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 (do NOT drain); 8 oz. spaghetti noodles, uncooked; 3 cups water; 4 oz. cheddar cheese, shredded; ½ cup chopped cilantro

There's something incredibly comforting about combining two classics: tacos and spaghetti. This Taco Spaghetti Recipe brings those bold taco flavors right into your pasta bowl, creating a simple, cozy meal that's totally satisfying and quick enough for a weeknight dinner.

A large silver pan is filled with a mix of long, thin yellow spaghetti noodles and browned ground meat pieces. Scattered throughout are small, bright red tomato chunks and melted orange-yellow cheese strands that lightly cover the dish. Fresh green herb leaves are spread on top, adding a touch of color. In the background, there is a white marbled surface with a white cutting board holding a pile of shredded yellow cheese and some fresh green herbs. A woman's hand is reaching toward the pan from the right side. 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 Taco Spaghetti Recipe is one I've come back to whenever I want something that feels a bit festive without fussing over too many ingredients. The ease of a one-pan dinner means less cleanup and more time enjoying your meal — and the crowd-pleasing flavors keep everyone happy.

One-Pot Wonder: Everything cooks together in a single skillet, which saves you time and dishes at the end.
Bold Taco Flavor: Using taco seasoning and Rotel tomatoes infuses the dish with that spicy, zesty flair without complicated prep.
Comfort Food Meets Fun: Combining pasta and taco fixings is unexpected but totally delicious, making weeknights feel special.
Flexible & Customizable: It’s easy to tweak this recipe to fit your tastes or dietary needs, with options for extra veggies, toppings, or cheese.

A close-up view of a fork lifting a twisted bunch of yellowish spaghetti mixed with browned ground meat and small red tomato pieces, with a single green cilantro leaf on top. The background shows blurred shredded cheese and a white marbled surface. The texture of the pasta is smooth and mixed with a light sauce, and the meat appears crumbly and moist, spread evenly throughout the noodles. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The combination here is surprisingly simple but plays off each ingredient’s strengths. The ground beef provides rich, meaty flavor, while the taco seasoning and Rotel tomatoes bring in bright, spicy notes. The spaghetti noodles absorb those flavors beautifully, making every bite a tasty surprise.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of fresh raw lean ground beef, a small white bowl filled with finely chopped yellow onions, a small white bowl of warm red and orange diced Rotel tomatoes with juice, uncooked pale yellow spaghetti noodles arranged neatly, a small white bowl of bright orange shredded cheddar cheese, a small white bowl of fresh green chopped cilantro, and two smooth brown eggs placed whole and uncracked, all ingredients arranged symmetrically in perfect balance 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: Great for browning the meat and adding a subtle richness without overpowering the dish.
Ground beef: Use fresh, lean beef for the best texture and flavor balance.
Yellow onions: They soften and sweeten the base, enhancing the overall flavor.
Taco seasoning: The heart of the flavor—homemade or store-bought works, just pick one you love.
Rotel tomatoes: These add a perfect combo of tangy tomatoes and spicy peppers, plus their juices add moisture to cook the pasta.
Spaghetti noodles: I prefer regular spaghetti, but any long pasta will do; uncooked goes right into the pan for easy one-pot cooking.
Water: The cooking liquid for the pasta, which also helps meld all flavors together.
Cheddar cheese: Sharp cheddar melts into the noodles for creamy, cheesy goodness.
Cilantro: A fresh herbal finish that lightens the richness and brightens every bite.

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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 thing I love about this Taco Spaghetti Recipe is how flexible it is. Sometimes I throw in some black beans or corn right as it simmers to add texture and nutrition. You can really make it your own depending on what you have on hand or your mood.

Variation: When hosting a casual gathering, I've swapped ground beef for ground turkey for a lighter twist, and no one even noticed!
Vegetarian twist: Replace beef with crumbled tofu or plant-based crumbles plus extra beans for protein.
Spice level tweak: Feel free to add fresh jalapeños or hot sauce if you like it spicy, or keep it mild for the kids.
Cheese options: I sometimes mix in pepper jack or a little cotija in place of cheddar for different flavor profiles.

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

Step 1: Brown the Meat and Onions

Start by heating olive oil in a large 12-inch skillet over medium heat. Add your ground beef and chopped yellow onions. This is where flavor starts developing, so take your time browning the meat until it’s no longer pink and the onions are soft and translucent—about 7 to 8 minutes. I like to break up the meat into small crumbles as it cooks for an even texture.

Step 2: Add Seasoning, Tomatoes, Pasta & Water

Sprinkle the taco seasoning over the cooked beef and onions, stirring it in well to coat everything evenly. Next, pour in the entire can of Rotel tomatoes—including the juices. This tangy juice adds both moisture and flavor that'll cook into the pasta. Add your uncooked spaghetti noodles right on top, then pour in 3 cups of water. Gently press the pasta down so it's mostly submerged.

Step 3: Simmer Until Perfect

Turn the heat up to high and bring this mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let everything simmer for about 15 minutes. Keep an eye to make sure the pasta absorbs the liquid and becomes tender but not mushy. If the pasta hasn’t softened after 15 minutes, add a little more water and keep cooking for a few more minutes.

Step 4: Add Cheese & Cilantro, Then Serve

Remove the pan from the heat and sprinkle half of the shredded cheddar cheese atop the pasta. Give everything a good stir to melt the cheese throughout the noodles, making it creamy and rich. Finally, top with the remaining cheese and a generous handful of chopped cilantro. The freshness of cilantro perfectly balances out the cheesy, spicy flavors.

Top Tip

Over the years, I’ve found a few things that turn this Taco Spaghetti Recipe from good to absolutely delicious. Here are some nuggets I've learned so you can get it just right the first time.

Brown the Meat Thoroughly: Don’t rush this step—it really builds a deep, rich flavor that all the other ingredients marry with.
Use Rotel with Juice: That liquid is essential to cook the pasta in and keeps the dish spicy and moist.
Don’t Overcook the Spaghetti: Check at 15 minutes and adjust if needed. Overdone pasta gets mushy and loses that nice bite.
Fresh Cilantro on Top: It adds a bright, herbal pop that cuts through all that cheese and spice.

How to Serve Taco Spaghetti Recipe

Garnishes

Personally, I’m all about simplicity here: fresh cilantro and extra shredded cheddar are my go-tos. Sometimes I like to add a dollop of sour cream or sliced avocado on top for creaminess. If you want a crunch, a little chopped green onion or diced fresh tomato makes a fun contrast.

Side Dishes

This recipe pairs beautifully with simple sides like tortilla chips and salsa, a crisp green salad with lime dressing, or even some roasted corn on the cob for a complete taco night vibe.

Creative Ways to Present

For parties, I’ve served this dish in warm tortilla bowls for a fun twist, letting guests scoop up taco spaghetti with the shell. Alternatively, layering the taco spaghetti in a casserole dish and baking with extra cheese on top creates a bubbly, golden crust that’s always a hit.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and it keeps well for 3-4 days. The flavors actually deepen overnight, so it tastes even better the next day.

Freezing

You can freeze taco spaghetti, but I recommend leaving out the cheese topping if freezing. Freeze in a sealed container and thaw overnight in the fridge before reheating to keep the texture pleasant.

Reheating

Reheat gently in a skillet over medium-low heat with a splash of water to loosen it up, stirring often. This keeps the pasta from drying out and helps the cheese melt nicely again.

Frequently Asked Questions:

Can I use a different type of pasta for this Taco Spaghetti Recipe?

Absolutely! While spaghetti works best because it cooks evenly in the skillet, you can use other long pasta like linguine or fettuccine. Just adjust the cooking time as needed to avoid mushy pasta.

Is this recipe very spicy?

The spice level depends largely on the taco seasoning and Rotel tomatoes you use. If you prefer milder dishes, you can use mild taco seasoning or drain the tomatoes to reduce heat. Adding sour cream as a garnish can also mellow the spice.

Can I make this Taco Spaghetti Recipe vegetarian?

Yes! Swap the ground beef for plant-based crumbles, lentils, or a mix of beans. You might want to use vegetable broth instead of water to add richness. The rest of the steps remain the same and it still tastes delicious.

What’s the best way to reheat leftover taco spaghetti?

Reheat leftovers gently in a skillet over medium-low heat with a splash of water or broth to prevent drying out. Stir frequently until heated through and the cheese has melted again for the best texture and flavor.

Final Thoughts

This Taco Spaghetti Recipe is one of those discoveries you want to share with everyone because the flavor combo is just so fun and comforting. I love how it feels like a mini celebration on a plate but comes together with seriously little effort. You’re going to enjoy how easy it is and how quickly it disappears from the bowl—don’t say I didn’t warn you!