If you love tacos and pasta, why choose between them? This Taco Spaghetti combines the bold, spicy flavors of Mexican tacos with the creamy comfort of Italian spaghetti — all in one delicious dish!
It’s cheesy, hearty, and ready in under 30 minutes — perfect for busy nights when you want something quick but full of flavor!
Would you top yours with more cheese or jalapeños?
Ingredients
12 oz spaghetti
1 lb ground beef
1 packet taco seasoning (or 2 tbsp homemade blend)
1 can Rotel tomatoes (diced tomatoes with green chilies, undrained)
2 cups beef broth
1/2 cup tomato sauce (optional, for richer flavor)
1 cup shredded cheddar cheese (or Mexican blend)
1/2 onion, chopped (optional)
2 cloves garlic, minced
Salt and pepper to taste
Fresh cilantro or green onions for garnish
Instructions
Cook the spaghetti:
Boil spaghetti according to package directions until al dente. Drain and set aside.
Cook the beef:
In a large skillet, brown the ground beef over medium heat. Add the chopped onion and garlic, and cook until softened.
Add the flavor:
Stir in taco seasoning, Rotel tomatoes, beef broth, and tomato sauce. Mix well and bring to a simmer.
Combine:
Add the cooked spaghetti to the skillet and toss to coat in the sauce. Let it simmer for about 5 minutes so the flavors blend together.
Add cheese:
Stir in the shredded cheese until melted and creamy.
Serve hot:
Garnish with fresh cilantro, sliced green onions, or extra cheese. Enjoy this fun fusion of taco and pasta flavors!
Tips:
For extra creaminess, stir in a little sour cream before serving.
You can add black beans, corn, or jalapeños for extra texture and flavor.