The Best Taco Spaghetti a bold and flavorful fusion of classic spaghetti and savory taco flavors, this Taco Spaghetti combines the best of both worlds in one easy-to-make dish. With seasoned ground beef, fire-roasted tomatoes, creamy cheese, and a bit of spice, it’s an irresistibly comforting and satisfying meal.
Why You’ll Love This Recipe
I love this recipe because it brings together two of my favorite dishes—tacos and spaghetti—into a single hearty meal. The seasoned ground beef and taco flavors add a delicious depth to the creamy, cheesy spaghetti, while the fire-roasted tomatoes provide a smoky kick. Plus, it’s made in just one pot, which makes cleanup a breeze. It’s quick, easy, and guaranteed to be a hit at dinner time!
Ingredients
8 ounces uncooked spaghetti noodles
1 ½ pounds lean ground beef
1 tbsp olive oil
2 tbsp tomato paste
1 can fire-roasted Rotel (with green chilis)
1 packet taco seasoning (or homemade blend)
2 cups beef broth
½ cup heavy cream
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
¼ cup chopped fresh cilantro
1 jalapeño, sliced (optional)
½ tsp salt (adjust to taste)
½ tsp black pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Bring a large pot of salted water to a boil and cook the spaghetti noodles according to package directions until al dente. Drain and set aside.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess grease if needed.
Stir in the taco seasoning, tomato paste, and fire-roasted Rotel. Cook for 2 minutes to let the flavors meld.
Pour in the beef broth and bring to a simmer. Let cook for 5 minutes, allowing the mixture to thicken slightly.
Reduce heat to low and stir in the heavy cream. Add the cooked spaghetti and toss to coat.
Sprinkle the shredded cheddar and Monterey Jack cheese over the top. Cover and let the cheese melt for about 2-3 minutes.
Garnish with fresh cilantro and sliced jalapeños. Serve hot and enjoy!
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Variations
Vegetarian: Swap the ground beef for a plant-based protein, such as crumbled tofu, tempeh, or a vegetarian ground beef substitute.
Spicy: Add extra jalapeños or include a dash of hot sauce to increase the heat.
Cheese: Use a combination of your favorite cheeses like pepper jack or mozzarella for a different flavor profile.
Low-carb: Substitute the spaghetti noodles with zucchini noodles or another low-carb alternative.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up in the microwave or on the stovetop. You may want to add a splash of beef broth or cream to bring back the creamy consistency if it thickens too much.
Related Recipes:
FAQs
How can I make Taco Spaghetti spicier?
To make the dish spicier, try adding more jalapeños, a pinch of cayenne pepper, or some hot sauce. You can also use spicy taco seasoning or a spicier cheese like pepper jack.
Can I make Taco Spaghetti ahead of time?
Yes! You can prepare the Taco Spaghetti up to a day in advance. Store it in the fridge, and when ready to serve, reheat it on the stovetop or microwave. You may want to add a little extra cream or broth when reheating to restore its creamy texture.
What kind of beef should I use for Taco Spaghetti?
I recommend using lean ground beef for this recipe, as it provides a nice balance of flavor and texture without being too greasy. You can also use ground turkey or chicken as a leaner alternative.
Can I freeze Taco Spaghetti?
Yes, Taco Spaghetti can be frozen for up to 2-3 months. Store it in an airtight container and thaw it in the fridge before reheating. Just be aware that the texture of the pasta may change slightly after freezing.
How do I make Taco Spaghetti without heavy cream?
If you prefer a lighter version, you can substitute the heavy cream with half-and-half, milk, or a dairy-free alternative like coconut milk or almond milk. Keep in mind that this may slightly change the flavor and consistency.
Conclusion
Taco Spaghetti is a fantastic, easy-to-make dish that combines the bold flavors of tacos with the comforting nature of spaghetti. Whether you’re cooking for your family or serving it up at a casual dinner party, it’s sure to be a crowd-pleaser. With just one pot, a few simple ingredients, and plenty of room for customization, I think it’s the perfect weeknight dinner.
📖 Recipe:
Print
The Best Taco Spaghetti
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Taco Spaghetti is a delicious fusion of classic spaghetti and taco flavors, combining seasoned ground beef, fire-roasted tomatoes, creamy cheese, and a hint of spice. This one-pot dish is quick, easy, and bursting with bold flavors, making it an ideal weeknight meal for taco lovers. With its smoky kick and cheesy goodness, Taco Spaghetti will become a family favorite in no time.
Ingredients
8 ounces uncooked spaghetti noodles
1 ½ pounds lean ground beef
1 tbsp olive oil
1 can fire-roasted Rotel (with green chilis)
2 tbsp tomato paste
1 packet taco seasoning (or homemade blend)
2 cups beef broth
½ cup heavy cream
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
¼ cup chopped fresh cilantro
1 jalapeño, sliced (optional)
½ tsp salt (adjust to taste)
½ tsp black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess grease if necessary.
- Stir in the taco seasoning, tomato paste, and fire-roasted Rotel. Cook for 2 minutes to allow the flavors to meld together.
- Add the beef broth and bring the mixture to a simmer. Let cook for 5 minutes to thicken slightly.
- Reduce heat to low and stir in the heavy cream. Add the cooked spaghetti and toss to coat evenly.
- Sprinkle the shredded cheddar and Monterey Jack cheeses over the top. Cover and let the cheese melt for 2-3 minutes.
- Garnish with fresh cilantro and sliced jalapeños, if desired. Serve hot and enjoy!
Notes
You can make Taco Spaghetti spicier by adding extra jalapeños, cayenne pepper, or hot sauce.
For a vegetarian version, swap the ground beef for plant-based protein like crumbled tofu, tempeh, or a vegetarian meat substitute.
To make this dish low-carb, use zucchini noodles instead of regular spaghetti noodles.
Taco Spaghetti can be made ahead of time and reheated with a splash of cream or broth to restore the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American, Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 485 kcal
