If you’re looking for a dish that perfectly combines two beloved comfort foods, this Taco Spaghetti Recipe is going to become your new favorite dinner hack. Juicy, seasoned ground beef melds beautifully with al dente spaghetti noodles, all enveloped in a creamy, cheesy sauce with just the right kick of spice. This dish brings the vibrant flavors of a taco night straight into a pasta bowl, delivering a fun, family-friendly meal that’s easy to whip up on any busy weeknight. Trust me, once you try this Taco Spaghetti Recipe, it will be on repeat in your kitchen!
Ingredients You’ll Need
These ingredients might look simple, but each one plays a crucial role in building layers of flavor, texture, and that mouthwatering appeal you crave. From the spicy kick in the taco seasoning to the creamy finish from the heavy cream, every element is essential.
- Spaghetti noodles (8 ounces): The perfect base that holds the sauce and beef together in every forkful.
- Lean ground beef (1 ½ pounds): Adds a hearty, protein-packed punch with a rich, savory flavor.
- Olive oil (1 tbsp): Helps brown the meat beautifully and adds a subtle depth.
- Fire-roasted Rotel with green chilis (1 can): Brings juicy tomatoes and a smoky, spicy touch for boldness.
- Tomato paste (2 tbsp): Intensifies the tomato flavor and thickens the sauce to a luscious consistency.
- Taco seasoning (1 packet): Provides the classic blend of spices that define the taco flavor you love.
- Beef broth (2 cups): Adds moisture and rich beef undertones, making the sauce taste homemade.
- Heavy cream (½ cup): Gives the dish a creamy smoothness that balances the spices perfectly.
- Cheddar cheese (1 cup, shredded): Melts into gooey cheesy goodness for comfort food vibes.
- Monterey Jack cheese (½ cup, shredded): Adds a mild, creamy contrast to the cheddar’s sharpness.
- Fresh cilantro (¼ cup, chopped): Injects freshness and a slight citrusy note as a garnish.
- Jalapeño (1, sliced, optional): For those who love an extra kick of heat.
- Salt (½ tsp) and black pepper (½ tsp): Basic seasonings adjusted to taste that bring everything together.
How to Make Taco Spaghetti Recipe
Step 1: Cook the Spaghetti Noodles
Start by bringing a large pot of salted water to a rolling boil. Add your spaghetti noodles and cook them according to the package instructions until perfectly al dente. Draining well is key here as you want the noodles ready to soak up that delicious taco-flavored sauce without becoming mushy.
Step 2: Brown the Ground Beef
Heat the olive oil in a large skillet or Dutch oven over medium heat. Toss in the ground beef and cook, breaking it apart with your spatula. The goal is to get beautifully browned beef with no pink spots, ensuring rich flavor development. Drain any excess grease to keep the dish from feeling too heavy.
Step 3: Build the Taco Base
Once your beef is browned, stir in the taco seasoning, tomato paste, and fire-roasted Rotel. Give these ingredients a few minutes to combine their flavors, creating that iconic taco taste that’s both smoky and slightly spicy.
Step 4: Simmer with Broth
Add the beef broth to the mixture and bring it to a gentle simmer. Let it cook for about 5 minutes which helps thicken the sauce slightly, concentrating the flavors without drying out the beef.
Step 5: Add Cream and Combine with Pasta
Turn the heat down to low and stir in the heavy cream. This step transforms the sauce into a creamy, velvety blend that wonderfully coats the spaghetti. Toss in the cooked pasta and use tongs or a spatula to ensure every noodle is evenly coated.
Step 6: Melt the Cheese
Sprinkle the shredded cheddar and Monterey Jack cheeses over the top of the pasta. Cover the skillet and let the cheese melt for 2 to 3 minutes, creating an irresistibly gooey, cheesy topping that makes this Taco Spaghetti Recipe truly special.
Step 7: Garnish and Serve
Finish the dish by garnishing with fresh cilantro and sliced jalapeños if you like a touch more heat. Serve it piping hot and watch everyone dive in with delight!
How to Serve Taco Spaghetti Recipe
Garnishes
Garnishing Taco Spaghetti with freshly chopped cilantro adds a fresh, herbal brightness that contrasts perfectly with the rich sauce. For those who love a bit of spice, thinly sliced jalapeños bring a lively kick, while a dollop of sour cream or a squeeze of lime can add creamy tang and balance flavors beautifully.
Side Dishes
Side dishes like a simple green salad with a zesty vinaigrette or crunchy tortilla chips complement this hearty dish wonderfully. Mexican street corn or a light avocado salad also provide excellent texture contrasts and fresh flavors to round out the meal.
Creative Ways to Present
For a fun twist, serve your Taco Spaghetti Recipe in small bowls garnished with colorful bell peppers or diced tomatoes for extra crunch and visual appeal. Layer it in a taco shell casserole dish topped with crunchy tortilla strips for a festive presentation that will impress guests at family dinners or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Taco Spaghetti stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to meld, making leftovers even tastier the next day.
Freezing
You can freeze leftover Taco Spaghetti for up to 2 months. Make sure it’s fully cooled before transferring to freezer-safe containers or bags. When you’re ready to enjoy it again, thaw overnight in the refrigerator for best results.
Reheating
Reheat the Taco Spaghetti gently in a skillet over low heat, stirring occasionally to prevent sticking. Adding a splash of beef broth or water helps loosen up the sauce and keeps the pasta from drying out. Microwave reheating works well too; just cover loosely to trap moisture and heat evenly.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a great lean alternative and will still soak up the taco seasoning to deliver delicious flavor. Just be sure to cook it thoroughly as you would with beef.
Is this recipe spicy?
This Taco Spaghetti Recipe has a mild to moderate spice level thanks to the taco seasoning and optional jalapeños. You can adjust the heat by adding more or fewer peppers or choosing a milder seasoning blend.
Can I make this recipe vegetarian?
Yes! You can substitute the ground beef with plant-based “beef” crumbles or cooked lentils for a vegetarian-friendly version that’s just as hearty and flavorful.
What kind of cheese works best?
Cheddar and Monterey Jack are ideal because they melt smoothly and complement each other in flavor. You can also experiment with pepper jack for extra spice or mozzarella for a creamier texture.
Can I use gluten-free pasta?
Definitely. This recipe works just as well with gluten-free spaghetti noodles, so feel free to swap in your favorite brand without compromising on taste or texture.
Final Thoughts
There’s something truly comforting about this Taco Spaghetti Recipe that makes it a go-to for busy nights or casual get-togethers. Combining familiar taco flavors with pasta transforms the everyday dinner routine into something exciting and delicious. I hope you give this recipe a try and discover for yourself how quick, easy, and utterly satisfying this fusion can be!
Print
Taco Spaghetti Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Description
This comforting and flavorful Taco Spaghetti combines classic Italian pasta with bold Mexican-inspired flavors. Ground beef simmered in a seasoned tomato and fire-roasted chili sauce is tossed with spaghetti noodles, creamy cheese, and fresh cilantro for a delicious, easy-to-make weeknight meal that the whole family will love.
Ingredients
Pasta
- 8 ounces uncooked spaghetti noodles
Meat and Sauce
- 1 ½ pounds lean ground beef
- 1 tbsp olive oil
- 1 can fire-roasted Rotel (with green chilis), 10 oz
- 2 tbsp tomato paste
- 1 packet taco seasoning (or homemade blend, about 1 oz)
- 2 cups beef broth
- ½ cup heavy cream
Cheese and Garnish
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- 1 jalapeño, sliced (optional)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package instructions until al dente. Drain well and set aside.
- Brown the ground beef: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through. Drain any excess grease if necessary.
- Add seasoning and tomato components: Stir in the taco seasoning packet, tomato paste, and the can of fire-roasted Rotel with green chilis. Cook this mixture for about 2 minutes to blend the flavors.
- Simmer with beef broth: Pour in the beef broth and bring the mixture to a simmer. Let it cook gently for 5 minutes to allow the sauce to thicken slightly.
- Incorporate cream and pasta: Reduce the heat to low, stir in the heavy cream until evenly combined, then add the cooked spaghetti noodles. Toss everything thoroughly to ensure the pasta is well coated with the sauce.
- Melting the cheese: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the pasta. Cover the skillet or pot and allow the cheese to melt, about 2 to 3 minutes.
- Garnish and serve: Remove from heat, garnish with chopped fresh cilantro and sliced jalapeños if desired, then serve immediately while hot.
Notes
- You can substitute the ground beef with ground turkey or chicken for a leaner option.
- Adjust the amount of jalapeños based on your preferred spice level or omit entirely for a milder dish.
- If you don’t have fire-roasted Rotel, use diced tomatoes with green chilies.
- For a dairy-free version, substitute heavy cream with coconut cream and use vegan cheese alternatives.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
