Taco Spaghetti is a bold, cheesy fusion dish that brings together all the best parts of taco night and pasta night. It’s made with seasoned ground beef, spaghetti noodles, zesty taco spices, and a rich tomato-cheese sauce that ties everything together. It’s hearty, fun, and packed with flavor.
Why You’ll Love This Recipe
I love how this recipe takes two comfort food favorites—tacos and spaghetti—and combines them into one crave-worthy meal. It’s simple, kid-friendly, and ready in under 30 minutes. I can make it all in one pot, which means less cleanup and more time to relax. Plus, it’s easy to tweak with whatever toppings or ingredients I have on hand.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
spaghetti noodles
ground beef
onion, chopped
garlic, minced
taco seasoning
canned diced tomatoes (with green chiles, if preferred)
tomato sauce
beef broth or water
shredded cheddar cheese
cream cheese or sour cream (optional, for creamier texture)
salt and pepper
optional toppings: chopped cilantro, green onions, jalapeños, sour cream, crushed tortilla chips
directions
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I cook the spaghetti according to the package instructions until al dente, then drain and set it aside.
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In a large skillet or pot, I brown the ground beef with chopped onion over medium heat until the beef is fully cooked and the onion is soft. I drain any excess grease.
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I add the garlic and taco seasoning, and cook for 1–2 more minutes to let the flavors blend.
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I stir in the diced tomatoes, tomato sauce, and beef broth. I bring it all to a simmer.
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I add the cooked spaghetti to the skillet and toss to coat in the sauce.
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I stir in the shredded cheese and cream cheese or sour cream if using, until the sauce is creamy and everything is well mixed.
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I taste and adjust with salt and pepper as needed. I serve it hot, topped with fresh cilantro, green onions, or crushed tortilla chips for a little crunch.
Servings and timing
This recipe makes 4 to 6 servings. It takes about 10 minutes to prep and 15–20 minutes to cook, so dinner’s on the table in under 30 minutes.
Variations
Sometimes I use ground turkey or chicken for a lighter version. I’ve also added black beans or corn for more texture and flavor. When I want to make it spicier, I add diced jalapeños or a splash of hot sauce. For a baked version, I transfer the finished spaghetti to a casserole dish, top with extra cheese, and bake until bubbly.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove or in the microwave with a splash of broth or water to loosen the sauce. It also freezes well—just thaw and reheat when I need a quick, comforting meal.
FAQs
Can I make this a one-pot dish?
Yes, I’ve made it by adding uncooked spaghetti to the skillet with extra broth, then simmering until the noodles are tender. It saves a step and still turns out great.
Is this spicy?
It’s mildly spiced with taco seasoning, but I can make it spicier with hot sauce, chili flakes, or spicy diced tomatoes.
What cheese works best?
I usually go with sharp cheddar for that classic taco flavor, but a Mexican cheese blend or Monterey Jack also melts beautifully.
Can I make it vegetarian?
Definitely. I replace the meat with plant-based crumbles or black beans and use vegetable broth instead of beef broth.
Can I prep this ahead of time?
Yes, I often make it in advance and reheat when ready to serve. It tastes just as good the next day.
Conclusion
Taco Spaghetti is one of those fun, flavorful dinners that I keep in my weekly rotation. It’s comforting, easy to make, and loaded with bold taco flavors that everyone loves. Whether I’m feeding a family or just want a quick meal with a twist, this dish always delivers a delicious mashup of two favorites.
Print
Taco Spaghetti Recipe
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Yield: 4 to 6 servings
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Description
Taco Spaghetti is a bold, cheesy one-pot fusion recipe that blends the spicy flavors of taco night with the comfort of pasta. Made with seasoned ground beef, spaghetti, taco seasoning, and a creamy tomato-cheese sauce, this easy dinner is perfect for busy weeknights and family meals.
Ingredients
- 8 oz spaghetti noodles
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 can (10 oz) diced tomatoes (with green chiles, if desired)
- 1 can (8 oz) tomato sauce
- ½ cup beef broth or water
- 1 cup shredded cheddar cheese
- 2 oz cream cheese or ¼ cup sour cream (optional)
- Salt and pepper, to taste
- Optional toppings: chopped cilantro, green onions, jalapeños, sour cream, crushed tortilla chips
Instructions
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Cook spaghetti noodles according to package directions until al dente. Drain and set aside.
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In a large skillet or pot over medium heat, brown the ground beef with chopped onion until beef is fully cooked and onion is soft. Drain excess grease.
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Stir in garlic and taco seasoning, cooking for 1–2 minutes.
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Add diced tomatoes, tomato sauce, and beef broth. Bring to a simmer.
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Add the cooked spaghetti to the skillet and toss to combine with the sauce.
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Stir in shredded cheddar cheese and cream cheese or sour cream (if using) until melted and creamy.
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Season with salt and pepper to taste.
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Serve hot with desired toppings like cilantro, green onions, or tortilla chips.
Notes
- Ground turkey or chicken works well as a lighter alternative.
- Add black beans, corn, or diced bell peppers for more texture.
- For added spice, use hot taco seasoning or stir in jalapeños or hot sauce.
- To make it a baked version, transfer to a casserole dish, top with extra cheese, and bake at 375°F until bubbly.
- Make it vegetarian by swapping in black beans and using vegetable broth.
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