Name: Taco Spaghetti Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 2 tablespoons olive oil; 1 pound ground beef; ¼ cup yellow onions, chopped; ¼ cup taco seasoning or 1 packet; 10 oz. can Rotel tomatoes, do NOT drain; 8 oz. spaghetti noodles, uncooked; 3 cups water; 4 oz. cheddar cheese, shredded; ½ cup chopped cilantro

There’s something delightfully simple and tasty about one-pot meals that just draw you in, and this Taco Spaghetti Recipe is no exception. It’s a perfect blend of bold taco flavors with the comforting familiarity of spaghetti—trust me, your dinner routine will thank you for this twist.

A large silver pan is filled with a mix of long, thin yellow spaghetti noodles and browned ground meat pieces. Scattered throughout are small, bright red tomato chunks and melted orange-yellow cheese strands that lightly cover the dish. Fresh green herb leaves are spread on top, adding a touch of color. In the background, there is a white marbled surface with a white cutting board holding a pile of shredded yellow cheese and some fresh green herbs. A woman's hand is reaching toward the pan from the right side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Taco Spaghetti Recipe
Top Tip
How to Serve Taco Spaghetti Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Taco Spaghetti Recipe

Why You'll Love This Recipe

I stumbled upon this one-pot delight on a weeknight when I wanted something quick but still packed with flavor. The magic here is the taco seasoning infusing right into the pasta as it cooks, creating a vibrant, cheesy, and satisfying meal that literally everyone at the table will love.

One-Pot Wonder: Minimal cleanup means more time enjoying your meal and less time scrubbing pans.
Bold Flavor Blend: All the zest and spice of a taco packed into cozy spaghetti—two favorites combined brilliantly.
Quick & Easy: Ready in just around 30 minutes, perfect for busy weeknights without sacrificing taste.
Customizable: Easy to tweak based on what you have in the fridge or your spice tolerance.

A close-up view of a fork lifting a twisted bunch of yellowish spaghetti mixed with browned ground meat and small red tomato pieces, with a single green cilantro leaf on top. The background shows blurred shredded cheese and a white marbled surface. The texture of the pasta is smooth and mixed with a light sauce, and the meat appears crumbly and moist, spread evenly throughout the noodles. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Taco Spaghetti Recipe plays a role in balancing texture, flavor, and ease. I always keep these essentials on hand when I want a quick, tasty dinner that doesn’t feel like just “ground beef and noodles.”

Flat lay of a small white ceramic bowl of golden olive oil, a mound of fresh raw lean ground beef, a small white bowl filled with finely chopped yellow onions, a small white bowl of warm red and orange diced Rotel tomatoes with juice, uncooked pale yellow spaghetti noodles arranged neatly, a small white bowl of bright orange shredded cheddar cheese, a small white bowl of fresh green chopped cilantro, and two smooth brown eggs placed whole and uncracked, all ingredients arranged symmetrically in perfect balance on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Helps brown the meat nicely without sticking and adds a subtle fruity richness.
Ground beef: The hearty protein base that soaks up the taco seasoning and holds the dish together.
Yellow onions: A little sweetness and depth that soften up perfectly as the beef cooks.
Taco seasoning: The star of the flavor show – a mix of spices that turns basic beef into fiesta-ready goodness.
Rotel tomatoes (with juice): Adds a juicy, slightly spicy kick while moistening the dish – definitely don’t drain!
Spaghetti noodles: A fun twist replacing taco shells with pasta—absorbs all the flavors and brings comfort to the plate.
Water: Essential for cooking the spaghetti right in the skillet alongside everything else.
Cheddar cheese: The melty, savory finish that ties the whole recipe together in creamy goodness.
Cilantro: Adds freshness and color to brighten the bold flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Taco Spaghetti Recipe is how easy it is to personalize. Over the years, I've added my own touches depending on mood or what’s available in my pantry—don’t be afraid to experiment and make it suit your taste!

Variation: Sometimes, I swap the ground beef for ground turkey or use a plant-based crumble to lighten it up—still just as tasty!
Spice it up: Add extra chili powder or a dash of cayenne if you like it hotter. I go easy on the heat when cooking for kids but keep a spicy batch just for me.
Veggie boost: Toss in some diced bell peppers or corn for extra texture and color.
Cheese mix-up: Try pepper jack or a blend instead of cheddar for a different cheesy vibe.

Step-by-Step: How I Make Taco Spaghetti Recipe

Step 1: Brown the Beef and Softer Onions

Start by heating olive oil in a large 12-inch skillet over medium heat. Then add your ground beef and finely chopped yellow onions—the key is to let the meat brown well and the onions become soft and translucent. This creates a rich base and avoids soggy bits in your dish. Stir occasionally and break up the meat for even cooking, about 5-7 minutes.

Step 2: Add Taco Seasoning, Rotel, Pasta & Water

Once the beef is nicely browned, stir in the taco seasoning and the entire can of Rotel tomatoes—juice and all. Then pour in your uncooked spaghetti noodles and cover with water. It might look like a lot of liquid at first, but this is what will cook the spaghetti right in the skillet.

Step 3: Bring to a Boil, Then Simmer Covered

Turn the heat up to high and bring everything to a boil. Watch carefully—once it boils, reduce the heat to low and cover the pan. Let it simmer gently for about 15 minutes, which lets the noodles cook perfectly while soaking in all those taco-infused flavors.

Step 4: Stir in Cheese and Cilantro for the Finish

Remove the skillet from heat, then sprinkle half of your shredded cheddar cheese into the pan. Stir it through while the pasta is hot to create that creamy, melty texture. Finally, top with the remaining cheese and fresh chopped cilantro for a vibrant finish. Enjoy it warm and cheesy!

Top Tip

Over time, I’ve learned a few simple tricks that really elevate this Taco Spaghetti Recipe—making sure your meal is delicious every time without guesswork.

Brown the Beef Thoroughly: Don’t rush this step—it adds depth and a slightly crispy texture that really boosts the flavor.
Don’t Drain the Rotel: The juice is key for cooking the pasta and carries tons of flavor across the dish.
Simmer Low and Slow: Once boiling, reduce heat and cover to make sure the spaghetti cooks evenly and absorbs all the rich taco spices.
Stir in Cheese Off the Heat: Adding cheese after removing from heat keeps it melty without clumping or overcooking.

How to Serve Taco Spaghetti Recipe

Garnishes

I always reach for fresh chopped cilantro because it adds a bright, herbal contrast to the cheesy richness. Sometimes I pop on a dollop of sour cream or sprinkle sliced green onions, which adds crunch and tang. For a little extra zing, diced fresh tomatoes or black olives work wonders as a topping.

Side Dishes

This Taco Spaghetti pairs beautifully with a simple side salad—think crisp romaine with a zesty lime vinaigrette—or some warm garlic bread to soak up every last cheesy bite. If you want to add more veggies, roasted corn or black bean salsa make great options too.

Creative Ways to Present

For family gatherings, I like to transfer the cooked Taco Spaghetti into a casserole dish, top with extra cheese, bake at 350°F for 10 minutes, then broil until golden brown on top. It presents beautifully and adds a nice texture contrast with melted, crispy cheese. For casual weeknights, I just serve straight from the skillet—easy and cozy.

Make Ahead and Storage

Storing Leftovers

After enjoying dinner, I store any leftovers in an airtight container in the fridge. It keeps well for about 3 to 4 days. You’ll notice the flavors actually deepen overnight, making for a tasty lunch or quick dinner the next day.

Freezing

I’ve frozen portions of this Taco Spaghetti successfully by letting it cool completely first, then packing it in freezer-safe containers. When thawed and reheated gently, it retains most of its flavor, though I recommend freezing in meal-sized portions for convenience.

Reheating

I reheat leftovers in a skillet over medium-low heat with a splash of water or broth to loosen the pasta and keep it moist. Using a microwave works too, but stirring halfway through helps avoid drying out. Fresh cilantro is a nice added garnish after warming.

Frequently Asked Questions:

Can I use other types of pasta for this Taco Spaghetti Recipe?

Absolutely! While spaghetti noodles work great because they soak up flavors and cook evenly in the skillet, you can substitute rotini, penne, or any pasta shape you prefer. Just keep an eye on the cooking time to avoid overcooking.

What if I don’t have Rotel tomatoes?

If you can’t find Rotel, use any diced tomatoes with green chilies or just plain diced tomatoes with a pinch of chili powder added. This keeps that slightly spicy, juicy kick essential to the recipe’s character.

How can I make this recipe vegetarian?

Swap the ground beef for plant-based crumbles, lentils, or even chopped mushrooms for a meaty texture. Use vegetable broth instead of water for added depth and keep the taco seasoning and Rotel tomatoes for authentic taco taste.

Is this recipe kid-friendly?

Definitely! The flavors are mild enough to suit kids, especially if you go easy on spicy taco seasoning varieties. Plus, kids often get excited eating pasta, so it’s a great way to introduce taco flavors without heat overwhelm.

Final Thoughts

This Taco Spaghetti Recipe feels like a warm, cozy hug after a long day—simple enough to whip up quickly but flavorful enough to keep everyone asking for seconds. I love how it brings two classic cuisines into one pot and keeps me coming back for more. Give it a try and make it your own—it might just become your new favorite weeknight meal, like it did for me.