Can I use a different type of pasta?

Absolutely! Short pasta like penne or fusilli hold up well and are easier for little hands. Just adjust the cooking time—a minute or two less for thinner or smaller shapes, a minute or two more for heartier shapes.

Is this recipe spicy?

Not overly! The Rotel tomatoes have a little kick, and most taco seasonings are mild. For more heat, add hot sauce or a pinch of chili flakes. For a milder dish, use diced tomatoes without chilies.

Can I make this dish vegetarian?

Definitely. Swap the ground beef for black beans, crumbled tofu, or plant-based grounds. The dish loses none of its flavor and becomes an easy meatless meal.

What’s the best way to keep the noodles from sticking?

Be sure to stir once or twice while the pasta simmers to help the noodles separate and cook evenly in the sauce.

Taco Spaghetti Recipe

Name: Taco Spaghetti Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 2 tablespoons olive oil; 1 pound ground beef; 1/4 cup yellow onions, finely chopped; 1/4 cup taco seasoning or 1 packet; 1 (10 oz.) can Rotel tomatoes, undrained; 8 oz. spaghetti noodles, uncooked; 3 cups water; 4 oz. cheddar cheese, shredded; 1/2 cup chopped cilantro

Taco Spaghetti is the weeknight dinner you didn’t know you needed—until now. Combining the bold, zesty flavors of classic tacos with the cozy, twirl-able goodness of spaghetti, this dish is the ultimate twist on two universally loved favorites. Best of all, it comes together in only 30 minutes and everything cooks in just one skillet, making cleanup a total breeze. It’s the perfect quick meal when you’re craving something comforting, cheesy, and full of flavor, but don’t want to fuss over complicated recipes or a sink full of dishes.

Why You’ll Love This Recipe

Time-Saving Magic: Taco Spaghetti comes together in 30 minutes, start to finish. There’s no need to juggle multiple pots—everything simmers together in a single skillet.
Explosive Flavor: All the best taco spices, juicy tomatoes, and melty cheddar cheese pack every bite with warm, comforting, and slightly spicy notes. It’s seriously irresistible.
Family-Friendly: Kids, picky eaters, and adults alike ask for seconds—guaranteed. The combination of familiar flavors and cheesy noodles wins every time.
So Simple: No complicated techniques, no special equipment. You don’t even need to precook the pasta. Just toss, simmer, stir, and serve!
Versatile & Adaptable: It’s fantastic just as written, but also easy to make your own with simple swaps or add-ins.

Ingredients You’ll Need

Here’s the handy cast of characters for Taco Spaghetti, along with some tips for maximizing flavor:

Olive Oil: For sautéing the beef and onion. Any neutral oil works if you’re out.
Ground Beef: The savory base—choose lean for less grease, or use what you have. Ground turkey or chicken work beautifully too.
Yellow Onion: Adds a mild, sweet note and savory depth. Sauté until translucent for the best flavor.
Taco Seasoning: This bold spice blend brings classic taco flavor. Use homemade or your favorite store-bought packet; adjust for more or less heat.
Rotel Tomatoes (with green chilies): The undrained can adds juicy tomatoes and a little zing. Don’t drain—they help create the saucy magic!
Spaghetti Noodles: Use your favorite brand. Break them in half for easier mixing and serving.
Water: Simmering everything together lets the noodles soak up maximum flavor.
Cheddar Cheese: A melty topper that adds irresistible richness—freshly shredded melts best, but pre-shredded is fine in a pinch.
Cilantro: A burst of color and freshness to balance the hearty flavors. If you’re not a fan, try green onions instead!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to put your own spin on things? Here are a few easy ideas:

Switch Up the Protein: Ground turkey, chicken, or even crumbled tofu make for lighter or vegetarian alternatives.
Make It Creamy: Stir in a dollop of sour cream or cream cheese after cooking for a richer, silkier sauce.
Add Some Veggies: Bell peppers, corn, or black beans can be sautéed with the beef and onion for extra nutrition and texture.
Try Different Pasta: Short shapes like penne or rotini work nicely and are fun for kids.
Crank Up the Heat: Add a pinch of cayenne, chopped jalapeños, or use spicy taco seasoning if you love things fiery.

How to Make Taco Spaghetti

There’s really nothing tricky about this recipe. In fact, once you try it, you’ll probably never go back to making tacos and spaghetti separately! Here’s how to pull it off:

Step 1: Brown the Beef and Onion

Start by heating olive oil in a large skillet over medium heat. Add your ground beef and diced onions, breaking up the meat with a spatula. Cook until the beef is no longer pink and the onions are soft and translucent.

Step 2: Season and Add Tomatoes

Sprinkle in the taco seasoning, then pour in the entire can of Rotel tomatoes—juice and all. Give it all a good stir to combine.

Step 3: Add Pasta and Water

Break the spaghetti noodles in half and nestle them into the pan. Pour in the water, making sure the noodles are mostly submerged.

Step 4: Simmer

Increase the heat and bring everything to a boil. Once bubbling, reduce the heat to low, cover the skillet, and let it all simmer for about 15 minutes. Stir once or twice to prevent sticking. The magic here is that the pasta cooks right in the flavorful sauce!

Step 5: Add Cheese and Garnish

Remove the skillet from the heat. Sprinkle half the cheddar cheese right into the noodles and stir to distribute it evenly and create that luscious, cheesy coating. Top with the remaining cheese and scatter the cilantro over everything.

Step 6: Serve

Spoon generous helpings into bowls and dig in while it’s melty and hot!

Pro Tips for Making the Recipe

Break the noodles in half before adding to the pan. This makes stirring and serving much easier.
Keep an eye on the skillet as it simmers. Give it a quick stir once or twice to ensure the noodles cook evenly and don’t stick together.
Use freshly grated cheese whenever possible for the smoothest melt and richest flavor.
If the sauce seems too thick before the pasta is fully cooked, splash in a little more water and simmer uncovered for another minute or two.
Love leftovers? This dish reheats beautifully—just add a splash of water when warming it up.

How to Serve

This is pure comfort in a bowl, so serve Taco Spaghetti with a few simple sides for a complete meal:

Top It Off: Add extra cilantro, a squeeze of lime, or a dollop of sour cream for added zing.
With Sides: Pair with a crisp green salad, garlic bread, or roasted Mexican-style street corn.
Make It a Fiesta: Serve alongside guacamole, tortilla chips, and salsa for a fun, taco-inspired dinner spread.

Make Ahead and Storage

Storing Leftovers

Cool your leftovers to room temperature, then pack into airtight containers. Store in the refrigerator for up to 3 days.

Freezing

Transfer completely cooled portions to freezer-friendly containers. This Taco Spaghetti will keep in the freezer for up to 2 months. Tip: Thaw overnight in the fridge for best texture.

Reheating

Reheat in the microwave with a splash of water to loosen things up, or gently warm on the stove over medium heat until heated through and melty.

FAQs

Can I use a different type of pasta?

Absolutely! Short pasta like penne or fusilli hold up well and are easier for little hands. Just adjust the cooking time—a minute or two less for thinner or smaller shapes, a minute or two more for heartier shapes.
Is this recipe spicy?

Not overly! The Rotel tomatoes have a little kick, and most taco seasonings are mild. For more heat, add hot sauce or a pinch of chili flakes. For a milder dish, use diced tomatoes without chilies.
Can I make this dish vegetarian?

Definitely. Swap the ground beef for black beans, crumbled tofu, or plant-based grounds. The dish loses none of its flavor and becomes an easy meatless meal.
What’s the best way to keep the noodles from sticking?

Be sure to stir once or twice while the pasta simmers to help the noodles separate and cook evenly in the sauce.

Final Thoughts

If you love tacos and adore spaghetti, Taco Spaghetti will be your new go-to for weeknight dinners. It’s bold, cheesy, family-friendly, and so easy that anyone can pull it off. Don’t hesitate to make it your own with different proteins, extra veggies, or your favorite toppings. Dive in, have fun, and enjoy every twirl of this crowd-pleasing skillet meal!

Taco Spaghetti Recipe

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Author: Lisa
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Main-course
Method: One Pot & One Pan
Cuisine: Mexican-American
Diet: Halal

Print Recipe

Description

This Taco Spaghetti recipe combines the bold flavors of taco-seasoned ground beef and tomatoes with the comfort of creamy, cheesy spaghetti, all made in a single skillet. It’s a quick, family-friendly dinner that’s perfect for busy weeknights, offering a unique twist on traditional pasta and taco night favorites.

Instructions

Brown the Meat & Onions: Heat olive oil in a 12-inch skillet over medium heat. Add ground beef and chopped onions, cooking until the beef is no longer pink and the onions are soft and translucent, breaking up the meat as it cooks.
Add Seasonings & Liquids: Stir in the taco seasoning. Add the Rotel tomatoes (including the juice), spaghetti noodles, and water to the skillet, making sure the noodles are fully submerged.
Cook the Pasta: Increase heat and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15 minutes, or until spaghetti is cooked and most of the water is absorbed. Stir occasionally to prevent sticking.
Add Cheese & Mix: Remove skillet from the heat. Sprinkle half of the shredded cheddar cheese over the spaghetti and stir well to distribute the cheese throughout.
Finish & Garnish: Top with the remaining cheddar cheese and chopped cilantro before serving. Let sit for a minute to allow cheese to melt, then enjoy.