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 incredibly comforting about blending two beloved dishes into one, and this Taco Spaghetti Recipe does just that. Imagine the bold flavors of taco seasoning meeting tender spaghetti - it’s a fusion that turns any weeknight into a mini celebration.

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

This Taco Spaghetti Recipe is one of those dishes that feels like a warm hug when you need it most. I stumbled upon it on a busy weeknight and now I make it regularly because it delivers maximum flavor with minimal fuss.

One-Pot Wonder: Everything cooks together, which means fewer dishes and more time enjoying your meal.
Bold Flavor Mashup: Taco seasoning gives spaghetti a zesty twist that wakes up your taste buds in the best way.
Family-Friendly: It’s easy to customize for picky eaters or spice lovers alike, so everyone leaves the table happy.
Quick to Make: With just about 30 minutes from start to finish, it’s a perfect weeknight go-to.

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

The magic of this Taco Spaghetti Recipe lies in the simple yet well-matched ingredients that come together to create a comforting meal. Each component plays its part — from the savory beef to the tangy tomatoes, and the melty cheese that finishes it all off.

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: Helps brown the beef nicely without sticking, plus adds a subtle richness.
Ground beef: Provides hearty protein and absorbs the taco spices beautifully.
Yellow onions: Adds sweetness and depth when softened with the beef.
Taco seasoning: The star flavor booster—choose your favorite brand or homemade blend.
Rotel tomatoes (with juice): This punchy tomato and chili mix adds brightness and a little heat.
Spaghetti noodles (uncooked): Using uncooked pasta here means it cooks right in the flavorful sauce—just watch the timing!
Water: Needed to cook the spaghetti and meld the flavors together.
Cheddar cheese (shredded): Melts throughout for that gooey, cheesy goodness that everyone loves.
Cilantro: Freshens the dish with its herbal zing—feel free to adjust based on your taste.

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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

I’ve found that personalizing this Taco Spaghetti Recipe is half the fun, whether it’s swapping in ground turkey for a lighter twist or upping the spice with jalapeños or hot sauce. Feel free to make it truly yours!

Variation: I like to toss in some black beans and corn for extra texture and a bit of sweetness—it gives this dish a southwestern vibe that my family adores.
Make it vegetarian: Replace the beef with crumbled tofu or a plant-based meat substitute and double up on the veggies.
Cheesy upgrade: Mixing pepper jack with the cheddar adds a spicy kick that's irresistible.
Herb swap: If cilantro isn’t your thing, fresh parsley or green onions work beautifully.

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

Step 1: Sizzle the Base

Start by heating olive oil in a large 12-inch skillet over medium heat. Add ground beef and chopped yellow onions — I like to break the beef up with a wooden spoon as it browns. Cook until you no longer see any pink in the meat and the onions have softened and turned translucent, which usually takes about 5-7 minutes. This step builds a solid flavor foundation, so don’t rush it!

Step 2: Layer in the Flavor

Sprinkle taco seasoning over the beef-onion mixture and stir to coat evenly. Then, pour in the entire can of Rotel tomatoes with their juices — don’t drain, because that liquid adds great moisture and tang. Right after, add your uncooked spaghetti noodles and the water. Give everything a gentle stir to separate the noodles a bit. This is the magic step where pasta and taco flavors marry!

Step 3: Simmer to Perfection

Turn the heat up to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the skillet with a lid, and let it simmer for 15 minutes. This allows the noodles to cook perfectly while soaking in all the spicy, tomatoey goodness. To avoid mushy spaghetti, try not to lift the lid mid-cook – patience here makes a difference!

Step 4: Melt and Mix

After simmering, remove the skillet from heat. Sprinkle half of the shredded cheddar cheese into the pan and stir gently; you'll see the cheese melt and coat the noodles just right. Finally, top the dish with the remaining cheese and a generous handful of chopped cilantro for a fresh finish that'll brighten each bite.

Top Tip

One thing I learned while perfecting this Taco Spaghetti Recipe is that browning the meat well before adding liquids really amps up the depth of flavor. It’s easy to skip this step when you’re in a rush but don’t! Also, avoid stirring too frequently once the pasta is simmering to keep the noodles intact and avoid mushiness.

Brown Your Meat Thoroughly: Take your time on this step to get those caramelized bits—it intensifies the dish wonderfully.
Resist Stirring Constantly: Stir gently only at the start and after cooking to prevent the spaghetti from breaking down.
Use Sharp Cheddar: I recommend good-quality cheddar for melting - it really makes the cheese flavor shine.
Don’t Skimp on Seasoning: Taste before serving and add a little extra taco seasoning or salt if needed—you want that perfect punch every time.

How to Serve Taco Spaghetti Recipe

Garnishes

I love topping this dish with extra cilantro and a dollop of fresh sour cream — it cools down the bold taco spices and adds creaminess. Sometimes I throw on diced tomatoes, sliced black olives, or even a little crushed tortilla chips for crunch. These toppings give you layers of texture and flavor that make every bite exciting.

Side Dishes

Pair your Taco Spaghetti with a simple green salad tossed in lime vinaigrette or some warm, buttery corn on the cob. For a heartier meal, I like to serve tortilla chips with guacamole and salsa on the side — it keeps with the taco theme and is always a hit!

Creative Ways to Present

For a fun twist, I’ve baked this dish in a casserole dish after cooking—just sprinkle extra cheese on top and bake at 350°F (175°C) for 10 minutes, then broil briefly for a golden, bubbly crust. It’s perfect for potlucks or a cozy family dinner when you want something extra special without extra fuss.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them in an airtight container in the fridge. It keeps well for 3 to 4 days, perfect for easy lunches or quick dinners. Just give it a good stir before reheating to redistribute the cheese and sauce evenly.

Freezing

This recipe freezes nicely, which is a game-changer on busy days. Freeze in individual portions with some extra cheese on top, then thaw overnight in the fridge. I’ve found it reheats best on the stove over low heat with a splash of water to keep it moist.

Reheating

Reheat in a skillet over medium heat, stirring occasionally. If it seems dry, add a little water or broth to refresh the sauce. Microwaving works too but watch the time—short bursts with stirring in between help keep the pasta from drying out.

Frequently Asked Questions:

Can I use different pasta for the Taco Spaghetti Recipe?

Absolutely! While spaghetti works perfectly here due to its shape and texture, you can substitute with penne, rotini, or even elbow macaroni. Just keep an eye on cooking times as some pasta shapes might cook faster or slower.

How spicy is this Taco Spaghetti Recipe?

The spice level generally depends on the taco seasoning and Rotel tomatoes you use. If you prefer mild flavors, choose a mild taco seasoning and a mild Rotel variety, or reduce the quantity. For extra heat, add chopped jalapeños or a dash of hot sauce during cooking.

Can I make this recipe vegetarian?

Definitely! Replace the ground beef with plant-based crumbles, sautéed mushrooms, or crumbled tofu. Double the onions and add extra spices if you want to boost the flavor. Beans like black or pinto beans also make a great protein-packed substitute.

Is this recipe kid-friendly?

Yes! The familiar pasta base combined with the mild taco flavors is usually a hit with kids. You can adjust the seasoning to be milder, avoid spicy Rotel varieties, and customize toppings to suit younger palates. It’s a great way to sneak some veggies and protein into a kid-friendly dish.

Final Thoughts

This Taco Spaghetti Recipe has become a reliable favorite in my kitchen, a comforting fusion that’s surprisingly easy to pull off. If you’re looking for a crowd-pleaser that’s quick and satisfying, give this one a try. I’m confident it’ll find a place on your weekly rotation, too.