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This taco spaghetti brings together the best of two worlds in one hearty, comforting dish. It’s a family favorite that combines classic taco flavors with the ease and familiarity of a pasta meal. Perfect for nights when you want something satisfying but simple to prepare all in one pot.
I first tried this recipe on a hectic evening when I wanted taco night without all the extra dishes. Now it’s a go-to that my whole family asks for regularly, especially kids who love the gooey cheese and meaty sauce.
Ingredients
- Ground beef: 93% lean preferred so you get enough fat to cook onions and garlic without draining. Leaner options like turkey or chicken work well too
- Yellow onion: finely chopped for sweetness and depth of flavor
- Garlic: minced to add a punch of aromatics
- Water: the base for simmering and cooking pasta right in the sauce
- Diced tomatoes: I like Rotel for a little spice and texture but any diced can works look for good quality with no added sugars
- Taco seasoning: homemade if possible since you can control salt and spice levels or store-bought for convenience
- Spaghetti: break the strands in half so they cook evenly and fit better in the pot
- Velveeta cheese or American cheese: pieces melt smoothly for creamy texture in the sauce
- Sharp cheddar: shredded to add a tangy layered flavor you can substitute with Mexican blend or Colby Jack if you prefer
- Fresh cilantro: chopped for brightness in the sauce and garnish use fresh for the best aroma and color
- Sour cream or Mexican crema: optional topping to balance the richness with cool tang
Step-by-Step Instructions
- Sauté the Aromatics and Brown the Ground Beef:
- In a large pot over medium-high heat, cook the ground beef with the finely chopped onion and garlic. Stir occasionally and allow the beef to brown fully which takes about 5 to 6 minutes. The onions should soften and become translucent while the garlic releases its aroma. This step builds a flavorful base for your sauce.
- Add Liquids and Seasonings to the Pot:
- Pour in 4 cups of water, the entire can of diced tomatoes, and sprinkle the taco seasoning over the mixture. Stir to combine everything well. Cover the pot and bring it to a boil. This melding of spices and tomatoes enhances the taco flavor in the base.
- Cook the Spaghetti in the Sauce:
- Break the spaghetti strands in half, add them directly to the sauce in the pot, and reduce the heat to medium. Cover and allow the pasta to simmer uncovered for about 12 to 14 minutes or until tender. Stir the mixture occasionally to prevent sticking and ensure even cooking. The spaghetti absorbs the seasoned sauce as it cooks.
- Finish with Cheese and Cilantro:
- Remove the pot from heat and add the Velveeta and shredded sharp cheddar. Stir thoroughly until the cheese is fully melted and the sauce becomes creamy and cohesive. Toss in half a cup of chopped fresh cilantro for a herbaceous lift. Serve the taco spaghetti topped with more cilantro and a dollop of sour cream if you like.
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One of my favorite parts is the way the cilantro gives freshness against the creaminess, a perfect balance that always brings back memories of family dinners filled with laughter around the table.
Storage Tips
Let leftovers cool completely before transferring to an airtight container. Refrigerate up to 3 days and gently reheat on the stovetop with a splash of water or milk to loosen the sauce. This meal also freezes well for up to 2 months; thaw overnight in the fridge and warm thoroughly before serving.
Ingredient Substitutions
Ground turkey or chicken makes a lighter version without sacrificing flavor. Use your preferred pasta shape if spaghetti is unavailable but keep the cooking time similar. Swap Velveeta for cream cheese or a blend of mozzarella and cheddar for a different creamy profile. Canned fire-roasted tomatoes add a smoky twist in place of plain diced tomatoes.
Serving Suggestions
Top with freshly diced avocado or sliced jalapeños for extra creaminess or heat. A simple side salad or corn on the cob complements the richness nicely. Offer warm tortillas on the side to build your own taco spaghetti bowls for a fun interactive meal.
Pro Tips
- Toast your taco seasoning spices lightly before adding to deepen the flavor
- Breaking spaghetti strands in half helps them cook evenly in the pot without overlapping
- Do not skip stirring occasionally during simmering to prevent pasta from sticking to the bottom
Commonly Asked Questions
- → Can I use other meats instead of ground beef?
Yes, ground turkey or chicken can be used as lean alternatives, offering a lighter flavor while maintaining moisture in the dish.
- → What type of pasta works best for this meal?
Spaghetti is preferred for its long, thin shape that holds sauce well, but similar noodles like linguine or thin fettuccine can also work.
- → How do I prevent the pasta from sticking together?
Adding the pasta to a simmering sauce with enough liquid helps cook noodles evenly and separates them naturally during stirring.
- → Can I adjust the spice level in this dish?
Absolutely, modify the taco seasoning to taste by adding more chili powder or reducing it for a milder flavor.
- → What toppings complement this dish well?
Fresh cilantro, sour cream, pico de gallo, and avocado slices add brightness and balance the richness of the cheese and meat.