Name: Taco Spaghetti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican / Tex‑Mex fusion
Ingredients: 8 oz (about 225 g) spaghetti noodles (uncooked); 1 lb (≈ 450 g) lean ground beef (e.g. 90/10 or 93/7); 1 small yellow onion, diced; 1 (10 oz / ~280 g) can diced tomatoes with green chiles (e.g. RoTel), undrained; 1 packet taco seasoning (≈ 1 to 1.5 oz); ½ cup reserved pasta water (or more as needed); 4 oz (≈ 115 g) shredded cheddar cheese; Fresh cilantro, chopped (for garnish); Sour cream (optional, for topping)

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This taco spaghetti is a bold and satisfying fusion of two beloved classics—spaghetti and tacos. By combining taco-seasoned ground beef with pasta, tomatoes, and cheese, I get a hearty, one-skillet meal that's quick to make and easy to love. It’s comfort food with a Tex-Mex twist, perfect for busy weeknights or when I’m craving something familiar with a little extra kick.

Why You’ll Love This Recipe

I love how this recipe brings together the best parts of taco night and pasta night in one dish. The taco-seasoned beef adds rich, savory flavor, while the spaghetti keeps everything cozy and filling. It's ready in under 30 minutes, made in one skillet, and completely customizable with toppings like cilantro, sour cream, or jalapeños. It’s also great for leftovers—if there are any!

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz (about 225 g) spaghetti noodles (uncooked)
1 lb (≈ 450 g) lean ground beef (e.g. 90/10 or 93/7)
1 small yellow onion, diced
1 (10 oz / ~280 g) can diced tomatoes with green chiles (e.g. RoTel), undrained
1 packet taco seasoning (≈ 1 to 1.5 oz)
½ cup reserved pasta water (or more as needed)
4 oz (≈ 115 g) shredded cheddar cheese
Fresh cilantro, chopped (for garnish)
Sour cream (optional, for topping)

directions

I bring a large pot of salted water to a boil and cook the spaghetti until al dente, according to package directions. I make sure to reserve about ½ cup of the pasta water before draining.
In a large skillet over medium heat, I cook the ground beef with diced onion until the beef is browned and the onions are soft—about 5 minutes. I drain any excess fat if needed.
I stir in the taco seasoning and the can of diced tomatoes with all the juices. Then I add about ½ cup of the reserved pasta water. I let everything simmer on low for about 5 minutes.
I add the drained spaghetti to the skillet and mix everything together until the noodles are coated.
I sprinkle shredded cheddar over the top and stir until the cheese melts and coats the pasta evenly.
I serve it hot, topped with chopped cilantro and a dollop of sour cream if I’m in the mood.

Servings and timing

This recipe makes about 6 servings and takes just 25 minutes from start to finish—10 minutes for prep and 15 minutes for cooking. It’s ideal when I want something fast, filling, and flavorful.

Variations

I sometimes use ground turkey or a plant-based substitute instead of ground beef.
If I want more spice, I toss in some diced jalapeños or a splash of hot sauce.
To add texture, I mix in black beans or corn along with the tomatoes.
I’ve also tried topping it with crushed tortilla chips for a fun crunch.
Mixing in extra cheese or using pepper jack gives it even more flavor punch.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, I usually add a splash of water or broth to loosen it up before microwaving or warming it in a skillet. It reheats beautifully, making it a great option for meal prep.

FAQs

How can I make this dish spicier?

I add chopped jalapeños, hot taco seasoning, or a dash of cayenne pepper to boost the heat. Even a few dashes of hot sauce stirred in at the end work great.

Can I use a different type of pasta?

Yes, I’ve tried this with penne, rotini, and even egg noodles. It works well with most pasta shapes, though spaghetti keeps that classic feel.

Is this recipe freezer-friendly?

While I prefer it fresh, I can freeze it in portions for up to 2 months. I make sure it’s completely cooled, then wrap it tightly or use freezer-safe containers.

Can I make this vegetarian?

Definitely. I use plant-based ground meat or swap the beef entirely for black beans and corn. The seasoning still gives it that taco flavor.

What other toppings go well with this?

I like to top mine with diced avocado, chopped tomatoes, sliced olives, or even shredded lettuce for a taco salad vibe.

Conclusion

Taco spaghetti is one of those recipes I keep coming back to. It’s quick, tasty, and endlessly adaptable to whatever I have on hand. Whether I’m feeding my family or just want a cozy bowl of comfort, this dish delivers every time.

Taco Spaghetti

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Author: Sue
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 6 servings
Category: Main Course
Method: One‑pot / Skillet
Cuisine: Mexican / Tex‑Mex fusion
Diet: Halal

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Description

A fusion dish combining taco‑seasoned ground beef with spaghetti and tomato, topped with cheese and optional garnishes.

Instructions

Bring a large pot of salted water to a boil, cook the spaghetti according to package directions until al dente. Reserve ½ cup pasta water, then drain the pasta.
In a large skillet over medium heat, add the ground beef and diced onion. Cook until the beef is browned and onions are soft, about 5 minutes. Drain excess fat if needed.
Stir in the taco seasoning and the can of diced tomatoes (with juices). Add about ½ cup of the reserved pasta water to the skillet. Bring to a simmer, reduce heat, and cook ~5 minutes.
Add the drained spaghetti into the skillet with the meat and tomato mixture. Stir to combine everything.
Sprinkle the cheddar cheese over the mixture and stir until the cheese melts and coats the pasta.
Serve immediately, topped with chopped cilantro and a dollop of sour cream if desired.

Notes

You can adjust the amount of pasta water, adding more if the mixture seems too dry.
Feel free to mix in other taco toppings like diced tomatoes, olives, or jalapeños as garnish.
Leftovers store well in an airtight container in the refrigerator for 3‑4 days.
If you’d like, use ground turkey or a vegetarian alternative instead of beef.