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Taco Spaghetti

close up overhead shot of taco spaghetti
This tasty taco spaghetti is an easy and kid-friendly dinner recipe that’s made with ground beef, spaghetti, taco seasoning and lashings of gooey, melted cheese.
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Table of Contents
  1. TACO SPAGHETTI INGREDIENTS
  2. HOW TO MAKE THIS TACO SPAGHETTI RECIPE
  3. STORAGE
  4. MORE RECIPES YOU'LL LOVE
  5. JUMP TO RECIPE

One pot taco spaghetti is an easy and delicious dinner that has all the tasty Mexican flavors of tacos, but in spaghetti form. It smells incredible as it cooks and with only a single skillet, there’s barely any clean-up afterwards.

For more simple one-pot pasta recipes, take a look at our Chicken Fajita Pasta and this Million Dollar Spaghetti which combines spaghetti and lasagna into one epic casserole!

close up overhead shot of taco spaghetti in a pan

MORE PASTA RECIPES:
Baked Ziti with Chicken | Baked Spaghetti and Meatballs


TACO SPAGHETTI INGREDIENTS

taco spaghetti raw ingredients that are labeled

You will need:

  • 2 tablespoons of olive oil
  • 1 pound of ground beef
  • ¼ cup of yellow onions
  • ¼ cup of taco seasoning, 1 packet or homemade taco seasoning
  • 10 ounce can of Rotel tomatoes
  • 8 ounce of spaghetti noodles, uncooked
  • 3 cups of water
  • 4 ounce of Cheddar cheese, shredded
  • ½ cup of cilantro, chopped

SUBSTITUTIONS AND ADDITIONS

Ground Beef: You can easily make this taco spaghetti recipe vegetarian by switching the meat for your favorite vegetarian ground beef alternative.

Taco Seasoning: Instead of using a packet, if you have a well-stocked spice rack you can easily make your own taco seasoning with red pepper flakes, chili powder, onion powder, oregano, cumin, paprika, salt, and pepper.

Rotel Tomatoes: These are basically just canned tomatoes and chilies, so you can easily substitute fresh or canned tomatoes and fresh or dried chilies.

Cheddar Cheese: Any other yellow cheese would work for this recipe, including Jack, Colby, Swiss or even a dairy-free cheese alternative if you prefer.

Vegetables: To make this taco spaghetti recipe more healthy you could add some mushrooms, bell peppers, zucchini or any other veggies that need using up.

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HOW TO MAKE THIS TACO SPAGHETTI RECIPE

STEP ONE: Heat the olive oil in a 12-inch skillet over a medium heat.

STEP TWO: Brown the ground beef and onions until the meat is no longer pink and the onions are soft and translucent.

taco spaghetti process shot

STEP THREE: Add the taco seasoning, Rotel tomatoes (including the juice), spaghetti noodles, and water. Turn the heat up to high and bring to a boil.

taco spaghetti process shot

STEP FOUR: Once the water comes to a boil reduce the heat to low, cover, and simmer for 15 minutes.

STEP FIVE: Remove from the heat. Sprinkle half of the cheese into the pan and stir well.

STEP SIX: Top with remaining cheese and cilantro, then serve.

taco spaghetti process shot

STORAGE

IN THE FRIDGE: Taco spaghetti pasta can be stored in an airtight container in the refrigerator for three to four days.

IN THE FREEZER: Taco spaghetti with ground beef freezes well for up to three months. Thaw overnight in the refrigerator before reheating in the microwave or on the stovetop.

close up shot of taco spaghetti in a bowl being picked up with a spoon

This one pot Mexican spaghetti dish is so easy to make and is sure to please the whole family. Taco spaghetti tastes even better the next day, so you may wish to set some aside and take it to work for lunch.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of taco spaghetti

Taco Spaghetti

5 from 11 votes
This tasty taco spaghetti is an easy and kid-friendly dinner recipe that’s made with ground beef, spaghetti, taco seasoning and lashings of gooey, melted cheese.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb ground beef
  • 1/4 cup yellow onions
  • 1/4 cup taco seasoning 1 packet
  • 10 oz can rotel tomatoes
  • 8 oz spaghetti noodles uncooked
  • 3 cup water
  • 4 oz cheddar cheese shredded
  • 1/2 cup cilantro chopped

Instructions
 

  • Heat olive oil in a 12 inch skillet over medium heat. 
  • Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent.
  • Add taco seasoning, Rotel tomatoes (including juice), spaghetti noodles, and water.
  • Bring to a boil over high heat. Once water comes to a boil reduce heat to low, cover, and simmer for 15 minutes.
  • Remove from heat. Sprinkle half of the cheese into the pan and stir to distribute the cooked spaghetti and cheese throughout the pan.
  • Top with remaining cheese and cilantro. Serve.

Video

Nutrition

Calories: 479kcal | Carbohydrates: 37g | Protein: 23g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 977mg | Potassium: 412mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1259IU | Vitamin C: 10mg | Calcium: 176mg | Iron: 3mg
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Proudly Prepared by the Spaceships Kitchen

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    Comments

    • Layne Kangas says

      Yes, it will keep for up to three months in a freezer-safe container. I would suggest thawing overnight in the fridge before warming up the leftovers on the stovetop or microwave. Enjoy!

  1. Cookmom says

    5 stars
    I love fast and easy tasty recipes. I cook for a crew of guys and this one went over really well. Definitely doing it again.

  2. april says

    Are the nutritional values per the entire amount or per serving? If per serving, what size serving?

  3. Sue says

    5 stars
    The was so easy to make and my husband loved ii. For me it was a little spicey because of the Rotel Tomatoes (I used the original, not the mild for this try), but I added just a bit of sour cream to my plate and it cooled it right down. Will definitely make again.

  4. Kim says

    So easy and so tasty! Rotel is too spicy for me so I subbed in some canned chili seasoned tomatoes and also stirred in a little bit of queso sauce at the end. A total hit with the whole family! Definitely a keeper recipe!

  5. Colleen says

    5 stars
    Made this tonight for my husband and myself. We both thoroughly enjoyed it. I didn’t have any canned tomatoes on hand but lots of fresh ones from my garden so used some of them. Delicious!

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