry ingredients, and can be customized to your taste. With melty cheese, savory beef, and just the right amount of spice, this dish is sure to become a weeknight favorite.

Ingredients

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

• Spaghetti noodles
• Ground beef
• Olive oil or butter
• Onion, finely chopped
• Garlic, minced
• Taco seasoning (store-bought or homemade)
• Diced tomatoes (with juices)
• Tomato sauce
• Chicken or beef broth
• Cream cheese or sour cream
• Shredded cheddar or Mexican blend cheese
• Salt and black pepper
• Fresh cilantro or green onions for garnish

Directions

1. Cook spaghetti noodles in salted boiling water until al dente. Drain and set aside.
2. In a large skillet or pot, heat olive oil over medium heat. Add chopped onion and cook until softened.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
5. Stir in taco seasoning, diced tomatoes, tomato sauce, and broth. Mix well and bring to a simmer.
6. Reduce heat and stir in cream cheese (or sour cream) until melted and the sauce becomes creamy.
7. Add cooked spaghetti to the skillet and toss until fully coated in the sauce.
8. Sprinkle shredded cheese over the top and let it melt, stirring until creamy and well combined.
9. Garnish with chopped cilantro or green onions and serve hot.

Servings and timing

This recipe serves 4 to 6 people. Preparation takes about 10 minutes, and cooking takes around 20 minutes, for a total of 30 minutes.

Variations

• Spicy Kick: Add diced jalapeños, chipotle peppers, or extra chili powder for heat.
• Vegetarian Version: Substitute the beef with black beans, lentils, or plant-based crumbles.
• Extra Creamy: Stir in a splash of heavy cream or a few tablespoons of cream cheese.
• Taco Toppings: Add diced avocado, crushed tortilla chips, or a dollop of sour cream before serving.
• Different Pasta: Try penne, rotini, or fettuccine if you don’t have spaghetti on hand.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of broth or water to loosen the sauce, or microwave in 30-second intervals, stirring between each. To freeze, let the dish cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey or chicken both work well for a lighter option.

Can I make this dish spicy?

Absolutely—just add hot sauce, crushed red pepper flakes, or spicy taco seasoning.

What cheese works best for Taco Spaghetti?

Cheddar, Monterey Jack, or a Mexican blend are all great choices.

Can I make this ahead of time?

Yes, assemble it in advance and reheat before serving. It reheats beautifully.

Can I add vegetables?

Yes, add bell peppers, corn, or black beans for extra texture and flavor.

How do I keep the spaghetti from sticking together?

Toss it with a small drizzle of olive oil after cooking if you’re letting it sit before adding to the sauce.

Can I use taco sauce instead of tomato sauce?

Yes, taco sauce adds even more bold Mexican flavor.

What can I serve with Taco Spaghetti?

It pairs well with a green salad, garlic bread, or tortilla chips.

Can I make this recipe dairy-free?

Use dairy-free cheese and a plant-based cream cheese alternative.

Can I bake this into a casserole?

Yes! Pour the cooked mixture into a baking dish, top with cheese, and bake at 375°F (190°C) for 10–15 minutes until bubbly.

Conclusion

Taco Spaghetti is the perfect fusion of creamy pasta comfort and zesty taco flavor. It’s quick, customizable, and absolutely delicious, making it a fantastic choice for busy weeknights or casual family dinners. With its cheesy sauce and savory spices, this one-pan meal is bound to be a crowd-pleaser every time.

Taco Spaghetti

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Taco Spaghetti is a quick and flavorful fusion of tacos and pasta, featuring seasoned beef, creamy tomato sauce, and melted cheese tossed with spaghetti. It’s a hearty, family-friendly dish perfect for busy weeknights and comfort-food cravings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican Fusion
• Diet: Halal

Ingredients

• 8 oz spaghetti noodles
• 1 lb ground beef
• 1 tbsp olive oil or butter
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or 2 tbsp homemade mix)
• 1 can (14.5 oz) diced tomatoes, with juices
• 1/2 cup tomato sauce
• 1 cup chicken or beef broth
• 4 oz cream cheese or 1/2 cup sour cream
• 1 cup shredded cheddar or Mexican blend cheese
• Salt and black pepper, to taste
• Fresh cilantro or green onions, for garnish

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Instructions

1. Cook spaghetti noodles in salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
5. Stir in taco seasoning, diced tomatoes, tomato sauce, and broth. Mix well and bring to a simmer.
6. Reduce heat and stir in cream cheese (or sour cream) until melted and sauce becomes creamy.
7. Add cooked spaghetti to the skillet and toss until coated in sauce.
8. Sprinkle shredded cheese over the top and let it melt, stirring until creamy and well combined.
9. Garnish with chopped cilantro or green onions and serve hot.

Notes

• Use ground turkey or chicken for a lighter version.
• Make it spicier with jalapeños or hot taco seasoning.
• Top with crushed tortilla chips for extra crunch.
• For a baked version, transfer to a dish, top with cheese, and bake until bubbly.
• Reheats well for meal prep or leftovers.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 480
• Sugar: 5 g
• Sodium: 890 mg
• Fat: 26 g
• Saturated Fat: 11 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 27 g
• Cholesterol: 95 mg