Taco Spaghetti

I honestly couldn’t decide between pasta night and taco Tuesday last week, so I just threw them together and hoped for the best.

The result was this incredible Taco Spaghetti that my entire family devoured in minutes, scraping their plates clean. It has all the zesty, savory flavors of a ground beef taco, but wrapped up in comforting strands of spaghetti and melted cheese.

Standing over the stove smelling that taco seasoning simmer with the tomatoes, I knew this one-pot wonder was going to become a regular in our dinner rotation.

It is the perfect solution for busy weeknights when you want something hearty, cheesy, and packed with flavor without a sink full of dishes.

Ingredients

Here is everything you need to bring this fun, flavor-packed mashup to life in your own kitchen. I recommend grabbing high-quality ingredients where you can, as simple recipes rely on good flavors.

• 8 ounces spaghetti noodles: The classic long noodle works best here to hold onto the sauce, but you can swap for linguine if you prefer a bite with more surface area.
• 1 pound lean ground beef (90/10): I find that using lean beef prevents the sauce from becoming too oily, so you get all the flavor without having to drain away too much fat.
• 1 small yellow onion, diced: This aromatic adds a necessary sweetness and depth to the meat base as it cooks down and softens.
• 1 packet (1 ounce) taco seasoning: You can use a store-bought packet for convenience, or a homemade blend if you want to control the sodium levels better.
• 1 can (10 ounces) Rotel tomatoes: These diced tomatoes with green chilies are the secret weapon, adding both acidity and a mild spicy kick that wakes up the whole dish.
• 4 ounces shredded cheddar cheese: Please grate this yourself from a block because the pre-shredded bags have anti-caking agents that stop the cheese from melting into that gooey texture we want.
• 1/4 cup chopped cilantro: Fresh cilantro adds a bright, herbal pop of color and freshness that cuts through the richness of the meat and cheese.
• Salt: Essential for seasoning your pasta water so the noodles themselves have flavor before they even hit the sauce.

Note: This recipe serves approximately 6 people.

Variations

This recipe is incredibly flexible, so feel free to mix things up based on your dietary needs or what you have in your pantry.

• Dairy-Free Option: You can easily swap the cheddar cheese for a vegan cheese alternative or simply omit it and top with diced avocado for creaminess instead.
• Protein Swap: If you aren’t a fan of red meat, ground turkey or chicken works beautifully here; just add a tablespoon of olive oil when browning since poultry is leaner.
• Veggie Boost: Sauté diced bell peppers, zucchini, or corn along with the onions to sneak in extra vegetables and add a nice crunch to the texture.
• Spicier Kick: If you like heat, use “Hot” Rotel tomatoes, add a diced jalapeño with the onions, or sprinkle in some red pepper flakes with the taco seasoning.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Equipment you need

• Large Pot: Used for boiling the spaghetti noodles with plenty of space so they don’t stick together.
• Large Skillet or Sauté Pan: Essential for browning the meat and simmering the sauce; make sure it’s big enough to hold the pasta at the end.
• Colander: Needed to drain the pasta water once the noodles are cooked to al dente perfection.
• Cheese Grater: Crucial for shredding your block of cheddar cheese for the best melting consistency.
• Tongs: These are the best tool for tossing the long spaghetti noodles into the meat sauce to ensure everything is evenly coated.

How to Make Taco Spaghetti?

Boiling the Pasta

Start by bringing a large pot of water to a rolling boil and adding a generous amount of salt to season the noodles. Add your spaghetti and cook it according to the package directions until it is al dente, meaning it still has a slight bite to it. Before you drain the pasta into a colander, carefully scoop out about half a cup of the starchy pasta water and set it aside for the sauce later.

Cooking the Meat Base

While your pasta is boiling away, place your large skillet over medium-high heat and add the ground beef and diced yellow onion. Break up the meat with a wooden spoon and let it cook for about five minutes until the beef is fully browned and the onions are soft and translucent. If you used a higher fat percentage beef, you might want to drain the excess grease from the pan at this stage.

Creating the Taco Sauce

Once the meat is browned, stir in the taco seasoning packet and the can of Rotel tomatoes (juice and all) into the skillet. Pour in that reserved pasta water you saved earlier; the starch in the water helps create a silky sauce that clings to the noodles. Bring the mixture to a gentle simmer, then lower the heat to medium and let it bubble for about five minutes to let the flavors meld together.

Combining and Serving

Add the cooked and drained spaghetti directly into the skillet with the simmering meat sauce. Use your tongs to toss everything together vigorously until every strand of pasta is coated in the savory red sauce. Finally, sprinkle the shredded cheddar cheese over the top and stir until it melts into gooey ribbons, then garnish with fresh cilantro immediately before serving.

Additional Tips for Making this Recipe Better

• I always make sure to salt my pasta water like the sea; it is the only chance you get to season the noodles from the inside out, which makes a huge difference in the final taste.
• When I want an extra depth of flavor, I sometimes sauté a little minced garlic with the onions for the last minute of cooking before adding the tomatoes.
• I recommend undercooking the pasta by just one minute because it will continue to cook slightly when you toss it in the hot sauce, and mushy pasta is the worst.
• To make the sauce even creamier, I sometimes stir in a dollop of cream cheese or sour cream right before adding the pasta noodles to the skillet.

How to Serve Taco Spaghetti?

This dish is visually fun and inviting, so I like to serve it family-style right out of the skillet or in a large, shallow serving bowl. A sprinkle of bright green cilantro and some extra diced tomatoes on top adds a pop of color that makes it look restaurant-quality.

You can set up a “topping bar” on the table so everyone can customize their bowl. Offer small bowls of sour cream, sliced avocado or guacamole, pickled jalapeños, lime wedges, and extra salsa. For sides, a crisp green salad with a lime vinaigrette or some roasted corn on the cob pairs perfectly to balance out the richness of the pasta.

Nutritional Information

Here is a quick breakdown of the nutrition per serving to help you plan your meals.

• Calories: 343 kcal
• Protein: 26g
• Carbohydrates: 34g
• Fat: 11g

Make Ahead and Storage

Refrigerator Storage

This pasta stores really well, making it great for leftovers. Place any cooled leftovers in an airtight container in the fridge, and they will stay fresh for up to 5 days.

Freezing Guidelines

You can absolutely freeze this dish! Allow the spaghetti to cool completely to room temperature, then transfer it to a freezer-safe container. It will keep well for up to 3 months; just thaw it in the fridge overnight before reheating.

Reheating Instructions

To reheat, you can use the microwave or warm it up in a skillet over medium heat. If the pasta looks a little dry after being in the fridge, I like to add a splash of water or beef broth to loosen the sauce back up.

Why You’ll Love This Recipe?

You are going to fall in love with this recipe for so many reasons, and here is why it has become a staple in my home.

• Quick and Easy: It comes together in just 25 minutes, making it a lifesaver for hectic weeknights when you need dinner fast.
• Kid-Friendly Flavors: The familiar taste of tacos mixed with pasta is a guaranteed hit for picky eaters who might turn their nose up at other dishes.
• Pantry Staples: You likely already have most of the ingredients—pasta, canned tomatoes, onions, and spices—sitting in your kitchen right now.
• Endless Customization: It serves as a perfect blank canvas for whatever toppings or extra veggies you want to add, so you never get bored of it.