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Taco night just got a delicious upgrade! This easy Taco Spaghetti recipe is everything you love about tacos and pasta wrapped up in one hearty, cheesy, flavor-packed dinner. It’s a weeknight dinner wonder that’s perfect for summer when you need something satisfying but simple. Ready in about 30 minutes, this taco pasta mashup is sure to become a regular on your menu.
Whether you’re feeding a hungry crew or just want something that’ll taste amazing for days, this one’s a keeper.
Why I Love This Recipe
What’s not to love? It’s a total crowd-pleaser and easy to throw together when time is tight.
- Super simple to make
- Made with pantry staples
- Totally customizable
- Ready in under 30 minutes!
Plus, it’s the kind of comfort food that works just as well for summer as it does for colder months. The saucy beef, warm spices, gooey cheese, and tender pasta are just plain satisfying.
Pantry Ingredients for Taco Spaghetti
Here’s what you’ll need to make this easy taco spaghetti recipe, plus a few swap ideas if you’re short on something.
Spaghetti – Any long pasta works here! Swap in linguine, fettuccine, or even gluten-free noodles.
Lean ground beef – You can use ground turkey, ground chicken, or even plant-based crumbles for a lighter or vegetarian version.
Sweet onion – Red onion or shallots will also do the trick.
Tomato paste – If you’re out, use a few tablespoons of canned tomato sauce or crushed tomatoes.
Garlic cloves – Garlic powder can be used in a pinch.
Taco seasoning – Homemade taco seasoning or store-bought taco seasoning packets both work great.
Beef stock – Homemade beef stock, chicken stock, Chicken broth, vegetable broth, or even water with a bouillon cube will do.
Diced tomatoes – Fire-roasted tomatoes add extra flavor if you have them but regular diced tomatoes do the trick.
Diced green chilies – Mild or hot, depending on your spice tolerance. Jalapeños or salsa are solid backups.
Cheddar cheese and Colby Jack cheese – Use what you’ve got, shredded Monterey Jack cheese, pepper jack cheese, or a Mexican cheese blend all melt beautifully.
Top it all off with your favorite taco fixings this dish was made for customization!
How to Make Taco Spaghetti
- Cook the spaghetti according to package directions until just al dente. Drain and set aside.
- Brown the beef in a large skillet or Dutch oven. Once fully cooked, remove and set aside. Drain off most of the fat.
- Sauté onions and garlic in the same skillet until softened and fragrant. Stir in the tomato paste and taco seasoning, letting it toast for a minute to amp up the flavor. Deglaze with beef stock, scraping up all those flavorful browned bits. Add diced tomatoes and green chilies, bring to a boil, then reduce heat.
- Return the beef to the pan and simmer for a few minutes. Stir in the cheeses one handful at a time until melted and creamy.
- Toss in the spaghetti, using tongs to mix everything together until the pasta is coated in that cheesy taco sauce.
- Serve hot with your favorite toppings!
How to Store Leftovers
Leftover Taco spaghetti stores like a dream.
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in a skillet over low heat or microwave with a splash of water or stock to loosen up the sauce.
Tips for the Best Taco Spaghetti
Don’t overcook the pasta. You want it cooked to al dente so it doesn’t become overcooked and mushy once mixed with the sauce.
Toast the spices. That extra minute of cooking the taco seasoning and tomato paste makes a big difference in flavor.
Melt the cheese gradually. Stirring it in a bit at a time gives you the dreamiest, creamiest sauce.
Customize the toppings. This is your moment avocado, sour cream, jalapeños, chopped cilantro, crushed tortilla chips go wild!
Sides to Serve with Taco Spaghetti
Round out your taco pasta dinner with a few easy sides.
- Mexican Street Corn Salad is the ultimate non-messy Elote
- Restaurant Style Salsa just is a must with anything “taco”.
- Black Bean Corn Salad is like a fiesta in a bowl.
- Cornbread Muffins are buttery and perfect with taco pasta.
- Chopped Southwest Salad makes a bright, fresh side.
More Ground Beef Dinner Ideas
If you love this taco spaghetti, check out a few more easy ground beef recipes.
- One Pot Cheeseburger Pasta
- Philly Cheesesteak Stuffed Peppers
- Easy Ground Beef Stroganoff
- Sloppy Joe Casserole
- Shepherd s Pie
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Taco Spaghetti Recipe
Equipment
- skillet
- stock pot
Ingredients
- 1 pound spaghetti
- 1 pound lean ground beef
- 1 sweet onion, diced
- 2 tablespoons tomato paste
- 5 garlic cloves, minced
- 3 1/2 tablespoons taco seasoning or 2 packets of taco seasoning
- 1 cup beef stock
- 2 14.5 oz. cans diced tomatoes, with juices
- 1 4 oz. can diced green chilies, mild or hot
- 1 cup grated cheddar cheese
- 1 cup grated Colby Jack Cheese
For Garnish:
- Grated cheese
- Jalapeno, pickled or fresh
- chopped tomatoes
- diced avocodo
- chopped cilantro
- sour cream
Instructions
- Cook the pasta to al dente according to package directions in a large pot of salted water. Drain and do not rinse.
- While the pasta is cooking, cook the ground beef in a large, deep skillet or dutch oven breaking up with a wooden spoon or spatula while cooking. Continue to cook until no longer pink, approximately 8-10 minutes. Transfer the ground beef to a bowl with a slotted spoon and keep warm. Drain off all but 2 tablespoons fat.
- Add the onions to the pan and cook until softened, approximately 5 minutes. Stir in the garlic and cook for 1 minute longer.
- Add the tomato paste and taco seasoning cooking for an additional 1 minute. Stir in beef stock and scrape the bottom of the pan to deglaze and scrape up the browned bits, this is called fond and it’s added flavor for your sauce.
- Add the diced tomatoes and green chiles. Bring to a boil.
- Add the beef back to the pan and simmer, uncovered, for 5 minutes, stirring occasionally.
- Remove the pan from the heat and stir in the cheese a handful at a time until melted.
- Add the spaghetti and, using tongs, toss until evenly coated in sauce.
- Season with additional salt and pepper to taste.
- Serve hot with your favorite taco toppings.
Notes
- Make it vegetarian by swapping ground beef for meatless crumbles or beans.
- For extra heat, stir in hot green chilies or a pinch of cayenne.
- Use gluten-free spaghetti to keep it GF-friendly.
- Can be made ahead: just reheat gently and add a splash of stock or water if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
