Easy Taco Spaghetti Recipe
This Easy Taco Spaghetti Recipe is pure comfort food magic, blending the bold, zesty flavors of your favorite taco night with the cozy, twirl-worthy goodness of spaghetti. Every forkful is packed with cheesy, saucy Tex-Mex flair — yet it all comes together in one skillet and just over half an hour. Whether you’re a longtime fan of fusion dishes or just looking to shake up your weeknight dinners, this one is sure to win some hearts (and hungry bellies) at your table.
Ingredients You’ll Need
The beauty of this Easy Taco Spaghetti Recipe is how accessible yet purposeful each ingredient is. These pantry staples and fridge favorites come together for the vibrant flavor and creamy, satisfying texture that set this dish apart from everyday pasta.
- Spaghetti (12 oz): Classic pasta makes the perfect base for soaking up all that saucy taco goodness.
- Ground Beef (1 lb): Gives this dish that hearty, crave-worthy taste — but feel free to switch it up with turkey or chicken!
- Olive Oil (1 tablespoon): Just enough to help brown the meat and carry those skillet flavors throughout.
- Taco Seasoning (1 packet or 2 tablespoons homemade): Packs all the zesty herbs, chili, and smoky depth you love in every bite.
- Salsa (1 cup): Adds tang, moisture, and a punch of tomato-y brightness.
- Rotel Diced Tomatoes with Green Chilies (1 can, 10 oz): Provides texture, a gentle kick, and a pop of color.
- Beef Broth (1 cup): Brings the sauce together with richness and body.
- Cream Cheese, softened (1/2 cup): The secret to a surprisingly velvety, creamy sauce that hugs the pasta.
- Shredded Cheddar Cheese (1 cup): Brings sharp cheesy flavor and that irresistible, melty finish.
- Shredded Monterey Jack Cheese (1/2 cup): Adds creaminess and a subtle melt that balances the cheddar.
- Salt and Pepper (to taste): To make every flavor stand out just right.
- Fresh Cilantro and Sliced Jalapeños (for garnish): These brighten up and finish the dish with color and a hint of heat.
How to Make Easy Taco Spaghetti Recipe
Step 1: Cook the Spaghetti
Start by bringing a big pot of salted water to a boil, then add your spaghetti and cook it just until al dente, according to package instructions. This means the noodles will have the perfect texture and won’t turn mushy in the sauce later. Drain the pasta and keep it close — your skillet is about to get busy!
Step 2: Brown the Beef
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Crumble the ground beef into the hot pan and let it brown, stirring and breaking up the meat as it cooks. Get a little color on the beef for deep, delicious flavor! If there’s any excess fat, drain it off before moving to the next step.
Step 3: Create the Taco Base
Sprinkle in your taco seasoning, then immediately stir in the salsa, the whole can of Rotel (don’t drain!), and the beef broth. Give it all a good mix, then let it simmer together for about five minutes. This gives the flavors time to meld, plus your kitchen will start smelling absolutely incredible.
Step 4: Make It Creamy
Turn the heat to low and add your softened cream cheese. Stir patiently until it’s fully melted and makes the sauce luxuriously creamy — that touch of tang and richness is what takes this Easy Taco Spaghetti Recipe over the top.
Step 5: Toss Everything Together
Now, add the drained spaghetti directly to the skillet. Using tongs or two big spoons, gently toss until every strand is coated with that magical, cheesy taco sauce. It’s okay if you see some sauce pooling — it’ll thicken up with the cheese in the next step.
Step 6: Melt the Cheeses
Sprinkle the cheddar and Monterey Jack cheeses right over the top, then cover the skillet for a couple of minutes, letting the cheeses melt into gooey perfection. If you’re feeling extra, you can pop it under the broiler in an oven-safe skillet to get those lovely browned spots!
Step 7: Season and Garnish
Taste and add salt and pepper if needed, then finish with a sprinkle of fresh cilantro and a few sliced jalapeños. That colorful pop is a visual (and flavor) high-five for your Easy Taco Spaghetti Recipe!
How to Serve Easy Taco Spaghetti Recipe
Garnishes
Go wild with your favorite Tex-Mex toppers! Classic cilantro adds freshness, while sliced jalapeños bring a playful heat. Want extra crunch? Scatter on some crushed tortilla chips. A dollop of sour cream or a squirt of lime juice adds that finishing burst of tang.
Side Dishes
This Easy Taco Spaghetti Recipe shines alongside simple sides like a crisp green salad, creamy guacamole, or some roasted corn on the cob. For a Tex-Mex feast, serve with warm flour tortillas or refried beans to round out your meal.
Creative Ways to Present
Try plating individual nest-shaped twirls of spaghetti, then topping each with shredded cheese and garnish right before serving. Or, spoon it into a casserole dish and bake for a bubbly, party-friendly version. You can even serve it in mini cups for a fun taco pasta bar at family gatherings!
Make Ahead and Storage
Storing Leftovers
Any leftover Easy Taco Spaghetti Recipe can be cooled and transferred to an airtight container. Store it in the refrigerator for up to three days. The flavors tend to deepen as it rests, making leftovers even more irresistible the next day!
Freezing
If you want to save a batch for later, portion the cooled spaghetti into freezer-safe containers or zip-top bags. Lay flat and freeze for up to two months. Remember, it’s best to avoid freezing with fresh garnishes — just add those when reheating and serving.
Reheating
Reheat refrigerated or thawed Easy Taco Spaghetti Recipe gently on the stovetop over medium heat. Add a splash of beef broth or water if the sauce gets too thick. The microwave also works for single portions — cover loosely and heat in one-minute bursts, stirring in between until hot all the way through.
FAQs
Can I use a different type Main Course
Absolutely! While spaghetti gives you those irresistible twirls, you can swap in penne, rotini, or even gluten-free pasta. Just keep an eye on cooking times, and pick a noodle shape that holds up to the hearty sauce.
Is this recipe spicy?
The Easy Taco Spaghetti Recipe has a gentle warmth from the taco seasoning and Rotel, but it’s easy to adjust. Use mild salsa for less heat, or go bold with hot salsa and extra jalapeños if you’re cooking for spice lovers.
What can I use instead of ground beef?
You can sub in ground turkey, chicken, or even a plant-based ground meat alternative. Each brings a slightly different flavor and texture, but all work beautifully in this recipe!
How can I make this dish ahead of time?
Prepare the recipe as usual, then cool and refrigerate up to a day ahead. When ready to serve, reheat gently and add fresh garnishes. It’s a fantastic make-ahead meal for meal prep or entertaining.
Can I use homemade taco seasoning?
Of course! Making your own blend lets you control the salt and spice level. Use about 2 tablespoons of your favorite homemade taco seasoning instead of the store-bought packet for a personalized touch.
Final Thoughts
This Easy Taco Spaghetti Recipe is a true weeknight hero — it’s fun, flavorful, and always guaranteed to delight a hungry crowd. The cozy mashup of taco night and classic spaghetti makes for a dinner that’s just a little bit exciting and a whole lot comforting. Give it a try and let this new favorite brighten up your dinner routine!
Print
Easy Taco Spaghetti Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy-to-make Taco Spaghetti recipe that combines the flavors of tacos with the comfort of spaghetti. This cheesy Tex-Mex dish is perfect for a quick weeknight dinner.
Ingredients
Spaghetti:
- 12 oz spaghetti
Taco Meat:
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
Sauce:
- 1 cup salsa
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1 cup beef broth
- 1/2 cup cream cheese, softened
Cheese:
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Additional:
- Salt and pepper to taste
- Fresh cilantro and sliced jalapeños for garnish
Instructions
- Cook Spaghetti: Cook spaghetti according to package directions until al dente, then drain and set aside.
- Prepare Taco Meat: In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed. Stir in taco seasoning, salsa, Rotel, and beef broth. Simmer for 5 minutes.
- Add Cheese: Reduce heat to low and stir in cream cheese until melted and creamy. Add the cooked spaghetti to the skillet and toss until evenly coated with the sauce.
- Melt Cheese: Sprinkle cheddar and Monterey Jack cheese on top and cover until the cheese melts. Season with salt and pepper to taste.
- Serve: Garnish with cilantro and jalapeños before serving.
Notes
- This recipe works well with ground turkey or chicken instead of beef.
- You can make it spicier by using hot salsa or adding crushed red pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg
