I absolutely love this Taco Spaghetti Recipe because it combines two of my favorite comfort foods—tacos and spaghetti—into one super easy, flavorful dish. It’s perfect for busy weeknights when you want something hearty, family-friendly, and a little different from the usual pasta routine. Plus, it’s one of those recipes that feels indulgent but comes together in about 30 minutes, which I know you’ll appreciate.
When I first tried this, I was surprised by how well the bold taco spices paired with cheesy pasta. If you’re a fan of big flavors with minimal cleanup, this Taco Spaghetti Recipe is your new go-to. Whether you’re feeding a crowd or just want easy leftovers, it’s a crowd-pleaser that really works for almost any occasion.
Why You’ll Love This Recipe
- Easy One-Pot Meal: Everything cooks together, saving you time and washing up.
- Bold Flavor Fusion: Taco spices blend wonderfully with creamy, cheesy pasta for a unique twist.
- Family Favorite: My whole crew gets excited for seconds every time I make it.
- Highly Customizable: You can swap meats, adjust spice levels, or add your favorite toppings easily.
Ingredients You’ll Need
This Taco Spaghetti Recipe uses simple, pantry-friendly ingredients that come together beautifully. I recommend using lean ground beef for the best texture, but feel free to try turkey or chicken for a leaner option.
- Lean Ground Beef: Provides great flavor and binds the pasta and sauce together nicely; turkey or chicken work well too.
- Yellow Onion: Adds natural sweetness and depth; don’t skip dicing it finely for even cooking.
- Green Bell Pepper: Offers a fresh crunch and color, balancing the spices perfectly.
- Taco Seasoning: The heart of the flavor—homemade or store-bought both work; make sure it’s well incorporated.
- Spicy or Original Ranch Seasoning (Optional): Adds a creamy tang and extra kick if you want it.
- Fire Roasted Tomatoes: Bring smoky, rich tomato flavor that amps up the sauce complexity.
- Rotel (any flavor): For a little heat and bright tomato notes; mild or spicy depending on your preference.
- Spaghetti: Classic pasta that soaks up all those delicious flavors; breaking it in half helps it fit in your pan.
- Beef Broth: The cooking liquid that infuses the pasta with savory goodness.
- Sour Cream: Adds creaminess and a touch of tang to balance the spice.
- Velveeta Cheese: Melts smoothly to give the sauce that luscious, silky texture.
- Sharp Cheddar Cheese: For bold, rich cheesiness that everyone loves.
- Pepper Jack Cheese: Brings a subtle spice and melty touch to round out the cheese blend.
- Toppings: Think jalapeños, green onions, cilantro, hot sauce, or even crushed Doritos for crunch and extra fun.
Variations
I love how versatile this Taco Spaghetti Recipe is—it’s easy to tweak it based on your mood or dietary needs. Play around with different meat options or swap in veggies for extra nutrition. You can definitely make it your own!
- Protein Swap: I once made it with spicy Italian sausage and it turned out incredible—adds a smoky, seasoned twist I recommend trying.
- Vegetarian Version: I’ve used lentils or a blend of sautéed mushrooms and zucchini in place of meat and it’s just as satisfying.
- Dairy-Free: Try a dairy-free cream cheese or omit the cheeses, then finish with avocado slices for creaminess.
- Extra Heat: Adding chipotle in adobo or a splash of hot sauce amps up the kick for spice lovers.
How to Make Taco Spaghetti Recipe
Step 1: Brown the Meat and Veggies
Start by heating a large Dutch oven or skillet over medium heat. Add your lean ground beef along with the diced onion and green bell pepper. Cook everything, stirring and breaking up the meat, until the beef is nicely browned and the veggies are tender. Don’t rush this step—proper browning develops flavor. Drain excess grease if your pan collects too much; this keeps the dish from getting oily.
Step 2: Add Seasonings and Tomatoes
Stir in the taco seasoning and ranch seasoning, making sure everything is evenly coated. Then pour in the fire roasted tomatoes and Rotel, stirring until well combined. This is where the sauce base starts building its character—go ahead and taste to check seasoning and adjust if you want it spicier or saltier.
Step 3: Layer the Spaghetti and Broth
Place the spaghetti noodles right on top of the meat mixture—don’t stir it in just yet. Pour the beef broth over the spaghetti, making sure the noodles are fully submerged. This ensures even cooking and prevents noodles from cooking unevenly. You’ll want to bring the pot to a gentle boil before locking the lid on and lowering the heat to a simmer.
Step 4: Simmer and Stir Occasionally
Let everything cook for 12 to 15 minutes with the lid on, stirring gently every few minutes to stop the pasta from sticking together. If your pot is narrow, breaking the spaghetti in half beforehand usually makes this easier. The pasta will soak up all of those savory juices as it cooks.
Step 5: Stir in Cream and Cheese
Once the pasta is done, stir in the sour cream and then add the Velveeta, sharp cheddar, and pepper jack cheeses. Stir continuously until all the cheese melts into a creamy, cheesy sauce that coats every strand. If you find the mixture too thick, don’t hesitate to add a splash of milk or water to reach your desired consistency.
Step 6: Serve and Garnish
Serve your Taco Spaghetti piping hot and let everyone add their favorite toppings like jalapeños, cilantro, or crushed Doritos for that extra crunch. I love how customizable it is—everyone gets exactly what they like!
Pro Tips for Making Taco Spaghetti Recipe
- Don’t Skimp on Browning: Taking the time to brown the meat and veggies well adds depth you can’t fake with canned seasoning alone.
- Simmer Gently: Keep the heat low once boiling to avoid burning the bottom and to let flavors meld beautifully.
- Cheese Blend Magic: Using a mix of Velveeta, cheddar, and pepper jack gives creamy texture and balanced flavor every time.
- Prevent Pasta Clumping: Stir carefully but frequently during simmering so your spaghetti doesn’t stick and clump.
How to Serve Taco Spaghetti Recipe
Garnishes
I usually top this Taco Spaghetti with sliced jalapeños for heat, a handful of fresh chopped cilantro for brightness, and a sprinkle of crunchy crushed Doritos to bring in texture contrast. Sometimes I add a drizzle of hot sauce or a dollop of guacamole. These toppings really elevate the dish and make it feel like a full taco night!
Side Dishes
Serve it alongside a simple green salad or roasted corn on the cob to keep things balanced but colorful. I also like garlic bread on the side if I want to make it extra indulgent. The flavors are bold enough that lighter, fresher sides complement the meal perfectly.
Creative Ways to Present
For special occasions, I’ve served this Taco Spaghetti layered in a casserole dish and baked with extra cheese on top for a bubbly finish. Another fun presentation is portioning it into individual mason jars for easy grab-and-go meals or picnics—it looks festive and keeps the flavors intact.
Make Ahead and Storage
Storing Leftovers
After dinner, I let the leftovers cool completely before transferring them to an airtight container and placing them in the fridge. This Taco Spaghetti Recipe stores really well and tastes just as good the next day, making it a fantastic meal prep option.
Freezing
I’ve frozen this dish a few times with great results. Just scoop portions into freezer-safe containers and thaw overnight in the fridge before reheating. Keep in mind that the texture of the pasta softens a bit after freezing but the flavors stay on point.
Reheating
To reheat, I gently warm leftovers in a skillet over low heat, stirring occasionally and adding a splash of milk or broth to restore creaminess. Microwaving works too, just cover loosely and heat in short intervals to avoid drying it out.
FAQs
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Can I use a different type of pasta for this Taco Spaghetti Recipe?
Absolutely! While spaghetti is classic here, penne, rotini, or even elbow macaroni can work. Just adjust cooking times slightly since smaller pasta may cook quicker. The key is to make sure the pasta fits in your pot and is fully submerged in the broth for even cooking.
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Is there a way to make this recipe gluten-free?
Yes! Simply swap out regular spaghetti for gluten-free pasta. Make sure your taco seasoning and broth are gluten-free as well. The recipe works beautifully with gluten-free pasta, though cooking times may vary slightly depending on the brand.
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Can I make this Taco Spaghetti Recipe ahead of time?
Definitely. It reheats really well and even tastes better the next day when the flavors meld. You can prepare the entire dish a day ahead, store it in the fridge, and warm it gently before serving. It’s a fantastic option for busy evenings.
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What toppings do you recommend for this Taco Spaghetti Recipe?
My favorites are fresh cilantro, sliced jalapeños, green onions, a squeeze of lime, and crushed Doritos for crunch. But feel free to get creative with sour cream, avocado slices, or your favorite hot sauce to make it your own.
Final Thoughts
This Taco Spaghetti Recipe has become one of my kitchen staples because it’s so easy, satisfying, and versatile. I love how it invites customization and always draws family and friends around the table for seconds. If you’re looking for a fun, flavorful twist on traditional spaghetti that delivers cozy taco vibes, I highly recommend you give this recipe a try. Trust me, it’ll quickly become a favorite in your dinner rotation too!
Print
Taco Spaghetti Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American Tex-Mex
Description
This Taco Spaghetti recipe combines the bold flavors of taco seasoning with creamy cheeses and tender spaghetti for a deliciously comforting meal. Ground beef is simmered with onions, peppers, fire roasted tomatoes, and Rotel, then cooked with spaghetti in beef broth to infuse rich flavors. Topped with a blend of sour cream, Velveeta, sharp cheddar, and pepper jack cheeses, this dish is perfect for a fun family dinner or casual gathering. Customize with your favorite toppings like jalapenos or hot sauce for an extra kick.
Ingredients
Meat and Vegetables
- 2 lbs Lean Ground Beef (turkey, chicken, or sausage will also work)
- 1 Yellow Onion, diced
- 1/2 Large Green Bell Pepper, diced
Seasonings and Sauces
- 2 oz Taco Seasoning
- 2 tbsp Spicy Ranch or Original Ranch Seasoning (optional)
- 14.5 oz Can of Fire Roasted Tomatoes
- 10 oz Can of Rotel (any flavor)
Pasta and Broth
- 1 lb Spaghetti, broken in half unless it fits in your pan
- 4 cups Beef Broth
Dairy and Cheese
- 1/2 cup Sour Cream
- 4 oz Velveeta Cheese
- 4 oz Grated Sharp Cheddar Cheese
- 4 oz Grated Pepper Jack Cheese
Toppings (Optional)
- Jalapenos
- Green Onions
- Cilantro
- Hot Sauce
- Crushed Doritos
Instructions
- Brown the Meat and Vegetables: In a Dutch oven or large skillet with deep sides, brown the ground beef with the diced onions and green bell peppers until fully cooked and the vegetables are softened. Drain any excess grease if needed to prevent the dish from being too oily.
- Add Seasonings and Tomatoes: Stir in the taco seasoning, ranch seasoning (if using), fire roasted tomatoes, and Rotel. Mix everything together to evenly distribute the flavors throughout the meat mixture.
- Add Pasta and Broth: Place the broken spaghetti directly on top of the meat mixture in the pan, then pour in the beef broth. Make sure all the pasta is submerged under the liquid for even cooking.
- Simmer: Bring the mixture to a gentle boil, then cover with a lid and reduce heat to simmer. Cook for 12-15 minutes, stirring occasionally to prevent the spaghetti from sticking together or to the bottom of the pan.
- Incorporate Cheese and Sour Cream: Once the pasta is tender and liquid mostly absorbed, give it a quick stir. Add in the sour cream and all three cheeses—Velveeta, sharp cheddar, and pepper jack. Stir well until the cheeses are completely melted and the sauce is creamy. If the sauce is too thick, add a little milk or water to reach your desired consistency.
- Serve and Garnish: Serve the taco spaghetti hot, topped with your preferred toppings such as jalapenos, green onions, cilantro, hot sauce, or crushed Doritos for extra flavor and texture. Enjoy!
Notes
- You can substitute ground beef with turkey, chicken, or sausage for variations.
- If you prefer less spicy, opt for original ranch seasoning and mild Rotel.
- Breaking the spaghetti in half helps it fit better into the pan and cook evenly.
- Stir occasionally while simmering to avoid pasta sticking or burning at the bottom.
- Adjust the liquid by adding more beef broth or water if the pasta isn’t fully cooked after the initial simmer.
- Adding milk or water after cheese incorporation helps thin the sauce if it becomes too thick.
- Serve with fresh toppings to add flavor and texture.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
