Creamy, cheesy, and absolutely crave-worthy, Taco Spaghetti is the kind of comfort food that feels like a hug on a plate. This one-skillet mashup blends the bold, familiar flavors of taco seasoning with tender spaghetti noodles, creating a weeknight dinner that’s both fun and satisfying. Fun fact: fusion dishes like this started as practical solutions for busy cooks—mix what you have, and make something memorable. I first made this recipe when I needed a crowd-pleaser that was fast and budget-friendly, and it instantly became a family favorite.
What makes this version special is how simple it is to pull together: pantry staples, one skillet for the sauce, and a quick toss with cooked pasta. If you love our classic Beef Taco Bake on the blog, you’ll find Taco Spaghetti is its speedy, saucier cousin—same beloved taco flavors in a family-friendly pasta form. Ready to get cooking? You’ll be surprised how quickly this flavorful comfort meal comes together.
What is Taco Spaghetti?
What’s in a name? Taco Spaghetti is exactly what it sounds like: all the zesty, savory elements of a taco—taco seasoning, tomatoes with green chiles, and melty Mexican cheese—tossed into spaghetti for a playful, hearty meal. Curious where the idea came from? Imagine tired weeknights, a fridge full of basics, and someone asking, why not taco pasta tonight? It’s a bit cheeky, a touch bold, and perfect for families who like comfort food with a little attitude. After all, “the way to a man’s heart is through his stomach.” So why not win hearts with something creamy, cheesy, and delicious? Give it a try and decide for yourself.
Why You’ll Love This:
- Bold, satisfying flavor: The taco seasoning and tomatoes with green chiles create a savory, slightly spicy sauce that clings to every noodle—cheesy, creamy, and irresistible.
- Easy and budget-friendly: Ground beef and pantry items make this a cost-effective meal that stretches to feed a family. It’s perfect for busy nights when you want a homemade dinner without the fuss.
- Customizable toppings: Add chopped cilantro, extra cheese, diced avocado, or crunchy tortilla strips for texture and freshness—each bite can be tailored to your taste.
If you enjoyed our slower-cooked Taco Casserole, you’ll love Taco Spaghetti as a faster, stovetop alternative that still delivers on comfort and flavor. Now roll up your sleeves—this one is too tasty to pass up.
How to Make:
Quick Overview
This Taco Spaghetti is a fast, one-pan flavor win. Cook the pasta separately, brown your beef with onions and peppers, then combine everything with taco seasoning, tomatoes, beef broth, sour cream, and cheese for a creamy, saucy finish. It’s simple, rich in texture, and ready in about 30 minutes total.
Preparation and cooking time
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: about 30 minutes
Ingredients
- 1 pound spaghetti noodles, cooked according to package directions and drained
- 2 pounds ground beef, browned and drained if needed
- 1/2 yellow onion, diced
- 1 bell pepper, diced
- 2 tablespoons olive oil
- 1 packet taco seasoning
- 1 can (10 oz) tomatoes with green chilis, undrained
- 1 cup sour cream, room temperature
- 1 cup beef broth
- 2 cups shredded Mexican blend cheese
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add 1 pound spaghetti and cook according to package directions until al dente. Drain and set aside, tossing with a little olive oil to prevent sticking.
- Sauté & Brown: In a large, deep skillet, heat 2 tablespoons olive oil over medium-high heat. Add the diced 1/2 yellow onion and 1 diced bell pepper, cooking 3 to 4 minutes until softened and fragrant. Add 2 pounds ground beef, breaking it up with a spatula. Cook until no pink remains and the beef is browned, about 6 to 8 minutes. Drain off excess fat if necessary.
- Make it Saucy: Return the beef mixture to medium-low heat. Stir in 1 packet taco seasoning, 1 can (10 oz) tomatoes with green chilis including the juice, 1 cup beef broth, and 1 cup sour cream. Mix until smooth. Add 2 cups shredded Mexican blend cheese and stir until melted and creamy. Simmer gently for 3 to 5 minutes, stirring occasionally, until the sauce is well combined and slightly thickened.
- Mix with Spaghetti: Add the cooked spaghetti to the skillet. Use tongs to toss and coat the noodles evenly in the taco sauce, making sure every strand is covered. If the sauce is too thick, add a splash of reserved pasta water or extra beef broth.
- Serve: Divide into bowls and garnish with chopped cilantro, extra shredded cheese, sliced green onions, diced avocado, or crushed tortilla chips for crunch. Serve hot and enjoy!
What to Serve With:
- Fresh green salad with lime vinaigrette to brighten the rich flavors
- Corn on the cob or roasted street corn for a sweet, smoky contrast
- Crunchy tortilla chips with guacamole or pico de gallo for texture
- Simple black beans or refried beans on the side for extra protein and fiber
- Cold beverages like iced tea, Mexican soda, or a light lager to refresh the palate
Top Tips for Perfecting:
- Use room-temperature sour cream so it blends smoothly without curdling. Stir it in on low heat.
- If you prefer less heat, use diced tomatoes without green chiles or reduce the taco seasoning by half.
- For a lighter version, substitute half the ground beef with lean ground turkey or use 90% lean beef.
- Don’t overcook the spaghetti; al dente texture helps it hold up when tossed with the sauce.
- Make it veggie-forward by adding corn, black beans, or chopped zucchini during the sauté step.
- Avoid adding the cheese at too high heat; melt it gently so it becomes silky rather than clumpy.
Storing and Reheating Tips:
- Refrigeration: Store leftover Taco Spaghetti in an airtight container for up to 3 to 4 days.
- Freezing: You can freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stove over low heat with a splash of beef broth or water to restore creaminess. Microwave in 30-second intervals, stirring between, and add a little liquid if the sauce tightens.
- Tip: If the sauce separates slightly after refrigeration, whisk in a tablespoon of sour cream or a splash of milk when reheating to bring back the creamy texture.
FAQs
Can I use a different type of pasta?
Yes. Short pasta like penne or rotini works well if you prefer bite-sized pieces. Cooking time may vary slightly; follow package directions.
Is there a vegetarian version of Taco Spaghetti?
Absolutely. Swap the ground beef for cooked lentils, crumbled firm tofu, or a plant-based meat substitute. Use vegetable broth instead of beef broth.
Can I make this ahead for a potluck?
Make the sauce and cook the pasta ahead of time, store separately, then combine and warm before serving to keep textures fresh.
How do I make it less creamy or dairy-free?
Omit the sour cream and use a dairy-free cream substitute or extra beef broth. Nutritional yeast can add a cheesy flavor if desired.
Can I reduce the sodium?
Yes. Use a low-sodium taco seasoning or make your own with chili powder, cumin, paprika, and salt to control sodium levels. Use no-salt-added canned tomatoes and low-sodium beef broth.
Conclusion
Taco Spaghetti is a delicious, uncomplicated dinner that delivers big flavor with minimal work—perfect for busy weeknights, picky eaters, or anyone in need of a comforting, cheesy meal. It’s easy to adapt, wallet-friendly, and reliably popular with families. If you want to explore variations or see how other cooks make their versions, check out this Taco Spaghetti Recipe – Preppy Kitchen and this Taco Spaghetti Recipe – Princess Pinky Girl for inspiration and serving ideas. Give it a try tonight and share the love at your table.
Taco Spaghetti
Equipment
- Large Pot
- Large Deep Skillet
Ingredients
Pasta
- 1 pound Spaghetti noodles Cooked according to package directions and drained.
Meat
- 2 pounds Ground beef Browned and drained if needed.
Vegetables
- 1/2 cup Yellow onion Diced.
- 1 cup Bell pepper Diced.
Oils & Seasonings
- 2 tablespoons Olive oil
- 1 packet Taco seasoning
Canned Goods
- 1 can Tomatoes with green chiles 10 oz, undrained.
Dairy
- 1 cup Sour cream Room temperature.
- 1 cup Beef broth
- 2 cups Shredded Mexican blend cheese
Instructions
- Step 1: Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Drain and set aside, tossing with a little olive oil to prevent sticking.
- Step 2: Sauté & Brown: In a large, deep skillet, heat olive oil over medium-high heat. Add diced onion and bell pepper, cooking 3 to 4 minutes until softened. Add ground beef, breaking it up. Cook until no pink remains, about 6 to 8 minutes. Drain excess fat if necessary.
- Step 3: Make it Saucy: Return beef mixture to medium-low heat. Stir in taco seasoning, tomatoes with green chiles, beef broth, and sour cream. Mix until smooth. Add shredded cheese and stir until melted. Simmer gently for 3 to 5 minutes until slightly thickened.
- Step 4: Mix with Spaghetti: Add cooked spaghetti to the skillet. Toss to coat noodles evenly in the sauce. If too thick, add a splash of reserved pasta water or extra beef broth.
- Step 5: Serve: Divide into bowls and garnish with cilantro, extra cheese, green onions, avocado, or tortilla chips. Serve hot and enjoy!