Taco Spaghetti – Easy 30-Minute One-Pan Dinner Recipe
The easiest taco spaghetti recipe you’ll ever make — ready in just 30 minutes, made in one pan, and packed with bold taco flavors your whole family will love. This cozy pasta dish combines seasoned ground beef, melty cheddar cheese, and tender spaghetti noodles into one irresistible weeknight dinner.
If you’ve ever had to choose between taco night and pasta night — that choice is officially over.
Table of Contents
What Is Taco Spaghetti?
Taco spaghetti is exactly what it sounds like: your favorite taco ingredients — seasoned ground beef, tomatoes, and cheese — tossed with spaghetti noodles instead of stuffed into a tortilla. Think of it as a taco and pasta had a baby, and that baby is absolutely delicious.
It’s hearty, cheesy, and ridiculously easy to make. That’s why taco spaghetti has become one of the most popular weeknight dinners for busy families across the US.
Why You’ll Love This Recipe
This taco spaghetti recipe stands out because it’s genuinely simple without sacrificing flavor. Everything comes together in one skillet in about 30 minutes, which means less mess and less time in the kitchen. The ingredients are basic pantry staples — dried spaghetti, ground beef, taco seasoning, canned tomatoes — so you likely already have everything you need. It also feeds a crowd easily, making it perfect for family dinners or meal prepping ahead of the week.
Ingredients You’ll Need
For the pasta:
- 12 oz dry spaghetti noodles
- Salted water for boiling
For the taco meat sauce:
- 1 lb lean ground beef (90/10 recommended)
- 1 medium yellow onion, diced
- 1 packet taco seasoning (or 1.5 tbsp homemade)
- 1 can (10 oz) Rotel diced tomatoes with green chiles
- ½ cup reserved pasta water
To finish:
- 1½ cups shredded cheddar cheese
- Fresh cilantro for garnish
- Sour cream, salsa, or guacamole for topping
Pro tip: Shred your cheese from a block instead of using pre-shredded. It melts smoother because it has no starchy coating.
How To Make Taco Spaghetti (Step-by-Step)
Step 1 — Cook the pasta Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Before draining, reserve ½ cup of pasta water — this is key for the sauce. Drain the pasta but do NOT rinse it.
Step 2 — Brown the beef and onion While pasta cooks, heat a large skillet over medium-high heat. Add ground beef and diced onion. Cook for about 5 minutes, breaking up the meat, until fully browned.
Step 3 — Build the sauce Stir in taco seasoning, Rotel tomatoes, and the reserved pasta water. Bring to a simmer, then reduce heat to medium and cook for 5 minutes to let everything come together.
Step 4 — Add the spaghetti Toss the cooked spaghetti directly into the skillet with the taco meat sauce. Stir well to coat every noodle.
Step 5 — Melt the cheese Add shredded cheddar and stir until fully melted and gooey.
Step 6 — Serve Plate immediately and top with fresh cilantro, sour cream, diced tomatoes, or any taco toppings you love.
Variations & Easy Swaps
Meat options: Ground turkey, chicken, or pork all work great here. Even a plant-based ground meat substitute holds up well — just add a little oil to the pan when sautéing.
Cheese options: Mexican blend, pepper jack, or Colby jack are all excellent alternatives to cheddar.
Spice level: Want more heat? Use Hot Rotel tomatoes, add a diced jalapeño with the onions, or splash in some hot sauce at the end.
Add vegetables: Bell peppers and corn go in early with the meat. Zucchini or mushrooms go in near the end to avoid overcooking.
Pasta shape: No spaghetti? Bucatini, linguine, rotini, or orecchiette all work well.
What To Serve With Taco Spaghetti
The beauty of this dish is that it doubles as a taco bar in pasta form. Set out bowls of sour cream, sliced green onions, fresh salsa, guacamole, shredded lettuce, lime wedges, and hot sauce. Let everyone build their own bowl.
For a complete dinner, pair it with a simple side salad or warm cornbread.
How To Store & Reheat
Let leftover taco spaghetti cool to room temperature, then transfer to an airtight container. It keeps well in the fridge for up to 5 days.
To reheat, warm it in a skillet over medium heat or microwave it. If it seems dry, add a splash of water or broth to loosen it up.
To freeze, let it cool completely first, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Can You Bake Taco Spaghetti?
Yes, and it’s incredible. After combining the noodles, meat sauce, and cheese, transfer everything to a greased casserole dish. Top with an extra layer of shredded cheese. Bake at 350°F for 15 minutes if fresh, or 25–30 minutes if coming straight from the fridge. The edges get slightly crispy and the top turns golden and bubbly — worth it.
Frequently Asked Questions
Can I make taco spaghetti ahead of time? Yes. Assemble the dish and refrigerate it in a covered casserole dish for up to 2 days. Bake when ready to serve.
Is taco spaghetti spicy? With standard Rotel and regular taco seasoning, it has a mild kick. Use mild Rotel and a mild seasoning if you’re serving kids, or go hot if you want more heat.
Can I use spaghetti sauce instead of Rotel? You can, but it will change the flavor profile significantly. Rotel gives it that signature taco-meets-pasta taste. Stick with it if you can.
What pasta works best for taco spaghetti? Long noodles like spaghetti, bucatini, or linguine work best. Short pastas like rotini or orecchiette also hold the sauce well.
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