Taco Spaghetti Recipe

4.82 from 207 votes

Taco spaghetti is a delicious Mexican pasta that brings together two of our all-time favorite dishes, tacos and spaghetti with meat sauce all made in one pan and ready in under 30 minutes!

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: American, Mexican, Tex-Mex

Servings:

Calories: 391kcal

Author: Jennifer Fishkind

Ingredients

2 tablespoons olive oil
1 pound ground beef
¼ cup yellow onions
¼ cup taco seasoning or 1 packet
10 oz. can Rotel tomatoes do NOT drain
8 oz. spaghetti noodles uncooked
3 cups water
4 oz. cheddar cheese shredded
½ cup chopped cilantro

Instructions

Heat olive oil in a 12 inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent.
Add taco seasoning, Rotel tomatoes (including juice), spaghetti noodles, and water.
Bring to a boil over high heat. Once water comes to a boil, reduce heat to low, cover and simmer for 15 minutes.
Remove from heat. Sprinkle half of the cheese into the pan and stir to distribute the cooked spaghetti and cheese throughout the pan.
Top with remaining cheese and cilantro.

Video

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days.

TIPS:

Toppings: Add any favorite taco toppings like fresh tomato, black olives, and onions. Mix in or use as garnish.
Bake: For extra flavor, bake in a casserole at 350°F for 10 mins with cheese, then broil for 3-5 mins until browned.
Quality Ingredients: Use fresh, high-quality ingredients for better flavor.
Al Dente Pasta: Cook spaghetti al dente to avoid mushiness.
Brown the Meat: Ensure the meat is well-browned for deeper flavor.
One-Pot: Use one pot for cooking to simplify cleanup and enhance flavors.
Taste and Adjust: Taste before serving and adjust seasoning as needed.
Garnish: Sprinkle with fresh cilantro or sour cream for a fresh touch.

Nutrition