Taco spaghetti is an easy dinner recipe ready in under 30 minutes. Cheesy, flavorful, and family friendly, it’s perfect for busy weeknights.
If you’re looking to switch things up for Taco Tuesday, this taco spaghetti is such a fun and delicious twist.
It takes all those bold taco flavors you love and combines them with hearty pasta for an easy, comforting meal.
It’s quick to make, super satisfying, and perfect for busy nights when you want something a little different but just as tasty.
You will need the following ingredients listed below to make this 30 minute meal (the exact measurements, nutrition information and full recipe are all in the printable recipe card at the bottom of the post)
Ingredients for Taco Spaghetti
- Spaghetti
- Olive Oil
- Ground Beef
- Yellow Onion
- Garlic Powder
- Salt
- Black Pepper
- Rotel Diced Tomatoes and Green Chilies
- Taco Seasoning
- Reserved Pasta Water
- Freshly Grated Cheddar Cheese
- Fresh Cilantro
Kitchen Tools Needed
- Large pot for cooking spaghetti
- Deep skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater for shredding cheddar cheese
- Pasta strainer or colander
- Tongs
How to Make Taco Spaghetti
- Boil pasta according to package directions. Reserve ¾ cup pasta water, and set aside. Drain pasta.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook for 7 minutes, breaking it up as it cooks. Add onions, garlic powder, salt, and pepper, and continue cooking for an additional 2-3 minutes.
- Stir in diced tomatoes and taco seasoning.
- Add spaghetti, reserved ¾ cup pasta water, and cheddar cheese. Toss to combine until cheese is melted.
- Garnish with cilantro and serve. Enjoy!
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Tips for Recipe Success
- Reserve ¾ cup pasta water before draining. The starch helps the sauce stick to the pasta.
- Freshly grate cheddar cheese from a block. This will give you a smooth and creamy texture.
- Adjust salt and pepper to taste. Based on which taco seasoning you use, some can be very salty or unsalted.
- Garnish with a dollop of sour cream, cilantro, extra cheese, and a squeeze of lime juice for the full taco experience.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stovetop with a splash of water or broth to loosen the sauce.
- In a pinch, you could quickly microwave leftovers in 30-45 second intervals until hot.
Recipe Variations
- Make it creamy by adding ¼ cup sour cream or 4 tablespoons of cream cheese at the end.
- Add corn, black beans, or diced bell peppers.
- Substitute ground beef for ground turkey, chicken, or Italian sausage.
- Swap cheddar cheese with a Mexican blend or Pepper Jack.
What to Serve with Taco Spaghetti
- Garlic bread or cornbread
- Refried beans or Spanish rice
- Roasted broccoli or green beans
For even more taco recipes, try these shrimp tacos and these taco bar recipes.
How to Make Taco Spaghetti
Author: Recipe Idea Shop
Equipment
- large pot
- Skillet
Ingredients
- 8 ounces Spaghetti, uncooked
- 1 tablespoon Olive Oil
- 1 pound Ground Beef
- 1 small Yellow Onion, diced
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt, plus more to taste
- ½ teaspoon Black Pepper, plus more to taste
- 1 can Rotel diced tomatoes and green chilies (10-ounce)
- ¼ cup Taco Seasoning or 1 packet
- ¾ cup Reserved Pasta Water
- 4 ounces Freshly Grated Cheddar Cheese
- Fresh Chopped Cilantro, optional for garnish
Instructions
- Boil pasta according to package directions. Reserve ¾ cup pasta water, and set aside. Drain pasta.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook for 7 minutes, breaking it up as it cooks.
- Add onions, garlic powder, salt, and pepper, and continue cooking for an additional 2-3 minutes.
- Stir in diced tomatoes and taco seasoning.
- Add spaghetti, reserved ¾ cup pasta water, and cheddar cheese. Toss to combine until cheese is melted.
- Garnish with cilantro and serve. Enjoy!
