If you love the bold, zesty flavors of tacos but crave the cozy comfort of a bowl of pasta, Taco Spaghetti will be your weeknight game changer. This one-skillet dish brings together perfectly seasoned ground beef, savory tomatoes, gooey cheddar cheese, twirls of spaghetti, and a fresh sprinkle of cilantro—all in just 30 minutes. One bite, and you’ll see why friends and family will ask for this dinner on repeat!
Why You’ll Love This Recipe
- One-Skillet Simplicity: Say goodbye to piles of pots—Taco Spaghetti comes together right in one pan for quick prep and even faster cleanup.
- Bold, Taco-Inspired Flavors: All the best things about taco night—spiced meat, juicy tomatoes, and melty cheese—in every forkful of pasta.
- Family Friendly: This dish is fun, satisfying, and totally customizable—perfect for families with picky eaters or busy weeknights.
- Ready in 30 Minutes: From stovetop to table faster than delivery, without sacrificing flavor or comfort.
Ingredients You’ll Need
You won’t believe how easy this Taco Spaghetti is to make, thanks to a handful of kitchen staples. Each ingredient plays a starring role—balancing richness, a spicy kick, and that irresistible cheesy finish that makes this dish unforgettable.
- Olive Oil: For sautéing and adding depth to the beef and onions.
- Ground Beef: Brings hearty, meaty flavor and soaks up all those yummy taco seasonings.
- Yellow Onions: Adds natural sweetness and melds beautifully into the sauce.
- Taco Seasoning (1 packet): The secret to quick, bold, and consistent taco flavor in every bite.
- Rotel Tomatoes (with green chilies): Amp up the zest and provide a saucy, slightly spicy base.
- Spaghetti Noodles: The fun, twirlable vehicle that holds all the flavors together—cook them right in the sauce!
- Water: Helps the pasta cook and brings everything together into a luscious, saucy consistency.
- Cheddar Cheese, shredded: Adds gooey, melty goodness and a savory finish.
- Cilantro, chopped: A fresh, herby pop that brightens up every serving.
Variations
Taco Spaghetti is so adaptable! You can tweak the spice, swap proteins, or sneak in veggies, making it a recipe you’ll come back to again and again, no matter what you have on hand or who’s at your table.
- Try Different Proteins: Substitute ground turkey or chicken for beef for a lighter spin, or use plant-based crumbles to make it vegetarian.
- Go Gluten-Free: Use your favorite gluten-free spaghetti noodles—just keep an eye on cooking time and liquid absorption.
- Cheese Swap: Shake things up by using Monterey Jack, pepper jack, or Colby cheese instead of cheddar for a new flavor profile.
- Boost the Veggies: Add corn, bell peppers, or black beans along with the tomatoes for more color, flavor, and nutrition.
How to Make Taco Spaghetti
Step 1: Brown the Beef and Onions
Start by heating olive oil in a large skillet over medium heat. Toss in the ground beef and chopped yellow onions together, breaking the meat into crumbles as you go. Cook until the beef is no longer pink and the onions are soft and translucent—this is the foundation for all those deep, taco-inspired flavors.
Step 2: Add the Seasonings and Tomatoes
Sprinkle the taco seasoning over your beef and onions, giving everything a thorough stir until well coated. Add the Rotel tomatoes with their juice right into the pan—the liquid will help build a perfect saucy base and distribute those flavorful green chilies throughout.
Step 3: Simmer the Pasta
Break the spaghetti noodles in half (this helps them fit into the skillet and soak up more flavor), then nestle them into the pan with 3 cups of water. Bring everything to a high boil, then reduce the heat to low, cover, and let it all gently simmer for about 15 minutes. Stir once or twice to prevent sticking, and let the magic happen as the pasta absorbs all those taco flavors!
Step 4: Add Cheese and Cilantro
Once the pasta is just tender and most of the liquid is absorbed, take the pan off the heat. Sprinkle in half your shredded cheddar, stirring so the cheese melts right into the hot noodles. Top the whole skillet with the rest of the cheese and a generous handful of chopped cilantro, then serve hot and twirl away!
Pro Tips for Making Taco Spaghetti
- Saucy Success: Don’t worry if it looks a little saucy before adding the cheese—spaghetti will keep absorbing liquid as it rests, resulting in the perfect texture!
- Cheese Layer Magic: For that irresistible cheese pull, don’t skip scattering cheese between and on top of the hot noodles!
- Noodle Nesting: Breaking the spaghetti in half not only fits the skillet, but also helps the pasta soak up more flavor and prevents clumping.
- Boost the Freshness: Chop the cilantro just before serving to keep its color and aroma vibrant in every bite of Taco Spaghetti.
How to Serve Taco Spaghetti
Garnishes
This dish loves a sprinkle of freshness! After piling your Taco Spaghetti into bowls, adorn with extra chopped cilantro, sliced green onions, or even a few diced tomatoes. For the cheese lovers, an extra shower of shredded cheddar just before serving totally seals the deal.
Side Dishes
Round out your Taco Spaghetti meal with classic sides—think crisp green salad, charred corn, or a scoop of creamy guacamole. Warm, buttery garlic bread or tortilla chips add a satisfying crunch (plus, they’re perfect for scooping up any leftover sauce!).
Creative Ways to Present
For a crowd, serve Taco Spaghetti right from the skillet at the table—family style! Or, twirl into individual ramekins, top with cheese, and broil for a minute for bubbly, golden “spaghetti taco bakes.” Let kids build their own bowls with a toppings bar for extra fun at dinner.
Make Ahead and Storage
Storing Leftovers
Leftover Taco Spaghetti keeps beautifully! Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days. The flavors mingle and get even more delicious, making quick lunches a treat.
Freezing
This recipe freezes well—just spoon portions into freezer-safe containers, seal tightly, and freeze for up to 2 months. Thaw overnight in the fridge for best texture, and add a splash of water or broth if needed when reheating.
Reheating
Reheat Taco Spaghetti on the stovetop over low heat, adding a forkful of water or broth as needed to loosen the sauce. A quick zap in the microwave also works—cover with a damp paper towel for even warmth and moist noodles.
FAQs
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Can I use a different type of pasta instead of spaghetti?
Absolutely! Taco Spaghetti is flexible—try penne, rotini, or even linguine. Just adjust the simmering time as needed, since thicker shapes may take longer to soften.
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Is Taco Spaghetti spicy?
The dish has a gentle, family-friendly kick thanks to taco seasoning and Rotel tomatoes with green chilies. For more heat, add a dash of hot sauce or sliced jalapeños; for less, use plain diced tomatoes instead.
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Can I double this recipe for a crowd?
Yes! Just use a larger pot or Dutch oven and keep an eye on the pasta to make sure it cooks evenly. Taco Spaghetti is a hit at potlucks and family gatherings!
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What if I don’t eat cilantro?
No problem—swap cilantro for parsley, chopped scallions, or omit entirely. Taco Spaghetti is delicious either way, with plenty of flavor from the spices and cheese.
Final Thoughts
Give Taco Spaghetti a spot on your dinner rotation and prepare for some seriously happy forks at your table! Whether you’re cooking for family or friends, this recipe is pure comfort, quick to whip up, and downright scrumptious. Let me know how you top yours—I can’t wait to see your delicious creations!
Print
Taco Spaghetti Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
A delicious fusion dish combining the flavors of tacos with the comfort of spaghetti, Taco Spaghetti is a family-friendly meal that is easy to make and sure to please.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1 pound ground beef
Additional Ingredients:
- 1/4 cup yellow onions
- 1/4 cup taco seasoning (1 packet)
- 10 ounces Rotel tomatoes
- 8 ounces spaghetti noodles, uncooked
- 3 cups water
- 4 ounces cheddar cheese, shredded
- 1/2 cup cilantro, chopped
Instructions
- Heat olive oil: Heat olive oil in a 12-inch skillet over medium heat.
- Brown beef and onion: Brown ground beef and onion in the skillet until the meat is no longer pink and onions are soft and translucent.
- Add seasoning and tomatoes: Add the taco seasoning, Rotel tomatoes (including juice), spaghetti noodles, and water.
- Boil and simmer: Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes.
- Add cheese and cilantro: Remove from heat. Sprinkle half of the cheese into the pan and stir. Top with remaining cheese and cilantro. Serve.
Nutrition
- Serving Size: 1 serving
- Calories: 440 kcal
- Sugar: 3g
- Sodium: 570mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
