Name: Taco Spaghetti Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: Spaghetti: 12 oz spaghetti Ground Beef Mixture: 1 tablespoon olive oil, 1 lb ground beef, 1 small yellow onion (diced), 2 cloves garlic (minced), 1 packet taco seasoning (or 2 tablespoons homemade), 1 (10 oz) can Rotel diced tomatoes with green chilies (undrained), 1 (8 oz) can tomato sauce, 1 cup water or beef broth For Garnish: 1 ½ cups shredded cheddar cheese, chopped cilantro and sliced jalapeños (optional)

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Taco Spaghetti brings together everything you love about bold Tex-Mex flavors and the cozy satisfaction of a cheesy pasta dish. Imagine steaming strands of spaghetti tangled up with savory taco-seasoned beef, tangy tomatoes, a generous blanket of melty cheddar, and just the right pop of freshness from cilantro and jalapeños. This dish is fun, festive, and guaranteed to make both kids and adults race to the dinner table—it’s the kind of comfort food mashup you’ll crave again and again.

Ingredients You’ll Need

The beauty of Taco Spaghetti lies in its straightforward ingredient list—each one is carefully chosen to add a burst of flavor, satisfying texture, or vibrant color. Gather these kitchen staples, and you’ll be on your way to a dish that tastes as impressive as it looks.

Spaghetti (12 oz): Classic pasta that soaks up the savory sauce and gives you plenty of twirl factor.
Olive oil (1 tablespoon): Helps brown the meat and brings a subtle richness to the skillet.
Ground beef (1 lb): The heart of the dish—provides flavor, protein, and that irresistible taco taste.
Yellow onion, diced (1 small): Gives a sweet and aromatic base that rounds out the savory elements.
Garlic, minced (2 cloves): Infuses the sauce with an inviting, mouthwatering aroma.
Taco seasoning (1 packet or 2 tbsp homemade): Delivers all the familiar zesty, smoky flavors of your favorite tacos.
Rotel diced tomatoes with green chilies (1 can, 10 oz, undrained): Adds acidity, a touch of heat, and pops of tomato throughout.
Tomato sauce (1 can, 8 oz): Creates a lush, cohesive base for the sauce and ties the flavors together.
Water or beef broth (1 cup): Ensures the sauce is silky and flavorful—broth adds extra depth.
Shredded cheddar cheese (1½ cups): Melts beautifully over the top for that irresistible cheesy blanket.
Chopped cilantro and sliced jalapeños, for garnish (optional): Liven things up with color and a fresh, spicy kick.

How to Make Taco Spaghetti

Step 1: Boil the Spaghetti

Start by bringing a large pot of salted water to a rolling boil. Toss in the spaghetti and cook it just to al dente, following package instructions. Draining the pasta when it’s still a little firm ensures it’ll soak up all the saucy goodness without getting mushy. Set the drained spaghetti aside—you’ll reunite it with the other ingredients soon.

Step 2: Brown the Beef

Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook it, breaking it up with a spatula or wooden spoon, until it’s nicely browned and crumbly. This gives the dish a savory backbone and that crave-worthy taco flavor. Don’t rush this step—a bit of browning equals big flavor!

Step 3: Sauté the Onion and Garlic

Scatter the diced onion and minced garlic right over the browned beef. Sauté everything together for 2 to 3 minutes, until the onions turn soft and translucent and the garlic sends its tempting aroma through the kitchen. This layer of flavor will shine in every bite of your Taco Spaghetti.

Step 4: Build the Sauce

Sprinkle the taco seasoning over the beef and veggie mixture, stirring well to coat everything evenly. Then, pour in the undrained Rotel, the tomato sauce, and your water or beef broth. Mix thoroughly, scraping up any flavorful bits stuck to the pan. Bring the sauce to a gentle simmer—this is where the flavors mingle and deepen.

Step 5: Combine Spaghetti and Sauce

Add the cooked spaghetti to the skillet, using tongs or a large spoon to toss until every strand is coated in the rich, spicy sauce. The pasta will soak up the flavors and become even more irresistible. Make sure everything is well combined so each forkful is filled with that perfect Taco Spaghetti magic.

Step 6: Add Cheese and Melt

Sprinkle the shredded cheddar evenly over the saucy spaghetti. Cover the skillet with a lid and let everything sit on low heat for 2 to 3 minutes—just long enough for the cheese to melt and transform into a gooey, golden layer on top. The result is pure, cheesy comfort that brings all the flavors together.

Step 7: Garnish and Serve

Turn off the heat and, if you like, shower the top with vibrant chopped cilantro and a scattering of sliced jalapeños for sparkle and zing. Serve your Taco Spaghetti warm, straight from the skillet, and watch everyone’s eyes light up.

How to Serve Taco Spaghetti

Garnishes

When it comes to toppings, there’s no reason to hold back. A sprinkle of fresh cilantro brightens the whole plate, while sliced jalapeños add just the right touch of heat. For even more flavor, try a dollop of cool sour cream or a few creamy avocado slices—the perfect finishing touches to your Taco Spaghetti masterpiece.

Side Dishes

Balance the boldness of Taco Spaghetti with simple, fresh sides. A crisp green salad tossed with lime vinaigrette, buttery corn on the cob, or crunchy tortilla chips make fantastic pairings. Don’t forget the salsa or guacamole for dipping and drizzling—all are right at home beside your skillet of cheesy comfort.

Creative Ways to Present

Taco Spaghetti is fun by the bowlful, but you can also try serving it baked in a casserole dish with extra cheese broiled on top, nestled in individual ramekins, or even loaded into bell pepper halves for single-serve Tex-Mex boats. If you’re feeling playful, garnish each bowl with crushed tortilla chips for extra crunch and flair.

Make Ahead and Storage

Storing Leftovers

Any leftover Taco Spaghetti can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool to room temperature before popping it in the fridge to keep everything fresh and tasty. The flavors even deepen a bit overnight—a bonus for next-day lunches!

Freezing

For longer storage, portion cooled Taco Spaghetti into freezer-safe containers or zip-top bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, and remember to label each container so you know when your homemade Tex-Mex comfort meal is waiting for you.

Reheating

To reheat, place your Taco Spaghetti in a microwave-safe dish, cover with a damp paper towel, and zap until warm, stirring halfway through for even heat. Alternatively, warm it gently on the stovetop with a splash of water or broth to revive the sauce, then top with extra cheese for that fresh-from-the-skillet goodness.

FAQs

Can I use a different type Main Course

Absolutely! While traditional spaghetti works wonders for twirling up all those saucy, cheesy bites, feel free to use penne, rotini, or even gluten-free pasta. The magic of Taco Spaghetti comes from its flavors, not the pasta shape—so use what you love or have on hand.

Is there a vegetarian version of Taco Spaghetti?

Definitely. Swap out the ground beef for a plant-based alternative or cooked lentils to keep all the hearty, savory notes. You can also load up on black beans, corn, or diced bell peppers for extra color and nutrition without sacrificing the delicious Tex-Mex spirit.

How can I make it spicier?

To dial up the heat, choose hot Rotel instead of mild, throw in a pinch of cayenne pepper or red pepper flakes, or top the finished dish with extra jalapeños. You control the spice level, so adjust to your heart’s content for the perfect Taco Spaghetti kick.

Can I make Taco Spaghetti ahead of time?

Yes! Prepare everything up to the step where you add the cheese. When you’re ready to eat, sprinkle on the cheese and heat gently until melted. It’s a great option for meal prep or busy weeknights—just store the sauce and pasta together in one container for easy reheating.

What toppings go best with Taco Spaghetti?

Some popular toppers include chopped cilantro, sliced jalapeños, sour cream, avocado or guacamole, diced tomatoes, or even crushed tortilla chips for crunch. Let everyone customize their own bowl of Taco Spaghetti for a fun, family-style meal.

Final Thoughts

If you’re ready to shake up your dinner routine with a recipe that’s equal parts fun, flavorful, and unfussy, give Taco Spaghetti a try. There’s just something magical about the way the bold Tex-Mex vibes pair with pasta—this easy, one-pan meal is sure to be a keeper in your kitchen.

Taco Spaghetti Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings
Diet: Non-Vegetarian

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Description

Taco Spaghetti is a delicious fusion dish that combines the flavors of tacos with the comfort of spaghetti. This one-pot meal is easy to make and perfect for a quick weeknight dinner.

Ingredients

Spaghetti:

12 oz spaghetti

Ground Beef Mixture:

1 tablespoon olive oil, 1 lb ground beef, 1 small yellow onion (diced), 2 cloves garlic (minced), 1 packet taco seasoning (or 2 tablespoons homemade), 1 (10 oz) can Rotel diced tomatoes with green chilies (undrained), 1 (8 oz) can tomato sauce, 1 cup water or beef broth

For Garnish:

1 ½ cups shredded cheddar cheese, chopped cilantro and sliced jalapeños (optional)

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Instructions

Cook the Spaghetti: Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
Prepare Ground Beef Mixture: In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Add diced onion and garlic, sauté until softened. Stir in taco seasoning, Rotel, tomato sauce, and water or broth. Simmer.
Combine and Finish: Add cooked spaghetti to the skillet, stir to coat in the sauce. Sprinkle cheese, cover, and let it sit until cheese melts. Garnish with cilantro and jalapeños.