Taco Spaghetti Recipe

I absolutely love this Taco Spaghetti Recipe because it takes two of my favorite comfort foods—tacos and spaghetti—and perfectly combines them into one easy, flavorful dish. The mixture of seasoned ground beef, melty cheeses, and a bit of spice makes it a guaranteed crowd-pleaser. Whenever I want something quick but impressive, this recipe is my go-to because it cooks up in just about 30 minutes from start to finish.

You’ll find that Taco Spaghetti is great for busy weeknights or casual gatherings—no fuss, big flavor. It’s especially fantastic if you’ve ever struggled to get kids or picky eaters to try something new; the familiar taco flavors in a pasta dish seem to work like magic. Plus, it’s flexible enough to tweak with your favorite toppings or proteins to make it uniquely yours.

this …

Ingredients You’ll Need

Gathering the right ingredients is key for this Taco Spaghetti Recipe to shine. Using good-quality beef broth and a mix of cheeses makes all the difference in flavor and creaminess. Don’t hesitate to prep ahead with diced veggies ready to go—that’s been a time-saver for me more than once!

• Lean Ground Beef: I like lean beef to avoid excess grease, but turkey or chicken work great if you prefer.
• Yellow Onion: Adds sweetness and depth—make sure to dice it finely for even cooking.
• Green Bell Pepper: Provides fresh crunch and color; half a pepper is just right to balance flavors.
• Taco Seasoning: Use your favorite mix or a homemade blend for maximum flavor punch.
• Ranch Seasoning (Optional): Spicy or original ranch seasoning adds a fun twist with creamy, tangy notes.
• Fire Roasted Tomatoes: Brings smoky, roasted flavor that complements the taco spices beautifully.
• Rotel: Adds zest and a touch of heat—any flavor works, but the classic is my choice.
• Spaghetti: Break it in half unless you have a big enough pan; it makes stirring and cooking easier.
• Beef Broth: The cooking liquid infuses pasta with extra richness and ties the flavors together.
• Sour Cream: Adds creaminess and balances spicy notes—don’t skip it!
• Velveeta Cheese: Melts smoothly for that ultra-creamy texture I adore in this dish.
• Sharp Cheddar Cheese: Adds a bold, tangy flavor contrast to the softer cheeses.
• Pepper Jack Cheese: Brings a little kick and meltiness for extra kick in every bite.
• Optional Toppings: Jalapenos, cilantro, green onions, hot sauce, even crushed Doritos for crunch – I love customizing mine.

Variations

I like to switch things up now and then with this Taco Spaghetti Recipe to keep it fresh and suit different occasions. It’s super forgiving, so don’t hesitate to experiment with different proteins or even add some veggies for extra color and nutrients.

• Using Ground Turkey or Chicken: I swap in turkey for a lighter version—same spice blend, equally tasty and lower in fat.
• Making it Vegetarian: I’ve replaced the meat with seasoned beans or plant-based crumbles, and it still hits all the right notes.
• Spice Level: Adding extra jalapenos or a dash of cayenne really kicks things up if you like heat.
• Cheese Mix: Sometimes I use Monterey Jack instead of Pepper Jack for a milder bite, depending on what’s in my fridge.

How to Make Taco Spaghetti Recipe

Step 1: Brown the Meat with Veggies

Start by heating a Dutch oven or a large deep skillet over medium-high heat. Toss in the ground beef along with the diced onion and bell pepper. Stir and break up the meat as it cooks, letting those onions soften and the peppers soften just a bit. Once browned, drain any excess grease if you notice a lot—it helps prevent the final dish from feeling greasy.

Step 2: Add Seasonings and Tomatoes

Sprinkle in the taco seasoning and optional ranch seasoning, stirring to coat all the meat and veggies with that delicious spice mix. Next, pour in the fire roasted tomatoes and Rotel. This combo adds layers of smoky and zesty flavor that make this recipe extra special. Mix everything well so it simmers together nicely.

Step 3: Add the Pasta and Broth

Now, place the broken spaghetti right on top of the meat mixture. Pour the beef broth over it, making sure all the pasta is submerged—this is key for even cooking. Bring the pot to a gentle boil, then cover with a lid and lower the heat to a simmer. Let it cook for 12 to 15 minutes, stirring occasionally so the noodles don’t stick or clump together.

Step 4: Stir in Cream and Cheese

When the pasta is tender and the liquid mostly absorbed, give it a good stir and add the sour cream along with the Velveeta, sharp cheddar, and pepper jack cheeses. Stir continuously until all the cheese melts into the sauce, creating that creamy, dreamy texture I crave. If the mixture feels too thick, just add a splash of milk or water to loosen it up to your preferred consistency.

Step 5: Serve and Garnish

Scoop this cheesy taco spaghetti into bowls and top with your favorite garnishes. I like to go all out with jalapenos, chopped green onions, fresh cilantro, and a drizzle of hot sauce. For a fun crunch, crushed Doritos on top never disappoint!

How to Serve Taco Spaghetti Recipe

Garnishes

I always top my taco spaghetti with fresh green onions and chopped cilantro to brighten up the richness. Jalapenos add a nice heat, and for a little fun texture, crushed Doritos or tortilla chips are my secret weapon. Plus, a squeeze of lime or a dollop of sour cream amps up the tangy contrast perfectly.

Side Dishes

This recipe pairs wonderfully with simple sides like a crisp green salad or Mexican street corn for a festive touch. Sometimes I serve it with guacamole and chips on the side to keep the taco vibe going strong. If you want to double down on comfort, a side of garlic bread doesn’t hurt either.

Creative Ways to Present

For fun family dinners or casual get-togethers, I’ve served this Taco Spaghetti in individual mini cast-iron skillets—everyone loves their own bowl to customize with toppings. It’s also great layered in a casserole dish and baked briefly with extra cheese on top for a bubbly finish. These little presentation tricks turn an easy weeknight meal into something memorable.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I like to cool the taco spaghetti completely before sealing it to keep the texture just right. When you reheat, the flavors meld even more, making it taste like you put even more effort into cooking!

Freezing

I’ve frozen this recipe a few times—just portion it into freezer-safe containers, and it lasts about 2 to 3 months. When thawing, I tend to defrost overnight in the fridge for best texture. Because of the creamy cheese, a gentle reheat works best to keep it creamy and not grainy.

Reheating

Reheat the taco spaghetti gently on the stovetop over low heat with a splash of milk or broth to refresh the creaminess. Stir frequently to prevent sticking and to get everything heated evenly. I avoid microwaving straight from frozen to preserve texture but use it for quick meals when in a pinch.

FAQs

Final Thoughts

I hope you give this Taco Spaghetti Recipe a try soon—I promise it’s a game-changer when you want something quick, comforting, and a bit different. It’s become a staple in my home because it pleases all ages and tastes, and it’s easy to adapt. Once you make it, you’ll see why it quickly became one of my family’s favorites and, hopefully, yours too!

Print