If you’re craving a fun, flavorful twist on a classic pasta dinner, this Taco Spaghetti Recipe is exactly what your weeknight needs. Combining the bold spices of taco seasoning with tender spaghetti noodles, savory ground beef, and zingy Rotel tomatoes, this dish is a fiesta in every bite. It’s a quick and simple meal that feels like comfort food but with a fresh, zesty spin that will have everyone asking for seconds. Whether you’re cooking for family or friends, this Taco Spaghetti Recipe hits all the right notes of taste, texture, and color to brighten up your table.

Ingredients You’ll Need

Gathering these ingredients is the first step to making your Taco Spaghetti Recipe shine. Each component is straightforward but plays an essential role—the olive oil brings richness, the ground beef adds heartiness, and the taco seasoning infuses that signature southwestern kick. Fresh cilantro and cheddar cheese round everything out with vibrant color and creamy texture.

Olive oil: Two tablespoons to gently cook and flavor the beef and onions.
Ground beef: One pound for a satisfying, meaty base.
Yellow onions: A quarter cup, finely chopped, to add sweetness and aroma.
Taco seasoning: A quarter cup or one packet for that authentic taco flavor punch.
Rotel tomatoes: Ten ounces, providing juicy, slightly spicy bursts.
Spaghetti noodles: Eight ounces uncooked, the perfect pasta canvas for this recipe.
Water: Three cups, essential for cooking the noodles directly in the sauce.
Cheddar cheese: Four ounces shredded to melt through and top the dish deliciously.
Cilantro: Half a cup chopped for a fresh, herbal finish.

How to Make Taco Spaghetti Recipe

Step 1: Heat the Olive Oil

Start by heating two tablespoons of olive oil in a large 12-inch skillet over medium heat. This creates the perfect base to sear your ground beef and soften the onions while infusing the dish with a lovely richness that’s hard to beat.

Step 2: Brown the Ground Beef and Onions

Add one pound of ground beef along with a quarter cup of finely chopped yellow onions to the heated skillet. Cook them until the beef is browned and fully cooked through and the onions turn translucent and tender. This layering of textures is where your Taco Spaghetti Recipe begins to build real depth of flavor.

Step 3: Add Taco Seasoning and Tomatoes

Once your beef and onions are ready, stir in a quarter cup of taco seasoning to coat everything in that iconic southwestern spice blend. Then pour in ten ounces of Rotel tomatoes with their juices, adding immediate juiciness and a hint of zing that makes the dish pop.

Step 4: Add Spaghetti and Water

Next, stir in eight ounces of uncooked spaghetti noodles along with three cups of water. This step is crucial because the noodles will cook directly in the flavorful liquid, soaking up all those absolutely delicious taco and tomato flavors.

Step 5: Bring to a Boil and Simmer

Turn the heat up and bring the mixture to a boil, then reduce the heat. Cover the skillet and let everything simmer gently for about 15 minutes. By the end of this time, the noodles will be perfectly tender and infused with all the savory goodness.

Step 6: Add Cheese and Cilantro

Once the noodles have cooked, stir in half of the four ounces of shredded cheddar cheese, allowing it to melt beautifully into the pasta. Then sprinkle the remaining cheese on top along with half a cup of chopped fresh cilantro. These final touches bring a rich creaminess and fresh brightness that finish the dish with style.

How to Serve Taco Spaghetti Recipe

Garnishes

This Taco Spaghetti Recipe shines with simple but vibrant garnishes. After serving, feel free to add extra shredded cheddar, a scoop of sour cream, or diced avocado for creaminess. Fresh cilantro leaves or chopped green onions can also brighten the plate and add a burst of color that’s inviting at first sight.

Side Dishes

To complement your Taco Spaghetti, consider serving straightforward sides like a crisp garden salad with a lime vinaigrette, or some crunchy tortilla chips that echo the taco theme. A side of black beans or corn salad can add even more texture and variety, making your meal feel like a full fiesta.

Creative Ways to Present

Want to make this Taco Spaghetti Recipe stand out on the table? Try serving it in small, individual ramekins topped with extra cheese and cilantro for a special touch. Or layer it in a casserole dish and bake it briefly for a bubbly, golden finish. You can even wrap portions in large lettuce leaves for a low-carb taco-style twist.

Make Ahead and Storage

Storing Leftovers

Leftover Taco Spaghetti tastes fantastic the next day! Store any extra portions in an airtight container in the refrigerator for up to three days. The flavors actually meld a bit more overnight, making your leftovers even more delicious.

Freezing

If you want to keep this dish longer, freeze it in portions by placing cooled Taco Spaghetti in freezer-safe containers. It freezes well for up to two months. Just be sure to thaw overnight in the refrigerator before reheating for best texture and taste.

Reheating

To reheat, gently warm your Taco Spaghetti in a skillet over medium heat, stirring occasionally and adding a splash of water if it seems dry. You can also microwave it covered, stirring halfway through to ensure even heating. Adding a little extra cheese on top during reheating keeps it luscious and melty.

FAQs

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey is a great leaner alternative that works wonderfully in this Taco Spaghetti Recipe. Just follow the same cooking steps, being sure to brown it well for full flavor.

Is this recipe spicy?

The level of spiciness mainly depends on the taco seasoning you use and the Rotel tomatoes variety, which tend to have a mild kick. You can adjust the heat by adding extra chili powder or a dash of hot sauce if you love more spice.

Can I make this vegetarian?

Yes, you can swap the ground beef for plant-based crumbles or cooked lentils to keep the hearty texture. The taco seasoning and tomatoes provide plenty of flavor, so it remains tasty and satisfying.

What type of cheese works best?

Sharp cheddar cheese is ideal for this recipe because it melts beautifully and offers a rich, tangy taste that complements the taco flavors perfectly. You can experiment with Monterey Jack or a Mexican cheese blend too.

Can I prepare this recipe ahead of time for a party?

You sure can! Prepare the Taco Spaghetti Recipe up to the simmering stage, then cool and refrigerate. Reheat gently when ready to serve, then add the cheese and cilantro fresh for the best presentation and flavor.

Final Thoughts

This Taco Spaghetti Recipe is one of those delightful meals that feels both familiar and surprisingly fresh. It’s a perfect go-to for busy nights when you want to impress without spending hours in the kitchen. Give it a try and watch how a simple twist on classic ingredients turns into a family favorite that you’ll want to make again and again.

Taco Spaghetti Recipe

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4.3 from 35 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x

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Description

This Taco Spaghetti recipe combines the bold flavors of a classic taco with the comforting texture of spaghetti, creating a quick and delicious one-pan meal perfect for busy weeknights. Ground beef is cooked with onions and taco seasoning, then simmered with spaghetti noodles and tomatoes before being topped with melted cheddar cheese and fresh cilantro for a vibrant finish.

Ingredients

Scale

Main Ingredients

2 tablespoons olive oil
1 pound ground beef
¼ cup yellow onions, finely chopped
¼ cup taco seasoning (1 packet)
10 ounces Rotel tomatoes (diced tomatoes with green chilies)
8 ounces spaghetti noodles, uncooked
3 cups water
4 ounces cheddar cheese, shredded
½ cup cilantro, chopped

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Instructions

Heat olive oil: In a 12-inch skillet, warm 2 tablespoons of olive oil over medium heat to prepare for sautéing the beef and onions.
Brown beef and onions: Add 1 pound of ground beef and ¼ cup of chopped yellow onions to the skillet. Cook, stirring occasionally, until the beef is fully browned and the onions are translucent, about 5-7 minutes.
Add seasoning and ingredients: Stir in ¼ cup of taco seasoning and 10 ounces of Rotel tomatoes. Then add 8 ounces of uncooked spaghetti noodles and 3 cups of water, mixing everything together so the noodles are submerged.
Simmer: Bring the mixture to a boil, then cover the skillet. Reduce heat to low and let it simmer for 15 minutes, or until the spaghetti is tender and has absorbed most of the liquid.
Add cheese and cilantro: Stir in half of the 4 ounces of shredded cheddar cheese until melted and mixed. Remove from heat, then top with the remaining cheese and ½ cup of chopped fresh cilantro before serving.

Notes

Use a 12-inch skillet or pan with a lid to ensure even cooking and proper simmering.
You can substitute ground turkey or chicken for a leaner option.
If you like extra spice, add more diced green chilies or a pinch of cayenne pepper.
For a creamier texture, stir in a splash of cream or milk with the cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Tex-Mex