Taco Spaghetti

Taco Spaghetti is a fun and flavorful fusion dish that brings together the zesty spices of tacos with the comforting heartiness of pasta. This one-pot recipe is quick, cheesy, and satisfying—perfect for weeknight dinners when you want bold flavor without the fuss. It’s a guaranteed family favorite that blends two classics into one unforgettable meal.

Why You’ll Love This Recipe

• A creative mashup of two beloved comfort foods
• Ready in under 30 minutes with simple ingredients
• One-pot meal with minimal cleanup
• Easy to customize with toppings or spice level
• Kid-friendly and great for leftovers

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or ground turkey)
• Yellow onion, diced
• Garlic, minced
• Taco seasoning
• Rotel (diced tomatoes with green chilies), undrained
• Spaghetti, broken in half
• Water or beef broth
• Shredded cheddar cheese
• Salt and pepper, to taste
• Chopped fresh cilantro (optional, for garnish)

directions

1. In a large skillet or pot, cook the ground beef over medium-high heat until browned. Add diced onions and cook until softened.
2. Stir in the garlic and cook for 1 more minute until fragrant.
3. Add taco seasoning and mix well to coat the beef and onions.
4. Pour in the Rotel and water or broth. Stir to combine.
5. Add the spaghetti, making sure the noodles are mostly submerged in the liquid.
6. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed.
7. Stir in half the shredded cheese until melted and creamy.
8. Sprinkle remaining cheese over the top and let it melt before serving.
9. Garnish with chopped cilantro if desired, and serve hot.

Servings and timing

• Servings: 4–6
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes

Variations

• Swap beef for ground chicken, turkey, or a meatless crumble
• Use whole wheat or gluten-free pasta if preferred
• Add black beans or corn for extra texture and flavor
• Stir in sour cream for a creamy taco pasta twist
• Top with crushed tortilla chips or jalapeños for crunch and heat

storage/reheating

• Store leftovers in an airtight container in the fridge for up to 3 days
• Reheat in a skillet over medium heat with a splash of broth or water to loosen the sauce
• Can also be microwaved in short intervals, stirring in between
• Not recommended for freezing due to changes in pasta texture

FAQs

Can I make Taco Spaghetti ahead of time?

Yes, it reheats well and makes excellent leftovers for lunches or dinner the next day.

What kind of pasta works best?

Spaghetti is ideal, but you can use penne, rotini, or any short pasta you have on hand.

How can I make it spicier?

Add hot sauce, jalapeños, or use extra-spicy taco seasoning or Rotel.

Can I make this dish vegetarian?

Absolutely. Replace the ground meat with a plant-based protein or use extra beans and veggies.

Do I have to use Rotel?

If you don’t have Rotel, use regular diced tomatoes and add some chopped green chilies or salsa.

How can I prevent the pasta from sticking together?

Make sure to stir occasionally as it simmers and keep the pasta mostly submerged in liquid.

Can I make this in the Instant Pot?

Yes. Brown the meat using the sauté function, then add the rest, seal, and cook on high pressure for 8 minutes with a quick release.

What toppings go well with Taco Spaghetti?

Try sour cream, green onions, avocado, shredded lettuce, or crushed tortilla chips.

Is this dish freezer-friendly?

It’s best enjoyed fresh. Freezing is possible, but the pasta may become mushy when thawed.

Can I double the recipe?

Yes, just make sure to use a large enough pot to hold everything and increase cooking liquid slightly.

Conclusion

Taco Spaghetti is a bold, cheesy, and satisfying dinner idea that combines the best of taco night and pasta night. It’s fast, flavorful, and flexible, making it the perfect solution for busy evenings or when you’re craving comfort food with a twist. Once you try it, you’ll want to keep this one-pot wonder on regular rotation.

Print