If you love the comfort of pasta with the zesty punch of classic taco flavors, Taco Spaghetti is about to be your new weeknight favorite. Picture a bowlful of twirled spaghetti, generously hugged by a rich, taco-spiced beef sauce, all crowned with melty cheddar and Monterey Jack cheese. It’s the perfect mashup of two family classics, easy to make in just one pan, and guaranteed to disappear fast around the dinner table. If you’re craving a dish that’s as simple as it is satisfying, Taco Spaghetti brings joy to every bite!
Ingredients You’ll Need
This recipe relies on simple, easy-to-find ingredients that pack serious flavor. Each component plays a special role, from the savory beef to the gooey cheese, working in harmony to deliver the ultimate Taco Spaghetti experience.
- Spaghetti (12 oz): Choose your favorite brand, or swap in gluten-free pasta if needed; the noodles are the vehicle for all that saucy goodness.
- Olive Oil (1 tablespoon): Adds a hint of richness to the ground beef and helps everything brown up beautifully.
- Ground Beef (1 pound): The hearty base of the dish; try ground turkey or a plant-based substitute for a lighter twist.
- Yellow Onion, diced (1 small): Adds a subtle sweetness and depth to the beef mixture.
- Garlic, minced (2 cloves): Gives the sauce a fragrant, savory boost—don’t skip it!
- Taco Seasoning (1 packet, 1 oz): Delivers the fiesta of spices that makes this classic taco in pasta form.
- Rotel Diced Tomatoes with Green Chilies (10 oz can, undrained): Brings in a little heat and tang, plus pops of color.
- Tomato Sauce (1½ cups): Creates the silky, vibrant body for your taco sauce.
- Water (½ cup): Helps everything simmer together and reach just the right consistency.
- Cheddar Cheese, shredded (1 cup): Classic, sharp, and super melty, it’s a must for topping.
- Monterey Jack Cheese, shredded (1 cup): Ultra-creamy and mild, it perfectly complements the cheddar.
- Chopped Fresh Cilantro and Sliced Jalapeños (for garnish, optional): Sprinkle these on top for a burst of freshness and a spicy kick!
How to Make Taco Spaghetti
Step 1: Cook the Spaghetti
In a large pot of salted boiling water, cook the spaghetti until it’s al dente—just tender but with a slight bite. This usually takes about 8–10 minutes, depending on your brand of pasta. Once cooked, drain the noodles and set them aside while you work on the magic sauce.
Step 2: Brown the Beef and Onions
While the spaghetti cooks, grab your largest skillet and heat up the olive oil over medium heat. Add the ground beef and diced onion, and cook together until the beef is browned and the onion is soft. This should take 6–7 minutes. If there’s any excess fat in the skillet, carefully drain it off before moving to the next step.
Step 3: Add Seasonings and Garlic
Stir in the minced garlic and taco seasoning, letting everything cook together for an extra minute. This step really wakes up the spices and infuses the beef with classic taco flavor, setting the stage for what makes Taco Spaghetti such a delicious fusion.
Step 4: Build the Sauce
Add the undrained Rotel tomatoes, tomato sauce, and water straight into the skillet, stirring to combine. Once everything’s bubbling away, turn the heat to low and let the mixture simmer for 5–7 minutes. The sauce will thicken up a bit and the flavors will meld beautifully—it already smells irresistible!
Step 5: Unite Pasta and Sauce
Toss your cooked spaghetti right into the skillet, using tongs or two big spoons to coat each strand with the saucy, beefy goodness. Stir until everything is evenly combined, making sure no noodle is left behind.
Step 6: Cheese Finale
Sprinkle the shredded cheddar and Monterey Jack cheese over the top of your skillet. Cover and let it sit over low heat for 2–3 minutes, just until the cheese is gorgeously melted. Now, it’s time to serve Taco Spaghetti hot and fresh—top with your choice of cilantro, jalapeños, or any favorite taco garnishes!
How to Serve Taco Spaghetti
Garnishes
Fresh toppings lift this dish from great to unforgettable. Shower your Taco Spaghetti with vibrant green cilantro, add sliced jalapeños for a spicy edge, or give it a dollop of sour cream or sprinkle of diced tomatoes. Gluten-free eaters, rejoice—the base of the dish can easily be made celiac-friendly with a pasta swap!
Side Dishes
This hearty pasta needs little more than a fresh side salad—think crisp lettuce, juicy tomatoes, and maybe a little avocado. Garlic bread or warm tortillas are also seriously tempting, ready to soak up every last bit of the saucy, cheesy goodness. If you’re feeling festive, serve it alongside some Mexican street corn or black beans for affordable crowd-pleasing extras.
Creative Ways to Present
Taco Spaghetti is a natural for potlucks and family gatherings—try scooping it into a big casserole dish and baking for 10 minutes with extra cheese on top for a bubbly, crispy finish. Want it even more fun? Serve it in individual bowls wrapped with tortilla chips for incredible crunch. Kids love twirling it up, adults secretly wish for seconds; it’s completely customizable to your favorite taco toppings.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Taco Spaghetti in an airtight container in the refrigerator for up to 3 days. The flavors get even better overnight, making lunch the next day a delicious treat.
Freezing
Taco Spaghetti freezes beautifully. Cool completely, portion into freezer-safe containers, and it’ll keep well for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the fridge for best results.
Reheating
For best flavor and texture, reheat Taco Spaghetti gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce. If reheating from frozen, let it thaw first for even heating. The cheese melts anew and it tastes just as cozy as day one.
FAQs
Can I make Taco Spaghetti vegetarian?
Absolutely! Substitute the ground beef with your favorite plant-based meat alternative or even cooked lentils. You can also add black beans or corn for extra heartiness and texture—every bite is still deliciously comforting.
What if I don’t have Rotel tomatoes?
No worries! Use regular diced tomatoes and add a small can of green chilies for the classic Rotel kick. If you like things spicy, choose hot chilies or toss in a diced jalapeño with the onion.
Can I use another type Main Course
Certainly. While traditional spaghetti works beautifully, feel free to swap in penne, rotini, or even shells. The key is to pick a pasta shape that holds onto that luscious taco sauce.
How can I make Taco Spaghetti gluten-free?
Just use your favorite gluten-free spaghetti or pasta. All other ingredients are naturally gluten-free, so it’s an easy swap for those with dietary needs. Make sure your taco seasoning is gluten-free too!
Can I double this recipe for a crowd?
Yes, Taco Spaghetti is a total crowd-pleaser and doubles (even triples) easily. Just use a bigger skillet or casserole, and you’ll have enough to feed a party—plus guaranteed leftovers for days.
Final Thoughts
If your family is always deciding between taco night and pasta night, Taco Spaghetti solves the dilemma with joy! This rib-sticking, comforting bowl combines two beloved classics in a way that’s totally fresh and weeknight-easy. Give this recipe a try—your tastebuds will thank you, and you’ll probably be asked for seconds!
Print
Taco Spaghetti Recipe
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Diet: Non-Vegetarian
Description
Taco Spaghetti is a delicious fusion dish that combines the flavors of tacos with the comfort of spaghetti. It’s a cheesy, hearty meal that is easy to make and perfect for a family dinner or a gathering with friends.
Ingredients
Spaghetti:
- 12 oz spaghetti
Beef Mixture:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (1 oz) packet taco seasoning
- 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
- 1½ cups tomato sauce
- ½ cup water
Cheese and Garnish:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Chopped fresh cilantro and sliced jalapeños for garnish (optional)
Instructions
- Cook the Spaghetti: Cook spaghetti in salted boiling water until al dente. Drain and set aside.
- Prepare Beef Mixture: In a skillet, heat olive oil, cook ground beef and onion until browned. Add garlic, taco seasoning, Rotel, tomato sauce, and water. Simmer until thickened.
- Combine and Serve: Add cooked spaghetti to the skillet, coat in sauce. Sprinkle cheeses on top, cover, and melt. Serve hot, garnished with cilantro and jalapeños.
Notes
- Substitute ground turkey or plant-based meat for a lighter or vegetarian version.
- Add black beans or corn for extra texture and flavor.
- This dish makes great leftovers!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
