My taco spaghetti is a simple one‑pot dinner that combines seasoned taco meat and spaghetti noodles into a flavorful, family‑friendly meal. It comes together in about 30 minutes and is perfect for busy weeknights or for changing up Taco Tuesday.
If you want an easy twist on traditional spaghetti or tacos, this taco spaghetti is worth trying. It combines the bright, familiar flavors of tacos with the comforting texture of pasta, creating a dish that pleases adults and kids alike.
I often make this as a one‑pan meal and have even used leftover taco meat to speed things along. The result is always a satisfying, saucy pasta that can be dressed with your favorite taco toppings.
Why you’ll love this easy recipe!
It pairs taco‑seasoned beef with slurpable spaghetti for a fun, flavorful dinner in one skillet.
Only a few common ingredients, one skillet and roughly 30 minutes are needed to make this meal.
Quick, adaptable and kid‑friendly—great for busy evenings or casual family dinners.
Ingredients
Below are the ingredients used in this taco spaghetti. Adjust amounts to taste; full quantities are listed in the printable recipe card near the end of the post.
- Lean ground beef — very lean keeps the dish from being greasy; drain if using fattier beef
- Taco seasoning — homemade or store‑bought packet both work
- Yellow onion — diced for flavor and texture
- Green chiles — canned, undrained, for a mild heat and personality
- Petite diced tomatoes — use undrained tomatoes for sauce and flavor
- Spaghetti — 8 ounces (half a standard 16‑oz box) works well; thin spaghetti cooks evenly in one pot
- Beef broth — provides more flavor than water; use stock or broth you have on hand
- Cheese — shredded cheddar or a cheddar/Monterey Jack blend
- Olive oil (or butter) for cooking and salt to taste
How to Make Taco Spaghetti
Start by softening the onion in a large skillet with olive oil over medium heat. Add the diced green chiles, then add and brown the ground beef, breaking it up as it cooks. Stir in the taco seasoning so the meat is evenly coated. Add the dry spaghetti, beef broth and the undrained diced tomatoes, arranging the pasta so it is mostly submerged.
Cover the skillet and bring the liquid to a boil over medium heat. Once boiling, reduce the heat to medium‑low and cook for about 10 minutes, or until the pasta becomes al dente. Remove the lid and stir to separate any noodles that have stuck together. Allow the mixture to simmer until most of the liquid is absorbed and the pasta reaches your desired tenderness. Stir in the shredded cheese until melted and combined. Serve with your favorite taco toppings.
Quick Tips
A 12‑inch skillet gives the best distribution of ingredients. If you only have a smaller skillet, break the pasta in half so it fits and cooks evenly.
When you remove the lid the first time the mixture may look a bit soupy. It will thicken as you stir in the cheese and as excess liquid evaporates or is absorbed.
Variations
Swap in a can of Ro‑Tel (tomatoes with chiles) or a chunky salsa for the diced tomatoes and chiles for an easy variation.
For more heat, add a chopped jalapeño or a few dashes of hot sauce while the beef cooks.
Instructions (Step‑by‑Step)
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook ½ diced yellow onion until soft.
- Add a 4‑oz can of diced green chiles (undrained) and stir.
- Add 1 pound lean ground beef and cook until no longer pink, breaking it into pieces.
- Stir in 1 package or equivalent of taco seasoning until evenly combined.
- Add 8 ounces dried spaghetti, 3 cups beef broth (or water) and a 14.5‑oz can petite diced tomatoes (undrained).
- Cover, bring to a boil, then reduce heat to medium‑low and cook about 10 minutes, or until pasta is al dente.
- Remove lid, stir to separate noodles and simmer until most of the liquid is absorbed and pasta is cooked to your liking.
- Stir in 1 cup shredded cheddar (or blend), season with salt if needed, and serve with taco toppings.
Notes
- You can substitute Ro‑Tel or chunky salsa for the tomatoes and chiles if preferred.
- Top the finished dish with sour cream, sliced olives, diced fresh tomatoes, chopped cilantro, or crushed tortilla chips for texture.
- If the pasta seems thin when you remove the lid, it will thicken after you add the cheese and allow it to rest briefly.
- Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the sauce.
Nutrition (approximate per serving)
Calories: 369 kcal, Carbohydrates: 33 g, Protein: 28 g, Fat: 13 g, Saturated Fat: 6 g, Sodium: 809 mg. Nutrition information is an approximation and will vary based on exact ingredients used.
More Taco‑Style Favorites
- Cheesy taco pasta — a creamier, cheesier take on taco‑flavored pasta.
- Taco crescent ring — a party‑friendly handheld option.
- Dorito casserole — a crunchy, layered comfort dish.
- Simple taco meat — a versatile base for tacos, burritos and casseroles.
- Taco tater tot casserole — a hearty, family favorite.
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