Why You’ll Love Taco Spaghetti Recipe

It’s quick and easy — ready in about 30 minutes.
Minimal cleanup — just one pan.
Simple ingredients you probably have on hand.
Flavorful, cheesy, and filling — it’s a family favorite.
It’s customizable — add toppings, bake for extra crisp, or adjust spice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 pound ground beef
¼ cup yellow onion, diced
¼ cup taco seasoning (or 1 taco seasoning packet)
10 oz can Rotel tomatoes (with juice)
8 oz uncooked spaghetti noodles
3 cups water
4 oz cheddar cheese, shredded
½ cup chopped cilantro

Directions

Heat olive oil in a large skillet over medium heat. Brown the ground beef and onion until the beef is no longer pink and the onions are softened.
Add the taco seasoning, Rotel tomatoes (with their juice), uncooked spaghetti noodles, and water.
Bring to a boil. Then reduce heat, cover the skillet, and simmer for 15 minutes or until noodles are tender and the liquid is absorbed.
Remove from heat. Stir in half the shredded cheese so it melts through.
Sprinkle the remaining cheese on top, cover again, and let it sit briefly until the cheese melts.
Garnish with chopped cilantro before serving.

Servings and timing

Yield: 6 servings
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

Add toppings: tomatoes, black olives, avocado, sour cream, jalapeños, or sliced onion.
Baked version: Transfer to a baking dish, top with extra cheese, bake at 350 °F (~175 °C) for 10 minutes, then broil 3–5 minutes for browning.
Swap noodles: Use linguine, fettuccine, or shorter pasta like penne or bowtie.
Different protein: Use ground turkey, chicken, or a plant-based meat substitute instead of beef.
Spicier version: Use hot taco seasoning or add chili flakes or diced jalapeños.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for 3–4 days.
Reheating: Microwave or reheat on stovetop; add a splash of water or sauce if it’s dried out.

FAQs

Can I use a different kind of pasta?

Yes — while spaghetti is used, any long or short pasta (linguine, penne, bowtie) will work.

Do I need to cook the spaghetti beforehand?

No — the spaghetti cooks directly in the sauce during the simmer step.

Can I make this vegetarian?

Yes — use a meat substitute like textured vegetable protein or crumbled tofu, and replace the broth with vegetable broth or water.

How do I prevent pasta from sticking?

Stir occasionally while simmering and ensure there’s enough liquid for even cooking.

Can I use homemade taco seasoning?

Definitely — you can use your own spice mix instead of a store-bought packet.

Is this recipe good for meal prep?

Yes — it stores and reheats well, and the flavors get even better over time.

Can I freeze leftovers?

Yes — freeze in airtight containers. Thaw in the refrigerator before reheating.

What if there’s still liquid left after pasta is done?

Let it simmer uncovered for a few minutes to reduce excess liquid or drain slightly.

Can I add vegetables?

Absolutely — diced bell peppers, corn, zucchini, or black beans are great additions.

Should I use mild or hot taco seasoning?

Use what suits your taste. Start with mild and adjust heat with hot sauce or chili flakes as needed.

Conclusion

Taco Spaghetti is a delicious, one-pan dinner that combines the best of taco night and pasta night into a single satisfying dish. With minimal prep, endless variations, and bold, cheesy flavor, it’s sure to become a weeknight staple your whole family will love.