This Taco Spaghetti combines the best of Mexican flavors with hearty pasta for a quick weeknight dinner that’s cheesy, comforting, and utterly irresistible. With simple ingredients like ground beef, taco seasoning, and melty cheese, it comes together in under 30 minutes—perfect for busy nights!
Why You’ll Love This Recipe
– Flavor-packed fusion of taco spices and pasta comfort
– Ready in under 30 minutes—ideal for busy weeknights
– Uses pantry staples you likely already have
– One-pot cooking for easy cleanup
– Family-friendly dish everyone will devour
– Customize spice level to your taste
– Leftovers reheat beautifully
– Crowd-pleasing cheese pull in every bite
Ingredients
– 12 ounces spaghetti pasta (gluten-free if needed)
– 1 tablespoon olive oil (extra virgin recommended)
– 1 pound lean ground beef (or ground turkey for a lighter twist)
– 1 medium onion, diced (Vidalia or sweet onion)
– 2 cloves garlic, minced (or 1 teaspoon garlic powder)
– 1 packet (1 oz) taco seasoning (store-bought or homemade*)
– ½ cup water
– 1 cup salsa (mild, medium, or hot)
– ½ cup beef broth (or chicken broth)
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 2 cups shredded cheddar cheese (divided; optional Monterey Jack mix)
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional garnish)
Directions
1. Cook the Spaghetti
Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente, then drain and set aside, reserving a splash of pasta water.
- Sauté Aromatics and Beef
Heat olive oil in a large skillet over medium-high heat, then add diced onion and garlic; cook for 2 minutes until fragrant before adding ground beef. Tip: Break meat into small pieces for even browning. - Season the Beef
Drain excess fat if necessary, sprinkle taco seasoning, ground cumin, and chili powder over the beef, then pour in water and stir to coat. Let the mixture simmer for 2–3 minutes until slightly thickened. - Add Salsa and Broth
Stir in salsa and beef broth, bring to a gentle simmer, and cook for another 2 minutes to meld flavors. - Combine with Pasta
Add cooked spaghetti to the skillet, tossing well to coat with the taco-infused sauce; if it seems dry, stir in reserved pasta water a little at a time. - Top with Cheese
Sprinkle shredded cheddar cheese evenly over the pasta, cover the skillet, and remove from heat; let sit for 2 minutes until cheese melts. - Garnish and Serve
Uncover, garnish with chopped cilantro, then serve your Taco Spaghetti hot and enjoy the cheesy, taco-packed goodness!
Servings & Timing
Yield: Makes 4–6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
– Swap ground beef for black beans and corn for a vegetarian twist.
– Use gluten-free pasta or zucchini noodles for a low-carb version.
– Stir in diced green chiles and jalapeños to ramp up the heat.
– Top with nacho cheese sauce and crushed tortilla chips for extra crunch.
– Mix in cooked ground chorizo for deeper Mexican flavors.
– Add bell peppers and mushrooms to boost the veggie content.
Storage & Reheating
Store leftover Taco Spaghetti in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. To reheat, thaw overnight if frozen, then microwave or warm in a skillet over medium heat, adding a splash of broth to refresh the sauce.
FAQs
Q: Can I make this ahead of time?
A: Absolutely—you can cook the spaghetti and beef mixture ahead, then just reheat and top with cheese when you’re ready to serve.
Q: Can I use ground turkey instead of beef?
A: Yes, ground turkey works beautifully and lightens up the dish while still soaking up all those taco spices.
Q: Is this dish very spicy?
A: Not by default—it uses a mild taco seasoning and salsa, but you can easily adjust the heat level to your taste.
Q: What if I don’t have taco seasoning?
A: Mix 1 teaspoon each of chili powder and paprika with ½ teaspoon each of cumin, garlic powder, onion powder, and a pinch of salt.
Q: Can I use a different pasta shape?
A: Of course—penne, rigatoni, or macaroni all work great for taco pasta.
Q: How do I prevent the pasta from sticking?
A: Stir the spaghetti immediately after adding it to boiling water and add a drizzle of oil if needed.
Q: Can I add extra veggies?
A: Yes—spinach, zucchini, or bell peppers stir in nicely when sautéed with the onions.
Q: What’s the best way to reheat leftovers?
A: Warm gently on the stove with a splash of broth or in the microwave, stirring halfway through for even heat.
Conclusion
This Taco Spaghetti brings together the best of Mexican seasoning and Italian pasta in one cozy, cheesy skillet. It’s a quick, family-pleasing recipe that shines on busy weeknights and keeps everyone happy at the table. Give it a try tonight, and don’t forget to leave a comment or share a photo of your cheesy creation!
Taco Spaghetti
Ingredients
- 12 ounces spaghetti pasta gluten-free if needed
- 1 tablespoon olive oil extra virgin recommended
- 1 pound lean ground beef or ground turkey
- 1 medium onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning 1 oz store-bought or homemade
- 0.5 cup water
- 1 cup salsa mild, medium, or hot
- 0.5 cup beef broth or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups shredded cheddar cheese divided
- Salt and pepper to taste
- fresh cilantro chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente, then drain and set aside, reserving a splash of pasta water.
- Heat olive oil in a large skillet over medium-high heat, then add diced onion and garlic; cook for 2 minutes until fragrant before adding ground beef. Tip: Break meat into small pieces for even browning.
- Drain excess fat if necessary, sprinkle taco seasoning, ground cumin, and chili powder over the beef, then pour in water and stir to coat. Let the mixture simmer for 2–3 minutes until slightly thickened.
- Stir in salsa and beef broth, bring to a gentle simmer, and cook for another 2 minutes to meld flavors.
- Add cooked spaghetti to the skillet, tossing well to coat with the taco-infused sauce; if it seems dry, stir in reserved pasta water a little at a time.
- Sprinkle shredded cheddar cheese evenly over the pasta, cover the skillet, and remove from heat; let sit for 2 minutes until cheese melts.
- Uncover, garnish with chopped cilantro, then serve your Taco Spaghetti hot and enjoy the cheesy, taco-packed goodness!
