Taco Spaghetti Recipe

Taco Spaghetti brings back memories of a hectic Tuesday night when I had ground beef defrosted, a box of spaghetti in the pantry, and three hungry kids asking if it was taco night. That’s how this dish was born. It’s the perfect blend of two family favorites—tacos and pasta—wrapped into one cozy, comforting meal. Taco Spaghetti has quickly become a regular in our dinner rotation because it’s quick, filling, and everyone loves it. I love how it makes dinner feel fun without making a mess. If you’re looking for something easy, flavorful, and kid-approved, Taco Spaghetti is your new weeknight hero

Why You’ll Love This Taco Spaghetti Recipe

Taco Spaghetti is the ultimate comfort food mashup. It takes the bold, zesty flavors of tacos and combines them with the cozy goodness of pasta. You’ll love how this Taco Spaghetti recipe comes together in under 30 minutes, making it a perfect choice for busy weeknights. It’s hearty, cheesy, and incredibly satisfying—plus, it’s a fun twist that keeps dinner exciting.

What makes this dish really shine is its simplicity. You cook everything in one pot, which means fewer dishes and more time to enjoy with your family. Kids adore the cheesy taco flavor, and grown-ups love how easy it is to customize. Taco Spaghetti also reheats beautifully, making it great for leftovers or meal prep.

If you’re looking for a recipe that’s affordable, crowd-pleasing, and stress-free, this Taco Spaghetti delivers. With its bold taco seasoning, tender spaghetti, and melty cheese, it’s a recipe you’ll turn to again and again.

Ingredients for Taco Spaghetti

Here’s everything you need to make this flavorful Taco Spaghetti:

Ingredient	Amount
Ground beef	1 lb
Yellow onion, diced	1 medium
Garlic, minced	2 cloves
Taco seasoning	1 packet (or 2 tbsp homemade)
Diced tomatoes with green chilies	1 can (10 oz)
Tomato sauce	1 can (8 oz)
Water or beef broth	2 cups
Spaghetti, broken in half	8 oz
Shredded cheddar cheese	1½ cups
Salt & pepper	To taste

Substitutions & Variations for Taco Spaghetti

One of the best things about Taco Spaghetti is how easy it is to tweak. Here are a few ways you can make this recipe your own:

• Protein swaps: Use ground turkey, chicken, or even plant-based crumbles for a lighter version of Taco Spaghetti.
• Spicy boost: Add a chopped jalapeño with the onion or a dash of hot sauce at the end.
• Cheese choices: Try pepper jack for a kick, or a Mexican cheese blend for added creaminess.
• Add-ins: Stir in a can of black beans, corn, or bell peppers for more texture and nutrition.
• Gluten-free: Use gluten-free spaghetti and check that your taco seasoning is certified GF.
• Creamy version: Stir in a dollop of sour cream or cream cheese at the end for a creamier, richer sauce.

Step-by-Step Instructions for Taco Spaghetti

Making Taco Spaghetti is as easy as it gets, and it all comes together in one pot. Here’s how:

1. Brown the beef: In a large skillet or Dutch oven, cook the ground beef over medium-high heat until it’s no longer pink. Break it up with a wooden spoon as it cooks.
2. Add onion and garlic: Stir in the diced onion and cook for 3–4 minutes, until soft. Add the garlic and cook another 30 seconds until fragrant.
3. Season: Sprinkle in the taco seasoning and stir well to coat the meat evenly.
4. Add liquids: Pour in the diced tomatoes with chilies, tomato sauce, and water (or broth). Stir everything together.
5. Add pasta: Break the spaghetti in half and add it to the pot. Push the noodles down so they’re mostly submerged in the liquid.
6. Simmer: Bring to a light boil, then reduce the heat to medium-low. Cover and simmer for 12–14 minutes, stirring once or twice to prevent sticking, until the pasta is tender.
7. Stir in cheese: Remove the pot from heat and stir in shredded cheddar until melted and gooey.
8. Taste and serve: Season with salt and pepper to taste, then dish it up hot with your favorite taco toppings.

Pro Tips for Taco Spaghetti Success

• Use a deep skillet or Dutch oven to keep everything contained while the pasta cooks.
• Stir halfway through simmering to prevent the spaghetti from clumping or sticking to the bottom.
• Add extra water or broth if the pasta absorbs too much liquid before it’s fully cooked.
• Top with fresh cilantro, green onions, or sour cream for added flavor and freshness.
• Make it ahead and reheat when needed—Taco Spaghetti holds up well for leftovers.

Storage & Reheating Tips for Taco Spaghetti

Taco Spaghetti stores like a champ and tastes just as delicious the next day.

• Storage: Let the spaghetti cool completely. Store in an airtight container in the fridge for up to 4 days.
• Freezing: For longer storage, place cooled leftovers in a freezer-safe container or bag. Freeze for up to 2 months.
• Reheating:
  • Microwave: Reheat individual portions on medium power in 30-second intervals, stirring in between.
  • Stovetop: Warm in a saucepan over medium-low heat with a splash of water or broth to loosen the sauce.
• Avoid overcooking when reheating to keep the pasta from getting mushy.

What to Serve With Taco Spaghetti

Taco Spaghetti is a one-dish wonder, but the right sides can make your meal even more complete. Here are a few of our favorites:

• Simple green salad: A crisp romaine or mixed greens salad with lime vinaigrette balances the richness of the pasta.
• Mexican street corn (elote): Sweet, spicy, and creamy—this pairs perfectly with Taco Spaghetti’s bold flavors.
• Tortilla chips and guacamole: Adds a little crunch and classic taco night vibes to the table.
• Garlic bread: For a Tex-Mex–Italian fusion, serve a buttery, cheesy garlic bread on the side.
• Sautéed zucchini or bell peppers: Lightly sautéed veggies offer a healthy touch.

No matter what you serve, this dish shines as the star.

Taco Spaghetti FAQs

Taco Spaghetti Nutrition Information (per serving)

Nutrient	Amount (approx.)
Calories	495 kcal
Protein	28 g
Fat	23 g
Saturated Fat	10 g
Carbohydrates	42 g
Fiber	4 g
Sugar	5 g
Sodium	890 mg
Cholesterol	75 mg

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