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Taco spaghetti brings together two family favorites, tacos and pasta, in one cheesy, flavor packed dish! With taco-seasoned beef, melty cheese, and zesty tomatoes, it’s a weeknight win everyone will love.
A Reader’s Review
This was a simple and delicious recipe that has become one of my family’s favorites. Thank you for sharing!
A Dinner Twist You’ll Crave
- Comfort Food Remix: Taco spaghetti is a fun twist on classic flavors that’s warm, comforting, and hard to resist.
- Big Flavor, Minimal Effort: Simple ingredients come together for an easy meal that’s ready in less than 30 minutes.
- Family-Approved: Even picky eaters can’t resist this fun mash-up. My kids always ask for seconds!
- Perfect for Busy Nights: Quick to make, easy to clean up, and totally satisfying!
Taco Spaghetti Ingredients
- Heat Level: You can change the spice level by using mild, medium, or hot Rotel and taco seasoning. For more kick, add a pinch of cayenne or red pepper flakes.
- Swap the Rotel: If you can’t find a can of Rotel, use a can of diced tomatoes and a can of green chilies. Want extra tomatoes? Just use two cans!
- Vegetables: Sneak in some extra veggies! Cook sliced mushrooms, chopped bell peppers, zucchini, or any other veggies while you’re cooking the onion.
- Pasta: Other kinds of pasta that work with this recipe include thin spaghetti, rotini, penne, elbow macaroni, cavatappi, or rigatoni. You can even try using zucchini noodles for a low-carb option.
How to Make Taco Spaghetti
My taco spaghetti recipe is quick and easy to make. Cook your pasta, brown your meat, and stir in the other ingredients. It can be ready to serve in under 30 minutes! Here’s how to make it:
- Boil the Pasta: Cook the spaghetti according to the package directions. Drain and set aside.
- Brown the Beef: Add the olive oil and onion to a large skillet. Cook the onions over medium heat until they are tender, about 5-6 minutes. Add the garlic, then cook for an additional minute. Add the ground beef and cook over medium-high heat until no longer pink. Drain the fat if needed. Reduce the heat to medium, then add the taco seasoning, Rotel, tomato paste, beef broth, and cream cheese.
- Combine Ingredients: Stir to combine and cook until the cream cheese is melted, about 5 minutes.
- Add Spaghetti and Cheese: Stir in the cooked spaghetti and Colby Jack cheese until the cheese is fully melted. Garnish with fresh cilantro and enjoy!
Alyssa’s Topping Ideas
Top taco spaghetti off with all your taco favorites! We love extra cheese, fresh tomatoes, creamy avocado, green onions, black olives, jalapeños, and a big dollop of sour cream. Go wild with the toppings and make it your own!
How to Store Leftovers
- In the Refrigerator: If you have leftover taco spaghetti, keep it in an airtight container in the fridge for 3 to 4 days.
- To Reheat: Reheat individual servings in the microwave for 1.5-2 minutes, or reheat on the stovetop over low heat until warmed through. If it dries out in the fridge, add a splash of water or broth to loosen up the noodles.
- In the Freezer: You can freeze this recipe! Freeze it in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the fridge before reheating it.
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Taco Spaghetti
Ingredients
- 12 ounces spaghetti noodles
- 2 tablespoons olive oil
- 1 cup diced onion about half a large onion
- 2 teaspoons minced garlic about 2 cloves
- 1 ½ pounds lean ground beef
- 1 (1-ounce) packet taco seasoning or 3 tablespoons homemade taco seasoning
- 1 (10-ounce) can Rotel tomatoes
- 1 ½ cups beef broth
- 3 tablespoons tomato paste
- 3 ounces softened cream cheese
- 1 ½ cups shredded Colby Jack cheese
- chopped fresh cilantro for garnish
Instructions
- Cook 12 ounces spaghetti noodles according to the package directions. Drain and set aside.
- Add 2 tablespoons olive oil and 1 cup diced onion to a large skillet and cook the onions over medium heat until they are tender and translucent, about 5-6 minutes. Add 2 teaspoons minced garlic and cook an additional minute.
- Add 1 ½ pounds lean ground beef and cook over medium-high heat until no longer pink. Drain the fat if needed.
- Reduce the heat to medium, then add 1 (1-ounce) packet taco seasoning, 1 (10-ounce) can Rotel tomatoes, 3 tablespoons tomato paste, 1 ½ cups beef broth, and 3 ounces softened cream cheese. Stir to combine and cook until the cream cheese is melted, about 5 minutes.
- Stir in the cooked spaghetti and 1 ½ cups shredded Colby Jack cheese and stir until the cheese is fully melted. Garnish with fresh chopped fresh cilantro and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Delicious Taco Recipes
I’m a fan of tacos in every form! Taco pizza, taco stuffed shells, and taco stroganoff are a few more delicious options to try that are loaded with all of the wonderful taco flavors you crave!
I don’t have beer broth will vegetable broth work as well?
Yes, that will work fine.
I’ve been looking for a good taco spaghetti recipe, but I’m afraid this isn’t it. I had to add more seasoning, and there was still no ‘explosion of flavor’. Once we loaded it up with salsa, more cheese, cilantro, and sour cream, then it tasted great A 10 oz. can of Rotel is just not enough; I would double that. Not sure I liked the cream cheese in there either. I think some sharp cheddar would be great.
Thank you for trying my recipe! I love cooking because everyone has different taste preferences. With a recipe like this, you can adjust and change thing to be what you like! I think your adjustments sound great!
Really great recipe. When I double the recipe I use Old El Paso and Cholula smokey chipotle taco seasoning. It tones down the Chipotle, but adds the smoky flavor when I use both.
Great recipe. I used Old El Paso and Catahoula taco seasoning mixed together. Turned out great. My 15 year old asks for it several times a week. Thank you.
Love this! Thanks for the comment and review! Glad your 15 year old likes it so much!
Can you leave out the cream cheese?
Hi Barbara, thank you for your question. You can leave it out, the texture won’t be as creamy and the flavor will be a little different but it should still taste great! I hope this helps! Let me know how it turns out!
ALL the recipes look delicious !!!
This was a simple and delicious recipe that has become one of my family’s favorites. Thank you for sharing!
Just to say Hi I will be having the Taco spaghetti This evening.
I have been copying your recipes, which I enjoy.
I like how you combine your recipes. I thank You.
Blessings Rich P.
This is a high amount of potassium for heart, liver, kidney transplant patients or those that cannot have a lot of potassium. I suggest losing the tomatoes and tomato paste and replacing it with the El Paso Red Enchilada sauce. Do not use a generic, as they include tomatoes. Then use any other low potassium vegetable or mushroom that does not add potassium if needed. Just a suggestion.