Taco Spaghetti Recipe (2024)

Why you’ll love Cheesy Taco Spaghetti

• APPLAUDABLE FLAVOR. The juicy beef is seasoned to perfection with homemade taco seasoning, cooked with onions, garlic, green chilies, roasted diced tomatoes then combined with cheddar and Monterrey cheese – drool.
• 25 MINUTES! It’s a rescue dinner winner when you need something quick and easy but still tastes amazing.
• PANTRY FRIENDLY.Besides the beef (keep it stocked in the freezer), all the ingredients are pantry friendly for a cozy last-minute dinner.
• SHORCUTS: Follow the recipe as written or opt for ZERO CHOPPING on those extra lazy nights by swapping in onion and garlic powder.
• FAMILY FAVORITE. Just like traditional spaghetti is an adored staple, everyone will sprint to the dinner table when it’s Taco Spaghetti Night! Now you two easy spaghetti options to choose from!
• VERSATILE.Make the recipe as written or switch up the protein, add vegetables, beans, etc., make it more or less spicy, creamy or cheesy.

Taco Spaghetti Ingredients

This Taco Spaghetti recipe is made with pantry friendly ingredients you probably have on hand right now! Let’s take a closer look at what you need (measurements in the printable recipe card at the bottom of the post):

• Spaghetti: The namesake of this recipe! Use traditional, gluten free, spaghetti squash, etc.
• Ground Beef:Use lean ground beef or see substitutions in Variations Section.
• Aromatics: One yellow onion and four garlic cloves build the base of flavor. You may substitute with 1 teaspoon garlic powder and 1 teaspoon onion powder for those extra lazy days.
• Homemade Taco Seasoning: Chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt and pepper add the perfect punch of taco flavor.
• Beef bouillon: This the secret ingredient really makes the sauce come alive. Choose from bouillon powder, bouillon cubes, or better than bouillon. Add the bouillon to the sauce without dissolving it in liquid first. If using cubes, you will need 3; crush up and add directly to the pot.
• CannedMild Diced Green Chilies: Make sure you purchase mild green chiles – I have accidentally used the hot chilies before and they are HOT! Mild green chiles, however, are more tangy than hot.
• Fire roasted diced tomatoes:These are wonderfully smoky with a sweet complexity and less acidity than traditional tomatoes. Use regular if you can’t find fire roasted.
• Tomato paste:Just two tablespoons adds rich, concentrated tomato flavor.It’s combined with water to make the recipe saucier.
• Cheeses:Sharp cheddar is used for its sharp richness, while Monterrey adds buttery, gooey splendor. Use only freshly grated cheeses for their superior flavor and melting ability.

How to MAke Taco Spaghetti

Let’s take a closer look at how to make Taco Spaghetti with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

• Step 1: Brown Beef.Sautéonionsin some oil for 5 minutes. Add the ground beef and cook, while crumbling, until cooked through and onions are softened.

• Step 2: Bloom Seasonings.Add tomato paste, garlic,and all seasonings and cook an additional 1 minute.

• Step 3: Add ingredients. Stir in 1 cup water while scraping the bottom of the pan to deglaze. Add diced tomatoes,green chiliesandbeef bouillon.

• Step 4: Simmer.Simmer, uncovered, for 5 minutes, stirring occasionally.

• Step 5: Add Cheeses and Spaghetti.Remove from heat and stir in cheeses a handful at a time until melted. (Note, the video shows adding the cheese after the spaghetti, but it easier to add to the sauce first). Add spaghetti and stir until evenly coated in sauce.

• Step 6: Serve with Toppings! Top individual servings with desired garnishes.

Recipe For Taco Spaghetti Tips

Taco Spaghetti is super quick and easy to make but here are a few tips and tricks:

• Cook Pasta Al Dente: Don’t overcook the pasta because it will continue cooking when mixed with the sauce.
• To Store Unused Tomato Paste: Portion it by the tablespoon and wrap in plastic wrap; store in the freezer for easy use.
• Season to Taste: Make the taco pasta perfect for you! If it tastes like it’s missing something, it’s likely salt and/or heat. I always like to add additional cayenne pepper.
• Make Ahead: The sauce (before you combine it with the spaghetti) keeps in the refrigerator or freezes beautifully for an easy make-ahead winner.
• Double or Triple: On that note, consider doubling or tripling the sauce and freezing some for later.
• Don’t Skip the Toppings!Finish the dish with a variety of garnishes such as shredded cheese, crushed tortilla chips, diced tomatoes, sliced green onions, chopped cilantro, sliced jalapeños, or a dollop of sour cream for added texture/flavor excitement and to make this truly taste like Taco Spaghetti!
• Leftover Transformation: Turn leftover taco spaghetti into a new meal by using it as a filling for tacos, quesadillas, stuffed peppers, or even a spaghetti bake with a layer of melted cheese on top.

Taco Pasta variations

• Use lean ground turkeyor chicken:Both are delicious in this recipe!
• Usevegetarian protein:Use soyrizo, tofu or plant-based protein like textured vegetable protein (TVP).
• Use a different pasta:Use a sturdy, medium pasta such as cavatappi, radiatori, medium shells, rotini, penne, fusilli, etc.
• Make it spicier:Increase the cayenne pepper, add diced jalapeños, canned jalapenos, or chipotle peppers in adobo sauce. Alternatively, garnish individual bowls with jalapeno peppers or hot sauce.
• Make it saucier: Increase the tomato paste to 2 tablespoons and add an additional 1 cup, or so, of water.
• Powder shortcuts: If you are feeling extra lazy or just don’t feel like chopping (as I often am when I make this recipe), then substitute the fresh aromatics for onion powder and garlic powder (directions included below).
• Add beans: Black beans, pinto beans or kidney beans would all be tasty.
• Add vegetables: Corn, bell peppers, mushrooms,asparagus,zucchini, spinach, etc.You can even add leftover roasted vegetables at the end of cooking.
• Add shredded veggies:If you want to camouflage the veggies, mince them in the food processor and cook with the beef – they’ll blend right in!
• Use a different cheese:Try Gouda, Pepper Jack, Asiago, Fontina, Muenster, etc. to switch up the flavor profile.
• Make it cheesy: Add additional cheese or if you’re feeling naughty, try pouring some of your favorite queso dip directly into the sauce.
• Make it creamy: Add 2-4 ounces very soft cream cheese to melt. Once melted, stir in milk, a little at a time, until it reaches desired consistency.
• Baked taco pasta: Transfer the recipe to a baking dish, cover with additional cheese, followed by foil and bake at 350 F for 30 minutes or until the cheese is melty.

What to Serve with Taco Pasta

• Tortilla Chips: The salty crunchiness resembles a taco shell and levels up this recipe!
• Sour Cream: The silky creaminess offers a delightful contrast to the earthy seasonings.
• Pico de gallo:Top the Taco Spaghetti with this fresh tomato salsa for a vibrant, punchy freshness. Use my homemadepico de gallorecipe or store bought. You can make thepico de galloahead of time and store it in an airtight container in the fridge. Bring to room temperature before serving.
• Avocados:Chopped or sliced avocados add a wonderful earthy creaminess. Make sure to add freshly cracked salt and a squeeze of lime.
• Cilantro: If you skip thepico de gallo, load on fresh cilantro and tomatoes instead for a fresh, zesty flair.
• Corn: Servecorn salad,elote,Mexican street corn salad on the side to stick with the fiesta theme!
• Salad: Serve with a simple green salad or we loveSouthwest salador Mexican salad.
• Fruit:Pina colada fruit salador perfectfruit salad are always a winning addition.

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