Taco Spaghetti Recipe

Completed dish of taco spaghetti garnished with lime wedges.

5 from 7 votes

If you’ve never had Taco Spaghetti, you’re in for a treat! Two of the best dishes combined to form this rich and hearty pasta dish.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian, Mexican

Servings: servings

Calories: 520kcal

Author: Jocelyn Delk Adams

Equipment

Large Pot
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.

Notes

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.

Nutrition