Easy Taco Spaghetti Recipe

This easy taco spaghetti is an epic mash-up of two of my family's favorite meals! It combines tender pasta with ground beef, taco seasoning mix, bell peppers, onions, Mexican blend cheese, and diced tomatoes.

The whole thing comes together in one pot and is ready in just 30 minutes! I like to sprinkle fresh cilantro and green onions on top for a pop of color and flavor.

Trust me, this dish will be the new star of taco night!

One-Pot Taco Spaghetti

This one-pot taco spaghetti is hearty, bright, flavorful, and budget-friendly since it uses pantry staples.

The combination of taco meat, cooked spaghetti, spicy seasonings, and melty cheese is just to die for. Plus, clean-up is a breeze because everything cooks in the same pot.

This recipe is easy enough for weeknight dinners, but I also like serving it for potlucks and parties. It's a guaranteed crowd-pleaser!

Ingredients

• Butter: For sautéing the beef. You can use oil if you prefer.
  
• Ground Beef: I always buy lean ground beef, either 85/15 or 90/10, so there's less grease.
  
• Yellow Onion: For extra flavor and aromatics.
  
• Bell Peppers: They add sweetness and crunch and give the dish a nice pop of color.
  
• Taco Seasoning: You can use homemade taco seasoning mix or store-bought. I like the Trader Joe's version!
  
• Rotel Tomatoes: If you don’t have a can of Rotel on hand, swap it out with a can of fire-roasted or diced tomatoes plus 1 tablespoon of canned diced green chiles.
  
• Spaghetti: I use regular spaghetti, but any type of pasta will work. So use whatever you have on hand, and adjust the cooking time depending on the package directions. Always cook pasta al dente.
  
• Low-Sodium Chicken Broth: The liquid ingredient for cooking the pasta. If you prefer a stronger flavor, you can always use beef broth instead.
  
• Mexican Cheese: I love a 4-cheese Mexican blend, but you can also use cheddar cheese or Pepper Jack.
  
• Cilantro and Green Onions: Chopped cilantro brings some nice freshness, while onions make the dish pop.

How to Make Taco Spaghetti

This taco spaghetti is a quick and easy meal the whole family will love. This recipe is definitely a keeper! Just follow my simple steps to make it.

1. SLICE VEGGIES. Dice up the bell peppers, onions, and green onions. Set aside.

2. COOK MEAT. Add the ground beef and veggies to a large skillet and cook for 5 minutes on medium-high heat until the meat is no longer pink. Drain the excess fat if there's a lot.

3. ADD TOMATOES. Mix in the taco seasoning. Add diced tomatoes or Rotel (juices included) and the chicken broth. Place the spaghetti on top.

4. SIMMER MIXTURE. Bring the mixture to a boil. Lower the heat and cover the pot. Let the dish simmer for 15 minutes. Cook pasta al dente.

5. ADD CHEESE. Turn off the stove and top the dish with cheese. Cover the skillet for 1-2 minutes or until the cheese is melted.

6. GARNISH & SERVE. Top with fresh cilantro, green onions, and your favorite taco toppings. (I love a dollop of sour cream.) Serve and enjoy!

Tips and Variations

• Skip the bagged stuff. I know pre-shredded cheese is convenient, but it just doesn't melt as well. That's why I always grate my own cheese.
  
• Take a shortcut. Use leftover, cooked ground beef to speed up the cooking time even further! Just be sure it's not already seasoned with something that won't pair well with the taco flavors.
  
• Don’t overcook! You want the noodles to be firm and al dente, not soft and mushy. Low and slow is the way to go.
  
• Make it bubbly. I don't know about you, but I love a bubbly crust! Transfer to a baking dish and sprinkle Mexican or cheddar cheese on top. Bake for 10 minutes at 350 degrees Fahrenheit. Increase the heat and broil for 3 to 5 minutes to get a nice bubbly finish.
  
• Pick your protein. Aside from ground beef, you can use any lean meat. Try ground turkey, chicken, or pork for a different flavor.
  
• Try fun mix-ins and toppings: It works on tacos, it’ll work in this recipe! Add black beans, corn, black olives, tomatoes, guacamole, jalapenos, and a dollop of sour cream. For extra heat, I like to add a dash of hot sauce, and for crunch, some crushed tortilla chips!
  

How to Store

Leftover taco pasta is perfect for packed lunches and, I use it for meal prep, too. Here are the steps to follow for proper storage.

To Store: Store cooled taco spaghetti in an airtight container and refrigerate for up to 4 days.

To Freeze: Let the spaghetti cool completely. Store in a freezer-safe container and freeze for up to 3 months.

To Reheat: Reheat leftovers in a large skillet on medium-high heat for about 5 minutes until heated through. Microwave individual servings in 1-minute intervals, stirring in between.

More Pasta Dinner Recipes You’ll Love

• Rotel Chicken Spaghetti
  
• TikTok Feta Pasta
  
• Old-Fashioned Hamburger Casserole
  
• Applebee’s Three Cheese Chicken Penne
  
• Velveeta Mac and Cheese