Taco Spaghetti Recipe
If you’re craving something that’s comforting, a little bit spicy, and totally crowd-pleasing, Taco Spaghetti is about to become your new weeknight favorite. This fusion dish brings together the bold flavors of Tex-Mex tacos and the twirl-worthy fun of classic spaghetti, all in one cheesy, saucy skillet. With just a handful of everyday ingredients and only 30 minutes from start to finish, Taco Spaghetti is a brilliant way to shake up pasta night and satisfy everyone at the table.
Ingredients You’ll Need
Gather these simple ingredients, each one playing an essential role in building layers of flavor, creamy texture, and colorful appeal in every forkful. Don’t skip any of these—each ingredient really does its part to make this dish irresistible!
- Spaghetti: The perfect vessel for soaking up all that zesty, cheesy sauce.
- Ground beef: Adds heartiness and a classic taco flavor that’s deeply satisfying.
- Onion: Diced onion creates a sweet aromatic base and adds a bit of bite.
- Garlic: Just two cloves, but they pack a punch of savory depth.
- Taco seasoning mix: The secret to that signature Tex-Mex flair; use homemade for even more control over the heat.
- Diced tomatoes with green chilies: Bring a tangy, spicy note and a pop of color to the sauce.
- Tomato sauce: Richens and thickens the sauce, binding all the flavors together.
- Cheddar cheese: Melts into gooey perfection and brings sharp, bold flavor.
- Monterey Jack cheese: For extra creaminess and that irresistible cheese pull.
- Water: Keeps the sauce from getting too thick and helps everything combine smoothly.
- Olive oil: Just a splash to sauté the beef and onion, adding richness.
- Optional toppings: Chopped cilantro, diced tomatoes, sliced jalapeños, and sour cream offer freshness and a custom finish.
How to Make Taco Spaghetti
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a rolling boil, then drop in your spaghetti. Cook it according to the package instructions until it’s al dente—tender but with just a bit of bite. Drain the pasta and set it aside, ready to soak up all the saucy goodness later.
Step 2: Brown the Beef and Onion
While the pasta cooks, heat the olive oil in a big skillet over medium heat. Toss in the ground beef and diced onion, stirring and breaking up the meat as it cooks. After about 6 to 8 minutes, you’ll see the beef browned and the onion soft and fragrant. Drain any extra grease so you’re left with nothing but flavor.
Step 3: Add Garlic and Taco Seasoning
Stir in the minced garlic and let it cook for just a minute, until you can really smell that garlicky aroma. Next, sprinkle in the taco seasoning, then pour in the diced tomatoes with green chilies (juice and all), the tomato sauce, and the water. Mix everything together and let it simmer for five minutes to let the flavors meld and the sauce thicken slightly.
Step 4: Combine Spaghetti and Sauce
Add your drained spaghetti right into the skillet and give everything a good toss. The pasta will eagerly soak up all the spicy, savory sauce, transforming into Taco Spaghetti magic before your eyes.
Step 5: Melt the Cheese
Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the spaghetti. Cover the skillet and cook on low for 3 to 5 minutes, just until the cheese is melted and bubbly. Now you’ve got a skillet full of creamy, cheesy Taco Spaghetti ready to serve!
How to Serve Taco Spaghetti
Garnishes
The best way to finish Taco Spaghetti is with fresh, flavorful toppings. A sprinkle of chopped cilantro adds color and a burst of herbaceous brightness, while diced tomatoes and sliced jalapeños bring freshness and a spicy kick. Don’t forget a dollop of cool, tangy sour cream to balance the heat!
Side Dishes
This dish is hearty enough to stand on its own, but if you’re feeling festive, serve Taco Spaghetti alongside a crisp green salad, seasoned black beans, or warm tortilla chips with guacamole. Each side adds a little something extra and helps round out your Tex-Mex feast.
Creative Ways to Present
For a fun twist, try piling Taco Spaghetti into individual bowls and letting everyone customize their toppings. Or, serve it family-style straight from the skillet for that cozy, comfort-food vibe. You can even use leftovers as a filling for stuffed bell peppers or wrap them in tortillas for a unique taco-pasta burrito!
Make Ahead and Storage
Storing Leftovers
Leftover Taco Spaghetti keeps beautifully in the fridge. Transfer any extra to an airtight container and refrigerate for up to 4 days. The flavors get even better as they mingle, making lunchtime the next day something to look forward to!
Freezing
If you want to stash some away for later, let the Taco Spaghetti cool completely, then portion it into freezer-safe bags or containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for the best texture and flavor.
Reheating
To reheat, simply warm individual portions in the microwave in 30-second bursts, stirring in between until hot. For larger amounts, reheat gently on the stovetop with a splash of water to keep everything saucy and delicious. Add a sprinkle of fresh cheese and toppings just before serving to revive that just-made magic.
FAQs
Can I use a different type Main Course
Absolutely! While spaghetti is classic for Taco Spaghetti, you can easily swap in penne, rotini, or any pasta you have on hand. Just adjust cooking times as needed and enjoy the same flavors in a new shape.
Is Taco Spaghetti spicy?
It has a gentle kick thanks to the taco seasoning and green chilies, but you control the heat. For extra spice, use hot diced tomatoes or add jalapeños and crushed red pepper flakes. For a milder version, choose mild taco seasoning and chilies.
Can I make this dish vegetarian?
Definitely! Swap the ground beef for your favorite plant-based ground meat or even cooked lentils. Use vegetarian taco seasoning and follow the rest of the recipe as written for a meatless Taco Spaghetti everyone will love.
What can I do with leftovers?
Leftover Taco Spaghetti is super versatile. Try it as a filling for stuffed peppers, rolled up in tortillas, or baked with extra cheese for a next-day casserole. It’s delicious any way you serve it!
Can I prep anything ahead of time?
Yes! You can chop the onion and garlic, shred the cheeses, and even cook the beef mixture a day in advance. Store everything separately, then assemble and heat when you’re ready for dinner.
Final Thoughts
Taco Spaghetti is the kind of dish that brings everyone running to the table. It’s weeknight-friendly, full of bold flavor, and endlessly customizable for your family’s tastes. Give it a try and watch it become a new favorite in your dinner rotation!
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Taco Spaghetti Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Taco Spaghetti is a delicious fusion dish combining the bold flavors of Tex-Mex tacos with classic spaghetti. Ground beef simmered in taco seasoning, tomatoes with green chilies, and melty cheeses create a comforting and flavorful pasta meal perfect for weeknights.
Ingredients
For the Pasta
- 12 ounces spaghetti
For the Meat Sauce
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning mix (or 2 tablespoons homemade taco seasoning)
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1/2 cup tomato sauce
- 1/2 cup water
- 1 tablespoon olive oil
Cheese
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Optional Toppings
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
- Sour cream
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Drain the pasta and set aside.
- Brown the Beef and Onion: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened, about 6 to 8 minutes. Drain any excess grease from the skillet.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Combine Seasonings and Liquids: Add the taco seasoning, diced tomatoes with green chilies (with juices), tomato sauce, and water to the skillet. Stir well to combine all ingredients. Let the mixture simmer gently for 5 minutes to meld the flavors.
- Toss Pasta with Sauce: Add the cooked spaghetti directly into the skillet with the sauce. Toss well to coat all the pasta thoroughly with the meat sauce.
- Add Cheese and Melt: Sprinkle shredded cheddar and Monterey Jack cheeses over the pasta. Cover the skillet with a lid and cook on low heat for 3 to 5 minutes until the cheese is fully melted and gooey.
- Serve: Dish out portions of the taco spaghetti and top with optional garnishes such as chopped cilantro, diced tomatoes, sliced jalapeños, and a dollop of sour cream as desired.
Notes
- For a spicier dish, use hot diced tomatoes with chilies or add crushed red pepper flakes to the sauce.
- For a creamier texture, stir in a few tablespoons of sour cream or cream cheese into the sauce before mixing in the pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 70 mg
