There are some dishes that just stick with you, aren’t there? For me, taco spaghetti is one of those. It’s not fancy, it’s not something you’d find in a Michelin-starred restaurant, but oh my goodness, it’s pure comfort in a bowl. I remember the first time I made this; it was a chaotic Tuesday evening, the kind where everyone’s tired, dinner plans have gone out the window, and you just need something *easy* that the whole family will devour without complaint. I was rifling through my pantry, feeling that familiar pre-dinner panic, when I spotted a box of spaghetti and a can of diced tomatoes. Suddenly, it clicked. Why couldn’t I combine my love for classic spaghetti with the irresistible flavors of taco night? It felt a little unconventional, a bit of a culinary experiment, but the result was so incredibly delicious that it’s become a permanent fixture in our rotation. Honestly, it’s become as much of a go-to as my famous chili or those no-bake cookies I’m always sharing.
Thank you for reading this post, don't forget to subscribe!What is Taco Spaghetti?
So, what exactly is taco spaghetti? At its heart, it’s a brilliant mash-up of two beloved comfort foods. Think of it as a one-pan wonder where perfectly cooked spaghetti noodles are tossed with a savory, spiced ground meat mixture that’s bursting with all the classic taco seasonings – cumin, chili powder, a hint of cayenne for warmth, and savory tomato. It’s then often finished with a creamy, cheesy sauce that brings everything together in a wonderfully harmonious, slightly unexpected way. It’s not your Nonna’s spaghetti, and it’s definitely not your typical Tuesday taco night, but it captures the best of both worlds. It’s got the satisfying chew of pasta and the bold, zesty flavors that make taco night such a hit. It’s the kind of meal that feels both familiar and excitingly new all at once, and that’s why I think it works so well.
Why you’ll love this recipe?
There are so many reasons why I keep coming back to this taco spaghetti, and I just know you’re going to love it too. First off, the flavor. Oh, the flavor! It’s this incredible explosion of savory, slightly smoky, wonderfully spiced goodness. The ground beef gets browned and crumbles beautifully, soaking up all those taco spices. Then you’ve got the spaghetti, which acts as the perfect vehicle for that incredible sauce. When you add that creamy cheese element, it just elevates everything to another level. It’s seriously addictive! What I love most, though, is how ridiculously simple it is to whip up. On a busy weeknight, when the last thing you want to do is spend hours in the kitchen, this recipe is an absolute lifesaver. Most of the ingredients are pantry staples, and it comes together in under an hour, from start to finish. And let’s talk about budget-friendly! Ground beef, pasta, canned tomatoes, and a few spices – these are all incredibly affordable ingredients, making this a fantastic meal for feeding a crowd or just keeping your grocery bill in check. Plus, it’s so versatile. My kids are notoriously picky, but they absolutely devour this. I’ve also made it for potlucks, and it’s always a huge hit. It’s just one of those recipes that feels like a warm hug in a bowl, and I can’t recommend it enough.
How do I make Taco Spaghetti?
Quick Overview
This taco spaghetti recipe is all about making your life easier without sacrificing flavor. You’ll basically be browning some ground beef, tossing it with taco seasonings and tomatoes, then stirring in cooked spaghetti and a creamy cheese sauce. It’s a one-pot (mostly!) wonder that comes together in a flash. The magic really happens when all those distinct flavors meld together into something truly special. It’s the perfect antidote to a long day, delivering maximum satisfaction with minimal effort. You’ll be amazed at how something so simple can taste so darn good.
Ingredients
For the Main Dish:
1 pound ground beef (80/20 is my go-to for flavor)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 packet (about 1 ounce) taco seasoning (or my homemade blend: 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried oregano, pinch of cayenne pepper, salt and pepper to taste)
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
8 ounces spaghetti, broken into thirds (this makes it easier to eat!)
2 cups beef broth (or water if you don’t have broth)
1 cup shredded cheddar cheese (or a Mexican blend)
1/2 cup milk (any kind works, but whole milk adds a nice richness)
Salt and freshly ground black pepper to taste
For Serving (Optional but Recommended!):
Shredded lettuce
Diced tomatoes
Sour cream or plain Greek yogurt
Shredded cheddar cheese
Chopped fresh cilantro
Sliced jalapeños
“New family favorite! This taco spaghetti was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step-by-Step Instructions
Step 1: Brown the Beef and Sauté Aromatics
Grab a large pot or Dutch oven – one that’s deep enough to hold everything. Heat it over medium-high heat. Add your ground beef and break it up with a spoon. Cook until it’s nicely browned and no pink remains. I always drain off most of the excess grease at this stage; it just makes for a cleaner flavor. Then, add your chopped onion to the pot and cook it with the beef for about 5 minutes, until it starts to soften. Stir in the minced garlic and cook for another minute until fragrant. Trust me, that smell is amazing!
Step 2: Spice it Up
Now it’s time to introduce the star of the show: the taco seasoning! Sprinkle the entire packet over the beef and onion mixture. Stir it all together really well, letting the spices toast for about 30 seconds. This step really wakes up the flavors. Then, pour in the undrained diced tomatoes and the tomato sauce. Give it a good stir, scraping up any little browned bits from the bottom of the pot. That’s where all the flavor is hiding!
Step 3: Add Pasta and Broth
Next, it’s time for the spaghetti. Add your broken spaghetti noodles directly into the pot. It might look like a lot of pasta, but don’t worry, it will cook down. Pour in the beef broth. Stir everything gently to make sure the pasta is mostly submerged in the liquid. You want to make sure all those noodles get a chance to cook evenly.
Step 4: Simmer and Cook the Spaghetti
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer. You’ll want to cook it for about 15-20 minutes, stirring occasionally to prevent the pasta from sticking. The spaghetti will absorb most of the liquid and become tender. If it looks too dry before the pasta is cooked, you can add a splash more broth or water. You’re looking for a thick, saucy consistency here.
Step 5: Get Creamy and Cheesy
Once the spaghetti is tender and the sauce has thickened nicely, it’s time to make it creamy and cheesy. Stir in the milk and shredded cheddar cheese. Keep stirring over low heat until the cheese is completely melted and the sauce is smooth and luxurious. This is the part that really ties everything together and makes it feel like a proper meal. Taste it now and adjust the salt and pepper as needed. The taco seasoning can be salty, so I always taste before adding extra salt.
Step 6: Rest and Serve
Take the pot off the heat and let it rest, covered, for about 5 minutes. This allows the flavors to meld even further and the sauce to thicken up just a bit more. Then, it’s ready to serve! Ladle generous portions into bowls.
Step 7: Garnish and Enjoy
This is where you can really have fun! Pile on your favorite taco toppings. Shredded lettuce adds a lovely crunch, diced tomatoes bring freshness, a dollop of sour cream or Greek yogurt adds cooling creaminess, and extra cheese is, well, always a good idea. A sprinkle of fresh cilantro and some sliced jalapeños for a little kick are my personal favorites. Serve it up hot and watch it disappear!
“The taco spaghetti turned out amazing. My kids asked for seconds. Saving this one!”
What to Serve It With
While this taco spaghetti is practically a meal in itself, it also plays beautifully with a variety of sides, depending on the mealtime and mood! For breakfast, I know it sounds a little unconventional, but a small portion of leftover taco spaghetti, perhaps topped with a fried egg, is surprisingly satisfying and gives you a savory start to the day. It’s a great way to use up leftovers and makes for a hearty breakfast that will keep you going. For brunch, it’s a fun and unexpected addition to a buffet. Serve it in smaller portions and let guests add their own toppings; it’s always a conversation starter! You can pair it with some fresh fruit salad or some easy corn muffins for a balanced spread. As a dessert, well, that’s a bit of a stretch for this dish, but if you’re looking for a hearty, savory main course that feels a little special, it certainly fits the bill. For cozy snacks, this is pure comfort. I love a small bowl of it on a chilly evening, maybe alongside some tortilla chips for scooping, or even some garlic bread. It’s the ultimate comfort food that never disappoints. My family also loves having it with a side of black beans or some simple refried beans – it just adds to that Tex-Mex vibe.
Top Tips for Perfecting Your Taco Spaghetti
I’ve made this taco spaghetti more times than I can count, and over the years, I’ve picked up a few tricks that I think make it even better. When it comes to the ground beef, don’t be afraid to let it brown really well. Those little crispy bits add so much texture and flavor. And draining the excess fat is key for me; it prevents the dish from feeling too greasy. For the onions and garlic, I like to chop them finely so they sort of disappear into the sauce, but if you love a bit of onion bite, you can chop them a little larger. The taco seasoning is where you can really play. If you’re using a pre-made packet, they’re all pretty good, but if you’re making your own blend, feel free to adjust the spices to your liking. More chili powder for heat, more cumin for earthiness – it’s totally up to you! My homemade blend is pretty tame, but you can easily amp up the cayenne if you like things spicy. When you add the spaghetti, breaking it into thirds is a game-changer. It makes it so much easier to eat and prevents those long strands from getting tangled. If you find the pasta isn’t cooking evenly, just give it a good stir every so often. The broth is important for flavor, but water works in a pinch. If you’re a cheese fanatic like me, you can stir in a little extra cheese or even a dollop of cream cheese along with the cheddar for an unbelievably rich sauce. And don’t skip the resting step! Letting it sit for a few minutes before serving really lets all those flavors meld beautifully and allows the sauce to thicken up perfectly. For ingredient swaps, ground turkey or chicken works well if you prefer lighter meat, though it might alter the flavor profile slightly. You can also add a can of drained black beans or corn to the mix along with the tomatoes for extra texture and protein. The most important thing is to have fun with it and make it your own!
Storing and Reheating Tips
This taco spaghetti is fantastic for leftovers, which is always a win in my book. If you have any that miraculously survive your family’s appetite, store them in an airtight container in the refrigerator. It stays fresh and delicious for about 3 to 4 days. The flavors actually tend to deepen overnight, making it even tastier the next day! When you’re ready to reheat, I find the stovetop is the best method. Transfer the leftovers to a saucepan over medium-low heat. You might need to add a splash of milk or broth to loosen up the sauce, as it can thicken quite a bit when chilled. Stir gently until it’s heated through. Microwaving works too, of course, but I find it can sometimes dry out the pasta a bit. If you’re microwaving, cover it loosely to help retain moisture and heat in short bursts, stirring in between. For freezing, this recipe holds up pretty well. Let the taco spaghetti cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2 months. To reheat from frozen, thaw it in the refrigerator overnight, then reheat on the stovetop or in the microwave as described above. I usually don’t add the fresh toppings until serving, so they are best kept separate if you’re planning to store or freeze leftovers. This dish is so forgiving, making it perfect for meal prepping!
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved taco spaghetti! It’s proof that sometimes, the most delicious meals come from the simplest of ideas, born out of necessity and a little bit of kitchen creativity. This dish is so much more than just a meal to me; it’s about those easy weeknights, the happy sighs from the dinner table, and the knowledge that I’ve put something nourishing and incredibly tasty in front of my family with minimal fuss. I truly hope you’ll give this taco spaghetti a try. I’m confident it will become a favorite in your household too, especially on those nights when you need a quick, satisfying, and flavor-packed dinner. If you do try it, I’d absolutely love to hear what you think! Drop a comment below and tell me how it turned out, or share any fun variations you come up with. Your feedback means the world to me! And if you enjoyed this recipe, you might also like my Speedy Skillet Lasagna or my One-Pan Lemon Herb Chicken and Veggies – they’re all about big flavor with little effort. Happy cooking!
Taco Spaghetti
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 package taco seasoning
- 1 can diced tomatoes undrained
- 0.5 cup water
- 1 can taco sauce
- 1 pound spaghetti cooked according to package directions
- 1 cup shredded cheddar cheese
Instructions
Preparation Steps
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Stir in the taco seasoning, diced tomatoes (with juice), water, and taco sauce. Bring to a simmer.
- Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until sauce has thickened slightly.
- Add the cooked spaghetti to the skillet and toss to combine with the meat sauce.
- Sprinkle with shredded cheddar cheese before serving.
