If you’re craving a fun, flavor-packed twist on classic pasta, The Best Taco Spaghetti is about to become your new weeknight favorite. Imagine tucking into a big, cheesy bowl of spaghetti that brings together all the irresistible Tex-Mex tastes you love—zesty taco beef, tangy tomatoes, a smothering of melty cheese, and the playful comfort of noodles. It’s quick, comforting, and always gets rave reviews, perfect for anyone who loves both tacos and classic Italian pasta, or simply wants a crowd-pleasing dinner that disappears in minutes.
Ingredients You’ll Need
This recipe calls for everyday ingredients that come together to make something truly unforgettable. Each one adds its own punch—think juicy tomatoes for brightness, two kinds of cheese for melty richness, and just a touch of fresh garnish to bring it all home.
- Spaghetti noodles (12 ounces): The base of our dish, soaking up all that bold taco flavor while holding onto a lovely bite.
- Olive oil (1 tablespoon): Gives your beef and onions a luscious, aromatic start in the pan.
- Ground beef (1 pound): The hearty star of the show—savory, satisfying, and perfect for absorbing taco seasoning.
- Small onion, diced: Adds sweetness and depth, balancing all the bold, savory notes.
- Taco seasoning packet (1 ounce): The magic blend that transforms everything into Tex-Mex goodness—feel free to use homemade if you like!
- Diced tomatoes with green chilies (10 ounces, undrained): Juicy tomatoes and a gentle chili kick—undrained for extra sauciness.
- Tomato sauce (8 ounces): Adds body and a tangy richness to wrap the sauce around every noodle.
- Beef broth (1 cup): Deepens the flavor, thinning the sauce just enough to keep the pasta slippery and satisfying.
- Shredded cheddar cheese (1 cup): Melts into creamy, golden goodness—perfect for that dreamy cheese pull.
- Shredded Monterey Jack cheese (½ cup): Makes things even creamier with a subtle, buttery finish.
- Chopped fresh cilantro and sliced green onions (optional garnish): A sprinkle of fresh herbs and a pop of color make every serving feel special.
How to Make The Best Taco Spaghetti
Step 1: Cook the Spaghetti
Start by bringing a large pot of salted water to a roaring boil. Toss in your spaghetti noodles and cook according to package instructions until they’re just al dente—the perfect balance of tender and chewy. Drain them and set aside while you prep the taco-inspired sauce.
Step 2: Brown the Beef and Onion
In a large skillet or Dutch oven, warm the olive oil over medium heat. Add the ground beef and diced onion, breaking up the meat with a spatula. Let everything cook until the beef is browned and the onion turns soft and fragrant, about 5 to 6 minutes. If there’s excess fat, drain it away for a lighter dish.
Step 3: Add Taco Seasoning and Tomatoes
Sprinkle the taco seasoning evenly over the beef and onions. Stir in the undrained diced tomatoes with green chilies, letting the juices boost flavor and prevent dryness. Follow with the tomato sauce and beef broth; give everything a good mix. Bring your saucy beef mixture to a gentle simmer and let it cook for 5 minutes so the flavors really marry.
Step 4: Combine with Spaghetti
Turn down the heat and add your cooked spaghetti right into the pan. Toss it gently to coat every strand with that luscious, boldly seasoned sauce. The noodles will soak up all the Tex-Mex flavor, making each bite unforgettable.
Step 5: Add the Cheese
Sprinkle the cheddar and Monterey Jack cheeses generously right over the top. Pop a lid on your skillet or Dutch oven, letting the heat melt the cheese into a gooey, bubbly blanket—usually 2 to 3 minutes of anticipation. Resist the urge to stir; that cheesy topping is pure dinner magic!
Step 6: Garnish and Serve
If you’re feeling fancy, sprinkle chopped cilantro and sliced green onions over the top just before serving. The Best Taco Spaghetti is best enjoyed hot, with all its savory, melty goodness fresh from the pan.
How to Serve The Best Taco Spaghetti
Garnishes
A sprinkle of fresh cilantro and green onions is more than just a finishing touch—these simple garnishes add a pop of color and a burst of fresh flavor that brightens up the entire meal. If you want even more flair, try dolloping sour cream or scattering sliced jalapeños on top for a bit of creamy coolness or heat.
Side Dishes
The Best Taco Spaghetti pairs beautifully with crunchy Tex-Mex classics like tortilla chips and salsa, a simple green salad, or buttery corn on the cob. For extra coziness, serve alongside warm breadsticks or cheesy garlic bread to soak up every last bit of sauce. If you’re looking for something lighter, a bowl of black bean salad or avocado slices is always a hit.
Creative Ways to Present
To really bring the fiesta home, serve this dish in colorful bowls, topped with a swirl of sour cream and a squeeze of fresh lime. You can even use the spaghetti as a filling for stuffed bell peppers or bake leftovers in a casserole dish for a cheesy “next day” treat. Kids love it like “Tex-Mex mac and cheese,” and it’s fun to let everyone add their own favorite toppings at the table!
Make Ahead and Storage
Storing Leftovers
Got leftovers? You’re in luck. Allow the spaghetti to cool slightly, then store it in an airtight container in the refrigerator for up to 4 days. The flavors get even better overnight! Just remember to keep any garnishes separate until you’re ready to serve.
Freezing
The Best Taco Spaghetti freezes like a dream. Portion cooled spaghetti into freezer-safe containers or zip-top bags, pressing out any excess air. It’ll keep well in the freezer for up to 2 months. For easy thaw-and-heat lunches, freeze individual portions—you’ll thank yourself on busy days.
Reheating
To reheat, simply microwave individual portions in a microwave-safe dish, covering loosely to retain moisture. If you’re warming up a larger batch, pop it in a covered baking dish and bake at 350°F until piping hot. Add a splash of broth or water if it looks dry, and always finish with fresh garnishes just before serving to revive that just-cooked magic.
FAQs
Can I make The Best Taco Spaghetti with ground turkey instead of beef?
Absolutely! Ground turkey (or even ground chicken) works beautifully here, making the dish a little lighter without sacrificing any of the Tex-Mex flavors that make this recipe a hit. Just follow the same method and adjust seasoning to taste.
Is this recipe spicy?
The Best Taco Spaghetti as written has a gentle, family-friendly heat thanks to the green chilies in the tomatoes. If you like things spicier, feel free to use hot diced tomatoes, add a few slices of jalapeño, or stir a dash of hot sauce into the sauce.
Can I make this dish gluten-free?
Yes! Swap in your favorite gluten-free spaghetti noodles and double-check that your taco seasoning and broth are gluten-free. All the other ingredients in The Best Taco Spaghetti are naturally gluten-free, making this an easy adaptation for everyone.
What’s the best cheese for this recipe?
A blend of cheddar and Monterey Jack is classic for its rich melt and mild bite, but you can use pepper jack for heat, mozzarella for extra stretch, or any favorite Mexican-style cheese for your own twist on The Best Taco Spaghetti.
How can I make it ahead for meal prep?
Cook the whole recipe in advance, then portion it into meal containers and refrigerate. Hold off on the garnishes until just before serving for max freshness. It keeps wonderfully for several days and reheats easily at home or on the go.
Final Thoughts
Once you try The Best Taco Spaghetti, you’ll see why it earns its name. It’s cheesy, bold, and pure comfort on a plate, with all the fun of taco night and none of the fuss. Whip up a batch, share it with your favorite people, and see for yourself just how irresistible a bowl of Tex-Mex spaghetti can be!
Print
The Best Taco Spaghetti Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
This Taco Spaghetti recipe combines the flavors of tacos with the comfort of pasta in one delicious dish. It’s easy to make and perfect for a quick weeknight meal.
Ingredients
Spaghetti:
- 12 ounces spaghetti noodles
Taco Meat:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 1 packet (1 ounce) taco seasoning
Sauce and Cheese:
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
- 1 can (8 ounces) tomato sauce
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Garnish (optional):
- Chopped fresh cilantro
- Sliced green onions
Instructions
- Cook the Spaghetti: Boil spaghetti until al dente, drain, and set aside.
- Prepare the Taco Meat: In a skillet, cook ground beef and onion in olive oil until browned. Drain excess fat, then add taco seasoning, diced tomatoes, tomato sauce, and beef broth. Simmer for 5 minutes.
- Combine and Melt Cheese: Add cooked spaghetti to the skillet, toss to combine. Sprinkle with cheddar and Monterey Jack cheese, cover until melted.
- Garnish and Serve: Garnish with cilantro and green onions before serving hot.
Notes
- For extra spice, use hot diced tomatoes with chilies or add hot sauce.
- Ground turkey or chicken can be substituted for beef.
- Leftovers reheat well for meal prep.
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