Why You’ll Love Taco Spaghetti Recipe
You get the familiar comfort of spaghetti with an exciting taco‑flavored makeover.
It’s easy and family‑friendly — simple ingredients, straightforward steps.
Great for gatherings or weeknight dinners because it serves about 10 and comes together in about 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil
White onion, diced
Garlic, minced
Ground beef
Taco seasoning
Water
Two (20 oz) cans of Rotel (tomatoes & green chilies)
Spaghetti
Mexican‑blend shredded cheese
Fresh cilantro, chopped
Directions
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Preheat oven to 375°F (190°C).
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In a skillet, heat the olive oil; add the diced onion and minced garlic and cook for about 2‑3 minutes until fragrant.
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Add the ground beef, cook until browned, then stir in the taco seasoning and water.
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Meanwhile, cook the spaghetti in a separate pot according to package directions. Once cooked, drain and return it to the pot.
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Add the seasoned ground beef and Rotel tomatoes/chilies to the spaghetti, mixing everything together thoroughly.
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Transfer the mixture into a casserole or baking dish. Sprinkle the shredded Mexican‑blend cheese evenly across the top.
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Bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly.
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Remove from oven, top with fresh chopped cilantro (and optional sour cream or taco‑style toppings), then serve.
Servings and timing
Makes about 10 servings.
Prep time: ~20 minutes.
Cook time: ~10 minutes.
Total time: ~30 minutes.
Variations
Use ground turkey, chicken, or a plant‑based ground meat alternative instead of beef.
Swap spaghetti for any pasta you prefer (penne, rigatoni, or even a rotini).
Use homemade taco seasoning instead of store‑bought for more control over spices.
Add in extra mix‑ins such as black beans, corn, diced bell peppers, or jalapeños for extra flavor and texture.
For a one‑pot version: cook the spaghetti first, then in the same pot cook the beef, add all remaining ingredients (except cheese), finish with cheese melted on top.
Change up the cheese: try pepper jack for heat, cheddar for a sharper profile, or a vegan cheese if desired.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3‑4 days.
To reheat: microwave individual portions until warmed through, or reheat in a 350°F (175°C) oven for ~10‑15 minutes until heated and cheese is melted again.
You can freeze leftovers: portion into freezer‑safe containers, freeze for up to 2‑3 months. Thaw overnight in the fridge and reheat as above.
FAQs
What kind of pasta works best for Taco Spaghetti?
You can use spaghetti as in the original recipe, but any similar pasta will work (penne, rigatoni, fusilli). The shape isn’t critical — just ensure cook time is adjusted per the pasta type.
Can I make this dish vegetarian?
Yes — substitute the ground beef with plant‑based crumbles or sautéed beans (like black beans or lentils) and skip or replace the cheese with a vegan alternative.
How spicy is this recipe?
It has a mild to moderate spice level, primarily from the Rotel tomatoes & green chilies and taco seasoning. You can adjust by selecting a mild taco seasoning or reducing green chilies, or by using a spicier cheese or adding jalapeños.
Can I add vegetables to the dish?
Absolutely. Diced bell peppers, corn, black beans, or even zucchini make great additions that boost flavor and nutrition.
Can I prepare this ahead of time?
Yes — you can cook up to the point before baking, then refrigerate the casserole (unbaked). When ready to serve, add the cheese and bake as directed. You may need to add a few extra minutes if cold.
Is this dish freezer‑friendly?
Yes — once baked, portion and freeze. When reheating from frozen, thaw overnight and bake until heated through, or microwave for quick servings.
What toppings work well with this?
Traditional taco‑style toppings work great: sour cream, chopped tomatoes, jalapeños, avocado or guacamole, extra cilantro, shredded lettuce. Add what you like.
Can I adjust the cheese amount?
Yes — if you prefer it less cheesy, reduce the shredded cheese. For extra cheesiness, add more or mix in some cream cheese for richness.
What if I don’t have Rotel?
You can substitute with diced tomatoes and green chilies (canned) or tomato sauce with added chopped chilies. The flavor will be similar.
How to make the one‑pot version of this recipe?
After cooking the pasta and draining, in the same pot sauté the onions, garlic, beef, seasoning, water, and tomatoes/chilies, then stir in the cooked pasta and finish with cheese on top until melted.
Conclusion
Taco Spaghetti is a delicious and easy way to bring taco flavors into a comforting pasta casserole. With minimal ingredients and simple steps, it’s perfect for weeknight dinners or feeding a group. Whether you stick with the original or customize with your favorite toppings and mix‑ins, it’s sure to become a crowd‑pleaser. Enjoy!
Taco Spaghetti
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Halal
Description
Taco Spaghetti is a flavorful fusion dish combining the bold spices of tacos with comforting spaghetti noodles. It’s a quick, one-pot dinner that’s perfect for busy weeknights and sure to please the whole family.
Ingredients
- 1 lb ground beef
- 1 oz taco seasoning (1 packet)
- 10 oz Rotel diced tomatoes and green chilies
- 8 oz tomato sauce
- 2 cups beef broth
- 8 oz spaghetti (broken in half)
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, green onions, jalapeños
Instructions
- In a large pot or deep skillet, cook the ground beef over medium heat until browned. Drain excess grease.
- Add taco seasoning to the beef and stir to combine.
- Mix in the Rotel, tomato sauce, and beef broth. Bring to a boil.
- Add the broken spaghetti noodles and reduce heat to a simmer. Cover and cook for about 15 minutes, stirring occasionally, until pasta is cooked and liquid is mostly absorbed.
- Sprinkle shredded cheddar cheese over the top and let it melt.
- Serve hot with optional toppings like sour cream, green onions, or jalapeños.
Notes
- Use ground turkey or chicken for a leaner version.
- Add extra veggies like bell peppers or corn for more flavor and nutrition.
- Adjust the heat by choosing mild or hot Rotel and adding jalapeños to taste.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
