Name: Taco Spaghetti Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 2 tablespoons olive oil; 1 pound ground beef; ¼ cup yellow onions, chopped; ¼ cup taco seasoning (or 1 packet); 10 oz. can Rotel tomatoes (do NOT drain); 8 oz. spaghetti noodles, uncooked; 3 cups water; 4 oz. cheddar cheese, shredded; ½ cup chopped cilantro

There’s something magic in combining the bold zest of taco flavors with the comfort of pasta, and that’s exactly what this Taco Spaghetti Recipe captures. It’s a lively, one-pot dish that’s as quick as it is delicious—perfect for busy weeknights or casual dinners when you want something fun and flavorful without fuss.

The image shows a large silver pan filled with cooked spaghetti mixed with browned ground meat, small chunks of red tomatoes, and melted orange-yellow cheese spread evenly throughout. Green cilantro leaves are scattered on top, adding a fresh touch. The pan sits on a white marbled surface with some shredded cheese and sprigs of cilantro nearby. A wooden board with a block of cheese and more shredded cheese is in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Taco Spaghetti Recipe
Top Tip
How to Serve Taco Spaghetti Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Taco Spaghetti Recipe

Why You'll Love This Recipe

I can’t tell you how many times this Taco Spaghetti Recipe has saved dinner time at my house. It’s the perfect crossover comfort food—bright, spicy, cheesy, and hearty—all cooked in one pan, which means minimal cleanup and maximum yum.

One-Pot Wonder: Cooking everything—meat, sauce, noodles—in one skillet cuts down on dishes and blends flavors beautifully.
Family-Friendly Comfort: It feels like a taco party and a pasta dinner all in one, pleasing picky eaters and adventurous palates alike.
Fast Weeknight Fix: Ready in about 30 minutes, it’s a lifesaver when you want homemade food on the table, fast.
Customizable Flavor: From extra cheese to favorite taco toppings, you can easily make it your own.

The image shows a close-up of spaghetti pasta mixed with ground meat and small chunks of red tomato pieces, lifted by a golden fork. The pasta strands are light yellow and coated with a sauce that has a slightly oily texture. There is a single green leafy herb, possibly cilantro, on top of the lifted spaghetti. The background has a block of yellow cheese blurred, and the whole scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays an important role here, blending classic taco flavors with pasta for a tasty fusion. Picking quality items and understanding their purpose can elevate your dish even more.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of fresh raw ground beef, a small white bowl filled with finely chopped pale yellow onions, an uncracked brown egg with a smooth shell, a small white bowl containing vibrant red diced tomatoes with juice, uncooked nest of golden spaghetti noodles, a small white bowl of bright orange shredded cheddar cheese, and a few sprigs of fresh green cilantro, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Great for sautéing the beef and onions; its mild flavor lets the taco seasoning shine without overpowering.
Ground beef: The star protein, bringing richness and texture to the dish.
Yellow onions: They soften and caramelize slightly, adding natural sweetness to balance the spices.
Taco seasoning: This is your shortcut to all the classic taco flavors—sometimes I add a pinch of extra chili powder for a kick.
Rotel tomatoes (with juice): These add juicy bursts of tomatoes and a little heat; don’t drain the juice—that liquid is flavor gold.
Spaghetti noodles: Using spaghetti makes this dish feel familiar and comforting—a clever twist on typical taco sides.
Water: Needed to cook the pasta directly in the sauce, absorbing all the delicious taco flavors.
Cheddar cheese: Shredded and sprinkled in twice, it melts beautifully for creamy, cheesy pockets throughout.
Cilantro: Fresh and zesty, it adds a bright finishing touch that lifts the whole dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Taco Spaghetti Recipe is how you can easily make it your own. I love adding more layers or adjusting the spice level based on who I’m cooking for.

Variation: When aiming for extra cheesy goodness, I toss in pepper jack or a little Monterey Jack along with the cheddar—it adds a lovely creaminess and subtle spice.
Vegetarian Version: Swap beef for sautéed mushrooms and black beans; the seasoning and Rotel keep it bold and just as satisfying.
Spice Tweak: For a milder version, I sometimes reduce the taco seasoning or choose a mild packet, adding more fresh cilantro to balance heat.
Added Crunch: Before serving, sprinkle crushed tortilla chips on top for textural contrast—my family loves the crunch.

Step-by-Step: How I Make Taco Spaghetti Recipe

Step 1: Brown the Beef and Sauté Onions

Start by heating olive oil in your skillet over medium heat. Add the ground beef and chopped onions. Keep an eye on it while stirring occasionally to break up the meat. You want the beef nicely browned with no pink bits left and the onions softened, translucent, and just a little golden. This step really builds flavor, so don’t rush it! Drain excess grease if needed before the next step.

Step 2: Add Taco Seasoning, Tomatoes, Noodles, and Water

Sprinkle taco seasoning over the browned beef and onions, stirring to coat everything. Pour in the entire can of Rotel tomatoes, juice included—don’t drain it! Next, add uncooked spaghetti noodles and pour in water. At first, the spaghetti may look a bit crowded, but as it simmers, it will soften and soak up all those delicious flavors.

Step 3: Simmer and Let the Magic Happen

Turn the heat up to bring everything to a boil, then reduce it to low. Cover your skillet with a lid and let it simmer for about 15 minutes. Resist the urge to lift the lid too often—this is where the flavors meld and the noodles cook perfectly. Stir once or twice gently to keep noodles from sticking, but being careful not to break them.

Step 4: Cheese It Up and Finish with Cilantro

Once the noodles are tender and most liquid is absorbed, take the pan off the heat. Sprinkle half the shredded cheddar cheese in and gently stir it through the spaghetti. Top with the remaining cheese and a generous handful of chopped cilantro. The cheese melts into little pockets of cheesy delight, while the cilantro brings a fresh zip to every bite.

Top Tip

After making this Taco Spaghetti Recipe dozens of times, I’ve learned a few tricks that really pump up the flavor and texture without extra effort. These tips helped me go from a good dish to a go-to favorite that everyone asks for.

Brown Meat Properly: Don’t rush the browning step—it adds depth and richness that a quick cook won’t achieve.
Don’t Drain the Tomatoes: The juice from the Rotel tomatoes is flavorful and keeps the spaghetti moist while cooking.
Simmer Covered: Keeping the pan covered ensures noodles cook evenly and absorb maximum flavor.
Use Fresh Cilantro: Adding cilantro at the end keeps the fresh, bright taste without it getting muddled during cooking.

How to Serve Taco Spaghetti Recipe

Garnishes

I like topping my Taco Spaghetti with a dollop of sour cream or a little extra shredded cheddar. Fresh diced tomatoes, sliced black olives, and chopped green onions are also great to sprinkle on top for added texture and flavor. These fresh garnishes bring brightness and a little crunch to contrast that creamy, cheesy base.

Side Dishes

Simple sides work best here—think crispy taco chips or a light Mexican-style salad with avocado, lime, and radishes. Sometimes, I serve it alongside a colorful corn salad or even a quick guacamole for a little extra indulgence.

Creative Ways to Present

For special occasions, bake your Taco Spaghetti in a casserole dish topped with extra cheese, then broil it for a golden, bubbly crust. I once served it in small individual ramekins for a festive taco night, and it was a hit. Using a sprinkle of bright diced bell peppers or even edible flowers adds a fun pop of color too!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they last about 3 to 4 days. The flavors actually deepen overnight, making for great next-day lunches or quick dinners.

Freezing

This recipe freezes decently if you label it well. I separate portions into freezer-safe containers, but keep in mind the pasta might soften slightly upon thawing. So I usually enjoy it fresh or refrigerated rather than frozen.

Reheating

To reheat, I gently warm leftovers in a skillet over medium-low heat with a splash of water or broth to keep the pasta moist. Microwaving works too; just cover loosely and stir every minute or so to heat it evenly and keep that cheese melty.

Frequently Asked Questions:

Can I use ground turkey or chicken instead of beef?

Yes! Ground turkey or chicken work well in this Taco Spaghetti Recipe. Just brown the meat thoroughly and adjust seasoning if needed for a bit more flavor, as they’re milder than beef.

What type of pasta works best for this recipe?

Spaghetti noodles are perfect because they cook well in the skillet and soak up the taco-flavored sauce. You could also use other thin pasta like linguine or angel hair, but cooking times may vary.

Can I make this recipe vegetarian?

Absolutely. Substitute the ground beef with vegetables like mushrooms, zucchini, or cooked lentils and black beans for protein. Use vegetarian taco seasoning to keep flavors bold and authentic.

How do I prevent the spaghetti from sticking together?

Stir the pasta gently a couple of times during simmering and ensure there is enough liquid to cook the noodles. Using a lid traps steam and cooks noodles evenly without drying out. Also, resist stirring too often, which can cause breakage and stickiness.

Final Thoughts

This Taco Spaghetti Recipe has become a cozy staple in my kitchen, especially when I want something quick yet comforting with a little excitement on the plate. The way taco flavors marry with spaghetti is unexpected but so delicious. I hope you’ll try it soon—with a dash of your own twists—and discover how effortlessly tasty weeknight dinners can be.