Name: Taco Spaghetti
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons olive oil; 1 pound ground beef; ¼ cup yellow onions, diced; ¼ cup taco seasoning (about 1 packet); 10 ounces Rotel tomatoes with green chilies; 3 cups water; 8 ounces spaghetti; 1 cup cheddar cheese, shredded; ½ cup cilantro, chopped

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I love how this Taco Spaghetti brings all the bold, savory flavors of tacos into a cozy bowl of pasta. It’s hearty, comforting, and comes together quickly, which makes it one of my favorite go-to dinners when I want something filling without a lot of effort.

Why You’ll Love This Recipe

I like this recipe because it combines two comfort foods I already enjoy into one simple dish. I get the familiar taste of seasoned ground beef and tomatoes mixed with tender spaghetti, all finished with melted cheese. I also appreciate how easy it is to make in one pot, which means less cleanup and more time to enjoy dinner.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 pound ground beef
¼ cup yellow onions, diced
¼ cup taco seasoning (about 1 packet)
10 ounces Rotel tomatoes with green chilies
3 cups water
8 ounces spaghetti
1 cup cheddar cheese, shredded
½ cup cilantro, chopped

Directions

I start by heating the olive oil in a large skillet or pot over medium heat. I add the ground beef and onions and cook them together until the beef is browned and the onions are soft. I drain off any excess grease, then stir in the taco seasoning to coat the meat evenly.

Next, I pour in the Rotel tomatoes and water, then add the spaghetti, breaking it in half so it fits in the pot. I stir everything together, bring it to a gentle boil, then reduce the heat and let it simmer. I cook it uncovered, stirring occasionally, until the spaghetti is tender and most of the liquid is absorbed.

Once the pasta is cooked, I turn off the heat and stir in the shredded cheddar cheese until it melts into the sauce. I finish by sprinkling chopped cilantro over the top before serving.

Servings And Timing

I usually get about 4 to 6 servings from this recipe, depending on portion size. It takes me around 10 minutes to prep and about 25 minutes to cook, so dinner is ready in roughly 35 minutes.

Variations

I like swapping the ground beef for ground turkey or chicken when I want a lighter version. Sometimes I add black beans or corn for extra texture. If I want more heat, I mix in jalapeños or use a spicier taco seasoning. For a creamier dish, I occasionally stir in a few spoonfuls of cream cheese at the end.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it on the stovetop or in the microwave, adding a small splash of water if it looks dry.

FAQs

Can I make this recipe ahead of time?

I can make it ahead and store it in the fridge, but I prefer it fresh since the pasta is best right after cooking.

Can I use a different type of pasta?

I sometimes use rotini or penne, but I keep an eye on the liquid and cooking time since different shapes cook differently.

Is this recipe spicy?

I find it mildly spicy, but the heat level depends on the taco seasoning and Rotel I use.

Can I freeze Taco Spaghetti?

I can freeze it, but the pasta may soften a bit when reheated. I freeze it for up to 2 months in a freezer-safe container.

What can I serve with Taco Spaghetti?

I like serving it with a simple green salad or garlic bread to round out the meal.

Conclusion

I enjoy making Taco Spaghetti because it’s easy, flavorful, and always satisfying. It’s one of those recipes I keep coming back to when I want a comforting dinner that the whole table can enjoy without spending hours in the kitchen.