Next time you’re in need of a hearty meal to feed a crowd, make my easy taco spaghetti recipe. It’s chock full of familiar taco flavors like richly seasoned ground beef, chunky tomato salsa, and melty cheddar cheese—except instead of tucking it all into a tortilla, you toss it in a tangle of tender noodles. A fun way to mix up taco Tuesday or pasta night!
This easy pasta dish is always a hit with my whole family—even picky eaters can’t resist! Better yet, taco spaghetti is so quick and easy that it’s a great go-to on busy school nights. Plus, it relies primarily on pantry staples like dried noodles, taco seasoning, and canned tomatoes, so a homemade dinner is never far from reach. For more easy pasta recipes, try my chili mac, chicken tetrazzini, and Cajun chicken pasta next.
Ingredients
Dry spaghetti noodles — if you don’t have spaghetti, any long noodles will do!
Lean ground beef — use 90/10 or 93/7 lean beef to prevent the taco meat sauce from being greasy. If you can’t find it or only have 80/20 on hand, simply drain off the excess fat after browning before proceeding with the recipe.
Yellow onion — this is my go-to onion for sautéing as it’s naturally sweet and becomes deliciously soft when cooked. Red onion or shallots can be used instead, or swap in white onions. Check out my post on how to chop an onion to make it just the right size for this recipe!
Taco seasoning — you’re welcome to use store-bought or homemade taco seasoning. To use homemade, start by adding 1 tablespoon to the ground beef mixture. Once simmered, taste it and add more if desired. (A standard seasoning packet has about 1.5 tablespoons but can be less flavorful than a homemade blend.)
Rotel tomatoes — this is my go-to brand of tomatoes with green chiles. It’s readily available at most stores, but you are welcome to swap in any other brand. You can also use regular diced tomatoes and about half a small can of diced green chiles if you don’t have the canned combo.
Cheddar cheese — I love the sharpness of cheddar cheese, but you can easily swap in your preferred variety (e.g., Mexican cheese blend, spicy pepper jack, Colby jack cheese).
Fresh Cilantro — adding fresh herbs is a surefire way to brighten any dish. Cilantro works beautifully with this taco-themed pasta, but if you’re not a fan, try Italian or flat-leaf parsley instead.
How To Make Taco Spaghetti
1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve ½ cup pasta water and drain the pasta well.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add the beef and chopped onion, and cook until browned, about 5 minutes.
3. Stir in the taco seasoning, tomatoes with green chilies, and ½ cup reserved pasta water. Bring to a simmer, then reduce the flame to medium heat and cook for 5 minutes.
4. Add the cooked spaghetti to the pan with the taco meat.
5. Add the cheese, stirring everything together until the cheese melts.
6. Serve immediately, garnished with cilantro and your favorite toppings, like diced tomatoes, sour cream, and more cheese.
Variations
- Use fresh tomatoes: one 14.5-ounce can of Rotel is equivalent to about 1 pound or 1.5 cups of diced fresh tomatoes. Add a can of diced roasted green chiles to replicate the flavor of Rotel. Since fresh tomatoes will have quite a bit of juice, I recommend letting them cook down for a few minutes before adding the pasta water.
- Vary the spice level: If you want to add more kick to the dish, use Hot Rotel tomatoes. You can also toss in a finely diced jalapeño or serrano chile when you add the onions.
- Sauté other veggies: Need to clean out your crisper drawer? Have at it! Taco spaghetti tastes great when you add diced bell peppers, zucchini, mushrooms, and more. I recommend adding firmer vegetables (e.g. corn or bell peppers) to the skillet with the meat and onion, while more delicate vegetables (e.g. chopped zucchini or mushrooms) should be added near the end.
- Use different meat: This recipe works equally well with just about any kind of ground meat you have on hand—ground turkey, ground chicken, or ground pork. You can even use your favorite vegan substitute, though you’ll likely need to add some oil to the pan for sautéing.
For more taco-inspired dishes, try my taco casserole and taco soup!
What To Serve with Taco Spaghetti
This is a great opportunity to load up on all your favorite taco toppings—a dollop of sour cream or Greek yogurt, sliced green onions, salsa, guacamole, and a few shakes of hot sauce. And for the adults, don’t forget the margaritas!
How To Store And Reheat Leftovers
Transfer any leftover taco spaghetti to an airtight container and allow it to cool to room temperature. It should keep well in the fridge for up to 5 days.
To reheat, microwave it or warm it in a skillet over medium heat until hot. If the pasta feels dry, add a splash of water, broth, or beer to add moisture.
Pro Tips For Making This Recipe
- Shredding your own cheese from a block melts better since it doesn’t have the starchy coating on it like pre-shredded cheese.
- Salt your pasta water! You only get one shot to season your noodles, so don’t miss the opportunity.
- Don’t rinse your pasta! This will get rid of the starches on the outside that make it easier for the sauce to cling to the noodles. You can even skip using a colander—just pull the cooked spaghetti from the cooking water and place it into the pan with your meat sauce using tongs.
Frequently Asked Questions
You can trade in other pasta shapes if needed. I recommend using long noodles like bucatini or linguini. Short, textured pasta (like rotini) or pasta that’s built for gripping chunky sauces (like orecchiette) would also work!
Yes! Just make sure to let it cool to room temp before placing it in your preferred storage container to prevent ice crystals from forming. It should keep well in the freezer for up to 3 months. Defrost it in the fridge overnight before reheating it.
Absolutely! I love baked taco spaghetti. Not only does it taste great (those crispy edges!), but it is also a convenient way to meal prep. Once the noodles have been tossed with the taco meat and cheese, transfer them to a casserole dish and top with another layer of shredded cheese. You can cover and refrigerate it for 2 days or bake it immediately. Bake the casserole at 350ºF for 15 minutes (25 to 30 if it was refrigerated) or until the cheese is melted and bubbly.
If you love this recipe try these out!
If you’ve tried this Taco Spaghetti recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Taco Spaghetti Recipe
Ingredients
- 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
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve ½ cup pasta water and drain the pasta well.
- While the pasta cooks, heat a large skillet over medium-high heat. Add the beef and onion, and cook until browned, about 5 minutes. Stir in the taco seasoning, tomatoes, and ½ cup reserved pasta water. Bring to a simmer and cook for 5 minutes.
- Add the cooked spaghetti and cheese, stirring together until the cheese melts. Serve immediately, garnished with cilantro and your favorite toppings, like diced tomatoes, sour cream, and more cheese.
Notes
- Shredding your own cheese from a block melts better since it doesn’t have the starchy coating on it like pre-shredded cheese.
- Salt your pasta water! You only get one shot to season your noodles, so don’t miss the opportunity.
- Don’t rinse your pasta! This will get rid of the starches on the outside that make it easier for the sauce to cling to the noodles. You can even skip using a colander—just pull the cooked spaghetti from the cooking water and place it into the pan with your meat sauce using tongs.
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