Taco Spaghetti is the perfect fusion of two classic comfort foods: hearty spaghetti and zesty tacos. This dish brings together the satisfying texture of pasta with the bold flavors of seasoned beef, tomatoes with green chilis, and melted Mexican cheese. It’s a one-pan dinner that’s incredibly easy to make and delivers flavor in every bite. If you’re looking for a quick family meal that doesn’t compromise on taste, Taco Spaghetti is your answer. This recipe is ideal for weeknights when you want something filling, flavorful, and fuss-free. With just 30 minutes from start to finish, this meal will quickly become a household favorite.
Ingredients for Taco Spaghetti
1 pound spaghetti noodles
2 pounds ground beef
½ yellow onion, diced
1 bell pepper, diced
2 tablespoons olive oil
1 packet taco seasoning
1 can (10 oz) diced tomatoes with green chilis (undrained)
1 cup sour cream
1 cup beef broth
2 cups shredded Mexican blend cheese
Step-by-Step Instructions
1. Cook the Pasta
Start by preparing the spaghetti noodles according to the package instructions. Bring a large pot of salted water to a boil, add the spaghetti, and cook until al dente. This usually takes around 8 to 10 minutes. Once cooked, drain the pasta and set it aside. You can drizzle a little olive oil over the noodles to prevent them from sticking while you work on the sauce.
2. Sauté and Brown the Meat
In a large deep skillet or sauté pan, heat two tablespoons of olive oil over medium-high heat. Once the oil is hot, add the diced yellow onion and bell pepper. Sauté them for about 3 to 4 minutes, stirring frequently, until they soften and become slightly translucent. Add the ground beef to the pan. Break it up using a wooden spoon and cook until it’s browned all the way through. This should take about 5 to 7 minutes. If there is any excess fat in the pan, drain it off carefully before continuing.
3. Make It Saucy
After the beef is browned and drained, return the skillet to the stove. Reduce the heat to low and add the taco seasoning. Stir until the beef is well-coated. Next, pour in the undrained can of diced tomatoes with green chilis. This brings in both moisture and flavor, adding a slight tang and a little heat. Add the beef broth, sour cream, and shredded Mexican blend cheese to the skillet. Stir everything together until the mixture is fully combined. Let the sauce simmer on low heat for about 5 to 10 minutes. During this time, the cheese will melt, the sour cream will blend into the sauce, and everything will become rich and creamy.
4. Combine the Pasta and Sauce
Now it’s time to bring the dish together. Add the cooked and drained spaghetti noodles directly into the skillet with the taco sauce. Toss everything well, using tongs or a pasta fork to ensure the noodles are fully coated. Let the pasta cook in the sauce for an additional 2 to 3 minutes so it can absorb some of the flavors.
5. Serve and Garnish
Serve the Taco Spaghetti hot, straight from the skillet. You can scoop it into bowls or plate it individually. Optional garnishes include freshly chopped cilantro, a sprinkle of extra shredded cheese, or a dollop of sour cream on top for an added creamy kick. If you want to take it up a notch, a few crushed tortilla chips or sliced jalapeños on top add texture and spice.
Serving Suggestions
Taco Spaghetti is a complete meal on its own, thanks to the combination of protein, vegetables, and pasta. However, if you’d like to pair it with a side dish, consider a simple green salad with a lime vinaigrette, Mexican street corn, or avocado slices on the side. For drinks, iced tea or a refreshing lime soda complements the spice nicely.
Storage and Reheating Tips
If you have leftovers, allow the Taco Spaghetti to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. To reheat, place a portion in a microwave-safe bowl and heat for 1 to 2 minutes, stirring halfway through. You can also reheat it on the stovetop with a splash of beef broth or water to loosen the sauce.
This recipe is also freezer-friendly. Store in freezer-safe containers or zip-top bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
Customizing Your Taco Spaghetti
This recipe is highly versatile, and you can adjust it based on your preferences or what you have available in your kitchen.
– Protein Options: Swap the ground beef for ground turkey, chicken, or even a plant-based meat alternative for a lighter version.
– Vegetables: Add extra vegetables like corn, black beans, or zucchini for more texture and nutrition.
– Spice Level: Adjust the heat by using a spicier taco seasoning, adding diced jalapeños, or using hot diced tomatoes with green chilis.
– Cheese Variations: While Mexican blend cheese melts beautifully, feel free to try cheddar, Monterey Jack, or pepper jack for a twist.
Why This Dish Works
Taco Spaghetti combines the beloved elements of two comfort food staples. The rich, meaty taco sauce perfectly coats the spaghetti, and the melted cheese adds creaminess that brings everything together. It’s a great way to switch up pasta night and introduce bold new flavors without requiring complicated steps or expensive ingredients. Plus, it’s a family-friendly meal that even picky eaters tend to enjoy. It’s also a fantastic recipe for meal prep, gatherings, or casual dinner nights.
Time Breakdown
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Nutrition Info (Approximate per serving)
Calories: ~685 kcal
Servings: 6
This recipe makes six generous servings. If you’re cooking for fewer people, it’s easy to cut the ingredients in half, or simply store the leftovers for another night. Either way, Taco Spaghetti delivers flavor and comfort in every bite. It’s the kind of dish you’ll find yourself returning to again and again for its ease, taste, and crowd-pleasing power. Whether it’s your first time making it or your tenth, Taco Spaghetti brings excitement to the dinner table every time.