Taco Spaghetti

Taco Spaghetti is the ultimate mash-up of two comfort food favorites—spaghetti and tacos—blended into one bold, cheesy, and satisfying dish. I take classic taco ingredients like seasoned ground beef, salsa, and cheese and toss them with spaghetti for a weeknight dinner that’s fast, filling, and full of flavor.

Why You’ll Love This Recipe

I love how Taco Spaghetti takes familiar ingredients and turns them into something unexpected and delicious. It’s a great way to switch up taco night or pasta night without adding extra work. The spices, melty cheese, and saucy noodles come together in one skillet, making cleanup easy and leftovers even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Spaghetti

• Ground beef or ground turkey

• Taco seasoning

• Onion, chopped

• Garlic, minced

• Diced tomatoes (canned with green chilies or plain)

• Salsa or taco sauce

• Cheddar cheese, shredded

• Monterey Jack or Mexican blend cheese

• Olive oil

• Salt and pepper

• Fresh cilantro or green onions for garnish (optional)

Directions

1. I boil the spaghetti in salted water until al dente, then drain and set it aside.

2. In a large skillet, I heat a little olive oil and cook the chopped onion until soft, then add the garlic and cook for another minute.

3. I add the ground beef, breaking it up as it browns. Once it’s fully cooked, I drain any excess fat.

4. I stir in taco seasoning, diced tomatoes, and salsa, letting the mixture simmer for 5–7 minutes to thicken slightly.

5. I add the cooked spaghetti directly into the skillet and toss everything together until the noodles are fully coated.

6. I stir in the shredded cheese until melted and gooey, then taste and adjust seasoning as needed.

7. I garnish with chopped cilantro or green onions before serving.

Servings and timing

This recipe makes about 4–6 servings and takes around 25–30 minutes from start to finish. It’s perfect for a quick family dinner that feels fun and filling.

Variations

• I sometimes use rotini or penne instead of spaghetti for a twist on the texture.

• For extra heat, I stir in a little chipotle pepper or jalapeño.

• If I want a creamier version, I mix in a couple of spoonfuls of sour cream or cream cheese at the end.

• I’ve added black beans and corn for extra flavor and bulk—it works great.

• Ground chicken or a plant-based meat substitute also work well in place of beef.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For reheating, I warm it on the stovetop over medium heat with a splash of water or broth to loosen it up, or microwave it in 30-second bursts, stirring in between until hot.

FAQs

Can I make Taco Spaghetti ahead of time?

Yes, I often make it earlier in the day or even the night before—it reheats well and the flavors develop even more.

What’s the best cheese to use?

I like using a mix of sharp cheddar and Monterey Jack, but any melty cheese works—Colby, pepper jack, or a Mexican blend are all great options.

Can I use homemade taco seasoning?

Absolutely. I mix up chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne.

Is this recipe kid-friendly?

Yes, it’s usually a hit with kids—mild and cheesy with familiar flavors. I skip the spicy salsa if I’m serving little ones.

Can I bake this dish like a casserole?

Definitely. I sometimes transfer it to a baking dish, top with extra cheese, and bake at 375°F for about 15 minutes until bubbly and golden.

Conclusion

Taco Spaghetti is one of those dinners I can always count on to please a crowd and satisfy cravings. It’s fast, flavorful, and packed with the bold taco taste I love—mixed into twirls of cheesy spaghetti. Whether it’s taco Tuesday or just a busy weeknight, this dish brings the best of both worlds to the table.