A one-pot fusion of taco flavors and classic spaghetti — this dish brings together seasoned ground beef, a tomato-chili base, and tender pasta, all cooked together and topped off with melted cheese and a sprinkle of fresh cilantro. It’s comforting, quick, and full of bold Tex-Mex flavor.
Why You’ll Love This Recipe
I love how this taco spaghetti checks all the boxes: it’s fast, easy, hearty, and made in just one pot — which means fewer dishes to clean. It’s a weeknight hero that gives me all the satisfaction of tacos with the comfort of cheesy pasta. Plus, it’s easy to customize with different proteins, spice levels, or pasta shapes.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
½ large sweet onion, diced
1½ pounds ground beef
1 (1-ounce) packet taco seasoning
1 tablespoon Worcestershire sauce
1 tablespoon minced roasted garlic
1 tablespoon tomato paste
3 cups beef broth
1 (15-ounce) can diced tomatoes, drained
1 (4-ounce) can green chilis, drained
8 ounces uncooked spaghetti noodles (half of a 16-oz box)
2 cups Mexican blend shredded cheese
Chopped cilantro, for garnish
directions
I start by heating olive oil in a large heavy-bottom pot or Dutch oven over medium heat. Then I sauté the diced onion until it becomes translucent.
Next, I add the ground beef, breaking it apart as it cooks. After about 4–5 minutes, once it’s browned, I drain any excess grease.
I stir in the taco seasoning, Worcestershire sauce, garlic, and tomato paste, coating the meat well with all the flavor.
Then I pour in the beef broth, diced tomatoes, and green chilis, stirring everything to combine, and bring it all to a gentle simmer.
I add the spaghetti — usually breaking it in half — and press it down so it’s submerged in the liquid.
I let it simmer uncovered, stirring now and then, until the pasta is tender and the sauce has reduced a bit — around 10 minutes. If it looks too thick, I just add a splash more broth.
Off the heat, I stir in the shredded cheese until it melts and turns creamy.
Finally, I garnish with chopped cilantro and serve hot.
Servings and timing
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
I like switching it up depending on what I have. Sometimes I use ground turkey or chicken instead of beef for a lighter option. If I want to save time, I’ll use a can of Rotel instead of separate diced tomatoes and green chilis. And while spaghetti works great, I’ve also tried it with penne and rotini — both soak up the flavor beautifully.
storage/reheating
Leftovers keep well, and I always try to make enough for lunch the next day. I let everything cool before storing it in an airtight container in the fridge for up to 3 days. For longer storage, I freeze it in a labeled, freezer-safe container for up to 3 months.
To reheat, I warm it gently in a skillet over medium heat, stirring until it’s heated through. If I’m in a rush, I microwave individual portions for about 3 minutes on high, then let it stand for a minute before digging in.
FAQs
How spicy is taco spaghetti?
It has a mild to medium spice level, depending on the taco seasoning and green chilis used. If I want more heat, I add a dash of hot sauce or extra chilis.
Can I use a different type of cheese?
Absolutely. While I usually go for a Mexican blend, I’ve also used cheddar, Monterey Jack, or even a spicy pepper jack — all melt beautifully into the dish.
Is this recipe freezer-friendly?
Yes, I freeze it in portions once it’s cooled. It reheats really well, making it great for meal prep or future weeknight dinners.
What pasta works best if I don’t have spaghetti?
I’ve made it with penne, rotini, and even macaroni. As long as the pasta can hold up in the sauce and cooks in about the same time, it’ll work fine.
Can I make it vegetarian?
Yes, I’ve swapped the ground beef for plant-based crumbles or even black beans, and used vegetable broth instead of beef broth. Still tastes amazing.
Conclusion
Taco spaghetti brings all the fun and flavor of tacos into a cheesy, hearty pasta dish that’s ready in just 25 minutes. It’s comforting, customizable, and made in one pot — what more could I ask for? Whether I’m cooking for the family or prepping meals ahead, this one’s always a winner.
A one‑pot fusion of taco flavors and spaghetti — seasoned ground beef in a tomato‑chili sauce with pasta cooked right in, finished with melted cheese and cilantro.
Ingredients
2 Tablespoons olive oil
½ large sweet onion, diced
1½ pounds ground beef
1 (1‑ounce) packet taco seasoning
1 Tablespoon Worcestershire sauce
1 Tablespoon minced roasted garlic
1 Tablespoon tomato paste
3 cups beef broth
1 (15‑ounce) can diced tomatoes, drained
1 (4‑ounce) can green chilis, drained
8 ounces uncooked spaghetti noodles (half of a 16‑oz box)
2 cups Mexican blend shredded cheese
Chopped cilantro, for garnish
Instructions
In a large heavy‑bottom pot or Dutch oven, heat olive oil over medium heat and sauté the diced onion until translucent.
Add the ground beef, crumble it, and cook for 4–5 minutes until browned; drain excess grease if needed.
Stir in taco seasoning, Worcestershire sauce, garlic, and tomato paste, coating the meat well.
Pour in beef broth, diced tomatoes, and green chilis; stir to combine and bring to a gentle simmer.
Add the spaghetti (you may break it in half), pressing it down into the liquid so it's submerged.
Simmer uncovered, stirring occasionally, until the pasta is tender and the sauce has slightly reduced, about 10 minutes (add more broth if needed).
Remove from heat and stir in the shredded cheese until melted and creamy.
Garnish with chopped cilantro and serve hot.
Notes
Leftovers: Cool before storing in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze in a labelled freezer‑safe container for up to 3 months; thaw before reheating.
Reheating (stovetop): Warm gently in a skillet over medium heat, stirring until heated through.
Reheating (microwave): Heat individual portions for about 3 minutes on high, then let stand 1 minute before eating.
Variations: Use ground turkey or chicken instead of beef. Swap in a can of Rotel (tomatoes + peppers) instead of separate diced tomatoes + chilis. You can also use penne, rotini, or your favorite pasta instead of spaghetti.
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