Taco Spaghetti Recipe
This Taco Spaghetti recipe has become a reader favorite. Its bold Tex-Mex flavors and comforting twist on classic pasta make it a quick and easy dish perfect for busy weeknights.

The first time I tried this recipe, I was amazed by how it combines two of my favorite dishes—tacos and spaghetti—into one flavorful meal. This dish is the perfect fusion of Tex-Mex spices and comforting pasta.
Taco Spaghetti is a versatile recipe I like preparing for weeknight dinners, potlucks, or even casual gatherings. It’s always my first choice when I need a quick, hearty meal everyone will love.
I make this dish about twice a month, especially when I’m short on time but still want something delicious and satisfying. When I prepare Taco Spaghetti, I love adding fresh toppings like cilantro, sour cream, and diced avocado to enhance the flavors.
You can also customize it by adding black beans, corn, or jalapeños if you like, and the result is just Wow! You’ll love it for sure. For a perfect pairing, serve this dish with a side of tortilla chips and salsa or a fresh green salad. This recipe is super easy to make and guaranteed to impress your family and friends.
Why You Will Love This Taco Spaghetti?
This Taco Spaghetti is a flavorful and fun twist on traditional spaghetti. It’s packed with savory spices, hearty ground beef, and melted cheese, making it a hit for both kids and adults. The easy preparation and customizable toppings make it a go-to meal for any occasion.
Perfect For:
- Weeknight Dinners: This recipe is quick and easy to prepare, making it ideal for busy weeknights when you need a satisfying meal on the table fast.
- Family Meals: Taco Spaghetti is a kid-friendly dish that adults will love too. The combination of flavors and textures appeals to everyone.
- Potlucks and Gatherings: This dish is perfect for sharing at potlucks or parties. It’s easy to transport and stays warm, making it a crowd-pleaser.
- Leftovers: Taco Spaghetti reheats beautifully, making it a great option for meal prep or enjoying the next day.
Ingredients
For the Spaghetti:
- 12 ounces spaghetti
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (1-ounce) packet taco seasoning
- 1 (14.5-ounce) can of diced tomatoes, undrained
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies)
- 1 cup beef or chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Optional Toppings:
- Fresh cilantro, chopped
- Sliced jalapeños
- Sour cream
- Diced avocado
Kitchen Equipment You’ll Need
- Large pot for cooking spaghetti
- Large skillet for browning ground beef and preparing the sauce
- Wooden spoon or spatula for stirring
- Measuring cups and spoons
- Cheese grater for shredding cheese
- Serving bowls or plates

How to make Taco Spaghetti
Cook the spaghetti according to the package instructions. Drain and set aside.
In a large skillet or pot, cook the ground beef over medium heat until browned. Add the onion and garlic and sauté until softened, about 2-3 minutes. Drain excess fat.
Stir in the taco seasoning, diced tomatoes, Rotel, and beef or chicken broth. Bring the mixture to a simmer.
Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce. Let it simmer for 2-3 minutes, allowing the flavors to meld.
Sprinkle the cheddar and Monterey Jack cheese over the top. Cover and cook for 2-3 minutes until the cheese is melted.
Garnish with cilantro, jalapeños, sour cream, or diced avocado as desired. Serve immediately and enjoy!
Helpful Tips
- Slightly undercooked the spaghetti as it will continue to cook when mixed with the sauce.
- Grate your cheese at home for the best melting and flavor. Pre-shredded cheese can be less creamy.
- Add more or less taco seasoning to suit your family’s spice preference.
- Sauté the onions and garlic before adding the beef for a richer taste.
- The diced tomatoes with green chilies add a zesty kick to the dish.
- Fresh toppings like cilantro, sour cream, or avocado elevate the dish.
Optional Ingredients
- Black Beans: Add cooked black beans for extra protein and texture.
- Corn Kernels: Stir in corn for a sweet, crunchy contrast to the savory flavors.
- Jalapeños: Add fresh or pickled jalapeños for a spicy kick.
- Bell Peppers: Dice and sauté bell peppers for added color and flavor.
- Hot Sauce: Drizzle hot sauce on top for an extra layer of heat.
- Taco Chips: Crumble taco chips over the top for a crunchy texture.
How to Serve Taco Spaghetti?
My favorite way to serve Taco Spaghetti is with a generous sprinkle of freshly chopped cilantro and a dollop of sour cream. The fresh herbs and creamy topping perfectly complement the spicy flavors of the dish.
Pair the spaghetti with a side of tortilla chips and salsa for a fun and casual Tex-Mex-inspired meal. This combination adds a delightful crunch and balances the dish’s richness. A light green salad with a tangy vinaigrette is also a great addition to round out the meal.
If you’re hosting a dinner, serve the spaghetti family-style in a large dish with a variety of toppings on the side. Let your guests customize their plates with options like diced avocado, shredded lettuce, or a sprinkle of queso fresco. Add a pitcher of iced tea or margaritas to complete the festive vibe.
Recipe Variations
Chicken Taco Spaghetti: Replace ground beef with shredded or diced cooked chicken for a lighter version.
Vegetarian Taco Spaghetti: Use black beans or plant-based meat instead of ground beef and vegetable broth instead of chicken broth.
Cheesy Taco Bake: Transfer the spaghetti to a baking dish, top with cheese, and bake until bubbly and golden.
One-Pot Version: Cook the spaghetti directly in the sauce by adding extra broth for a simpler cleanup.
Creamy Twist: Stir in 1/2 cup of cream cheese or sour cream for an ultra-creamy sauce.
Spicy Taco Spaghetti: Add a teaspoon of cayenne pepper or extra jalapeños for more heat.

How to Store
Store leftover Taco Spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth to restore the creamy texture.
For longer storage, freeze the spaghetti in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating. Add fresh toppings before serving to brighten the flavors.
FAQ
Can I use a different type of meat?
- Yes, ground turkey, chicken, or plant-based alternatives can easily be substituted for ground beef.
Is there a way to make it spicier?
- Absolutely! Add cayenne pepper, hot sauce, or diced jalapeños for an extra kick.
Can I make this dish vegetarian?
- Yes, substitute ground beef with black beans, lentils, or a plant-based protein, and use vegetable broth.
Can I use gluten-free pasta?
- Yes, gluten-free pasta is a great substitute and works just as well in this recipe.
What cheese works best for this recipe?
- Cheddar and Monterey Jack are ideal, but you can also use pepper jack for spice or mozzarella for a milder taste.
Can this be made as a one-pot meal?
- Yes, you can cook the spaghetti directly in the sauce by adding extra broth to ensure the pasta cooks evenly.
What’s the best way to prevent spaghetti from sticking?
- Stir the pasta frequently while it’s cooking and toss it in a small amount of olive oil after draining.
Can I use pre-cooked pasta for this recipe?
- Yes, pre-cooked pasta can be added to the sauce directly. Just simmer briefly to ensure the flavors meld together.
Taco Spaghetti
Course: MainCuisine: Tex-MexDifficulty: Easy6
servings10
minutes20
minutes30
minutesThis Taco Spaghetti has become a reader favorite for its bold Tex-Mex flavors and comforting twist on classic pasta. It’s a quick and easy recipe perfect for busy weeknights.
Ingredients
- For the Spaghetti:
12 ounces spaghetti
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 (1-ounce) packet taco seasoning
1 (14.5-ounce) can of diced tomatoes, undrained
1 (10-ounce) can Rotel (diced tomatoes with green chilies)
1 cup beef or chicken broth
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
- Optional Toppings:
Fresh cilantro, chopped
Sliced jalapeños
Sour cream
Diced avocado
Directions
- Cook the spaghetti according to the package instructions. Drain and set aside.
- In a large skillet or pot, cook the ground beef over medium heat until browned. Add the onion and garlic and sauté until softened, about 2-3 minutes. Drain excess fat.
- Stir in the taco seasoning, diced tomatoes, Rotel, and beef or chicken broth. Bring the mixture to a simmer.
- Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce. Let it simmer for 2-3 minutes, allowing the flavors to meld.
- Sprinkle the cheddar and Monterey Jack cheese over the top. Cover and cook for 2-3 minutes until the cheese is melted.
- Garnish with cilantro, jalapeños, sour cream, or diced avocado as desired. Serve immediately and enjoy!