When you can’t decide between taco night and pasta night—why not have both? This Taco Spaghetti is a bold, comforting fusion of two family favorites: hearty spaghetti and zesty tacos. Imagine tender noodles tossed in a rich, cheesy, taco-seasoned sauce filled with savory ground beef, tomatoes, and just the right amount of heat. It’s quick, customizable, and a total weeknight win!
Why You’ll Love This Taco Spaghetti
✅ A Family Favorite
The familiar flavors of tacos and the comfort of spaghetti come together in one deliciously fun dish. Even picky eaters ask for seconds!
⏱️ Fast & Easy
Dinner is ready in about 30 minutes with simple ingredients and minimal prep.
🔄 Totally Customizable
Make it spicy, mild, veggie-packed, or extra cheesy—this dish is easy to make your own with whatever you have on hand.
Ingredients You’ll Need
- Olive oil or butter – For sautéing
- Onion & garlic – Aromatic foundation for bold flavor
- Ground beef – Or swap in ground turkey or plant-based crumbles
- Taco seasoning – Your favorite store-bought or homemade blend
- Diced tomatoes with green chiles – Like Rotel, for a little kick
- Beef broth – Helps create a flavorful sauce
- Tomato paste – For depth and richness
- Cream cheese – The secret to a creamy, luscious texture
- Spaghetti – Cooked al dente
- Shredded cheese – Cheddar, Mexican blend, or your favorite
- Cilantro (optional) – For a fresh finish
How to Make Taco Spaghetti
- Cook the Pasta
Boil spaghetti according to package instructions until just al dente. Drain and set aside. - Sauté the Aromatics
In a large skillet, heat olive oil over medium. Add diced onion and sauté until soft, about 3–4 minutes. Stir in garlic and cook for 1 more minute. - Brown the Beef
Add ground beef to the skillet and cook until browned and cooked through, 5–7 minutes. Drain excess grease. - Build the Sauce
Stir in taco seasoning, diced tomatoes, beef broth, tomato paste, and cream cheese. Cook, stirring frequently, until the cream cheese is fully melted and the sauce is smooth and creamy—about 2–3 minutes. - Combine & Serve
Toss the cooked spaghetti into the skillet with the sauce. Stir in shredded cheese until everything is well coated and gooey. Top with fresh cilantro if desired and serve hot.
Tips for Success
- Don’t overcook the pasta – Al dente noodles hold up better in the sauce.
- Let cream cheese soften – It melts and blends more easily when it’s room temperature.
- Drain your beef – Avoid a greasy sauce by draining fat after browning the meat.
- Taste as you go – Adjust taco seasoning or add extra heat if you like it spicy.
Fun Variations
- Vegetarian: Use plant-based crumbles or black beans for a meatless version.
- Loaded Veggie: Add bell peppers, zucchini, spinach, or corn.
- Extra Cheesy: Top with more shredded cheese and bake for a cheesy casserole-style finish.
- Spicy Kick: Use hot Rotel, add jalapeños, or a dash of cayenne.
Make Ahead & Storage
- Make-Ahead: Cook the sauce and noodles separately, then combine and reheat when ready to serve.
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze just the sauce (not the noodles) for up to 3 months. Thaw and toss with freshly cooked pasta.
FAQ
Can I use ground turkey or a meat substitute?
Yes! Ground turkey and veggie crumbles both work beautifully in this recipe.
Can I freeze Taco Spaghetti?
The sauce freezes well on its own. Just reheat and toss with freshly cooked pasta for the best texture.
How do I reheat leftovers?
Warm in the microwave or on the stovetop with a splash of broth or water to loosen the sauce.
Taco Spaghetti Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Ingredients:
- 2 tbsp olive oil or butter
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1½ lbs ground beef (or turkey/veggie crumbles)
- 1 packet taco seasoning
- 10 oz diced tomatoes with green chiles
- 1½ cups beef broth
- 3 tbsp tomato paste
- 3 oz cream cheese, softened
- 12 oz spaghetti, cooked al dente
- 1½ cups shredded cheese
- Cilantro, for garnish (optional)
Instructions:
- Cook spaghetti according to package directions. Drain and set aside.
- In a large skillet, sauté onion in olive oil over medium heat until softened. Add garlic and cook 1 minute more.
- Add ground beef and cook until browned, about 5–7 minutes. Drain fat.
- Stir in taco seasoning, tomatoes, broth, tomato paste, and cream cheese. Simmer until sauce is creamy and thickened.
- Add cooked spaghetti and shredded cheese. Stir until well combined.
- Garnish with cilantro if desired and serve hot.
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