Name: Taco Spaghetti Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 2 tablespoons olive oil; 1 pound ground beef; ¼ cup yellow onions, chopped; ¼ cup taco seasoning or 1 packet; 10 oz. can Rotel tomatoes with juice; 8 oz. uncooked spaghetti noodles; 3 cups water; 4 oz. shredded cheddar cheese; ½ cup chopped cilantro

There's something incredibly comforting and unexpectedly fun about combining Italian comfort food with the zest of Mexican flavors. This Taco Spaghetti Recipe is my kitchen secret weapon when I want a meal that's quick, satisfying, and a little bit playful. It's a flavorful mashup that always surprises and delights everyone around the table.

The image shows a large silver pan filled with cooked spaghetti mixed with browned ground meat, small chunks of red tomatoes, and melted orange-yellow cheese spread evenly throughout. Green cilantro leaves are scattered on top, adding a fresh touch. The pan sits on a white marbled surface with some shredded cheese and sprigs of cilantro nearby. A wooden board with a block of cheese and more shredded cheese is in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Taco Spaghetti Recipe
Top Tip
How to Serve Taco Spaghetti Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Taco Spaghetti Recipe

Why You'll Love This Recipe

This recipe feels like comfort food with a twist—which means it’s familiar enough to please picky eaters but exciting enough to keep the grown-ups interested at dinner. I first made it on a night when I didn’t want to fuss over multiple pans or dishes, and the combination of pasta with taco seasoning instantly became a game-changer.

One-Pot Wonder: Everything cooks together in one skillet, making cleanup a breeze and flavors meld perfectly.
Bold Flavor Mashup: The taco seasoning and Rotel tomatoes bring a lively, spicy kick to traditional spaghetti.
Family-Friendly: It’s versatile enough to satisfy kids and adults alike, plus you can customize toppings to fit everyone’s taste.
Ready in 30 Minutes: Perfect for busy weeknights when you want something hearty without hours in the kitchen.

The image shows a close-up of spaghetti pasta mixed with ground meat and small chunks of red tomato pieces, lifted by a golden fork. The pasta strands are light yellow and coated with a sauce that has a slightly oily texture. There is a single green leafy herb, possibly cilantro, on top of the lifted spaghetti. The background has a block of yellow cheese blurred, and the whole scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Taco Spaghetti Recipe balances simple pantry staples with a few flavorful punches that bring everything to life. Each ingredient plays a role in creating a dish that's hearty, tangy, and just a bit spicy — perfect for those nights you want easy comfort food with a bit of flair.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of fresh raw ground beef, a small white bowl filled with finely chopped pale yellow onions, an uncracked brown egg with a smooth shell, a small white bowl containing vibrant red diced tomatoes with juice, uncooked nest of golden spaghetti noodles, a small white bowl of bright orange shredded cheddar cheese, and a few sprigs of fresh green cilantro, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Gives a lovely base for browning the beef and softening the onions, while adding a subtle richness.
Ground beef: The savory heart of the dish — browned well, it builds depth in flavor.
Yellow onions: Add sweetness and a bit of bite, cooking down to tender and translucent for balance.
Taco seasoning: The magic touch — it brings all those classic Mexican spices that transform this from pasta night to fiesta night.
Rotel tomatoes (undrained): Tomato and chili goodness in one, they keep the dish juicy and give it that signature Southwest zing.
Spaghetti noodles: The comforting, filling base that absorbs all the flavorful liquids and seasoning.
Water: Used to simmer the pasta right in the skillet, keeping everything cooking evenly without a fuss.
Cheddar cheese: Melts throughout the dish for creaminess and a slight tang that complements the spices perfectly.
Chopped cilantro: Fresh garnish that brightens the whole plate with herbal lift and color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Taco Spaghetti Recipe is how flexible it is. I often swap out the ground beef for turkey or chicken for a lighter twist, or add more veggies for extra nutrition. This recipe invites you to get creative and truly make it your own.

Variation: Once, I tried adding black beans and corn for a Tex-Mex inspired pasta salad, and it was a hit at a summer potluck.
Dietary twist: Using ground turkey or plant-based crumbles keeps the dish lean and still packed with flavor.
Spice it up: If you like heat, toss in some chopped jalapeños or a pinch of cayenne when cooking the beef.
Make it cheesy: For extra indulgence, sprinkle Monterey Jack or a blend of cheeses before serving.

Step-by-Step: How I Make Taco Spaghetti Recipe

Step 1: Brown the Beef and Soften the Onions

Start by heating olive oil in a large skillet over medium heat — I use a 12-inch pan to have plenty of room. Add the ground beef and diced yellow onions. Cook them together until the meat loses its pink color and the onions turn soft and translucent. Browning the beef well is key here — it adds deep flavor and keeps the dish hearty. Avoid rushing this step or your beef might steam instead of brown.

Step 2: Add Seasoning, Tomatoes, Pasta, and Water

Once your beef and onions look perfect, sprinkle in the taco seasoning and pour in the entire can of Rotel tomatoes, juice included — don’t drain it! Then add the uncooked spaghetti noodles and 3 cups of water. The liquid is what cooks the pasta right in your skillet, soaking up all those bold flavors. Give everything a quick stir to break up the noodles slightly so they don’t stick together.

Step 3: Simmer and Cook the Noodles

Turn the heat up to high and bring the mixture to a boil. As soon as it boils, lower the heat to low, cover the pan, and let it simmer gently for about 15 minutes. Keep an eye on it — if the noodles seem too dry before they’re tender, add a splash of water. The goal is perfectly tender, al dente pasta that’s soaked in the taco-flavored sauce.

Step 4: Melt in the Cheese and Finish with Cilantro

Once the noodles are cooked through, remove the skillet from heat. Sprinkle half the shredded cheddar cheese into the pan and stir gently to combine it with the hot pasta and beef. Then top the entire dish with the remaining cheese and a generous handful of chopped cilantro for freshness and color. The cheese melts beautifully with the heat leftover from the skillet creating gooey pockets of yum.

Top Tip

Over the many times I’ve cooked this Taco Spaghetti Recipe, I’ve learned a few little tricks that help it shine every single time. These tips might seem small, but they make a big difference in flavor and texture.

Brown well: Don’t rush browning the beef — getting a nice caramelized crust adds deep meaty flavor you won’t want to miss.
Don’t drain the Rotel: That juice is packed with flavor and liquid needed to cook the pasta properly.
Stir carefully: When mixing in the cheese at the end, fold gently to keep the strands of spaghetti luscious and prevent clumping.
Adjust seasonings last: Taste before serving — sometimes a pinch of extra salt or a squeeze of lime feels just right.

How to Serve Taco Spaghetti Recipe

Garnishes

I love topping mine with fresh cilantro for that bright herbal note, plus a dollop of sour cream to cool the spices. Sometimes I toss on diced tomatoes, black olives, or even jalapeños for an extra kick. These garnishes add texture and layers that make every bite exciting.

Side Dishes

Serve your taco spaghetti along with a crisp green salad or some crunchy tortilla chips for a fun contrast. A side of Mexican street corn or simple guacamole always complements the flavors beautifully, making it a full meal that feels festive without much effort.

Creative Ways to Present

For a special occasion, I've baked the finished skillet in the oven with an extra layer of cheese on top, then broiled it until bubbly and golden — it turns into a beautiful casserole that’s eye-catching for dinner parties. Another time, I served it in small bowls topped with sliced avocado and lime wedges for a casual taco night twist everyone loved.

Make Ahead and Storage

Storing Leftovers

I recommend transferring leftovers to an airtight container and storing them in the refrigerator for up to 3-4 days. Because the pasta soaks up the sauce, the flavors deepen overnight, making for a delicious next-day meal.

Freezing

This Taco Spaghetti freezes well if you want to make it ahead. Freeze portions in freezer-safe containers and thaw overnight in the fridge before reheating. I usually recommend adding fresh cilantro after reheating, as it loses its brightness in the freezer.

Reheating

To reheat, warm leftovers gently on the stovetop over low heat, adding a splash of water or broth if it looks dry to help revive the saucy texture. Microwave works well too—just cover and heat in short intervals so it warms evenly without drying out.

Frequently Asked Questions:

Can I use other types of pasta for Taco Spaghetti Recipe?

Absolutely! While traditional spaghetti noodles work best because they cook evenly in the skillet, you can try penne or rotini too. Just adjust cooking time slightly, since different shapes vary in size and thickness.

Is this recipe spicy?

This recipe has a mild to moderate heat level depending on your taco seasoning and the Rotel tomatoes you choose. If you prefer less heat, opt for mild seasoning or reduce the amount used. For some extra kick, add jalapeños or hot sauce to taste.

Can I make this Taco Spaghetti Recipe vegetarian?

Definitely! Swap the ground beef for plant-based crumbles or cooked lentils for a satisfying vegetarian variant. Just brown your alternative protein with onions and proceed with the same steps for a delicious meat-free version.

What’s the best way to keep the spaghetti from sticking?

A good stir when adding the noodles and making sure there’s enough liquid during simmering are key. Also, keeping the heat on low once boiling helps prevent the noodles from sticking and overcooking. Stir gently mid-way through simmering if you notice sticking.

Final Thoughts

This Taco Spaghetti Recipe is one of those unexpectedly comforting dishes that always feels like a happy surprise at my dinner table. It’s flexible, flavorful, and fast — just the way I like weeknight dinners to be. I hope you’ll give it a try and discover your own little moments of joy in this easy, tasty fusion. Trust me, once you make it, it’ll become a go-to favorite in your repertoire, just like it did in mine.