Cheesy Taco Spaghetti

Cheesy Taco Spaghetti is the ultimate comfort food fusion—where Tex-Mex boldness meets Italian coziness in one irresistible skillet. Tender spaghetti noodles are tossed with perfectly seasoned ground beef, juicy Rotel tomatoes, and a homemade taco spice blend that adds depth and warmth.

Smothered in melty Mexican cheese and finished with fresh herbs, this dish is both hearty and vibrant. It’s a satisfying one-pan wonder that’s weeknight-friendly, kid-approved, and endlessly customizable with your favorite taco toppings.

Whether you’re feeding a hungry crowd or craving something indulgent yet easy, this dish delivers on every level—flavor, texture, and soul-satisfying comfort.

Why People Will Love This Cheesy Taco Spaghetti Recipe:

Fusion of Two Comfort Classics: Combines the familiar warmth of spaghetti with the bold, zesty flavors of tacos—creating a dish that’s both nostalgic and excitingly new.

One-Pot Convenience: Everything comes together in one pan, minimizing cleanup while maximizing flavor—perfect for busy weeknights or casual family meals.

Bold and Layered Flavor Profile: The homemade taco seasoning adds depth with smoky chili powder, earthy cumin, and sweet paprika, balanced by the tangy kick of Rotel tomatoes and creamy melted cheese.

Customizable to All Tastes: Whether topped with sour cream, avocado, jalapeños, or extra cheese, it’s easy to adapt to suit both spice-lovers and picky eaters alike.

Satisfyingly Hearty and Filling: Packed with protein, carbs, and dairy, it provides a full, comforting meal in every bite—ideal for feeding a crowd or enjoying as leftovers the next day.

Key Ingredients:

Ground beef: The savory backbone of the dish, offering richness and protein while soaking up the taco spices for deep, meaty flavor.

Rotel tomatoes with green chilies: These add brightness, acidity, and a gentle heat that balances the richness of the cheese and beef.

Mexican cheese blend: A luscious mix of cheeses (often cheddar, Monterey Jack, and asadero) that melts beautifully, creating creamy texture and irresistible cheesiness.

Spaghetti noodles: A surprising but satisfying vehicle that soaks in every drop of taco-seasoned sauce, adding a comforting, slurpable element to a Tex-Mex classic.

Homemade taco seasoning: A bold blend of chili powder, cumin, oregano, paprika, and garlic/onion powders that layers smoky, earthy, and spicy notes—elevating the entire dish from ordinary to crave-worthy.

Expert Tips:

Toast your spices for depth

Before adding the taco seasoning to the dish, briefly toast the spices in the skillet (after browning the beef and before adding the liquids). This step enhances their aroma and unlocks richer, smokier flavor.

Use pasta water for silky texture

Reserve about ½ cup of starchy pasta water before draining the spaghetti. Adding a splash of it to the final mixture helps bind the sauce to the noodles and creates a luscious, cohesive texture.

Freshly shred your cheese

Avoid pre-shredded cheese if possible—it contains anti-caking agents that prevent smooth melting. Shredding your own cheese from the block ensures a creamy, melt-in-your-mouth consistency.

Undercook pasta slightly (al dente)

Cook the spaghetti just shy of al dente since it will absorb more moisture and flavor from the beef mixture when tossed together, preventing it from becoming mushy.

Layer flavors, not just heat

Consider roasting a poblano pepper or using fire-roasted Rotel for deeper, more complex chili flavors without overwhelming spiciness. This adds a subtle smokiness and sweetness that rounds out the dish beautifully.

Cheesy Taco Spaghetti

Ingredients:

8 oz spaghetti noodles

1 tablespoon olive oil

1/2 cup diced onions

2 teaspoons minced garlic

1 lb. ground beef

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

10 oz Rotel tomatoes, undrained

1/2 cup Original Taco sauce (can add more if desired)

TACO SEASONINGS:

1 ½- 2 teaspoons chili powder

½- 1 teaspoon cumin

1/2 teaspoon oregano

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

¼-½ teaspoon salt

1/2 teaspoon paprika

1 ½-2 cups Mexican cheese blend, shredded, (divided) Can add more if desired
cilantro & green onions, chopped garnish

Toppings:

fresh tomatoes, sour cream, black olives, etc.

Instructions:

Cook spaghetti in salted water, according to the package until al dente. Drain and set aside.

In a large deep skillet, heat olive oil.

Add onions and cook until tender.

Add garlic and cook until fragrant.

Add ground beef to pan, using a spatula to break it up into small pieces.

Sprinkle the beef with salt, pepper and garlic powder.

Cook beef until done and then drain.

Add in Rotel, taco sauce and cooked spaghetti, tossing to coat.

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Reduce the heat to medium-low (to keep warm).

Mix together taco seasonings and sprinkle over the pasta.

Toss to coat. Stir in 1 cup of cheese.

Taste and adjust spices. (Add more cheese if desired).

Sprinkle the remaining cheese over the top and place a lid over the pot to allow the cheese to melt.

Sprinkle the top with fresh cilantro and chopped green onions.

Plate and top with your favorite taco toppings.

Important Notes When Making Cheesy Taco Spaghetti

Balance is key

This dish combines pasta (Italian comfort) with bold taco spices (Tex-Mex heat). Achieving harmony between the two is essential—don’t overpower with too much seasoning or taco sauce. Taste and adjust gradually.

Spice tolerance matters

If serving a crowd or kids, start with the lower end of chili powder and cumin. You can always increase spice levels, but it’s hard to tone them down once added.

Pasta absorbs liquid fast

Once combined, spaghetti will continue to soak up sauce. If you’re not serving immediately, consider keeping a small amount of reserved tomato juice or pasta water to loosen it up right before serving.

Cheese carries flavor and texture

Cheese isn’t just a topping here—it’s part of the sauce’s body. Use a good-quality Mexican blend (or combine cheddar, Monterey Jack, and a touch of pepper jack). This will give both creaminess and that signature cheesy pull.

Avoid overcooking the beef

Ground beef can get rubbery if overcooked, especially before combining it with sauce and pasta. Cook just until browned and crumbly, then build flavor with seasoning and tomatoes.

How To Enjoy Cheesy Taco Spaghetti After Cooking:

Let it Rest Briefly (5 Minutes)

After turning off the heat, allow the dish to sit covered for 5 minutes. This gives the flavors a moment to settle and helps the cheese fully melt into the pasta.

It also slightly thickens the sauce, making it more cohesive and creamy.

Garnish Thoughtfully

Just before serving, top with fresh chopped cilantro and sliced green onions for brightness.

Add any or all of these for contrast and texture:

A dollop of cool sour cream (balances the spice)
Diced fresh tomatoes for juiciness
Sliced black olives for briny depth
Crushed tortilla chips for crunch

Serve Piping Hot

Serve the spaghetti hot, while the cheese is still gooey and stretchy. This is when the textures and taco-style flavors shine best.

If it has cooled too much, briefly reheat it covered on the stovetop with a splash of chicken broth or water to loosen.

Pair with Simple Sides

This dish is hearty, so simple sides work best:

A crisp green salad with lime vinaigrette
Steamed corn on the cob or roasted veggies
Garlic bread or buttered tortillas for scooping

Store and Reheat Like a Pro

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove or microwave, adding a splash of milk or broth to bring back creaminess.

For a next-day twist, turn leftovers into a taco spaghetti bake: layer in a baking dish, top with more cheese, and broil briefly.

Nutrition Information:

For 1 serving of Cheesy Taco Spaghetti, based on a standard serving (about 1/6th of the total recipe):

Frequently Asked Questions:

Can I use a different type of pasta instead of spaghetti?

Absolutely. While spaghetti works well, you can substitute with penne, rotini, or even shells to better hold the taco-seasoned sauce and cheese.

Can I make this recipe ahead of time and reheat it?

Yes! This dish reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water or broth to loosen the sauce.

How can I make this recipe spicier or milder?

To make it spicier, add extra chili powder, cayenne pepper, or use hot taco sauce. To tone it down, reduce or omit the chili powder and choose mild taco sauce and mild Rotel tomatoes.

Is there a way to make this dish lighter or healthier?

Yes. You can use lean ground turkey or chicken instead of beef, reduce the cheese, and swap in whole wheat or chickpea pasta. Adding extra vegetables like zucchini, corn, or bell peppers can also boost the nutritional value.

What toppings go best with Cheesy Taco Spaghetti?

Popular toppings include sour cream, diced avocado, chopped cilantro, jalapeños, green onions, and black olives. These add freshness, texture, and customizable flavor to each plate.

How do I prevent the spaghetti from becoming mushy when added to the sauce?

Cook the spaghetti just until al dente (firm to the bite). Avoid overcooking, as it will continue to soften when mixed with the warm taco sauce and cheese. Drain well and toss with a touch of oil if letting it sit before mixing.

Should I drain the Rotel tomatoes before adding them?

No, keep the Rotel undrained. The liquid helps infuse the pasta with flavor and contributes to the sauciness of the dish.

What’s the best way to ensure the seasoning is evenly distributed?

After adding the taco seasonings to the pan, toss thoroughly with tongs or a spatula to coat the noodles. Stirring in part of the cheese at this point also helps the seasoning cling to the pasta better.

Can I make this recipe in one pot to save dishes?

Yes! You can boil the spaghetti first, drain and set aside, then use the same pot to cook the beef, build the sauce, and return the noodles for final mixing and melting the cheese.

What’s the best cheese melting technique for a creamy texture?

After stirring in the first batch of shredded cheese, keep the heat on low and stir constantly to prevent clumping. Then sprinkle the remaining cheese on top, cover the pot, and let it sit off-heat for 5 minutes to melt gently.