Welcome to a delightful twist on two family favorites: Taco Spaghetti! Imagine the bold, zesty flavors of classic tacos tangled up with the comforting creaminess of spaghetti. This dish is truly the best of both worlds, combining quick prep, easy ingredients, and a cheesy, satisfying finish that will win hearts around your dinner table. Did you know that fusion recipes like this have been trending in home kitchens for years? Everyone loves reinventing classics, and with Taco Spaghetti, you get taco night and pasta night all rolled into one happy meal. I often compare this dish to my popular One-Pot Cheesy Taco Pasta, but Taco Spaghetti takes it a step further with its luscious, saucy noodles. If you’re looking for a weeknight dinner that’s fun, tasty, and super easy to whip up, this recipe is bound to become a favorite in your home. So let’s get cooking — your taste buds will thank you!
What is Taco Spaghetti?
So, what exactly is Taco Spaghetti? Is it pasta with a sombrero, or is it tacos gone wild in Italy? In truth, it’s a joyful marriage of taco flavor and spaghetti comfort, sprinkled with a dash of fun. The name alone is enough to make any pasta or taco lover curious: do you eat it with a fork or a tortilla? (Spoiler: stick to the fork!) Sometimes I think recipes like this were dreamt up by someone who couldn’t decide between Taco Tuesday and Pasta Night — and honestly, why not have both? As the saying goes, the way to a man’s heart is through his stomach, and this dish will win over anyone at your table. Go ahead, give Taco Spaghetti a try and add a little adventure to your dinner routine!
Why You’ll Love This
Taco Spaghetti is your new dinner hero for so many reasons. First up, it spotlights the best of both worlds: all the juicy, seasoned taco flavor you crave, nestled in a creamy, cheesy sauce that hugs every swirl of spaghetti. Not only is it a fun answer to the age-old “What’s for dinner?” but it’s also a savvy way to feed the family without breaking the bank. Making this dish at home means you skip the takeout bill and customize your toppings — think extra cheese, fresh cilantro, or even a splash of hot sauce if you dare! It’s just as comforting as my fan-favorite Tex-Mex Chicken Bake, but even speedier. Don’t wait for your next family gathering or potluck — try Taco Spaghetti tonight and see for yourself how it livens up any meal!
How to Make
Quick Overview
Taco Spaghetti is a star player on busy weeknights because it’s easy, flavor-packed, and totally satisfying. The recipe comes together in about 35 minutes, so dinner is on the table with time to spare. Every bite is creamy and cheesy, with hearty ground beef, savory taco seasoning, and a touch of zesty tomatoes all swirled together with spaghetti. It’s a guaranteed crowd-pleaser that doesn’t sacrifice taste or freshness for convenience.
Ingredients
- 1 pound spaghetti noodles
- 2 pounds ground beef
- 1/2 yellow onion, diced
- 1 bell pepper, diced
- 2 tablespoons olive oil
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chilis, undrained
- 1 cup sour cream
- 1 cup beef broth
- 2 cups shredded Mexican blend cheese
Directions
- Cook the spaghetti noodles according to package instructions until al dente. Drain them and set aside.
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper. Sauté for 3-4 minutes until softened and fragrant.
- Add the ground beef to the skillet. Cook, stirring and breaking up the meat with your spoon, until browned throughout. Drain any excess fat from the skillet.
- Return the drained beef mixture to the skillet. Sprinkle in the taco seasoning, then pour in the can of diced tomatoes with green chilis (include all the juices).
- Add beef broth, sour cream, and shredded Mexican blend cheese. Stir everything together until combined.
- Reduce the heat to low and let the mixture simmer for about 5 minutes, until the sauce is creamy and the cheese is fully melted.
- Add the cooked spaghetti noodles to the skillet. Gently toss to coat the noodles evenly with the taco-inspired sauce.
- Serve hot. If you’d like, garnish with chopped cilantro or an extra sprinkle of shredded cheese for even more flavor and color.
What to Serve With
Taco Spaghetti is wonderfully versatile and pairs well with a variety of sides. For a fresh contrast, serve it alongside a crisp green salad tossed with lime vinaigrette. Mexican street corn or simple grilled corn on the cob brings a hint of sweetness to balance the dish’s savory notes. A side of guacamole or classic salsa with tortilla chips adds a festive touch. If you’re looking for a beverage, try a sparkling limeade or a chilled horchata for a refreshing finish to your meal.
Top Tips for Perfecting
- For extra creaminess, try swapping sour cream for full-fat Greek yogurt.
- If you prefer a leaner option, ground turkey or chicken works just as well as ground beef.
- Add extra veggies for a nutrition boost: chopped zucchini, corn, or black beans are great choices.
- Don’t overcook your spaghetti, as it will continue to soften once added to the sauce.
- Sprinkle some fresh jalapeños or pickled peppers on top for a kick of heat.
- Avoid dumping cold cheese into the sauce; let it come up to room temperature first for smoother melting.
Storing and Reheating Tips
Taco Spaghetti is perfect for leftovers! Cool any unused portion before storing in an airtight container in the refrigerator — it will stay fresh for up to 3 days. To reheat, add a splash of beef broth or water and warm it gently on the stove or in the microwave until heated through, stirring occasionally for even reheating.
If you’d like to freeze leftovers, portion the cooled spaghetti into freezer-safe containers, removing as much air as possible. Freeze for up to 2 months. Thaw in the refrigerator overnight, then reheat as above. Just remember, the noodles might soften a bit after freezing but will still be delicious.
FAQs
Can I use a different type of pasta instead of spaghetti?
Absolutely! Penne, rotini, or even whole wheat pasta work well; just cook according to package instructions.
Is Taco Spaghetti spicy?
The dish has a mild heat from the taco seasoning and green chilis, but you can easily adjust the spice by picking a mild or hot taco seasoning and adding hot sauce if you wish.
Can I make this recipe vegetarian?
Yes! Substitute the ground beef with plant-based crumbles or drained canned beans (like black beans or pinto beans) for a veggie-friendly version.
What cheeses work best if I don’t have a Mexican blend?
Cheddar, Monterey Jack, or a mixture of your favorite melty cheeses will work perfectly in this recipe.
How do I keep the sauce from getting too thick when reheating?
Just add a splash of beef broth, milk, or even water before reheating to keep it creamy and saucy.
Conclusion
Taco Spaghetti is the weeknight winner you never knew you needed! With its combination of classic taco flavors and comforting pasta, it promises to please everyone at the table. Plus, it’s easy on your time and your wallet, making it a smart addition to your dinner rotation. I hope you’ll give this fun, flavor-packed recipe a try — and while you’re here, don’t forget to explore some of the other easy, family-friendly dishes on the blog. Happy cooking!
Taco Spaghetti
Equipment
- Large Skillet
- Pot
Ingredients
Pasta
- 1 pound spaghetti noodles Cook according to package instructions.
Meat
- 2 pounds ground beef Can substitute with ground turkey or chicken.
Vegetables
- 1/2 cup yellow onion, diced
- 1 cup bell pepper, diced
Oils & Sauces
- 2 tablespoons olive oil
Seasonings
- 1 packet taco seasoning
Canned Goods
- 1 can (10 oz) diced tomatoes with green chilis, undrained
Dairy
- 1 cup sour cream Can substitute with Greek yogurt for extra creaminess.
- 1 cup beef broth
- 2 cups shredded Mexican blend cheese Let cheese come to room temperature for smoother melting.
Instructions
- Cook the spaghetti noodles according to package instructions until al dente. Drain them and set aside.
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper. Sauté for 3-4 minutes until softened and fragrant.
- Add the ground beef to the skillet. Cook, stirring and breaking up the meat with your spoon, until browned throughout. Drain any excess fat from the skillet.
- Return the drained beef mixture to the skillet. Sprinkle in the taco seasoning, then pour in the can of diced tomatoes with green chilis (include all the juices).
- Add beef broth, sour cream, and shredded Mexican blend cheese. Stir everything together until combined.
- Reduce the heat to low and let the mixture simmer for about 5 minutes, until the sauce is creamy and the cheese is fully melted.
- Add the cooked spaghetti noodles to the skillet. Gently toss to coat the noodles evenly with the taco-inspired sauce.
- Serve hot. If you’d like, garnish with chopped cilantro or an extra sprinkle of shredded cheese for even more flavor and color.