Oh honey, if Taco Spaghetti is new to you, you’re in for a real treat! Picture this: twirling spaghetti around your fork, each strand wrapped in a saucy, beefy taco mixture that’s got just the right kick. Now that’s what I call the best of both worlds! Because let’s be real boos, why choose between tacos and spaghetti when you can have ’em both in one glorious dish? Am I right?
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The best part about this easy taco spaghetti? It’s like a fiesta and an Italian feast all in one! Perfect for anyone who’s a fan of both Mexican and Italian cuisine, like my husband. I remember the first time I made this up on a busy weeknight, he walked in, took one whiff, and asked if we were having tacos or pasta. I just grinned and said “both!” We were at the table in no time, and lemme tell ya, there wasn’t a single noodle left by the end of it. Yeah, it’s THAT good!
The Lowdown on This Taco Spaghetti
Cuisine Inspiration: Mexican-Italian Fusion
Primary Cooking Method: Sautéing
Dietary Info: High in protein, Gluten-free options available
Key Flavor: Bold, zesty taco seasoning meets savory beefy goodness
Skill Level: Easy as pie y’all!
One-Pot Dinner
Less mess, less stress! This taco spaghetti simplifies cooking and cleaning by using just one pot. Because who needs a sink full of dishes? Not me, and I bet not you either!
Dinner in a Snap
Y’all, this pasta will be on your table quicker than you can say “Taco Tuesday”. In just 30 minutes, you’ll have a hot, hearty meal that tastes like you spent all day in the kitchen, but shhh… That’s our little secret.
Top It Your Way
From shredded cheddar to a dollop of sour cream, or even some fresh avocado slices, you can top this taco spaghetti with whatever tickles your fancy and make it just right.
Ingredients you’ll need to make Taco Spaghetti
- Olive oil: For sauteing the veggies. You can also use canola oil, grapeseed oil, or avocado oil.
- Veggies: We’re getting color and flavor from diced white onion and bell peppers.
- Ground beef: Regular ground beef or any of the leaner varieties works.
- Taco Seasoning: Prepare your own taco seasoning without any fillers by using dark chili powder, ground cumin, dried oregano, smoked paprika, garlic powder, onion powder, and salt.
- Rotel: A blend of tomatoes, green chilies, and spices. For less heat, use regular or lightly seasoned canned tomatoes.
- Spaghetti: There are so many different types of spaghetti, I recommend just using one you’re used to and that your family loves.
- Aromatics: Thinly sliced green onions, garlic cloves, and chopped cilantro, a.k.a the perfect ingredients to season your taco spaghetti.
- Taco Bar Toppings: Here’s where you can have fun! Shredded cheddar, chopped avocado, sour cream, raw onions, whatever makes your taco heart happy, pile it on!
How to make Taco Spaghetti
What to serve with this easy taco spaghetti
- Bread It Up: You’ll wanna soak up every bit of that taco-flavored sauce, so keep some bread close by. Think garlic bread or buttery cornbread.
- Get Dippin’: You can’t have taco-inspired anything without some chips and dip! Whip up some homemade guacamole to scoop up with tortilla chips.
- Sippin’ Options: Wash it all down with a cold sweet peach tea or a glass of old-school iced sweet tea.
- Sweet Finish: After all that savory goodness, you’ll wanna end on a sweet note. Try warm cinnamon rolls or keep it simple with banana fritters.
Recipe Substitutions
- Meat: If you’re lookin’ to lighten things up, swap out the ground beef for ground turkey or chicken.
- Gluten Free: Use gluten-free spaghetti or any pasta for a wheat-free version.
- Short Pasta: Replace the spaghetti with short pasta like fusilli, farfalle, or penne.
- Cheese: Top your taco spaghetti with queso fresco or cotija cheese instead of cheddar for more Mexican-inspired flavors.
Recipe Variations and Additions
- More Fiber: Toss in black beans, pinto beans, or corn for extra fiber and texture.
- Spicy: If you like your taco spaghetti pasta with a little extra heat, dice up fresh jalapeños or sprinkle in red pepper flakes.
- Veggie Boost: Add some chopped bell peppers, zucchini, or even mushrooms to the mix. You can sauté them with the onions and garlic for an extra layer of flavor.
- Cheesy Twist: Melt some Velveeta or add a layer of cream cheese to make the sauce extra creamy and indulgent. Like a queso-dip and taco combo!
Expert Tips and Tricks for making the best taco spaghetti recipe
- Al Dente Pasta: Make sure to cook your pasta just until al dente, y’all. It’s gonna keep cooking when it meets the sauce, so you don’t want it getting mushy on you.
- Save That Pasta Water: Don’t forget to reserve some of the pasta water! The starch in it helps your sauce thicken up and cling to the noodles. But if you do forget, just mix in a cornstarch slurry.
- Drain the Fat: Once you brown the beef, feel free to drain the excess fat to reduce the greasiness of your sauce. Or, use a lower fat ground beef like 85/15 or 90/10.
- Freshly Grate Your Cheese: For the best melt and texture, always freshly grate your cheese. It’s worth the extra minute boos!
How to store & reheat Taco Spaghetti
Once you’ve finished your meal, let the taco spaghetti cool down a bit before transferring it to an airtight container. Pop it in the fridge, and it’ll be good to go whenever you’re ready for round two.
To reheat it on the stove, add a splash of water or broth to keep it from drying out, and warm it up over medium heat, stirring occasionally. If you’re using the microwave, pop it in a microwave-safe dish, cover it loosely, and heat in 1-minute intervals, stirring in between until it’s warmed thru.
How long will Taco Spaghetti last in the fridge?
Your taco spaghetti will stay good for about 3 to 4 days as long as it’s sealed up tight so it doesn’t dry out.
Can I freeze taco spaghetti pasta?
You bet! Just transfer it to a freezer-safe container or bag, and it’ll stay fresh for up to 3 months. When you’re ready to enjoy it again, just thaw it overnight in the fridge and reheat.
Frequently asked questions
You absolutely can boo! Just substitute the beef with plant-based meat, chopped mushrooms, walnuts, or lentils for a meat-free option.
Yup, if you don’t have all the spices or want something more convenient, you can definitely use a store-bought taco seasoning blend.
If you want to, go for it! Try adding cream cheese or sour cream to the tomato sauce, that’ll make it creamy.
Next time Taco Tuesday rolls around, skip the shells and dive into this cheesy, hearty, downright irresistible Taco Spaghetti. Even if you’ve got picky eaters at home, this dish will make ’em happy as a clam. Trust me boo, those plates will be licked clean!
More Pasta Recipes
Taco Spaghetti
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Equipment
- Nonstick skillet
Ingredients
- 1 tablespoon Olive oil
- 1/2 cup Onion diced small
- 1/2 cup Bell pepper diced small
- 2 Garlic cloves minced
- 1 pound Ground beef*
- 1 1/2 tablespoons Chili powder preferably dark
- 1 teaspoon Ground cumin
- 1 1/2 teaspoons Oregano
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 3/4 teaspoon Kosher salt
- 1 10 oz can Rotel
- 8 ounces Spaghetti
- 1/4 cup Green onions sliced thinly
- 1/4 cup Cilantro chopped fine
Instructions
- Season a large stockpot of water generously with salt and bring to a boil. Add spaghetti and cook until al dente, about 6-8 minutes. Before draining, reserve 1 cup of pasta water. Reserve and hold warm.
- Meanwhile, pour olive oil into a 12-inch nonstick skillet and heat over medium high heat. Add diced onion and bell pepper, cooking until softened and translucent, about 3 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Add ground beef to the skillet and brown until cooked through, about 5-6 minutes. Add spices and salt, cooking an additional 2 minutes.
- Pour in drained Rotel tomatoes and stir together. Remove from heat. Toss with green onions and cilantro.
- Add in cooked spaghetti along with 1/4 cup of reserved pasta water and ross until everything is mixed evenly. The taco mixture should coat and cling to pasta. If it looks dry, add a little more pasta water.
- Serve with your favorite taco bar toppings — Shredded cheddar, chopped avocado, a dollop of sour cream, raw onions.
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What can I use instead of Rotel I don’t think we got that here in the uk
Canned petite diced tomatoes will work!
I made this for dinner tonight. Winner! Winner! Taco dinner! Even my husband, who is so picky I wanna scream, said, “This is pretty good.”
O_O
I couldn’t believe it.
This will definitely be a keeper!
Thank you so much, Rickie!!
ha, this is fun, and like taking a break from tomato sauce, sometimes too acidic for me, so thank you!
Omg I am obsessed with this spaghetti! Thanks so much for sharing, it is a hit in my kitchen 🙂
Thank you so much!
This taco spaghetti combines 2 of my favorite things – tacos and pasta makes for a delicious and unique meal the whole family will gobble up!
Such a fun dinner packed with flavor and easy to make. The whole family loved it!
This was the ideal recipe to make for taco nights at our household. The taco spaghetti was a hit and everyone loved the pasta version instead of the tortillas. My son saved himself a bowl to pack for his lunch the next day.
Love this Taco Spaghetti recipe, we like pasta dishes in my family and definitely will make it soon. Looks delicious. Thanks for sharing 🙂