Taco Spaghetti is the perfect fusion of two comfort food favorites—spaghetti and tacos—combined into one cheesy, flavorful, and satisfying dish. It brings all the zesty spices of a taco to the creamy, saucy texture of pasta, making it a delicious weeknight dinner that’s quick to throw together and a hit with everyone at the table.
Why You’ll Love This Recipe
I love how this dish comes together in just one pot, making cleanup a breeze. It's hearty, flavorful, and kid-friendly. I get the rich tomato sauce and beefy taco flavor with the creamy texture of melted cheese and spaghetti noodles all in every bite. It’s also easy to customize and spice up just the way I like it.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Spaghetti noodles
- Taco seasoning
- Diced tomatoes (with green chilies, if I want a kick)
- Tomato sauce
- Cream cheese
- Cheddar cheese, shredded
- Water or beef broth
- Olive oil
- Onion, diced
- Garlic, minced
- Optional toppings: chopped cilantro, sour cream, jalapeños
Directions
- I start by heating olive oil in a large skillet or pot and sautéing the diced onion until it’s translucent.
- Then I add the minced garlic and cook for about 30 seconds before adding the ground beef. I cook the beef until browned, draining any excess fat.
- I stir in the taco seasoning and mix well so the meat is evenly coated.
- Next, I add the diced tomatoes, tomato sauce, and water or broth. I stir to combine everything thoroughly.
- I break the spaghetti noodles in half and add them to the pot, making sure they’re submerged in the liquid.
- I bring the mixture to a boil, then reduce the heat and let it simmer, covered, for about 15 minutes, stirring occasionally to prevent sticking.
- Once the pasta is cooked, I stir in the cream cheese until it melts and combines with the sauce.
- I sprinkle in the shredded cheddar cheese, stirring until it's melted and everything is creamy and smooth.
- I serve hot, topped with my favorite taco garnishes.
Servings and timing
This Taco Spaghetti recipe makes about 6 servings. It takes around 10 minutes to prep and about 25 minutes to cook, so I can have dinner on the table in roughly 35 minutes.
Variations
I like to switch it up by using ground turkey or chicken instead of beef. If I want it spicier, I use hot taco seasoning or add some crushed red pepper flakes. For a healthier version, I use whole wheat spaghetti and low-fat cheese. Sometimes I toss in black beans or corn for more texture and flavor.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I add a splash of water or broth to loosen up the sauce and microwave it in intervals, stirring in between. It also reheats well on the stovetop over medium-low heat.
FAQs
How can I make this recipe less spicy?
I use mild taco seasoning and plain diced tomatoes without green chilies to keep the heat level low.
Can I use a different type of pasta?
Yes, I’ve made this with penne, rotini, and even macaroni. Any pasta works as long as I adjust the cooking time slightly.
Is it possible to make this dish vegetarian?
Absolutely. I swap the ground beef for plant-based crumbles or black beans and use veggie broth instead of beef broth.
Can I make Taco Spaghetti ahead of time?
Yes, I prepare it a day in advance and store it in the fridge. I just reheat it when I’m ready to serve.
What toppings go well with Taco Spaghetti?
I like to top it with sour cream, chopped cilantro, diced avocado, green onions, or crushed tortilla chips for added crunch.
Conclusion
- Taco Spaghetti is one of those dishes I come back to again and again because it’s easy, tasty, and so comforting. Whether I’m feeding my family or just looking for a hearty meal that comes together fast, this recipe always hits the spot.
Print
Taco Spaghetti
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
- Diet: Halal
Description
Taco Spaghetti is a one-pot fusion dish combining the bold flavors of tacos with the creamy, comforting texture of spaghetti. It's cheesy, zesty, and perfect for a quick, family-friendly dinner.
Ingredients
- 1 lb ground beef
- 8 oz spaghetti noodles
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies (optional for spice)
- 1 can (8 oz) tomato sauce
- 4 oz cream cheese
- 1 cup shredded cheddar cheese
- 2 cups water or beef broth
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- Optional toppings: chopped cilantro, sour cream, jalapeños
Instructions
- Heat olive oil in a large pot over medium heat and sauté the diced onion until translucent.
- Add minced garlic and cook for 30 seconds.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in taco seasoning and mix until meat is evenly coated.
- Add diced tomatoes, tomato sauce, and water or broth. Stir to combine.
- Break spaghetti noodles in half and add to the pot, ensuring they’re submerged.
- Bring to a boil, then reduce heat and simmer covered for 15 minutes, stirring occasionally.
- Once pasta is cooked, stir in cream cheese until melted and well combined.
- Add shredded cheddar cheese and stir until melted and creamy.
- Serve hot with optional toppings.
Notes
- Use mild taco seasoning and plain diced tomatoes for a less spicy version.
- Whole wheat spaghetti and low-fat cheese can make it healthier.
- Try ground turkey or chicken for a different flavor.
- Store leftovers in the fridge for up to 3 days.
- Reheat with a splash of broth or water to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 900mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg
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