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If you love tacos and you love pasta, this Taco Spaghetti is about to be your new weeknight favorite. It’s cozy, cheesy, a little spicy, and loaded with all the bold, comforting flavors we crave. Basically, it’s taco night and pasta night rolled into one saucy skillet.
Love one-pot pasta recipes? Try Chicken Alfredo Pesto Pasta or Marry Me Chicken Pasta next!
Taco Spaghetti
This Taco Spaghetti is now our go-to way of making spaghetti! The meat, cooked in beef broth and taco seasoning, is incredibly flavorful – you’ll find yourself eagerly chasing every bite. The sauce, rich and cheesy, is elevated with subtle enhancers that really make it stand out. It’s a perfect match for the spaghetti, even for those with picky palates.
Now, here’s the secret: a touch of sour cream. It brings a creamy, cooling element that balances out the acidity of the tomatoes and tomato sauce.
Why you’ll love it
Let’s be honest—some nights we just want something easy, filling, and ridiculously good. This one-pot Taco Spaghetti delivers all that and more. It’s hearty, cheesy, and the creamy taco-flavored sauce clings to every bite of spaghetti.
And yes, everything cooks in one pan—even the pasta. No extra boiling, no piles of dishes. It’s the kind of no-fuss dinner we all need in our rotation. Plus, it reheats like a dream for lunch the next day.
Ingredients notes
- Ground beef – We use lean ground beef to keep it from getting too greasy.
- Onion + garlic – A classic flavor base that makes everything better.
- Taco seasoning – A packet keeps it simple, but homemade works too.
- Rotel tomatoes – Adds bold flavor and a little heat—don’t drain them!
- Spaghetti – Regular spaghetti soaks up the sauce beautifully.
- Cheddar cheese – Melty, gooey, and totally necessary.
- Fresh cilantro – Optional, but adds a fresh, herby finish.
- The sauce – A creamy blend of tomato sauce, beef broth, sour cream, tomato paste, Worcestershire, and hot sauce. So flavorful!
🔪 How to Make Taco Spaghetti
Combine the sauce ingredients, including tomato sauce, beef broth, sour cream, tomato paste, Worcestershire sauce, and hot sauce in a large measuring cup, and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and chopped onion, cook until the beef loses its pink color and the onions become tender and translucent, approximately 6-7 minutes. Then, add the garlic and continue cooking until it becomes fragrant, about 1 minute.
Add the sauce mixture (from step 1), taco seasoning, undrained Rotel tomatoes, and spaghetti noodles. Bring it to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes.
Remove from the heat. Sprinkle half of the cheese into the pan and gently mix, ensuring the spaghetti is coated with cheese. Finally, top it off with the remaining cheese and a garnish of fresh cilantro.
Helpful Tips
- Broth: Instead of beef broth, you can use chicken broth for a different but tasty flavor.
- Cheese: We like using Cracker Barrel Extra Sharp Yellow, it’s soft and melts nicely. Monterey Jack cheese is also a good choice. Grate the cheese from a block for better taste and melt.
- Fresh is Best: If possible, use fresh garlic and onions for a more robust and aromatic base.
- Opt for Whole Wheat Pasta: For a healthier twist, consider using whole wheat spaghetti or other whole grain pasta options.
- Try Ground Turkey or Chicken: Swap out the ground beef for a leaner protein option like turkey or chicken for a lighter version of this dish.
- Don’t Forget the Fresh Herbs: Finish with a sprinkle of fresh cilantro or parsley for a burst of color and an extra layer of flavor.
- Meal Prep Friendly: This dish reheats well, making it a great option for meal prep. Store in airtight containers for easy and quick weekday lunches or dinners.
Substitutions and variations
- Use ground turkey or chicken instead of beef.
- Swap in Monterey Jack or pepper jack for a spicy twist.
- Try short pasta like penne or rotini if you don’t have spaghetti.
- Add in extras like corn, black beans, or diced bell peppers to bulk it up.
Storage
Place the leftovers in an airtight container. It can be stored in the refrigerator for up to 3 days, or frozen for up to three months. Leftovers retain their quality when frozen and reheated.
Serving Suggestions
Fresh Salad: Serve with Cucumber and Tomato Salad for a refreshing contrast to the rich flavors of the dish.
Guacamole and Chips: Accompany with homemade guacamole and a side of tortilla chips for a delicious Tex-Mex twist.
Cornbread or Garlic Bread: Enjoy alongside warm, buttery cornbread or garlic bread to complement the hearty meal.
Steamed Vegetables: Serve with a medley of steamed or roasted vegetables like Steamed Broccoli or Roasted Brussels Sprouts for added nutrition and a pop of color.
Sour Cream and Salsa: Offer a dollop of sour cream and a side of your favorite salsa for extra creaminess and a burst of flavor.
❓ FAQs
Absolutely! While spaghetti works great, you can also try penne, ziti, or rotini for a unique twist.
Yes, simply swap the ground meat for a plant-based alternative like crumbled tofu, tempeh, or a meat substitute.
Cheddar, Monterey Jack, or a Mexican cheese blend work well. For best results, grate the cheese from a block rather than using pre-grated.
If you try it, don’t forget to leave a rating or comment below—we’d love to hear what you think!
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Taco Spaghetti
Ingredients
The Sauce:
- 16 oz. tomato sauce
- 2 1/2 cup beef broth
- ½ cup sour cream
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
Taco Spaghetti:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 oz. packet Taco Seasoning
- 1 10 oz. can Rotel tomatoes, DO NOT Drain
- 12 oz. Spaghetti
- 1 ½ cups shredded Cheddar Cheese
- Fresh cilantro, to garnish
Instructions
- Mix the sauce ingredients in a large measuring cup and set aside. (Ingredients include tomato sauce, beef broth, sour cream, tomato paste, Worcestershire sauce, and hot sauce).
- In a large skillet, heat olive oil over medium heat. Add the ground beef and onion, and cook until beef is no longer pink and onions are tender and translucent, about 6-7 minutes. Then add the garlic and cook until fragrant, about 1 minute.
- Stir in the sauce mixture ( from step 1), taco seasoning, Rotel tomatoes (with juice), and spaghetti noodles. Bring to a boil on high heat. Once boiling, lower heat to simmer, cover, and cook for 15 minutes.
- Take off the heat. Sprinkle half of the cheese in the pan and mix, coating the spaghetti with cheese. Finish with the rest of the cheese and cilantro on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was a fun twist on two of my favorites! The taco flavors worked so well with the pasta. My kids loved it—no leftovers in sight!
Olivia, that’s so awesome! Combining tacos and spaghetti is always a win. Thanks for trying it out!