Taco Spaghetti

Why You’ll Love This Recipe

I love how this dish lets me enjoy all the taco flavors I crave but in a fun, twirlable spaghetti form. It’s quick to make, uses simple ingredients, and can be easily customized with different toppings. Plus, it’s a one-pot meal, which means fewer dishes to wash.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef or ground turkey

• 1 tablespoon olive oil (if needed)

• 1 packet taco seasoning (or homemade)

• 10 oz spaghetti

• 1 can (10 oz) diced tomatoes with green chilies

• 3 cups chicken or beef broth

• 1 cup shredded cheddar cheese

• 1/2 cup shredded Monterey Jack cheese

• 1/4 cup chopped fresh cilantro (optional)

• Sour cream, jalapeños, or avocado for topping (optional)

Directions

1. In a large skillet or deep pot, I cook the ground beef over medium heat until browned, draining excess fat if necessary.

2. I stir in the taco seasoning and diced tomatoes with green chilies.

3. I pour in the broth and bring the mixture to a boil.

4. I add the spaghetti, breaking it in half if needed to fit, and reduce the heat to a simmer.

5. I cook uncovered for about 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

6. I stir in the cheddar and Monterey Jack cheese until melted and creamy.

7. I garnish with cilantro and serve with optional toppings like sour cream, jalapeños, or avocado.

Servings And Timing

This recipe makes 4–6 servings and takes about 25 minutes from start to finish.

Variations

I sometimes use shredded rotisserie chicken instead of ground meat for a quicker version. For a creamier dish, I stir in a few tablespoons of cream cheese at the end. If I want more veggies, I add corn, bell peppers, or black beans.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of broth or water to loosen the sauce. The microwave works too, though I stir halfway for even heating.

FAQs

Can I Use Another Type Of Pasta?

Yes, penne, rotini, or linguine work well, though cooking times may vary.

Can I Make It Spicy?

Absolutely—I add extra diced jalapeños, hot sauce, or more chili powder to the taco seasoning.

Can I Make This Ahead?

Yes, I prepare the taco spaghetti, cool it, and store it in the fridge. I reheat with a bit of broth to refresh the sauce.

Can I Use Fresh Tomatoes Instead Of Canned?

Yes, I chop and cook fresh tomatoes with a little extra seasoning to match the flavor.

What Cheese Works Best?

I like cheddar for sharpness and Monterey Jack for creaminess, but pepper jack adds a nice kick.

Conclusion

I find taco spaghetti to be the perfect mash-up of two comfort food favorites. It’s cheesy, flavorful, and endlessly customizable, making it a dish I’m always happy to put on the table—especially on busy weeknights when I need something quick but satisfying.