If you’re craving a dish that brings together the best of two beloved worlds, you have to try this Taco Spaghetti Recipe. This vibrant, comforting meal fuses hearty, spicy taco flavors with the familiar, satisfying texture of spaghetti, creating a one-pot wonder that’s perfect for any night of the week. It’s quick to make, endlessly delicious, and guaranteed to become one of your favorite go-to dinners.
Ingredients You’ll Need
Don’t let the simple list fool you — each ingredient in this Taco Spaghetti Recipe plays a vital role in building layers of flavor, texture, and color that make this dish truly special. From the savory ground beef to the zing of Rotel tomatoes, these ingredients come together seamlessly.
- 12 ounces spaghetti: The classic pasta base that holds all that flavorful sauce beautifully.
- 1 pound lean ground beef: Adds rich protein and a meaty, savory foundation to the dish.
- 1 tablespoon olive oil: Used to sauté aromatics and brown the meat, enhancing flavor.
- 1 small onion, diced: Brings sweetness and depth with every tender bite.
- 2 cloves garlic, minced: Offers a pungent, aromatic punch that wakes up the palate.
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning): The spice blend that gives this recipe its signature, smoky, and slightly spicy flavor.
- 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies), undrained: Adds juiciness and just the right amount of heat.
- 1 cup tomato sauce: Creates a rich, smooth sauce that coats every strand of spaghetti.
- 2 cups beef broth: Keeps the mixture moist and adds savory depth.
- 1 cup shredded cheddar cheese: Melts into the dish beautifully, adding creamy, cheesy goodness.
- Fresh cilantro, chopped (optional, for garnish): Provides a fresh, herbaceous lift that brightens the whole dish.
- Sour cream (optional, for serving): A cool, tangy contrast that complements the spices perfectly.
How to Make Taco Spaghetti Recipe
Step 1: Cook the Spaghetti
Start by preparing the spaghetti according to the package instructions, aiming for al dente. This means the noodles will be tender but still have a slight bite, which helps them hold up perfectly once you mix them with the sauce. Drain and set aside so they’re ready to transform into the Taco Spaghetti magic.
Step 2: Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Toss in the diced onion and let it cook for about 3 to 4 minutes until it becomes translucent and soft. Then add the minced garlic, cooking for just 30 seconds until fragrant to avoid burning but maximize that irresistible aroma.
Step 3: Brown the Ground Beef
Next, add the lean ground beef to the pot. Use a spatula to break it up as it cooks over medium-high heat. Once it’s browned thoroughly and no pink remains, drain any excess fat to keep the dish from getting greasy, leaving you with a perfect taco meat base for the spaghetti.
Step 4: Add Seasoning and Liquids
Sprinkle in the taco seasoning, stirring it into the beef to coat every morsel evenly. Add the entire can of Rotel tomatoes (with juices), tomato sauce, and beef broth. Stir everything together and bring the mixture to a simmer. This step is where all those flavors meld and the sauce starts to thicken up.
Step 5: Combine with Spaghetti
Return the cooked spaghetti back to the pot and gently toss it with the savory taco-inspired sauce and beef mixture. This is where the taco and pasta worlds unite flawlessly, every strand of spaghetti soaking up that delicious sauce.
Step 6: Add Cheese
Sprinkle the shredded cheddar cheese on top and stir gently until the cheese melts into the hot pasta, creating a luscious cheesy coating that adds richness and binds everything together.
Step 7: Serve
Garnish generously with fresh chopped cilantro if you like that herbaceous touch, and serve with dollops of cool sour cream on the side. These final additions balance the spices and elevate your Taco Spaghetti Recipe to a whole new level.
How to Serve Taco Spaghetti Recipe
Garnishes
Garnishing with fresh cilantro adds a burst of color and freshness that contrasts beautifully with the warm, spicy flavors. A scoop of sour cream adds creaminess and helps mellow out the heat, making each bite more luscious and satisfying.
Side Dishes
This dish pairs wonderfully with simple sides like a crisp green salad dressed with lime vinaigrette or some crunchy tortilla chips for added texture and a fun nod to the taco inspiration. A side of Mexican street corn or roasted peppers can also complement it perfectly.
Creative Ways to Present
Serve Taco Spaghetti Recipe in a big, rustic casserole dish for a family-style feast or portion it into individual bowls topped with extra cheese and cilantro for a casual dinner party. You can even sprinkle crushed tortilla chips on top for a fun texture twist!
Make Ahead and Storage
Storing Leftovers
After enjoying your Taco Spaghetti, you can store any leftovers in an airtight container in the refrigerator. It will keep well for up to three days, making it a great option for next-day lunches or quick dinners.
Freezing
This recipe freezes surprisingly well. Place cooled portions into freezer-safe containers or heavy-duty bags and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat your Taco Spaghetti gently on the stove over low heat or in the microwave. Adding a splash of beef broth or water can help loosen the sauce and keep the spaghetti moist and delicious, just like freshly made.
FAQs
Can I make this Taco Spaghetti Recipe vegetarian?
Absolutely! Simply swap out the ground beef for plant-based crumbles or sautéed mushrooms to maintain that hearty texture without the meat. Adjust the seasoning as needed to keep the bold taco flavors.
What can I use if I don’t have Rotel tomatoes?
If Rotel isn’t available, feel free to use diced tomatoes and add some chopped green chilies or jalapeños for that signature spicy kick. Fresh or canned tomatoes work just fine as a base.
Is it possible to use other types of pasta?
Definitely. While spaghetti is classic, you can experiment with penne, rotini, or even macaroni. Just keep cooking times in mind and adjust as necessary.
How spicy is this recipe?
The heat level depends primarily on your taco seasoning and whether you use Rotel with green chilies. If you prefer it milder, choose a mild taco seasoning and mild Rotel or omit the chilies entirely.
Can I prepare this recipe for a crowd?
Yes! It doubles or even triples easily, making it fantastic for gatherings or meal prepping. Just use a larger pot and increase cooking times slightly to ensure everything heats evenly.
Final Thoughts
I can’t recommend this Taco Spaghetti Recipe enough. It’s that cozy, flavor-packed dish you’ll want to make again and again, whether for family dinners, casual get-togethers, or busy weeknights. Give it a try today — you might just find your new favorite comfort food!
Print
Taco Spaghetti Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American with Mexican influences
Description
This Taco Spaghetti recipe is a delightful fusion of Mexican-inspired flavors and classic Italian pasta. Featuring hearty ground beef simmered with taco seasoning, diced tomatoes with green chilies, and a cheesy finish, this simple yet flavorful dish comes together in just 30 minutes, making it perfect for a quick weeknight dinner that serves four.
Ingredients
Pasta
- 12 ounces spaghetti
Beef Mixture
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies), undrained
- 1 cup tomato sauce
- 2 cups beef broth
Toppings
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream (optional, for serving)
Instructions
- Cook the Spaghetti: Prepare the spaghetti according to package instructions until al dente. Drain the pasta and set it aside while you prepare the rest of the dish.
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Brownground Beef: Add the ground beef to the pot. Cook over medium-high heat, breaking it up with a spoon, until it is fully browned and no longer pink. Drain off any excess fat if necessary.
- Add Seasoning and Liquids: Stir in the taco seasoning packet. Add the undrained Rotel tomatoes, tomato sauce, and beef broth to the pot. Mix everything well and bring the mixture to a simmer.
- Combine with Spaghetti: Return the cooked spaghetti to the pot. Toss it gently with the beef and sauce mixture so the pasta is evenly coated with the flavorful sauce.
- Add Cheese: Sprinkle the shredded cheddar cheese over the mixture. Stir continuously until the cheese melts completely and is well incorporated into the pasta.
- Serve: Garnish with chopped fresh cilantro if desired. Serve the taco spaghetti hot, with sour cream on the side for added creaminess and flavor.
Notes
- Use lean ground beef to reduce excess fat. Alternatively, ground turkey or chicken can be used for a lighter option.
- If you prefer a spicier dish, add extra diced green chilies or a dash of hot sauce.
- For a vegetarian version, substitute the ground beef with cooked lentils or plant-based meat alternatives.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid drying out the pasta.
- If you don’t have Rotel tomatoes, use canned diced tomatoes with a few sliced jalapeños or green chilies added.
