If you love bold flavors, easy one-pan meals, and a touch of weeknight whimsy, Taco Spaghetti is about to become your new obsession. This dish brings together the saucy, zesty kick of classic tacos with the comforting twirl of spaghetti noodles – all ready in just 30 minutes!
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in a single skillet, making cleanup quick and easy.
- Bold Taco Flavors: Classic taco seasoning and Rotel tomatoes bring zesty, exciting flavor to every bite.
- Family-Friendly Comfort: Melty cheddar cheese, hearty pasta, and savory ground beef will win over picky eaters and spaghetti lovers alike.
- Dinner in 30 Minutes: From stovetop to table, this is a weeknight hero – quick, satisfying, and absolutely delicious.
Ingredients You’ll Need
You only need a handful of pantry staples and a few fresh flavors to bring Taco Spaghetti to life! Each ingredient plays a part—think savory beef, creamy cheese, the subtle bite of fresh onion, and a hint of vibrant cilantro to finish the dish with color and zest.
- Olive oil: Helps brown the beef and onions, adding a lovely richness to the base.
- Ground beef: The classic taco protein brings savory depth and heartiness to the sauce.
- Yellow onions: Just a touch, sautéed until sweet and mellow, rounds out the flavor profile.
- Taco seasoning (1 packet): Your shortcut to authentic, bold Mexican flavor—spicy, smoky, and completely irresistible.
- Rotel tomatoes: These diced tomatoes with green chilies add juiciness, color, and the perfect background heat.
- Spaghetti noodles: Traditional pasta, cooked right in the sauce, soaks up all the spices for next-level flavor.
- Water: Provides moisture to cook the spaghetti directly in the skillet and melds everything together.
- Cheddar cheese: Melty, sharp, and golden—a generous sprinkle makes this taco-inspired pasta pure comfort food.
- Cilantro: A final fresh, herbal sprinkle brings brightness and a lovely pop of green to the finished plate.
Variations
This Taco Spaghetti recipe is endlessly customizable! It’s so easy to put your own spin on it—swap the protein, dial up the veggies, or make it as mild or spicy as you like to fit your family’s tastes and pantry supplies.
- Ground turkey or chicken: Make it lighter by swapping in leaner ground turkey or chicken for the beef.
- Vegetarian: Skip the meat and use black beans, lentils, or your favorite plant-based crumbles instead.
- Spicy: Use hot Rotel or add extra chopped jalapeños if you like some heat!
- Creamier: Stir in a spoonful of sour cream or cream cheese for a lusciously creamy sauce.
- Double the veggies: Toss in bell peppers, corn, or zucchini—just sauté with the onions to blend right in.
How to Make Taco Spaghetti
Step 1: Brown the Beef and Onions
Start by heating olive oil in a large skillet over medium heat. Add the ground beef and chopped yellow onions, breaking up the meat as it cooks, until the beef is no longer pink and the onions are perfectly soft. Browning them together creates the savory, aromatic base that makes Taco Spaghetti so addictive.
Step 2: Add Seasonings, Tomatoes, Noodles, and Water
Sprinkle the taco seasoning over your beef and onions, then pour in the Rotel tomatoes—with all their flavorful juices! Break the spaghetti noodles in half and nestle them into the pan, then add the water. Give it all a little stir so the noodles get coated and submerged—this helps them cook evenly and soak up the punchy taco flavors.
Step 3: Simmer Until Pasta is Tender
Crank up the heat to bring the mixture to a lively boil, then immediately reduce it to low, cover, and let everything simmer for about 15 minutes. This is where the magic happens—the spaghetti cooks right in the sauce, soaking up every ounce of flavor and leaving you with fewer dishes to wash.
Step 4: Stir In and Top With Cheese
When the spaghetti is perfectly al dente, remove the skillet from heat. Sprinkle in half your cheddar cheese and stir gently, making sure the gooey, melty bits make their way into every forkful. Sprinkle the rest on top, then crown it all with chopped cilantro for fresh color and unbeatable aroma.
Pro Tips for Making Taco Spaghetti
- Spaghetti Soak: Give the noodles a few gentle stirs in the first 5 minutes of simmering to avoid clumping and ensure every strand is coated in flavor-packed sauce.
- Cheese Timing: For the best melt, make sure the skillet is off the heat before adding cheese, so you get gooeyness without overcooking.
- Fresh Cilantro Fix: Add cilantro at the end—never during cooking—to keep its taste bright and its color vibrant.
- Custom Spice Level: Adjust the taco seasoning or choose a spicy Rotel if you want to heat things up, or use mild for kid-friendly comfort.
How to Serve Taco Spaghetti
Garnishes
A sprinkle of extra cheddar, sliced jalapeños, and a handful of chopped cilantro is my go-to finishing touch for Taco Spaghetti. You could even add sliced black olives, a drizzle of sour cream, or some crunchy crushed tortilla chips for extra crunch and flair!
Side Dishes
This dish is hearty and complete on its own, but it pairs beautifully with a zesty side salad, sweet corn on the cob, or some buttery roasted vegetables. For a party spread, try it alongside guacamole, salsa, or even refried beans.
Creative Ways to Present
Transform Taco Spaghetti into a fiesta by serving it in individual bowls topped with colorful garnishes, or try stuffing it inside halved bell peppers and baking until bubbly! Let everyone sprinkle on their own toppings “taco-bar” style for a fun, customizable family dinner.
Make Ahead and Storage
Storing Leftovers
Leftover Taco Spaghetti keeps like a dream! Just transfer any remaining pasta to an airtight container and refrigerate for 3–4 days. The flavors actually deepen overnight, so it might taste even better the next day.
Freezing
You can freeze this dish for up to two months. Cool the pasta completely, then store it in freezer-safe containers. Thaw overnight in the fridge—or reheat straight from frozen on busy evenings—just know the noodles will be softer after freezing, but still totally delicious.
Reheating
For best results, reheat Taco Spaghetti in a skillet over medium-low heat, adding a splash of water or broth to loosen up the sauce if needed. You can also microwave individual servings in short bursts, stirring in between for even heating.
FAQs
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Can I use a different type of pasta for Taco Spaghetti?
Absolutely! While classic spaghetti noodles are traditional here, you can use penne, rotini, or any pasta shape you love. Just keep in mind that different shapes may alter the cooking time slightly, so check for doneness along the way.
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What can I substitute for Rotel tomatoes?
If you can’t find Rotel, use regular diced tomatoes and toss in a small can of mild green chilies for that signature hint of spice and smoky flavor. Fire-roasted tomatoes also work beautifully!
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Can Taco Spaghetti be made gluten-free?
Yes, just swap the regular spaghetti for your favorite gluten-free pasta and check that your taco seasoning is gluten-free. Keep an eye on the cooking time for the pasta, as gluten-free varieties may cook faster or slower.
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How do I double the recipe for a crowd?
Doubling Taco Spaghetti is super straightforward! Use a larger (or oven-safe) Dutch oven or deep skillet, and simply double each ingredient. Keep the simmering time roughly the same, but give it a good stir every so often to prevent sticking.
Final Thoughts
This Taco Spaghetti is hands-down my favorite mashup for busy nights—it brings joy, flavor, and a little dash of celebration to the dinner table! Give it a try, get creative with your toppings, and don’t forget to invite your loved ones to dig in. Enjoy every spicy, cheesy twirl!
Print
Taco Spaghetti Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
Taco Spaghetti is a delicious fusion dish that combines the flavors of tacos with the comfort of spaghetti. This easy one-pan meal is perfect for a quick weeknight dinner.
Ingredients
For the Taco Spaghetti:
- 2 tablespoons olive oil
- 1 pound ground beef
- 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 onions: Brown ground beef and onion in the skillet until meat is cooked and onions are translucent.
- Add seasoning and ingredients: Stir in taco seasoning, Rotel tomatoes, spaghetti noodles, and water.
- Simmer: Bring to a boil, then cover and simmer for 15 minutes.
- Add cheese and cilantro: Stir in half of the cheese, then top with remaining cheese and cilantro before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
