Taco Spaghetti Recipe for a Bold Tex-Mex Twist on a Pasta Classic
If you love the flavor of tacos but want to switch things up for your next dinner, Taco Spaghetti offers the perfect mash-up. This dish brings together the spicy, savory goodness of taco-seasoned beef with the comfort of pasta, all tied together with melty cheese and bold Mexican-inspired flavors.
Hearty, budget-friendly, and made in just one pot, taco spaghetti is a weeknight dinner winner that the whole family will love. It delivers all the flavor of a taco night — but in a creamy, cheesy pasta form.
Ingredients
This recipe serves 4 to 6 people.
- 8 ounces spaghetti (uncooked)
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 packet taco seasoning (or 2 tablespoons homemade mix)
- 1 cup salsa (mild or spicy, as preferred)
- 1 can diced tomatoes with green chilies (about 10 ounces)
- 2 cups water or low-sodium beef broth
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack or Mexican blend cheese
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
- Sliced jalapeños or black olives for garnish (optional)
Preparation Time
- Prep time: 10 minutes
- Cook time: 20 to 25 minutes
- Total time: 30 to 35 minutes
Step-by-Step Instructions
Step 1: Brown the Meat
- In a large skillet or Dutch oven, heat olive oil over medium heat.
- Add the ground beef and cook for 5 to 7 minutes until browned and fully cooked.
- Drain excess grease, if necessary.
- Stir in taco seasoning and cook for 1 minute to toast the spices.
Step 2: Add Liquids and Pasta
- Pour in salsa, diced tomatoes with green chilies, and water or broth.
- Stir to combine, then add the uncooked spaghetti.
- Break the spaghetti in half if needed to fit into the pot.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
Step 3: Add the Cheese and Serve
- Once pasta is cooked, stir in cheddar and Monterey Jack cheese.
- Mix until melted and the sauce is creamy.
- Taste and adjust seasoning with salt and pepper, if needed.
- Garnish with cilantro, jalapeños, or black olives as desired.
- Serve hot with a side of tortilla chips, salad, or cornbread.
Serving Suggestions
- Add a dollop of sour cream or guacamole on top for extra creaminess.
- Serve alongside a green salad with lime vinaigrette for freshness.
- Use leftovers as a filling for burritos or stuffed peppers.
Nutritional Highlights
| Nutrient | Per Serving (1 of 6) |
|---|---|
| Calories | 490 |
| Protein | 28 grams |
| Total Fat | 21 grams |
| Saturated Fat | 10 grams |
| Carbohydrates | 45 grams |
| Fiber | 4 grams |
| Sugars | 5 grams |
| Sodium | 850 milligrams |
Key Benefits:
- Ground beef offers high-quality protein and iron.
- Cheddar and Monterey Jack provide calcium and richness.
- Tomatoes and chilies add antioxidants and depth of flavor.
- Can be made lower-carb or gluten-free with pasta substitutions like zucchini noodles or chickpea pasta.
Tips for Success
- Stir the pasta every few minutes while simmering to prevent sticking.
- Use a deep skillet or Dutch oven to contain the liquid and allow even cooking.
- For a creamier version, stir in ¼ cup of cream cheese or sour cream at the end.
- Adjust spice level easily by choosing mild or hot salsa and tomatoes.
Variations to Try
- Swap beef for ground turkey or chicken for a leaner option.
- Add black beans, corn, or bell peppers for added nutrition and texture.
- Use whole wheat or gluten-free spaghetti for dietary needs.
- Top with crushed tortilla chips just before serving for crunch.
Taco spaghetti is the ultimate one-pot fusion dish — fast, flavorful, and endlessly customizable. It brings together the warmth of taco seasoning, the comfort of pasta, and the joy of melted cheese in every bite. Whether you’re feeding a family or looking for leftovers that taste even better the next day, this recipe is a keeper.
