If you’re craving something wonderfully cheesy, quick to make, and packed with irresistible Tex-Mex flavor, let me introduce you to my all-time favorite weeknight wonder: Taco Spaghetti. This mash-up combines the joy of twirling up classic pasta with all the zesty goodness of a taco night—think seasoned ground beef, spicy tomatoes, gooey cheddar, and a little kick from jalapeños, all in one skillet. Whether you’re feeding a hungry crew or just want leftovers that taste even better the next day, this dish makes dinnertime both memorable and delightfully easy.
Ingredients You’ll Need
Taco Spaghetti only asks for basic, everyday ingredients, but each one plays an essential role in building a dish full of bold flavors and satisfying textures. It’s a recipe where everything from the noodles to the garnishes truly counts.
- Spaghetti: The sturdy backbone of this dish, it soaks up all that saucy, cheesy goodness—don’t overcook it, al dente is best!
- Olive oil: Just a splash helps brown the beef and softens the onions for a richer flavor base.
- Ground beef: Taco night classic! Choose a lean version to avoid lots of draining, but any kind will work.
- Onion: Diced small, it melts right into the sauce to add a subtle sweetness and depth.
- Garlic: Two cloves provide the aromatic finish you expect from your favorite Tex-Mex dishes.
- Taco seasoning: One packet or your own blend transforms the meat into something crave-worthy.
- Water: Helps the seasoning coat every bit of beef and forms the base of the sauce.
- Diced tomatoes with green chilies: Rotel is classic, bringing gentle heat, tang, and juicy bursts of tomato to balance the flavors.
- Tomato sauce: Rounds out the sauce for perfect coverage of every noodle.
- Shredded cheddar cheese: Melts into stringy, gooey ribbons—don’t skimp if you love plenty of cheese pull!
- Salt and pepper: Essential for seasoning everything just right—taste at the end before serving.
- Chopped cilantro and jalapeños (optional): These garnishes add color, freshness, and a customizable little kick at the table.
How to Make Taco Spaghetti
Step 1: Cook the Spaghetti
Begin by bringing a big pot of salted water to a boil, then add the spaghetti and cook it just until al dente according to the package directions. You want it tender but still firm in the middle, so it won’t get mushy when tossed with the sauce later. Once done, drain and set it aside—you’re just a few steps away from Taco Spaghetti magic.
Step 2: Brown the Beef & Sauté the Veggies
In a large skillet, heat the olive oil over medium heat. Add the ground beef, breaking it up with a spoon as it cooks. Let it brown fully so you get little bits of crispy edge and tons of flavor. When the meat’s no longer pink, add the diced onion and cook for a few minutes until it softens up. Finish by stirring in the minced garlic, letting it sizzle for about 30 seconds—your kitchen will smell amazing at this point!
Step 3: Season & Simmer
Now for the Tex-Mex twist: Stir in the taco seasoning and water, mixing so the beef gets thoroughly coated in all those spices. Add your can of diced tomatoes with green chilies and pour in the tomato sauce. Let everything simmer together for about five minutes; the sauce will get nice and thick, and those flavors will meld together beautifully.
Step 4: Combine with Pasta
Toss your drained spaghetti right into the skillet with the bubbling taco meat sauce. Use tongs or two big forks to really mix everything so the noodles are perfectly coated with all that cheesy, savory sauce.
Step 5: Top with Cheese & Melt
Sprinkle the shredded cheddar generously over the top. Cover the skillet for just 2 or 3 minutes—just until the cheese is melted into gorgeous golden ribbons. Give it a gentle toss if you want everything extra cheesy, then get ready to serve the Taco Spaghetti while it’s bubbling hot.
How to Serve Taco Spaghetti
Garnishes
For the finishing touch, a sprinkle of fresh chopped cilantro and a handful of sliced jalapeños bring brightness and a little bite to your Taco Spaghetti. You can also top with diced avocado, a dollop of sour cream, or crushed tortilla chips for some crunch—customize to your heart’s content!
Side Dishes
This dish is super satisfying on its own, but I love serving it alongside a crisp green salad tossed with lime vinaigrette or a simple side of roasted corn. A plate of tortilla chips or a pile of warm, toasty garlic bread also pairs perfectly if you’re feeding a bigger crowd.
Creative Ways to Present
Want to really impress your guests? Try ladling the Taco Spaghetti into individual ramekins, topping with extra cheese, and popping them under the broiler for a bubbly, golden finish. Or, serve it family-style in a big colorful serving bowl at the center of the table—just let everyone dive in and add their own toppings!
Make Ahead and Storage
Storing Leftovers
Leftover Taco Spaghetti makes the best lunch! Cool completely and transfer it to an airtight container. It’ll keep in the fridge for up to 3 days, still saucy and delicious. If you plan on topping with fresh cilantro or jalapeños the next day, store those separately to keep them crisp.
Freezing
This is a freezer-friendly meal, perfect for planning ahead. Let your cooled Taco Spaghetti portion completely, then store in zip-top bags or containers (removing as much air as possible). It’ll keep well for up to 2 months—just thaw overnight in the fridge before you want to enjoy it.
Reheating
To reheat, either microwave individual portions for a couple of minutes until hot, or warm gently in a covered pan with a splash of water or tomato sauce to bring back that creamy texture. If you’re craving extra cheesiness, sprinkle a little more cheddar on top before reheating!
FAQs
Can I use a different type Main Course
Absolutely! While classic spaghetti makes those sauce-soaked twirls extra fun, any long pasta—like linguine or fettuccine—or even short shapes like penne will work if that’s what you have on hand.
What protein can I substitute for ground beef?
This recipe is super versatile! You can swap the ground beef for ground turkey or chicken if you’d like something lighter. For a vegetarian version, try plant-based crumbles or even black beans for a hearty twist.
How spicy is Taco Spaghetti?
The spice level is totally customizable. Using a standard can of diced tomatoes with green chilies keeps things pretty mild, but you can grab the “hot” version, add extra jalapeños, or a pinch of crushed red pepper if you love heat.
Can I make Taco Spaghetti ahead for a party?
Definitely! Assemble everything short of the cheese topping, cover, and refrigerate up to a day in advance. When ready to serve, top with cheese and bake or heat on the stove until bubbly and hot.
Is Taco Spaghetti kid-friendly?
Kids usually adore this fun mashup! You can always leave out the spicier garnishes or use mild taco seasoning to keep it totally family-friendly.
Final Thoughts
If you’re looking for a cozy meal that’s big on comfort and flavor, I hope you’ll give Taco Spaghetti a spot in your dinner rotation. It’s so easy, fun, and utterly craveable—one bite and it might just become your new favorite too!
Print
Taco Spaghetti Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
Taco Spaghetti is a delicious Tex-Mex twist on traditional spaghetti, combining the flavors of tacos with cheesy pasta for a satisfying and flavorful meal. This easy weeknight dinner is sure to become a family favorite!
Ingredients
Spaghetti:
- 8 oz spaghetti
Meat Mixture:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1/2 cup water
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 cup tomato sauce
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- Chopped cilantro and sliced jalapeños for garnish (optional)
Instructions
- Cook the Spaghetti: Cook the spaghetti according to package directions until al dente. Drain and set aside.
- Prepare the Meat Mixture: In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Add the diced onion and cook until softened. Stir in the garlic and cook briefly. Drain excess fat if needed.
- Season and Simmer: Stir in the taco seasoning and water, coating the meat well. Add the diced tomatoes with green chilies and tomato sauce. Simmer for 5 minutes.
- Combine and Melt Cheese: Add the cooked spaghetti to the skillet and toss to combine. Sprinkle shredded cheddar cheese over the top, cover, and let sit until the cheese melts.
- Serve: Serve warm, garnished with cilantro and jalapeños if desired.
Notes
- For a spicier version, use hot diced tomatoes with chilies or add crushed red pepper.
- Ground turkey or chicken can be used instead of beef.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 6g
- Sodium: 840mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
