Taco Spaghetti Recipe
If you love a fusion of comfort food and bold Tex-Mex flavors, Taco Spaghetti is about to become your new weeknight obsession! Imagine tender pasta tangled with spicy ground beef, zesty tomatoes, gooey melted cheese, and a sprinkle of fresh garnishes on top. This dish brings together the heartiness of spaghetti with all of the festive flair you crave from tacos. Quick to whip up, wallet-friendly, and an absolute crowd-pleaser, Taco Spaghetti is truly a one-skillet wonder that will have everyone asking for seconds—if there’s any left at all!
Ingredients You’ll Need
Ingredients You’ll Need
At the heart of Taco Spaghetti are simple, familiar ingredients that pack a serious punch of flavor. Each item has a special job, whether it’s building the rich meat sauce, adding creaminess, or lending pops of color and freshness. Here’s what you’ll need and why you shouldn’t skip a single one!
- Spaghetti (8 oz): The pasta base soaks up all those delicious, saucy flavors—classic gets a Tex-Mex twist!
- Ground beef (1 lb): Creates a hearty, protein-packed bite that makes the dish satisfying and filling.
- Taco seasoning (1 packet or 2 tablespoons homemade): The secret weapon for that unmistakable taco flavor; choose a blend you love or make your own!
- Rotel diced tomatoes with green chilies (10 oz can): Adds tangy tomatoes and just the right hint of spice in one easy swoop—don’t drain it!
- Tomato sauce (1/2 cup): Gives the sauce richness and binds everything together for that classic saucy pasta experience.
- Water (1/2 cup): Helps loosen the sauce, ensuring every bite of spaghetti is coated beautifully.
- Shredded cheddar cheese (1 cup): Melts into the pasta for a velvety, tangy finish.
- Shredded Monterey Jack cheese (1/2 cup): Brings creamy, melty goodness to the cheesy topping.
- Olive oil (1 tablespoon): The key to browning up the beef and building those irresistible flavor layers.
- Chopped cilantro & sliced green onions (for garnish): These fresh finishes add a pop of color and a burst of flavor right when you serve.
How to Make Taco Spaghetti
Step 1: Cook Your Spaghetti
Start by bringing a big pot of salted water to a boil. Toss in your spaghetti and cook it until just al dente, following the package directions (usually about 8-10 minutes). Drain well and set aside. You want the pasta ready and waiting for its Tex-Mex transformation!
Step 2: Brown the Beef
Heat the olive oil in a large skillet over medium heat. Crumble in your ground beef and cook, breaking it up with a spatula as it sizzles. Once browned all over, drain off any excess fat—it keeps things from getting greasy and lets those spices shine through.
Step 3: Build the Sauce
Sprinkle the taco seasoning all over the cooked beef, giving it that unmistakable taco night aroma. Stir in the undrained Rotel tomatoes, tomato sauce, and water. Let everything simmer for about 5 minutes, stirring occasionally. The sauce should thicken slightly and become irresistibly fragrant.
Step 4: Combine and Cheese It Up
Gently add your drained spaghetti into the skillet and toss until every strand is well-coated in that saucy, meaty goodness. Reduce the heat to low, sprinkle both the cheddar and Monterey Jack cheeses over the top, and cover the skillet. Let the cheese melt into gooey, bubbly perfection—usually 2-3 minutes.
Step 5: Finish and Garnish
Once the cheese is melted, lift the lid and sprinkle chopped cilantro and sliced green onions all over. These final touches bring fresh flavor and make the Taco Spaghetti look as wonderful as it tastes!
How to Serve Taco Spaghetti
Garnishes
Take your Taco Spaghetti over the top with a scattering of fresh cilantro and green onions. For a little extra flair, add a dollop of sour cream or a quick squeeze of lime juice—these add a cool, tangy contrast to the spicy, cheesy mix. Feel free to get creative with shredded lettuce, chopped tomatoes, or even a drizzle of hot sauce!
Side Dishes
Keep the Tex-Mex spirit going by serving Taco Spaghetti with sides like crispy tortilla chips, a fresh corn and black bean salad, or a simple avocado and tomato salsa. For hearty appetites, refried beans or a crunchy green salad round out the meal beautifully and add color to your table.
Creative Ways to Present
For a fun dinner party twist, serve Taco Spaghetti “bar style”—let everyone personalize their bowl with toppings like sliced jalapeños, diced bell peppers, or crushed tortilla chips. You can also scoop leftovers into oven-safe ramekins, top with extra cheese, and bake until bubbly for individual Tex-Mex pasta bakes.
Make Ahead and Storage
Storing Leftovers
Store any leftover Taco Spaghetti in an airtight container in the refrigerator. It keeps well for up to three days and the flavors actually deepen as they sit. Give it a quick stir before reheating to re-distribute that glorious sauce.
Freezing
To freeze, allow Taco Spaghetti to cool completely before transferring to a freezer-safe container or zip-top bag. Freeze for up to 2 months. When you’re ready to eat, thaw overnight in the refrigerator for best texture and flavor.
Reheating
The easiest way to reheat Taco Spaghetti is gently on the stovetop over low heat, adding a splash of water if needed to loosen it up. You can also use the microwave—just cover loosely and stir halfway through to ensure even heating. Top with fresh garnishes after reheating for that just-cooked magic.
FAQs
Can I use a different type Main Course
Absolutely! While traditional spaghetti works perfectly, you can use other pasta shapes like penne, rotini, or even whole wheat varieties. Just cook them until al dente for the best texture.
What can I substitute for ground beef?
Ground turkey, chicken, or even a plant-based crumble are delicious alternatives. Just keep in mind that you might need a dash more seasoning, as these options can be a little milder in flavor than beef.
Is Taco Spaghetti spicy?
The heat level mostly comes from the Rotel tomatoes with green chilies and your taco seasoning. If you’re sensitive to spice, look for mild versions, or swap the Rotel for plain diced tomatoes.
How do I make Taco Spaghetti gluten-free?
Just use your favorite gluten-free spaghetti and double-check that your taco seasoning is gluten-free. The rest of the ingredients are naturally gluten-free, making this an easy swap!
Can I add veggies or beans to the recipe?
Definitely! Stir in some canned black beans, corn, or even chopped bell peppers with the sauce for extra color, texture, and nutrition. This is an easy dish to customize to your family’s tastes.
Final Thoughts
Taco Spaghetti is all about fun, flavor, and flexibility, making it the ultimate comfort food mash-up everyone craves. Trust me—once you add this to your regular dinner rotation, you’ll wonder how you ever lived without it. Give it a try, sprinkle it with all your favorite toppings, and let the fiesta begin right at your kitchen table!
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Taco Spaghetti Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Taco Spaghetti recipe combines the flavors of tacos with a comforting pasta dish. It’s a quick and easy meal that the whole family will love.
Ingredients
Spaghetti:
- 8 oz spaghetti
Taco Meat:
- 1 lb ground beef
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 can (10 oz) Rotel 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
Garnish:
- Chopped cilantro and sliced green onions
Instructions
- Cook the spaghetti: Boil spaghetti until al dente, then drain and set aside.
- Prepare the taco meat: Brown ground beef in a skillet with olive oil. Add taco seasoning, Rotel, tomato sauce, and water. Simmer for 5 minutes.
- Combine: Add cooked spaghetti to the skillet, mix with sauce. Top with cheeses, cover, and melt for 2–3 minutes.
- Garnish and serve: Garnish with cilantro and green onions before serving.
Notes
- Add corn or black beans for extra texture and nutrition.
- This dish reheats well and makes a great next-day lunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 4g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg
