Taco Spaghetti is the perfect mashup of two classic comfort foods—spaghetti and tacos—all made in just one pan! This easy, cheesy Mexican-inspired pasta dish comes together in under 30 minutes, making it the ideal weeknight dinner. Bonus? Even picky eaters love it!
Why You’ll Love This Taco Spaghetti Recipe
- Quick & Easy: Ready in 30 minutes from start to finish.
- One-Pot Meal: Minimal cleanup and tons of flavor.
- Customizable: Add your favorite taco toppings or extra veggies.
- Family Favorite: Kid-approved and loaded with cheesy taco flavor.
Ingredients You’ll Need
- 2 Tbsp olive oil
- 1 lb ground beef
- ¼ cup chopped yellow onion
- ¼ cup taco seasoning (or 1 store-bought packet)
- 1 (10 oz) can Rotel tomatoes (do not drain)
- 8 oz spaghetti noodles (uncooked)
- 3 cups water
- 4 oz shredded cheddar cheese
- ½ cup chopped cilantro
You can swap the spaghetti with linguine, fettuccine, or bite-size pasta like penne or macaroni.
How to Make Taco Spaghetti (Step-by-Step)
- Sauté the beef and onions:
In a large skillet over medium heat, heat the olive oil. Add the ground beef and onion and cook until the meat is browned and onions are soft. - Add seasoning and liquids:
Stir in taco seasoning, Rotel (with juice), uncooked spaghetti, and water. Bring everything to a boil. - Simmer until pasta is tender:
Reduce heat to low, cover, and simmer for about 15 minutes, or until the pasta is al dente and most of the liquid has been absorbed. - Add cheese and cilantro:
Remove from heat. Stir in half the shredded cheese, then sprinkle the remaining cheese and chopped cilantro on top.
Optional Add-Ons & Variations
- Toppings: Diced tomatoes, black olives, avocado, jalapeños, sour cream, or crushed tortilla chips.
- Baked Finish: Pour into a casserole dish, top with extra cheese, and bake at 350°F for 10 minutes. Broil for 2–3 minutes for a golden, bubbly top.
- Protein Swap: Try ground turkey or plant-based crumbles for a different twist.
- Extra Veggies: Stir in corn, bell peppers, or black beans for more color and flavor.
Tips for Success
- Use high-quality ingredients: Fresh onions, sharp cheddar, and good ground beef make a difference.
- Cook pasta al dente: Keeps the texture just right.
- Taste and adjust seasoning: Add a pinch of salt or chili flakes if needed.
- Watch your liquid: If your pasta absorbs water quickly, you may need to add a splash more during cooking.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3–4 days.
- Reheat: Add a splash of water or broth and microwave in 30-second intervals until warmed through.
What to Serve with Taco Spaghetti
Pair this cheesy pasta with:
- Chips & Salsa
- Homemade Guacamole
- Garlic Cheese Pull-Apart Bread
- Simple Garden Salad
More Easy Pasta Dinners
- Crockpot Chicken Spaghetti
- Creamy Bacon Pasta
- Mexican Lasagna
- Rotel Chicken Spaghetti
- Southwest Chicken Pasta
⭐ Taco Spaghetti Recipe
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 6
Author: Jennifer Fishkind
Ingredients
- 2 Tbsp olive oil
- 1 lb ground beef
- ¼ cup chopped yellow onions
- ¼ cup taco seasoning (or 1 packet)
- 1 (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
Instructions
- Heat oil in a 12-inch skillet over medium heat. Add ground beef and onion; cook until browned.
- Stir in taco seasoning, Rotel, spaghetti, and water.
- Bring to a boil, then reduce heat. Cover and simmer for 15 minutes, until pasta is tender.
- Remove from heat. Stir in half the cheese, then top with the remaining cheese and cilantro.
- Serve hot and enjoy!