Taco Spaghetti Recipe That Brings the Flavor Home
The Taco Spaghetti Recipe That Started It All
Taco spaghetti recipe nights started by accident. One evening, I had ground beef to use up, half a box of pasta and a can of Rotel on the shelf. With no plan and hungry kids, I threw everything in one skillet with taco seasoning and cheese. What came out was pure comfort.
It was cheesy, bold and packed with flavor. My husband called it a winner, and my kids asked for seconds. That was the moment I knew this recipe needed to be saved. Since then, it’s been a regular on our weeknight menu.
This dish is fast, easy and feels like a hug in a bowl. If you’re searching for a taco spaghetti recipe easy enough for a weeknight but still full of flavor, you’re going to love this. It brings together classic taco ingredients with pasta for a Tex-Mex twist on a family favorite. And if you’ve ever tried spaghetti tacos recipes, this version is smoother and much less messy.
Sometimes I take it further by baking it for a crispy, cheesy top. That’s how I make my baked taco spaghetti. Other times, I draw inspiration from the Pioneer Woman taco spaghetti by adding Monterey Jack and a little sour cream for extra creaminess. If you love recipes like this, check out my creamy One Pot Chicken Enchilada Pasta or the bold and easy Ground Beef Taco Mac.
Taco Spaghetti Recipe
Equipment
- Large Skillet
- Pot
- Strainer
Ingredients
Main Ingredients
- 8 oz spaghetti
- 1 lb ground beef lean
- 1 packet taco seasoning
- 1 can Rotel (diced tomatoes with green chilies) 10 oz
- 0.5 cup tomato sauce
- 1.5 cups shredded cheddar cheese divided
- 0.5 cup water or broth as needed
Instructions
- Cook the spaghetti in salted boiling water until al dente. Drain and set aside.
- In a large skillet, brown the ground beef over medium heat. Break it apart and cook until no longer pink.
- Add the taco seasoning, Rotel and tomato sauce. Stir well. Pour in water or broth and simmer for 5 minutes.
- Add the cooked spaghetti to the skillet. Toss to coat the pasta with the sauce. Mix in 1 cup of cheese until melted.
- Top with remaining cheese. Cover the skillet until the cheese melts, then serve hot.
Notes
Why We Keep Coming Back to This Taco Pasta
One reason I love this taco spaghetti recipe is how flexible it is. You can make it with what you already have in the fridge. Add in taco meat from last night, stir in beans, or spice it up with jalapeños. You can even swap spaghetti for another noodle.
Wondering what goes with taco spaghetti? Keep it simple. A fresh salad or roasted corn is all you need. And if you want more weeknight comfort food, don’t miss my Cheesy Tex-Mex Ground Beef Bake or this fast Skillet Taco Pasta that’s always a hit.
How to Make Taco Spaghetti Recipe Step by Step
Ingredients You’ll Need for This Easy Taco Spaghetti
To make this taco spaghetti recipe easy and stress-free, gather just a few pantry staples and fridge favorites. Most of these ingredients are probably already in your kitchen.
Here’s what you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Spaghetti | 8 oz | Or any pasta you like |
| Ground beef | 1 lb | Lean works best |
| Taco seasoning | 1 packet | Or homemade taco spice blend |
| Rotel (diced tomatoes with green chilies) | 1 can (10 oz) | Adds a zesty flavor |
| Tomato sauce | 1/2 cup | Helps build the sauce |
| Shredded cheddar cheese | 1 1/2 cups | For that melty finish |
| Water or broth | 1/2 cup | To thin the sauce as needed |
| Optional add-ins | Corn, beans, jalapeños | For more flavor or heat |
This base makes a rich, flavorful sauce that clings perfectly to every strand of pasta. For a version with a creamy kick, stir in a spoonful of sour cream or cream cheese at the end.
If you love dishes with minimal prep, this recipe pairs perfectly with my One Pot Creamy Taco Pasta and the super quick Cheesy Mexican Beef Skillet. Both are made with the same everyday ingredients.
Step-by-Step Instructions for Taco Spaghetti Recipe
- Cook the spaghetti in a large pot of salted water until al dente. Drain and set aside.
- Brown the beef in a large skillet over medium heat. Break it apart with a wooden spoon until no pink remains.
- Add taco seasoning, Rotel and tomato sauce. Stir to coat the beef. Pour in the water or broth and simmer for 5 minutes until slightly thickened.
- Toss in the cooked pasta and stir until everything is coated. Sprinkle in 1 cup of shredded cheese and stir until melted.
- Top with the remaining cheese, cover and let it melt for a minute or two before serving.
This method is quick, easy and perfect for beginners. It answers the common question: how to make taco spaghetti without overcomplicating dinner.
For a baked version, transfer everything to a casserole dish, top with cheese and bake at 375°F for 10 to 15 minutes. You’ll get a bubbly, golden finish just like my family-favorite Cheesy Baked Tex-Mex Pasta.
Taco Spaghetti Recipe Easy Variations and Pro Tips
Make It Your Own: Variations of Taco Spaghetti
One of the reasons this taco spaghetti recipe easy version is a favorite in my kitchen is its flexibility. Once the base is done, it’s easy to adjust the flavors depending on what you’re craving or what ingredients you already have.
For a creamy version, stir in cream cheese or a spoonful of sour cream right at the end. It gives the sauce a silky, rich finish. Want a little extra kick? Use the hot version of Rotel or add chopped jalapeños. You can also change the pasta if spaghetti isn’t available. Rotini, penne or even shells work perfectly with the bold taco flavor.
If you want to bulk it up, mix in corn, black beans or bell peppers. These add-ins turn it into a one-dish meal with texture and color. You can even transform it into a casserole. Just follow my method from the Cheesy Tex-Mex Pasta Bake: pour everything into a baking dish, top with cheese and bake until golden.
For more creative pasta ideas, try the One Pot Taco Mac or my Skillet Tex-Mex Chicken Pasta. Both are fast, flavorful and ideal for weeknights.
Pro Tips for the Best Taco Spaghetti Every Time
To get the best texture, cook the spaghetti just to al dente. It will continue softening when mixed into the hot sauce. For smoother melting, use freshly shredded cheese instead of pre-shredded. It melts better and adds a creamier finish.
Always brown the beef well to build depth in flavor. And if your sauce feels too thick, add a splash of broth. If it feels thin, let it simmer a few extra minutes uncovered.
Top the dish with green onions, cilantro or crushed tortilla chips for extra flavor and crunch. This easy taco spaghetti recipe is designed to impress without taking up your whole evening.
Looking for more? My Cheesy Taco Bake and One Pan Enchilada Pasta are packed with similar flavors and just as simple to pull together.
How to Serve and Enjoy Taco Spaghetti Recipe
Best Ways to Serve Taco Spaghetti
Once your taco spaghetti recipe is hot and cheesy, all that’s left is serving it right. This dish is already full of flavor and richness, so pairing it with simple sides works best. A crisp green salad with lime vinaigrette balances the spices beautifully. You can also serve it with roasted vegetables, sautéed zucchini or corn on the cob.
If you’re entertaining, offer a toppings bar. Set out sour cream, sliced jalapeños, shredded lettuce, avocado and crushed tortilla chips. It lets everyone customize their bowl. This setup works especially well when you serve it baked-style, similar to my Layered Taco Pasta Casserole.
Want to stretch it into lunches for the next day? This taco spaghetti reheats beautifully. Just store it in an airtight container and warm it on the stove or in the microwave with a splash of broth to loosen the sauce.
For another crowd-pleasing dinner idea that reheats well, try my Cheesy Southwest Chicken Pasta or the hearty Taco Lasagna Skillet.
Make-Ahead and Storage Tips
This easy taco spaghetti recipe stores well and even tastes better the next day as the flavors blend. You can make it ahead, store in the fridge for up to 4 days, and reheat as needed. It also freezes well for up to 2 months.
To freeze, let it cool completely. Then transfer to a freezer-safe container or resealable bag. Thaw overnight in the fridge and reheat on the stove with a splash of water or broth to bring back the creaminess.
For busy weeks, I like to double the batch and freeze half. It’s the same trick I use when making my Freezer-Friendly Enchilada Pasta or my Baked Mexican Mac Skillet.
FAQ About Taco Spaghetti Recipe
What is in Mexican spaghetti?
Mexican spaghetti usually includes pasta, seasoned ground beef, tomato-based sauce and ingredients like Rotel, taco seasoning and cheese. Some variations also include beans, corn or sour cream for a creamy finish.
What is taco sauce made of?
Taco sauce typically combines tomato sauce or paste with vinegar, garlic powder, onion powder, chili powder and other spices. It adds tang and heat to dishes like tacos and taco spaghetti.
Can I add taco meat to spaghetti?
Yes, and it’s a great shortcut. You can use leftover taco meat in this taco spaghetti recipe. It brings instant flavor and reduces prep time.
What goes with taco spaghetti?
Light sides work best. Try a crisp salad, roasted corn or sliced avocado. Chips and salsa or guacamole also pair well with the bold flavors of the dish.
Conclusion
This taco spaghetti recipe is the kind of meal you make once and immediately add to your favorites list. It’s fast, flexible and full of bold Tex-Mex flavor. Whether you go classic or baked, creamy or spicy, it always delivers comfort in every bite.
If you’re looking for other easy dinners with the same cozy vibe, don’t miss my Skillet Beef Enchilada Pasta or the fast One Pot Taco Rice. Like taco spaghetti, they’re simple enough for weeknights but tasty enough for guests.
Now that you know exactly how to make taco spaghetti, it’s time to get cooking. Trust me, this is one recipe you’ll want to keep.
