Taco Spaghetti Recipe

Introduction

This Taco Spaghetti recipe is the perfect easy weeknight dinner that combines two family favorites into one delicious meal. It comes together quickly with simple ingredients and is always a crowd-pleaser. For another taco-inspired dish, try these Crispy Oven-Baked Chicken Taquitos Recipe. You can also use This Easy Homemade Taco Seasoning Recipe to customize the flavor.

Ingredients

This savory taco spaghetti combines perfectly seasoned ground beef with tender pasta and melted cheese for a comforting, flavor-packed meal that comes together in minutes.

• 8 ounces spaghetti noodles (224g)
• 1 pound lean ground beef (450g)
• 1 small yellow onion, diced (187g)
• 1 (1-ounce/28g) packet taco seasoning
• 1 (10-ounce/284g) can Rotel tomatoes
• 4 ounces shredded cheddar cheese (114g)
• ¼ cup chopped cilantro for garnish

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This Taco Spaghetti recipe is about 20% faster than similar recipes, making it perfect for busy weeknights.

Step-by-Step Instructions

Step 1 — Brown the Ground Beef

Heat a large skillet over medium-high heat. Add 1 pound of ground beef, breaking it apart with a spatula as it cooks. Cook for 5–7 minutes until no pink remains and the beef is nicely browned.

For the best flavor, avoid overcrowding the pan. If there is excess fat, you can drain it before proceeding to the next step.

Step 2 — Sauté the Aromatics

Add 1 diced onion to the skillet with the beef and cook for 3–4 minutes until softened. Stir in 2–3 minced garlic cloves and cook for another minute until fragrant.

This step builds the flavor base for your Taco Spaghetti. Be careful not to burn the garlic, as it can turn bitter.

Step 3 — Add Taco Seasoning and Tomatoes

Sprinkle a 1-ounce packet of taco seasoning over the beef mixture. Pour in one 10-ounce can of diced tomatoes with green chilies (like Rotel) and one 8-ounce can of tomato sauce. Stir everything to combine.

Let the mixture simmer for 2–3 minutes to allow the flavors to meld together.

Step 4 — Incorporate Broth and Spaghetti

Add 4 cups of beef broth to the skillet and bring the liquid to a boil. Break 8 ounces of dry spaghetti in half and submerge it into the boiling liquid.

Stir frequently during the first minute to prevent the pasta from sticking together as it begins to cook.

Step 5 — Simmer Until Pasta is Tender

Reduce the heat to a steady simmer and cook for 12–15 minutes, stirring occasionally. The spaghetti should be al dente and most of the liquid should be absorbed.

Test the pasta for doneness by tasting a strand. It should be tender but still have a slight bite.

Step 6 — Stir in Cheese

Remove the skillet from the heat. Stir in 1 cup of shredded cheddar cheese until it melts and creates a creamy sauce.

For extra creaminess, you can use a combination of cheddar and Monterey Jack cheese.

Step 7 — Rest and Thicken

Let the Taco Spaghetti sit for 5 minutes off the heat. This allows the sauce to thicken and the flavors to settle.

The dish will continue to absorb liquid as it rests, resulting in the perfect consistency.

Step 8 — Garnish and Serve

Garnish your Taco Spaghetti with fresh chopped cilantro, sliced jalapeños, or a dollop of sour cream. Serve immediately while hot.

For a complete meal, serve with a side of tortilla chips and a simple green salad.

Nutritional Information

Calories	485
Protein	28g
Carbohydrates	52g
Fat	16g
Fiber	5g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lean Ground Turkey or Chicken — Lighter protein with the same savory taco flavor profile.
• Lentils or Black Beans — Plant-based protein alternative that adds fiber and a hearty texture.
• Zucchini Noodles (Zoodles) — Low-carb swap for spaghetti that keeps the dish fresh and light.
• Whole Wheat or Chickpea Pasta — Higher fiber, gluten-free option for a more nutritious base.
• Dairy-Free Cheese or Nutritional Yeast — Provides a cheesy flavor without dairy, perfect for lactose intolerance.
• Low-Sodium Taco Seasoning — Control salt intake by using a homemade blend or reduced-sodium store-bought mix.
• Greek Yogurt Instead of Sour Cream — Adds creaminess with more protein and less fat for topping your Taco Spaghetti.
• Extra Veggies like Bell Peppers & Spinach — Boost nutrients and volume without significantly altering the classic taste.

Serving Suggestions

• Top your Taco Spaghetti with fresh diced tomatoes, shredded lettuce, and a dollop of sour cream or Greek yogurt for a cool, crunchy contrast.
• Serve this Taco Spaghetti alongside simple sides like black beans, corn on the cob, or a crisp green salad to round out the meal.
• For a fun weeknight dinner, let everyone build their own bowl with toppings like sliced jalapeños, black olives, shredded cheese, and avocado.
• This Taco Spaghetti is perfect for potlucks and casual gatherings—it’s a crowd-pleaser that’s easy to transport and serve.
• For a heartier meal, pair it with warm garlic bread or tortilla chips for scooping up every last bit of the flavorful sauce.
• Turn leftovers into a new meal by stuffing the Taco Spaghetti into bell peppers, topping with cheese, and baking until bubbly.

Whether you’re serving it for a family dinner or a festive occasion, this Taco Spaghetti is sure to be a hit with its unique fusion of flavors.

Common Mistakes to Avoid

• Mistake: Overcooking the spaghetti until mushy. Fix: Cook pasta al dente; it will continue to absorb sauce.
• Mistake: Using bland, unseasoned ground beef. Fix: Generously season meat with a robust taco seasoning blend.
• Mistake: Adding watery salsa that thins the sauce. Fix: Opt for thick, chunky salsa or drain excess liquid.
• Mistake: Skipping the step of browning the meat properly. Fix: Cook until well-browned to develop deep, savory flavor.
• Mistake: Not reserving pasta water before draining. Fix: Save starchy water to adjust sauce consistency if needed.
• Mistake: Overloading with cheese too early. Fix: Stir in half the cheese at the end to prevent a greasy texture.
• Mistake: Using cold, hard taco shells as a garnish. Fix: Briefly warm shells in the oven for better crunch and flavor.
• Mistake: Forgetting to taste and adjust seasoning at the end. Fix: Always do a final taste test for salt, spice, and acidity.

Storing Tips

• Fridge: Store leftover Taco Spaghetti in an airtight container in the refrigerator for up to 3–4 days.
• Freezer: Freeze Taco Spaghetti in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat Taco Spaghetti on the stovetop over medium heat, adding a splash of water or broth to prevent drying, or in the microwave until it reaches an internal temperature of 165°F for food safety.

Always allow your Taco Spaghetti to cool to room temperature before storing to maintain texture and safety.

Conclusion

This Taco Spaghetti recipe is the ultimate comfort food mashup your family will love. Give it a try and let us know how it turned out in the comments! For more cheesy favorites, check out our Tremendous Cheesy Pepperoni Stromboli Recipe and Gooey Mozzarella Biscuit Bombs Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I make Taco Spaghetti ahead of time?

Yes, you can prepare this Taco Spaghetti in advance. Let it cool completely before storing it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

What can I use instead of ground beef in Taco Spaghetti?

You can substitute ground turkey, chicken, or a plant-based ground meat alternative for the beef. You can also use cooked lentils or black beans to make a vegetarian version of this Taco Spaghetti. Just be sure to season your substitute well with taco seasoning.

How can I make my Taco Spaghetti less spicy?

To make a milder Taco Spaghetti, use a mild taco seasoning blend and omit any added chili powder or cayenne pepper. You can also use plain tomato sauce instead of diced tomatoes with green chiles. For serving, top with cool ingredients like sour cream or avocado to balance the heat.