Some nights you want tacos. Other nights you want pasta. And sometimes you just want dinner on the table without dirtying every pan you own. That’s where my Taco Spaghetti recipe shines. It’s a one-skillet meal with taco flavors, tender spaghetti noodles, and plenty of melty cheese. It’s easy, filling, and built for regular busy families like mine!
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What Makes Taco Spaghetti Special
This easy taco spaghetti recipe is fast, filling, and made with pantry staples. Everything cooks together, which means less dishes and more flavor since the pasta absorbs the seasoned sauce as it cooks. It’s an easy ground beef recipe for busy weeknights and shows up on our dinner table at least a few times a month!
Ingredients
Here’s what you’ll need to make this easy skillet meal.
- Lean ground beef: Using lean meat like 85/15 gives you good flavor without dealing with too much excess fat.
- Onion: A simple diced onion adds depth to your Mexican spaghetti and helps build flavor right from the start.
- Taco seasoning: A packet keeps things easy, or use homemade taco seasoning with chili powder, garlic powder, onion powder, and a pinch of cayenne pepper.
- Tomato sauce: This forms the base of the spaghetti sauce and keeps everything cohesive.
- Ro-Tel tomatoes: These rotel tomatoes add tomatoes and green chilies in one can, giving the dish just enough heat. I’m a little obsessed with this product. You might notice I have a lot of recipes featuring Ro-Tel, like my Rotel Pasta and these Rotel Cream Cheese Sausage Balls.
- Spaghetti: Broken in half so it fits easily and cooks evenly into tender spaghetti noodles. If you’re morally opposed to breaking your spaghetti in half (I get it!) you don’t HAVE to break it.
- Cheese: Cheddar cheese, Monterey Jack, or Colby Jack all melt beautifully and give you that classic taco pasta finish.
- Fresh cilantro: Optional, but it adds a fresh bite at the end. I’m one of those people who love fresh cilantro, so I never skip this step.
The full list of Taco Spaghetti ingredients and exact measurements are in the printable recipe card below.
How to Make Taco Spaghetti
This recipe works in a large skillet, large pot, or Dutch oven. Pick what you have and keep it simple.
Step one: Heat your pan over medium-high heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is soft. Drain off any excess fat so the sauce does not turn greasy.
Step two: Stir in the taco seasoning, tomato sauce, rotel tomatoes, and water. Bring the mixture to a boil so the flavors start blending.
Step three: Break the spaghetti in half and add it to the pan. Stir well so the pasta is covered by the liquid. Reduce heat to low, cover, and simmer until the spaghetti is tender. Stir occasionally so the noodles cook evenly and do not stick.
Step four: Sprinkle the shredded cheese evenly over the top. Cover and turn off the heat. Let it rest covered for a few minutes until the cheese is fully melted. If you do not have a lid, foil works just fine.
Step five: Garnish Taco Spaghetti with fresh cilantro or green onions if you like. Serve immediately and add any favorite taco toppings at the table.
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Substitutions & Variations
- Use ground turkey: Ground turkey works well if you want a lighter option. Just keep an eye on moisture so it stays juicy.
- Add vegetables: Bell peppers or extra green chilies can be added with the onion for more texture.
- Richer sauce: A spoonful of tomato paste or a splash of beef broth adds extra flavor if you like a thicker spaghetti sauce.
- Spice it up: Add extra chili powder or cayenne pepper to bump up the heat.
- Toppings: Serve with tortilla chips, green onions, or a dollop of sour cream for a fun taco pasta twist.
Crissy’s Taco Spaghetti Recipe Tips
- Drain the meat well: Removing excess fat keeps the sauce smooth and balanced.
- Stir while simmering: This prevents the spaghetti from clumping or sticking to the pan.
- Watch the liquid: If the noodles absorb liquid too fast, add a small splash of water or beef broth.
- Cheese flexibility: Cheddar cheese, Monterey Jack, or Colby Jack all work. Use what you have.
- Let it rest: A short rest off heat helps everything settle and improves texture.
Storing Your Taco Spaghetti
Room temperature: Let the taco spaghetti cool slightly, but do not leave it out for more than two hours.
Refrigerator: Store leftovers in an airtight container for up to four days. Reheat gently with a splash of water so the noodles stay tender.
Freezer: Place cooled spaghetti in a freezer-safe container and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make Taco Spaghetti ahead of time?
Yes. This is a great make-ahead recipe and reheats well for easy meals throughout the week.
What makes this different from traditional spaghetti?
Instead of Italian seasoning, this uses taco flavors, rotel tomatoes, and cheese blends like Monterey Jack for a taco pasta feel. This is a Mexican-inspired dish that gets a flavorful dinner on the table, fast. Love traditional spaghetti flavors? Try my Instant Pot Spaghetti.
Can I cook Taco Spaghetti in a Dutch oven?
Yes. A Dutch oven or large pot works well, especially if you are doubling the recipe.
Taco Spaghetti isn’t fancy but it really pulls its weight as an easy family dinner. It’s great warmed up the next day for lunch or dinner and also freezes beautifully. This is truly one of our favorite easy meals. If your family loves spaghetti night, my creamy Chicken Spaghetti is another easy one to try. If you make it be sure to let me know how you liked it!
More Ground Beef Dinners
- Mexican Tater Tot Casserole
- Old Fashioned Goulash
- Stuffed Cabbage Casserole
- Rotel Pasta
- Best Stuffed Peppers Recipe
Taco Spaghetti
Ingredients
- 1 pound ground beef 85/15 works well
- 1 medium onion diced
- 1 (1-ounce) package taco seasoning mild
- 1 (8-ounce) can tomato sauce
- 1 (10-ounce) can diced tomatoes with green chiles (Ro-Tel)
- 3 cups water
- 7 ounces spaghetti broken in half
- 1 cup shredded cheddar and Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro optional
Instructions
- In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is softened. Drain any excess grease.
- Stir in the taco seasoning, tomato sauce, diced tomatoes with green chiles, and water. Bring the mixture to a boil.
- Break the spaghetti in half and add it to the skillet. Stir well. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, stirring occasionally, until the pasta is tender.
- Sprinkle the shredded cheese evenly over the top, cover, and turn off the heat. Let it sit for a few minutes, until the cheese is melted. If you don’t have a lid for your skillet, cover with foil.
- Garnish with chopped cilantro if desired and serve immediately.
Notes
Nutrition
Nutrition is an estimate from an online calculator, not medical advice, and depends on your portion size.
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