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 (with juice); 8 oz uncooked spaghetti noodles; 3 cups water; 4 oz shredded cheddar cheese; ½ cup chopped cilantro

There’s something wonderfully comforting about a one-pan meal that brings together bold spices and familiar pasta. This Taco Spaghetti Recipe is exactly that—a delicious twist on two favorites, taco flavors and spaghetti, coming together in a quick, satisfying dinner perfect for busy weeknights.

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 has quickly become one of those “go-to” dishes I’m excited to share. It’s incredibly easy but still feels special because of the great melding of taco spices with tender pasta and melty cheese. I love how it’s a one-pot wonder that saves time on both cooking and cleanup!

Quick and Simple: Ready in about 30 minutes from start to finish, perfect for busy evenings.
One-Pot Cooking: You cook everything in one skillet, which means less mess and more flavor.
Flavorful Fusion: Combines the comforting pasta texture with the zesty, spiced taco taste in a way that’s super satisfying.
Customizable: You can easily add your favorite taco toppings or switch up the protein to fit your taste or diet.

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

What’s great about this Taco Spaghetti Recipe is how each ingredient brings its own magic and yet they play nicely together. The taco seasoning infuses bold, smoky flavor, while Rotel tomatoes add a perfect tangy kick with a bit of juice to cook the pasta right in the pan.

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: Helps brown the beef and soften the onions, creating a flavor base that’s rich and smooth.
Ground beef: Uses a hearty protein that browns nicely and absorbs the taco spices well.
Yellow onions: Add subtle sweetness and aroma when cooked down.
Taco seasoning: The star of the show, giving the dish its zesty, Southwest flair.
Rotel tomatoes (with juice): Adds moisture, spice, and a fresh tomato punch; don’t drain or you lose that wonderful cooking liquid.
Spaghetti noodles: Using regular spaghetti lets this recipe shine as a true fusion dish.
Water: Cooks the noodles in the same pan, absorbing the spices and tomato flavors.
Cheddar cheese: Melts through for creamy texture and rich tanginess that balances the spice.
Cilantro: Adds fresh, bright herbal notes for contrast and garnish.

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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 of the things I love most about this Taco Spaghetti Recipe is how easy it is to personalize. From swapping out proteins to adding your favorite toppings or even a dash of hot sauce, you can make this dish truly your own.

Variation: Sometimes I swap ground beef for ground turkey or chicken to lighten it up. It works great and takes on the taco seasoning just as well.
Vegan twist: Replace ground beef with plant-based crumbles and use vegan cheese for a delicious meatless version.
Extra veggies: Toss in some bell peppers or corn when browning the meat for added texture and color.
Spice it up: If you like it hotter, a pinch of cayenne or chopped jalapeños can kick things up without overpowering the dish.

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

Step 1: Brown the meat and soften the onions

Start by heating olive oil in a 12-inch skillet over medium heat. Add your ground beef and diced yellow onions. I like to break up the beef with my spatula to get it nice and crumbly. Brown everything until the meat loses its pink color and the onions become soft and translucent. This step is key for building deep flavor, so don’t rush it!

Step 2: Add the taco seasoning and tomatoes

Once your meat and onions are perfectly browned, sprinkle the taco seasoning over the top. Pour in the entire can of Rotel tomatoes—juice and all. The juice is crucial because it helps cook the pasta later and infuses it with flavor. Give it a good stir to combine everything.

Step 3: Add spaghetti and water, then simmer

Break the uncooked spaghetti noodles in half and add them to the skillet along with 3 cups of water. Stir everything gently to make sure the noodles are submerged. Crank the heat to high and bring to a boil. Once boiling, reduce heat to low, cover, and let it simmer for about 15 minutes. Keep an eye on it—stir now and then to prevent sticking. The noodles will absorb the flavorful liquid as they cook.

Step 4: Stir in cheese and finish with fresh toppings

After the noodles are tender, remove the skillet from heat and sprinkle half the shredded cheddar cheese into the pan. Stir well to melt the cheese and evenly coat the spaghetti. Top with the rest of the cheese and a generous handful of freshly chopped cilantro. I love how the fresh herbs brighten the whole dish and add a lovely color contrast.

Top Tip

After making this Taco Spaghetti Recipe several times, I’ve learned a few little tricks that help bring it from good to amazing.

Brown Your Meat Well: Don’t skip the browning step—it adds a richer flavor than if you just cooked it quickly. Take your time, and use a spatula to break up the beef finely.
Don’t Drain the Tomatoes: The Rotel’s juice becomes part of your cooking liquid and really infuses the pasta with tomato and spice notes.
Stir Occasionally While Simmering: Helps keep the spaghetti from sticking to the pan and ensures even cooking.
Cheese in Two Batches: Stir half the cheese in for creaminess, then sprinkle the rest on top to melt and provide a stunning gooey finish.

How to Serve Taco Spaghetti Recipe

Garnishes

I keep it simple but fresh when it comes to garnishes—fresh cilantro is a must for me. Sometimes I add a dollop of sour cream for creaminess or some diced tomatoes and black olives to brighten things up. If I'm feeling adventurous, sliced jalapeños or avocado chunks take it to the next level.

Side Dishes

This Taco Spaghetti pairs wonderfully with a crisp green salad or some simple Mexican street corn (elote) on the side. I also love serving it with crunchy tortilla chips to scoop up any leftover cheesy, saucy bits.

Creative Ways to Present

For family dinners or casual gatherings, I’ve tried baking this dish after cooking it on the stove, topping with extra cheese, and broiling until bubbly and browned. It gives a gorgeous crust and takes it from an easy skillet meal to a cozy casserole feel. You can even serve it in individual ramekins for a fun twist.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the refrigerator where they last 3-4 days. The flavors actually deepen overnight, but I recommend reheating gently to avoid overcooked noodles.

Freezing

While I haven't frozen the whole dish often, it does freeze well if you want to prep ahead. To avoid soggy noodles, freeze before adding the fresh cilantro and extra cheese topping. Thaw overnight in the fridge before reheating.

Reheating

I gently reheat in a skillet over low heat with a splash of water or broth to loosen the sauce and prevent sticking. Microwave works too—just cover and heat in short bursts stirring in between to keep it creamy and evenly warm.

Frequently Asked Questions:

Can I use different pasta types for this Taco Spaghetti Recipe?

Absolutely! While spaghetti works best for an even texture, you can try penne, rotini, or any pasta you have on hand. Just adjust the cooking time slightly depending on the shape.

What if I don’t have Rotel tomatoes?

If you don’t have Rotel, diced tomatoes with a bit of added chili powder or chopped green chiles will work well. The goal is to have a tomato base with some spice and moisture to cook the pasta.

How spicy is this Taco Spaghetti Recipe?

It has a moderate spice level thanks to the taco seasoning and tomatoes. If you prefer milder, use a mild taco seasoning or reduce the amount. For spicier, add jalapeños or hot sauce as you please.

Can I make this recipe vegetarian or vegan?

Yes! Replace the ground beef with plant-based crumbles or sautéed mushrooms and use vegan cheese alternatives to keep it fully plant-based without losing flavor.

Final Thoughts

Sharing this Taco Spaghetti Recipe feels like passing on a little secret because it’s such a simple way to get the best of both worlds—taco flavor and comforting pasta—in one easy dish. I hope you enjoy making it as much as I do, and don’t forget to play around with your favorite toppings or twists. Trust me, once you try it, this will become a weekly favorite easy meal to make and share!