If you’ve ever found yourself torn between craving a hearty bowl of pasta and the bold flavors of Tex-Mex, this Taco Spaghetti is the best of both worlds in one irresistible dish. Imagine tender spaghetti tangled up with savory ground beef, zesty taco seasoning, and a creamy blanket of melted cheese, all finished with a pop of fresh herbs or spicy jalapeños. It’s quick enough for a weeknight but so satisfying, you’ll want to make it for every casual get-together. Taco Spaghetti is comfort food with a fiesta twist, and it’s about to become your new go-to family favorite!
Ingredients You’ll Need
You’ll be amazed by how a handful of pantry staples and a few fresh ingredients come together to create such a big, bold flavor. Each ingredient in this Taco Spaghetti recipe is carefully chosen to add richness, spice, or creamy goodness, making every bite a delight.
- Spaghetti: The classic base that soaks up all those delicious Tex-Mex flavors while giving the dish its comforting texture.
- Olive oil: Helps brown the beef and softens the onions, adding a subtle richness right from the start.
- Ground beef: Brings hearty, savory depth and soaks up all the spices in the sauce.
- Onion: Adds sweetness and a pleasant bite, balancing the bold taco seasoning.
- Garlic: Infuses the dish with that irresistible aroma and a warm, mellow flavor.
- Taco seasoning: Packs in all the essential Tex-Mex spices, turning simple ingredients into something exciting.
- Rotel (diced tomatoes with green chilies): Delivers tang, a touch of heat, and bright color.
- Tomato sauce: Lends body to the sauce and ties all the flavors together.
- Water or beef broth: Keeps the sauce silky and helps everything meld as it simmers.
- Shredded cheddar cheese: Melts into gooey, cheesy perfection, giving Taco Spaghetti its signature comfort.
- Shredded Monterey Jack cheese: Adds a creamy, mild contrast to the cheddar and melts beautifully.
- Chopped cilantro, green onions, or jalapeños (optional): Offer fresh, colorful garnishes with extra flavor or a spicy kick.
How to Make Taco Spaghetti
Step 1: Cook the Spaghetti
Bring a big pot of salted water to a rolling boil and drop in your spaghetti. Cook until it’s perfectly al dente—just tender but still with a little bite. Drain the pasta and set it aside, ready for all that saucy goodness you’re about to create.
Step 2: Brown the Beef
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Crumble in the ground beef and let it brown, breaking it up with a spoon as it cooks. In about 5 to 6 minutes, you’ll have savory, golden bits—just be sure to drain any excess fat so your sauce isn’t greasy.
Step 3: Sauté the Aromatics
Add the diced onion and minced garlic straight into the skillet with the beef. Let them cook for 2 to 3 minutes, stirring often, until the onion turns soft and fragrant, mingling beautifully with the beef.
Step 4: Build the Sauce
Sprinkle the taco seasoning over the beef mixture and stir until every morsel is coated in spice. Pour in the Rotel, tomato sauce, and your choice of water or beef broth. Bring everything to a lively simmer so the flavors can really meld together.
Step 5: Toss It All Together
Add the cooked spaghetti right into the skillet. Use tongs or a big spoon to toss everything together until those noodles are completely coated in that saucy, spiced mixture. It should look and smell absolutely irresistible at this point!
Step 6: Cheese Time!
Reduce the heat to low. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top. Cover the skillet for 2 to 3 minutes, just until the cheese melts into a gooey blanket—this is what makes Taco Spaghetti so comforting.
Step 7: Garnish and Serve
Finish with a handful of chopped cilantro, a sprinkle of green onions, or a few slices of jalapeño for extra color and kick. Serve the Taco Spaghetti piping hot and watch it disappear fast!
How to Serve Taco Spaghetti
Garnishes
The right garnish takes Taco Spaghetti from great to unforgettable. Fresh cilantro brightens each bite, while a sprinkle of green onions adds crunch and color. For those who love a little heat, thinly sliced jalapeños deliver the perfect spicy finish. You can also dot the top with sour cream or a few crushed tortilla chips for extra flair.
Side Dishes
While this dish is hearty enough to stand on its own, pairing it with a crisp green salad, some roasted corn, or a side of black beans makes for a complete Tex-Mex feast. Even a basket of warm garlic bread or cornbread fits right in and helps soak up every last bit of sauce.
Creative Ways to Present
For parties or family dinners, try serving Taco Spaghetti in individual ramekins or mini cast-iron skillets for a fun twist. You can also spoon it into taco shells or stuff it into bell peppers and bake until bubbly for an inventive presentation that’s as impressive as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Taco Spaghetti keeps beautifully in the refrigerator. Simply let it cool, then transfer to an airtight container. It stays fresh and tasty for up to 4 days, making it perfect for quick lunches or busy weeknight dinners.
Freezing
If you want to stash some away for later, Taco Spaghetti freezes well! Once cooled, portion it into freezer-safe containers or resealable bags. It will keep its flavor and texture for up to 2 months—just be sure to label and date your containers.
Reheating
Reheat Taco Spaghetti in the microwave or on the stovetop with a splash of water or broth to loosen the sauce. Stir occasionally until it’s hot all the way through, and add a fresh sprinkle of cheese if you want to bring back that gooey magic.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken are both fantastic lighter options, and they soak up the taco spices just as well. The texture will be slightly different, but the flavor stays lively and satisfying.
Is Taco Spaghetti spicy?
Taco Spaghetti has a gentle kick from the Rotel and taco seasoning, but it’s not overwhelmingly spicy. You can control the heat by choosing mild or hot Rotel and adjusting the amount of jalapeños in the garnish.
Can I make this dish vegetarian?
Definitely! Swap the ground beef for your favorite plant-based meat substitute or even cooked lentils. Use vegetable broth instead of beef broth, and the rest of the recipe stays the same for a satisfying vegetarian meal.
What kind of cheese works best?
Cheddar and Monterey Jack are classic, but you can mix in Mexican-style blends, pepper jack for extra spice, or even mozzarella for a stretchy finish. The key is to use cheese that melts well for that irresistible topping.
Can I prepare Taco Spaghetti ahead of time?
Yes! You can assemble the dish up to the point where you sprinkle on the cheese, then cover and refrigerate. When you’re ready to eat, just reheat gently and finish melting the cheese right before serving.
Final Thoughts
Taco Spaghetti is a true crowd-pleaser, combining the comfort of pasta with the vibrant flavors of a classic taco night. It’s easy, playful, and endlessly customizable—just the kind of meal that brings everyone to the table with big smiles. Give it a try and let it bring some Tex-Mex magic to your next family dinner!
Print
Taco Spaghetti Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
A flavorful and easy Taco Spaghetti recipe combining classic taco seasoning with hearty ground beef, pasta, and melted cheddar and Monterey Jack cheeses for a delicious Tex-Mex inspired one-pot meal.
Ingredients
Spaghetti and Sauce
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (1-ounce) packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies)
- 1/2 cup tomato sauce
- 1/2 cup water or beef broth
Cheese and Garnish
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Chopped cilantro, green onions, or sliced jalapeños for garnish (optional)
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8-10 minutes. Drain well and set aside.
- Brown Ground Beef: In a large skillet or sauté pan, heat olive oil over medium-high heat. Add the ground beef and cook for 5-6 minutes until browned, breaking it apart as it cooks. Drain off excess fat if necessary.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the skillet with the beef. Cook for 2-3 minutes until the onion softens and becomes translucent.
- Add Seasoning and Sauce: Stir in the taco seasoning, can of Rotel, tomato sauce, and water or beef broth. Bring the mixture to a simmer to combine flavors and heat through.
- Toss Spaghetti with Sauce: Add the cooked spaghetti into the skillet and toss well to coat the noodles evenly with the taco-flavored sauce.
- Add Cheese and Melt: Reduce heat to low, sprinkle shredded cheddar and Monterey Jack cheeses evenly over the top. Cover the skillet and let it sit for 2-3 minutes until the cheese completely melts.
- Garnish and Serve: Optionally, garnish with chopped cilantro, green onions, or sliced jalapeños for a fresh, spicy kick. Serve the taco spaghetti hot and enjoy.
Notes
- For extra flavor, use Mexican-style shredded cheese blend or add a dollop of sour cream on top before serving.
- This dish reheats well, making it a great option for meal prep or quick weeknight dinners.
- Feel free to swap ground beef for ground turkey or chicken for a leaner option.
- Customize garnishes to taste, adding avocado slices or a squeeze of lime for extra zest.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 470
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg
