Taco Spaghetti Recipe
Taco night meets pasta night — Taco Spaghetti, Creamy Taco Spaghetti, Cheesy Taco Spaghetti and a simple Taco Spaghetti Sauce for busy weeknights.
★ dinner
dinnerTaco Spaghetti
Taco spaghetti is a delicious Mexican pasta dish that combines the flavors of tacos and spaghetti with meat sauce, all made in one pan and ready in under 30 minutes.
Jewel SmithIngredients
- 2 tablespoons olive oil
- 1 pound ground beef
- ¼ cup yellow onions
- ¼ cup taco seasoning or 1 packet
- 10 oz. Rotel tomatoes (do NOT drain)
- 8 oz. spaghetti noodles (uncooked)
- 3 cups water
- 4 oz. cheddar cheese (shredded)
- ½ cup chopped cilantro
Instructions
- 1Heat olive oil in a 12-inch skillet over medium heat. Brown ground beef and onion until meat is no longer pink and onions are soft and translucent.
- 2Add taco seasoning, Rotel tomatoes (including juice), spaghetti noodles, and water.
- 3Bring to a boil over high heat. Once water boils, reduce heat to low, cover, and simmer for 15 minutes.
- 4Remove from heat. Sprinkle half of the cheese into the pan and stir to distribute the cooked spaghetti and cheese.
- 5Top with remaining cheese and cilantro.
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Open in Pepper →When Taco Night Meets The Spaghetti Pot
Ground beef, taco seasoning and a box of spaghetti are things most of us already have on hand. Put them together and you get a skillet dinner the kids ask for by name, with one pot to wash.
Cooks on Pepper reach for this collection on the nights when nobody can agree — one wants tacos, one wants pasta, and dinner needs to be on the table before ball practice.
Every recipe here leans on browned beef and onion: the most-saved Taco Spaghetti, a Creamy Taco Spaghetti, a Velveeta version, Cheesy Taco Spaghetti with fiesta cheese soup and whipping cream, and a plain Taco Spaghetti Sauce you can pour over anything.
Quick Tips
- 1
Drain the beef well
Brown 1 to 1 1/2 pounds of ground beef with the diced onion, then pour off the grease so the sauce doesn't turn oily.
- 2
Undercook the pasta
Boil the spaghetti about 2 minutes shy of the box time; it finishes in the sauce and stays firm instead of mushy.
- 3
Cube the Velveeta small
Cut the cheese into 1/2-inch cubes and stir over low heat so it melts smooth in 3 to 4 minutes without scorching.
- 4
Save some pasta water
Set aside 1/2 cup of the starchy water before draining and splash it in if the sauce tightens up.
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