Taco Spaghetti Recipe
This Taco Spaghetti is where two comfort food worlds collide—Tex-Mex boldness meets Italian-inspired heartiness.
It’s a one-skillet meal loaded with savory ground beef, zesty taco spices, juicy tomatoes, and tender pasta all simmered in the same pan for ultimate ease. Finished with melty cheddar and fresh cilantro, every bite delivers cozy, craveable flavor.
Perfect for busy weeknights or feeding a crowd, this dish transforms pantry staples into something unexpectedly addictive.
Why People Will Love This Taco Spaghetti Recipe:
Fusion of Familiar Comforts: Combines the nostalgic warmth of spaghetti with the bold, spicy flair of classic taco night—perfectly bridging two favorite cuisines.
One-Pan Simplicity: Everything cooks in a single skillet, minimizing cleanup and maximizing flavor, making it ideal for busy families or weeknight dinners.
Balanced Flavor Profile: The richness of the beef, the zestiness of taco seasoning, the acidity of Rotel tomatoes, and the creamy melt of cheddar create a layered, satisfying taste.
Customizable Heat & Texture: Easily adaptable to personal preferences—add jalapeños for spice, use different cheeses, or swap noodles for gluten-free pasta.
Kid-Approved & Crowd-Pleasing: The cheesy, meaty, saucy combination is universally appealing to both children and adults, making it a go-to for gatherings or potlucks.
Key Ingredients:
Ground Beef – The hearty foundation of the dish, delivering rich, savory depth that absorbs all the bold taco spices for a flavorful base.
Taco Seasoning – A vibrant blend of chili powder, cumin, paprika, and garlic that infuses the entire dish with warmth, smokiness, and that unmistakable Tex-Mex punch.
Rotel Tomatoes with Green Chilies – Adds juicy texture, mild heat, and bright acidity, helping balance the richness of the beef and cheese.
Spaghetti Noodles – An unexpected twist that soaks up every drop of the flavorful sauce, making each bite satisfying and saucy.
Cheddar Cheese – Sharp and melty, it binds everything together with a creamy finish while enhancing the dish’s comfort-food appeal.
Fresh Cilantro – A final flourish of freshness that lifts and brightens the bold flavors with a herbal, citrusy note.
Expert Tips:
Brown the Beef Deeply: Take your time sautéing the beef until it’s well-browned—not just cooked. This develops fond (browned bits on the pan) that add layers of umami and richness to the sauce.
Bloom the Spices: Add the taco seasoning before the liquids, letting it toast for 30–60 seconds. This “blooms” the spices in oil and beef fat, releasing their full aroma and flavor.
Break the Pasta in Half: Snapping the spaghetti makes it easier to stir and ensures even cooking, especially important in one-skillet meals where pasta can clump.
Use Broth Instead of Water: Swap the 3 cups of water with low-sodium beef or chicken broth to enhance the depth of flavor in the cooking liquid without overpowering the taco profile.
Layer the Cheese Smartly: Stir in half of the cheddar while the pasta is hot to create a creamy, cohesive sauce. Then sprinkle the rest on top just before serving for that melty, gooey finish.
Taco Spaghetti Recipe
Ingredients:
2 tablespoons olive oil – for sautéing the beef and onions
1 pound ground beef – lean or regular, your choice
¼ cup finely chopped yellow onion – adds sweet aromatic depth
¼ cup taco seasoning – or 1 standard seasoning packet
1 (10 oz) can Rotel diced tomatoes with green chilies – do not drain
8 oz dry spaghetti noodles – broken in half if preferred for easier serving
3 cups water – for simmering and cooking the pasta
4 oz shredded sharp cheddar cheese – adds a creamy, melty finish
½ cup fresh cilantro, chopped – for a burst of freshness and color
Instructions:
Sauté the Meat & Onions
In a large 12-inch skillet, heat the olive oil over medium heat. Add the ground beef and chopped onions. Cook, stirring occasionally, until the beef is fully browned and the onions are soft and translucent.
Add Seasoning & Liquids
Stir in the taco seasoning and the entire can of Rotel tomatoes (including the liquid). Add the uncooked spaghetti noodles and water.
Simmer the Pasta
Bring everything to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15 minutes, or until the pasta is tender and most of the liquid is absorbed.
Add Cheese & Finish
Remove the skillet from heat. Stir in half of the shredded cheese until it melts and coats the spaghetti. Sprinkle the remaining cheese over the top, followed by the chopped cilantro.
Serve
Serve warm, optionally with a squeeze of lime or a dollop of sour cream for extra richness.
Important Notes When Making Taco Spaghetti Recipe:
Don’t Drain the Rotel: The liquid in the can adds both moisture and flavor. It contributes to the sauce and helps cook the pasta—don’t skip it or your dish may turn out dry.
Watch the Simmer Time: Every stove is different. Check your spaghetti a couple of minutes early to avoid overcooking. The pasta should be tender but not mushy.
Salt Level Awareness: If you’re using store-bought taco seasoning, it likely already includes salt. Be cautious with additional seasoning, especially if your cheese and broth are also salty.
Cheese Quality Matters: Use freshly shredded cheese if possible. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting and result in a grainier texture.
Cilantro as a Finisher: Add chopped cilantro at the end, off heat. It wilts quickly and can become bitter if overcooked. Its freshness balances the richness of the dish beautifully.
How To Enjoy Taco Spaghetti After Cooking:
Right After Cooking:
Let it rest for 3–5 minutes in the skillet with the lid off. This allows the sauce to slightly thicken and the cheese to settle into the noodles.
Give it one final gentle toss to redistribute the melty cheese and seasoning before plating.
Serving Suggestions:
Plate it warm with a generous sprinkle of chopped cilantro.
Add a squeeze of fresh lime juice for a zesty, bright contrast to the rich, cheesy pasta.
Serve alongside crunchy tortilla chips or a small green salad to add texture and freshness to the meal.
Topping Ideas (Optional but amazing):
A dollop of sour cream or Mexican crema adds a creamy, cooling element.
Sliced fresh jalapeños or pickled onions bring a pop of heat and acidity.
Crushed nacho chips or Doritos on top add a fun, crispy twist.
Storing & Reheating:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or microwave with a splash of water or broth to loosen the pasta.
It may taste even better the next day as the flavors continue to develop!
Nutrition Information
Per serving (based on 6 servings) for the Taco Spaghetti recipe:
Calories: 465 kcal | Total Fat: 24.2 g | Saturated Fat: 8.6 g | Monounsaturated Fat: 9.1 g | Polyunsaturated Fat: 2.4 g | Cholesterol: 70 mg | Sodium: 760–900 mg (depending on taco seasoning) | Total Carbohydrates: 35.7 g | Dietary Fiber: 3.4 g | Sugars: 4.2 g | Protein: 25.8 g
Frequently Asked Questions:
Can I make this recipe ahead of time for meal prep?
Yes! Taco Spaghetti reheats very well. Simply store it in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water or broth to loosen the sauce and warm over medium heat or in the microwave.
What can I use instead of Rotel tomatoes?
If you don’t have Rotel, use a can of diced tomatoes and a small can of green chiles (like Hatch or Ortega). You can also use fresh diced tomatoes and jalapeños for a homemade twist.
Is it okay to substitute the ground beef with another protein?
Absolutely. Ground turkey, chicken, or even plant-based meat alternatives work well. Just be sure to adjust cooking time slightly if needed, and taste for seasoning.
Can I use a different type of pasta?
Yes, while spaghetti is traditional here, you can substitute with linguine, penne, rotini, or even gluten-free pasta. Just monitor the liquid ratio and cooking time as different shapes may absorb differently.
How do I make this dish spicier or milder?
To make it spicier, use hot Rotel, add chili flakes, or stir in a dash of hot sauce before serving. To tone it down, choose mild taco seasoning and regular diced tomatoes instead of Rotel, and reduce the overall seasoning to taste.
Do I need to pre-cook the spaghetti before adding it to the skillet?
No. The beauty of this one-pot recipe is that the spaghetti cooks directly in the same pan with the beef and seasonings. This not only saves time but also helps the pasta absorb all the bold taco flavors.
Can I use homemade taco seasoning instead of a packet?
Yes! A homemade mix of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper works beautifully. Use about 2–3 tablespoons to match a standard seasoning packet.
What’s the best way to prevent the pasta from sticking or clumping?
After adding the pasta, make sure to stir well so the noodles are evenly spread out and submerged in the liquid. Stir once or twice during cooking to prevent sticking, especially in the first few minutes.
Can I make this in an Instant Pot or pressure cooker?
Yes. Use the sauté function for browning the meat and onions. Add the remaining ingredients, secure the lid, and cook on high pressure for 8 minutes. Quick release the pressure and stir in the cheese and cilantro.
How can I make this dish more creamy or saucy?
For a creamier texture, stir in ¼ cup of cream cheese or a splash of heavy cream after cooking. You can also add a bit more water or broth during the simmering stage if you prefer it saucier.