Quick Benefits
Taco Spaghetti is the ultimate mashup of Tex-Mex and Italian comfort food. It’s quick, hearty, and comes together in under 30 minutes — perfect for busy weeknights. With just one pot and a skillet, you get a creamy, cheesy, spicy pasta dish that pleases both kids and adults alike. It’s also incredibly versatile and easy to customize with your favorite taco toppings!
Essential Ingredients
Here’s what you’ll need to bring this fusion dish to life:
- 8 oz dried spaghetti
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 (10 oz) can Rotel tomatoes (diced tomatoes with green chilies)
- ½ cup sour cream
- 1½ cups shredded cheddar cheese
- Optional: Reserved pasta water for creaminess
Preparation Steps
- Cook the spaghetti:
Bring a large pot of salted water to a boil. Cook spaghetti according to the package instructions. Reserve 1 cup of pasta water, then drain. - Cook the beef mixture:
In a large skillet, cook the ground beef and chopped onion over high heat until the beef is browned and cooked through. Drain excess fat. - Add flavor:
Stir in minced garlic, taco seasoning, and Rotel tomatoes. Simmer for 3–5 minutes to blend flavors. - Creamy goodness:
Remove skillet from heat and stir in the sour cream and 1 cup of shredded cheddar cheese. Mix until melted and creamy. - Combine and finish:
Add cooked spaghetti to the skillet along with enough reserved pasta water to loosen and coat the noodles. Stir until everything is well combined. - Serve immediately, garnished with the remaining cheese, chopped cilantro, or your favorite taco toppings.
Health Benefits
While indulgent, Taco Spaghetti can be tweaked for better nutrition:
- Swap beef for lean ground turkey or plant-based crumbles to reduce fat.
- Add vegetables like bell peppers, corn, or black beans for fiber and nutrients.
- Use whole-wheat spaghetti for more complex carbs and fiber.
- Top with Greek yogurt instead of sour cream for added protein.
These small changes make it a more balanced, yet still comforting, meal.
Serving Suggestions
- Serve hot with a sprinkle of fresh cilantro, green onions, or diced jalapeños.
- Add a lime wedge on the side for a fresh squeeze of citrus.
- Pair with a side of crunchy tortilla chips or a small green salad with avocado and corn.
- Great with guacamole, salsa, or a dollop of sour cream for topping.
This dish is perfect for casual dinners, potlucks, or Taco Tuesday with a twist.
Creative Variations
- Spicy Taco Spaghetti: Add hot sauce, chipotle peppers, or jalapeños to the beef mixture.
- Veggie version: Use black beans, corn, or zucchini in place of meat.
- Baked Taco Spaghetti: Transfer everything to a baking dish, top with cheese, and bake at 375°F for 10–15 minutes until bubbly.
- Taco Spaghetti Casserole Cups: Spoon into muffin tins and bake for individual servings!
Storage Tips
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in the microwave or in a skillet with a splash of water or broth to keep it creamy.
- Freeze for up to 2 months in portions; thaw in the fridge overnight before reheating.
This dish is great for meal prepping and enjoying throughout the week.
Pro Tips
- Reserve pasta water — it’s key to achieving that creamy, restaurant-quality finish.
- Don’t overcook the pasta initially — it will absorb flavors when mixed with the sauce.
- Let the beef mixture cool slightly before adding sour cream and cheese to avoid curdling.
- Use freshly shredded cheese — it melts better than pre-packaged versions.
Frequently Asked Questions
Q: Can I make Taco Spaghetti ahead of time?
A: Yes! Prepare everything up to the final mix, then store and reheat just before serving.
Q: Is this recipe spicy?
A: It has mild spice from the Rotel tomatoes and taco seasoning. For more heat, add jalapeños or hot sauce.
Q: Can I make this vegetarian?
A: Definitely. Substitute the meat with plant-based ground or black beans and corn.
Q: What kind of cheese works best?
A: Cheddar is great, but you can also use Monterey Jack, Colby, or a Mexican blend.
Q: Can I use gluten-free pasta?
A: Absolutely — just cook according to package instructions and handle gently when mixing.
Nutrition Facts (Estimate per serving; 6 servings total)
- Calories: ~420
- Total Fat: 23g
- Saturated Fat: 10g
- Cholesterol: 75mg
- Sodium: 650mg
- Carbohydrates: 32g
- Fiber: 3g
- Sugar: 4g
- Protein: 24g
Taco Spaghetti
Taco Spaghetti is a bold and flavorful fusion dish that combines the comfort of pasta with the spicy kick of your favorite taco ingredients. With seasoned ground beef, zesty Rotel tomatoes, sour cream, and melted cheddar cheese all tossed with tender spaghetti, this easy one-pan dinner is creamy, cheesy, and satisfying — perfect for busy weeknights or a fun twist on Taco Tuesday.
- Total Time: 30 minutes
Ingredients
8 oz dried spaghetti
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 packet taco seasoning
1 (10 oz) can Rotel tomatoes
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese
Instructions
Begin by bringing a large pot of water to a boil. Cook the spaghetti according to the package directions. Remember to reserve 1 cup of the cooking liquid before draining the pasta.
While the pasta is cooking, heat a large skillet over high heat. Brown the ground beef and onions together until the beef is cooked through. Drain any excess fat from the pan. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the Rotel tomatoes and taco seasoning, ensuring everything is well combined. Bring the mixture to a simmer and let it cook for 3-5 minutes.
Once the spaghetti is cooked, remove the beef mixture from the heat and stir in the sour cream and shredded cheddar cheese until melted and combined.
Add the cooked spaghetti to the skillet along with enough reserved pasta water to achieve a creamy consistency. Stir everything together until well coated and creamy.
Serve the taco spaghetti immediately, garnished with additional cheese and chopped cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Tex-Mex / Fusion
Nutrition
- Serving Size: 6 servings
- Calories: ~420 per serving
