Taco Spaghetti Recipe
Taco Spaghetti brings the best of both worlds together for a fun, family-friendly dinner. If your crew loves tacos and pasta, Taco Spaghetti will quickly become a weeknight favorite.
Savory ground beef, zesty taco seasoning, and tender spaghetti noodles simmer in one skillet for an easy meal that’s ready in under 40 minutes.
Taco Spaghetti Must-Haves
- Ground Beef – Adds rich, hearty flavor and protein to hold the dish together.
- Yellow Onion – Brings sweetness and depth that balances the spices.
- Taco Seasoning – Infuses the spaghetti with bold, familiar Tex-Mex flavor.
- Diced Tomatoes with Green Chilies – Adds moisture, mild heat, and a punch of tanginess.
- Spaghetti Noodles – The classic pasta base that soaks up all the delicious taco goodness.
- Cheddar Cheese – Melts into creamy pockets throughout the pasta for extra indulgence.
- Fresh Cilantro – A fresh finish that brightens each bite.
How to Make Taco Spaghetti in a Snap
Start by browning the ground beef and onions together until the beef is cooked through and the onions are tender. Drain any extra grease to keep things light.
Next, stir in taco seasoning, diced tomatoes with green chilies, uncooked spaghetti, and water. Bring everything to a gentle boil, then cover and let it simmer until the noodles are cooked and the flavors meld together.
Once the spaghetti is tender, stir in half the cheddar cheese until it melts into the pasta. Sprinkle the rest over the top for a cheesy finish and garnish with fresh cilantro before serving warm.
Taco Spaghetti Tips & Tasty Twists
For the creamiest melt, grate your own cheddar instead of using pre-shredded cheese. If you want extra kick, swap in pepper jack or add diced jalapeños. This dish is super versatile—load it up with your favorite taco toppings like shredded lettuce, sliced green onions, diced tomatoes, or a dollop of sour cream for added texture and flavor.
If you prefer a lighter version, substitute ground turkey or chicken for the beef. For an extra pop of flavor, add a squeeze of lime juice right before serving.
Keeping Your Taco Spaghetti Fresh
Store any leftover Taco Spaghetti in an airtight container in the refrigerator for up to five days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if needed. This dish doesn’t freeze as well due to the pasta texture, so enjoy it fresh or within the week for the best taste.
Taco Spaghetti Recipe
Ingredients
- 1 packet Taco Seasoning 1 oz
- ½ Yellow Onion finely diced
- 4 oz Cheddar Cheese freshly shredded
- 3 cups Water
- 1 pound Ground Beef
- 1 can Diced Tomatoes with Green Chilies 10 oz
- 8 oz Spaghetti Noodles uncooked
- Fresh Cilantro chopped, for garnish
Instructions
- Brown the ground beef together with the diced onion in a spacious skillet set over medium-high heat, ensuring to crumble the meat as it cooks. Continue until the beef loses its pink hue and the onions have softened, then drain any surplus fat. Incorporate the taco seasoning, diced tomatoes with green chilies, uncooked spaghetti noodles, and water. Elevate the heat to bring the contents to a vigorous boil, then cover, lower the flame, and simmer gently for 15 minutes or until the pasta is fully tender. Fold in half of the shredded cheddar, cover once more, and allow it to rest briefly until the cheese has thoroughly melted, about one minute. Remove from heat, portion onto plates, and crown each serving with the remaining cheese and a scattering of fresh cilantro. Serve immediately.
