Taco spaghetti is a comforting, family-friendly mash-up that combines the bold flavors of tacos with the familiar comfort of pasta. Ground beef seasoned with taco spices, melty Colby Jack cheese, tangy tomatoes, and a creamy finish make this an easy, satisfying weeknight meal that typically comes together in about 30 minutes.
A Reader’s Review
This was a simple and delicious recipe that has become one of my family’s favorites. Thank you for sharing!
A Dinner Twist You’ll Crave
- Comfort Food Remix: Taco spaghetti takes familiar taco flavors and turns them into a warm, cheesy pasta dish that’s easy to enjoy.
- Big Flavor, Minimal Effort: Simple pantry ingredients deliver bold taste and a completed meal in under 30 minutes.
- Family-Approved: This recipe tends to please kids and adults alike — it’s a great way to win over picky eaters.
- Perfect for Busy Nights: Fast to prepare and easy to clean up, it’s an ideal option when you need dinner on the table quickly.
Taco Spaghetti Ingredients
- Heat Level: Adjust the spice by choosing mild, medium, or hot Rotel and taco seasoning. For extra heat, add cayenne or red pepper flakes.
- Rotel Alternatives: If Rotel isn’t available, use diced tomatoes plus a can of green chilies; two cans of tomatoes will increase the tomato flavor.
- Vegetable Add-Ins: Sautéed mushrooms, bell peppers, zucchini, or other vegetables can be cooked with the onion for more texture and nutrition.
- Pasta Options: Use thin spaghetti, rotini, penne, elbow macaroni, cavatappi, or rigatoni. For a lower-carb version, try zucchini noodles.
How to Make Taco Spaghetti
This taco spaghetti recipe is straightforward: cook the pasta, brown the beef, then stir everything together with the seasonings, cream cheese, and shredded cheese for a creamy, cheesy finish. Follow these simple steps:
- Boil the Pasta: Cook the spaghetti according to the package directions. Drain and set aside.
- Sauté Aromatics and Brown the Beef: In a large skillet, heat 2 tablespoons olive oil and cook 1 cup diced onion over medium heat until tender, about 5–6 minutes. Add 2 teaspoons minced garlic and cook another minute. Add 1 1/2 pounds lean ground beef and cook over medium-high heat until no longer pink; drain excess fat if needed.
- Build the Sauce: Reduce heat to medium and add 1 (1-ounce) packet taco seasoning, 1 (10-ounce) can Rotel tomatoes, 3 tablespoons tomato paste, 1 1/2 cups beef broth, and 3 ounces softened cream cheese. Stir and cook until the cream cheese melts and the sauce is smooth, about 5 minutes.
- Combine and Finish: Stir in the cooked spaghetti and 1 1/2 cups shredded Colby Jack cheese until the cheese melts and the pasta is evenly coated. Garnish with chopped fresh cilantro and serve.
Alyssa’s Topping Ideas
Top taco spaghetti with your favorite taco garnishes: extra shredded cheese, diced tomatoes, sliced avocado, green onions, black olives, pickled jalapeños, or a dollop of sour cream. Mix and match to suit your taste.
How to Store Leftovers
- Refrigerate: Store leftovers in an airtight container in the fridge for 3–4 days.
- Reheat: Reheat individual servings in the microwave for 1.5–2 minutes or warm on the stovetop over low heat. If the pasta seems dry, add a splash of water or broth to loosen it up.
- Freeze: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Pin
Taco Spaghetti
Ingredients
- 12 ounces spaghetti noodles
- 2 tablespoons olive oil
- 1 cup diced onion about half a large onion
- 2 teaspoons minced garlic about 2 cloves
- 1 ½ pounds lean ground beef
- 1 (1-ounce) packet taco seasoning or 3 tablespoons homemade taco seasoning
- 1 (10-ounce) can Rotel tomatoes
- 1 ½ cups beef broth
- 3 tablespoons tomato paste
- 3 ounces softened cream cheese
- 1 ½ cups shredded Colby Jack cheese
- chopped fresh cilantro for garnish
Instructions
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Cook 12 ounces spaghetti noodles according to the package directions. Drain and set aside.
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Heat 2 tablespoons olive oil in a large skillet. Add 1 cup diced onion and cook over medium heat until tender, about 5–6 minutes. Add 2 teaspoons minced garlic and cook an additional minute.
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Add 1 ½ pounds lean ground beef and cook over medium-high heat until no longer pink. Drain fat if needed.
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Reduce heat to medium and stir in 1 (1-ounce) packet taco seasoning, 1 (10-ounce) can Rotel tomatoes, 3 tablespoons tomato paste, 1 ½ cups beef broth, and 3 ounces softened cream cheese. Cook and stir until the cream cheese melts and the sauce is smooth, about 5 minutes.
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Add the cooked spaghetti and 1 ½ cups shredded Colby Jack cheese, stirring until the cheese is fully melted and the pasta is well coated. Garnish with chopped fresh cilantro and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
More Delicious Taco Recipes
If you enjoyed this taco-inspired pasta, try other taco variations like taco pizza, taco stuffed shells, taco stroganoff, or a simple taco skillet for more ways to enjoy those flavors.
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