Taco Spaghetti is a delightful mash-up that marries the bold flavors of tacos with the comfort of Italian pasta—talk about comfort food with a south-of-the-border twist! It’s one of those easy taco recipes that turns busy weeknight chaos into a fun Tex-Mex spaghetti fiesta.
Why You’ll Love This Recipe
- Ready in under 30 minutes for a quick dinner fix.
- No oven required—just a skillet and a pot.
- Kid-approved cheesy taco pasta that sneaks in veggies.
- One-pot cleanup (plus one for pasta)—hello, easy weeknight.
- Budget-friendly ground beef pasta with pantry staples.
- Customizable spice level from mild to extra zesty.
- Perfect for meal-prep lunches or freezer-friendly dinners.
- A creative spin on classic Mexican pasta everyone raves about.
Ingredients
Gather these ingredients before you start so cooking flows smoothly. You can tweak or swap as you like.
- 1 pound spaghetti (regular or whole wheat)
- 1 tablespoon olive oil (or avocado oil for a mild taste)
- 1 pound ground beef (80–85% lean for flavor and texture)
- 2 tablespoons taco seasoning (store-bought or homemade—see my seasoning guide here)
- 1/2 cup diced onion (roughly half a small onion)
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (fire-roasted adds depth)
- 1/2 cup tomato sauce (or your favorite salsa)
- 1 cup shredded cheddar cheese (Mexican blend works beautifully)
- 1/2 cup shredded Monterey Jack cheese
- Salt and pepper, to taste
- Optional toppings: sour cream, chopped cilantro, sliced green onions, jalapeño slices
Directions
Once your ingredients are prepped, it’s time to bring that Tex-Mex spaghetti to life. Each step is a breeze—no complicated moves, just good, honest cooking.
- Cook the Spaghetti
Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente—tender yet firm to the bite. Drain, leaving ½ cup of that pasta water behind. It’s sauce magic in liquid form. - Brown the Beef
Heat olive oil in a roomy skillet over medium-high. Add ground beef, onion, and garlic. Stir often so the meat browns evenly and the onion softens—about 5 minutes. That sizzling aroma tells you it’s time to move on. - Season and Simmer
Sprinkle in taco seasoning; stir until every bit of beef is coated. Pour in diced tomatoes and tomato sauce, then lower heat to medium-low. Let it bubble gently for 5–7 minutes—your kitchen will smell like taco night in seconds. - Combine Pasta and Sauce
Slide the spaghetti into the skillet, then pour in the reserved pasta water. Grab tongs (or two forks) and toss until each strand is dressed in rich, beefy sauce. You can add a squeeze of lime or a pinch of chili flakes for extra zing. - Melt in the Cheese
Scatter shredded cheddar and Monterey Jack over the pasta. Cover the pan and turn off the heat. Let it sit for 2–3 minutes—this gentle steam melts the cheese into creamy ribbons. - Garnish and Serve
Uncover and add a pop of color: spoonfuls of sour cream, fresh cilantro, green onions, or jalapeño slices. Plate alongside tortilla chips or a crisp side salad. Then dig in and enjoy the fiesta!
Servings & Timing
Makes 6 hearty servings
Prep Time: 10 minutes (measure and chop)
Cook Time: 20 minutes (including pasta)
Total Time: 30 minutes from pantry to plate
Variations
- Vegetarian delight: swap beef for canned black beans and corn.
- Ultra-creamy: stir in ½ cup cream cheese when you add the shredded cheese.
- Smoky heat: mix in diced chipotle peppers in adobo sauce.
- Breakfast twist: top leftover spaghetti with a fried egg and hot sauce.
- Low-carb swap: use zucchini noodles or spaghetti squash.
- Sneaky veggies: cook diced bell peppers or mushrooms with the onions.
Storage & Reheating
Store cooled leftovers in an airtight container in the fridge for up to 3 days. For longer stints, portion into freezer-safe containers and freeze up to 2 months—thaw overnight in the fridge.
To reheat, warm gently on the stovetop over medium heat with a splash of water or broth to revive the sauce. Microwave works too—cover loosely and heat in 30-second bursts, stirring between intervals. Finish with fresh toppings before serving.
FAQs
Q: Can I prep ahead?
A: Yes—you can make the beef sauce a day early. Store it in the fridge, then toss with freshly cooked pasta at dinner.
Q: How do I control the spice?
A: Cut the taco seasoning in half for mild, or add extra jalapeños or hot sauce for a kick.
Q: What if I don’t have ground beef?
A: Ground turkey, chicken, pork—or even chorizo—all work beautifully.
Q: Is there a gluten-free option?
A: Choose gluten-free spaghetti and check that your taco seasoning is gluten-free.
Q: How can I avoid mushy pasta?
A: Pull spaghetti out at al dente, rinse under cold water to stop cooking, then finish in the skillet.
Q: Can I freeze this?
A: Absolutely—freeze cooled portions and thaw in the fridge overnight before reheating.
Q: What sides pair well?
A: Mexican street corn, a limey green salad, chips and guac—or my Easy Homemade Salsa link.
Q: Any tips for picky eaters?
A: Sneak in finely diced veggies or swap jalapeños for bell peppers for a milder bite.
Conclusion
Taco Spaghetti brings two comfort-food worlds together in one big, cheesy, saucy hug. It’s flexible, family-friendly, and ready faster than takeout. Give it a whirl this week, and don’t be shy—tell me your favorite twist or snap a pic and tag me on Instagram. Happy cooking!
Taco Spaghetti
Ingredients
- 1 pound spaghetti (regular or whole wheat)
- 1 tablespoon olive oil (or avocado oil)
- 1 pound ground beef (80-85% lean)
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1/2 cup diced onion (about 1/2 small onion)
- 2 cloves garlic minced
- 1 can diced tomatoes (14.5 oz; fire-roasted optional)
- 1/2 cup tomato sauce (or salsa)
- 1 cup shredded cheddar cheese (Mexican blend optional)
- 1/2 cup shredded Monterey Jack cheese
- salt and pepper to taste
- optional toppings sour cream, cilantro, green onions, jalapeño slices
Instructions
- Bring a large pot of salted water to a rolling boil. Cook spaghetti until al dente according to package directions, then drain, reserving 1/2 cup of pasta water.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef, diced onion, and garlic. Cook until the meat is no longer pink and onions are soft, about 5 minutes.
- Stir in taco seasoning, diced tomatoes, and tomato sauce. Reduce heat to medium-low and simmer for 5-7 minutes until the sauce thickens slightly.
- Add cooked spaghetti to the skillet along with the reserved pasta water. Toss gently until the pasta is fully coated in the taco-flavored sauce.
- Sprinkle shredded cheddar and Monterey Jack cheese on top. Cover and turn off heat, letting the cheese melt in the residual warmth for 2-3 minutes.
- Top with sour cream, cilantro, green onions, or jalapeño slices. Serve immediately and enjoy the cheesy Tex-Mex twist on spaghetti.
Notes
Nutrition
