If you’ve ever wished taco night and pasta night could join forces, get ready for pure dinner magic with Taco Spaghetti! This delightful one-pot meal brings all the zesty, comforting flavors of your favorite tacos, swirls them around perfectly cooked spaghetti, and finishes everything off with a melty, cheesy topping. It’s a vibrant, family-friendly twist on classic pasta that’s effortless to make and impossible to resist, especially when life calls for something crowd-pleasing, colorful, and full of personality.
Ingredients You’ll Need
The beauty of Taco Spaghetti is its simplicity—every ingredient is a superstar here! Each one brings something unique, whether it’s depth of flavor, a pop of heat, or creamy richness. Let’s go through the lineup for this irresistible skillet sensation.
- Olive oil: Gives your beef and onions a luscious start in the skillet and helps meld flavors without overwhelming them.
- Ground beef: The savory foundation for that meaty taco punch, but you can swap for ground turkey or chicken if you prefer.
- Diced onion: Sweetens and softens with cooking, mingling beautifully with the beef.
- Taco seasoning: The secret spice blend that turns basic ingredients into a south-of-the-border fiesta—store-bought or homemade both work perfectly.
- Spaghetti pasta: Soaks up all the saucy, savory goodness and gives the dish its signature twirl factor.
- Beef broth: Adds depth and richness, simmering the noodles right in the skillet to maximize flavor.
- Canned diced tomatoes with green chilies: Bring juiciness and a gentle kick—plus gorgeous flecks of color!
- Tomato sauce: Pulls everything together with a smooth, tangy backdrop.
- Shredded cheddar cheese: Delivers classic taco cheesiness and that irresistible melt.
- Shredded Monterey Jack cheese: Offers extra creaminess and a mellow balance to the sharper cheddar.
- Chopped fresh cilantro: Brightens everything up at the end with fresh, herbal notes.
- Salt and pepper: Lets every other flavor shine—season to taste right at the finish.
How to Make Taco Spaghetti
Step 1: Brown the Beef and Onions
Start by heating olive oil in a deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, breaking up the beef as it cooks. In about 5 to 6 minutes, you’ll notice the beef browning and the onion turning juicy and fragrant—a can’t-miss sign that everything’s heading in the right direction. Drain off any extra fat so your sauce doesn’t get greasy.
Step 2: Season with Taco Flavors
Sprinkle in your taco seasoning and stir it through the mixture. The skillet will sizzle and bloom with that unmistakable taco aroma, letting you know things are about to get seriously delicious. Mix well so every morsel of beef and onion is coated with spice.
Step 3: Add Pasta, Broth, and Sauces
It’s time to bring this one-pot wonder together. Pour in the uncooked spaghetti, beef broth, diced tomatoes with green chilies (liquid and all!), and tomato sauce. Stir everything to combine so the noodles are nestled nicely in the sauce. The broth is your secret weapon—it cooks the pasta and infuses it with big, bold flavor at the same time.
Step 4: Simmer to Perfection
Bring the mixture to a boil, then immediately dial the heat back to medium-low. Cover the skillet and let it all simmer for 12 to 15 minutes. Stir occasionally to keep any noodles from sticking, and peek to make sure nothing’s drying out. By the end, your spaghetti will be perfectly tender and swaddled in savory, taco-tastic goodness.
Step 5: Add Cheeses and Finish
Remove the skillet from the heat and stir in the shredded cheddar and Monterey Jack cheeses. Everything will melt into a dreamy, creamy sauce that clings to the noodles. Taste, then season with salt and pepper as needed. A final sprinkle of fresh cilantro brightens things up and adds irresistible color.
How to Serve Taco Spaghetti
Garnishes
Garnishing Taco Spaghetti is half the fun—think fresh cilantro, sliced jalapeños for heat lovers, a dollop of sour cream, or even some diced avocado for cool creaminess. Don’t be shy with the cheese; an extra sprinkle on top never hurt anyone! These little touches make every bowl as inviting as it is flavorful.
Side Dishes
While Taco Spaghetti is a star all on its own, it pairs beautifully with some simple sides. Try a crisp green salad with lime vinaigrette, roasted corn, or tortilla chips for extra crunch. Even basic steamed veggies or black beans fit right in, rounding out the meal with ease.
Creative Ways to Present
If you’re entertaining or just feeling playful, serve Taco Spaghetti family-style in your prettiest Dutch oven, or twirl portions into ramekins for a dinner party-worthy look. For kiddos, try stuffing the spaghetti into bell pepper halves and baking with extra cheese on top—it’s casserole meets taco spaghetti, and it’s adorable!
Make Ahead and Storage
Storing Leftovers
Leftover Taco Spaghetti is a true gift! Store cooled spaghetti in an airtight container in the fridge for up to four days. The flavors deepen as it sits, making every bite even more satisfying the next day. Just remember—allow it to cool before sealing so the texture stays perfect.
Freezing
Taco Spaghetti freezes surprisingly well, making it a superstar for meal prep. Place cooled portions in freezer-safe bags or containers, squeezing out excess air, and store for up to two months. When a busy night rolls around, you’ll be so glad you have this on standby.
Reheating
For the best results, reheat Taco Spaghetti gently on the stovetop or in the microwave with a splash of beef broth or water to keep it creamy. If it’s frozen, thaw overnight in the fridge before reheating for even textures and flavors. Top with a fresh sprinkle of cheese and cilantro, and it’s just like new.
FAQs
Can I use a different type Main Course
Absolutely! While spaghetti gives Taco Spaghetti its name, feel free to use penne, rotini, or even gluten-free pasta if you prefer. Just keep an eye on cooking times, as they may vary.
How can I make this spicier?
If you like a bigger kick, add sliced jalapeños, a pinch of crushed red pepper flakes, or use a spicy taco seasoning. Some folks even stir in a splash of hot sauce before serving!
Is Taco Spaghetti suitable for meal prep?
Definitely! Taco Spaghetti holds up well, making it ideal for meal prepping lunches or dinners. The flavors even intensify as it sits, so you’ll look forward to leftovers.
What cheese substitutes work well in this recipe?
If you’re out of cheddar or Monterey Jack, try shredded mozzarella, pepper jack for extra heat, or a Mexican cheese blend. Each option gives a different cheesy personality to your dish.
Can I make Taco Spaghetti vegetarian?
For a meatless version, swap the ground beef for plant-based crumbles or even black beans and use vegetable broth. All the great flavor, none of the meat!
Final Thoughts
I can’t say enough about how Taco Spaghetti brings pure joy to any dinner table—whether you’re feeding picky kids, hungry teens, or adults craving something fun and cozy. It’s easy, adaptable, and absolutely bursting with flavor. If you’ve never tried it, make tonight the night to twirl up this cheesy, bold, totally unforgettable meal!
Print
Taco Spaghetti Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
Taco Spaghetti is a delicious fusion dish combining the flavors of tacos with the comfort of spaghetti. It’s a cheesy, flavorful one-pot meal that’s perfect for a quick and satisfying dinner.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 1 packet (1 oz) taco seasoning
Additional Ingredients:
- 10 ounces spaghetti pasta
- 2 1/2 cups beef broth
- 1 cup canned diced tomatoes with green chilies (undrained)
- 1/2 cup canned tomato sauce
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Heat olive oil and brown beef: In a large skillet, heat olive oil over medium-high heat. Add ground beef and onion, cook until browned.
- Add seasoning and pasta: Stir in taco seasoning. Add spaghetti, beef broth, diced tomatoes, and tomato sauce.
- Cook pasta: Bring to a boil, then reduce heat and simmer for 12–15 minutes until pasta is tender.
- Melt cheese: Remove from heat, stir in cheddar and Monterey Jack cheeses until melted and creamy.
- Season and serve: Season with salt and pepper, garnish with cilantro, and serve hot.
Notes
- For extra heat, add sliced jalapeños or crushed red pepper flakes.
- This dish reheats well and is great for meal prep.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 60 mg
