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

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.

Ingredients

Units Scale

For the Meat & Base

2 tablespoons olive oil
1 pound ground beef
1/4 cup yellow onions, finely chopped

Seasoning & Sauce

1/4 cup taco seasoning or 1 packet
1 (10 oz.) can Rotel tomatoes, undrained

Pasta & Liquid

8 oz. spaghetti noodles, uncooked
3 cups water

Cheese & Garnish

4 oz. cheddar cheese, shredded
1/2 cup chopped cilantro

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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.

Notes

You can substitute ground turkey or chicken for a lighter version.
Add corn or black beans for extra flavor and texture.
Try using pepper jack cheese for a spicy kick.
Leftovers can be refrigerated and reheated for up to 3 days.

Nutrition

Serving Size: 1/6 of recipe
Calories: 410
Sugar: 4g
Sodium: 820mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 37g
Fiber: 3g
Protein: 23g
Cholesterol: 58mg