Description
Taco Spaghetti is a quick, one-pan mashup that brings taco flavors to comforting pasta — perfect for busy weeknights, casual family dinners, or when you want something flavorful with minimal fuss. Ground beef seasoned with taco spices, juicy Rotel tomatoes, and melted cheddar meld with spaghetti for a hearty, crowd-pleasing meal that’s easy to customize.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound ground beef
- 1/4 cup yellow onions, chopped
- 1/4 cup taco seasoning (or 1 packet)
- 1 (10 oz) can Rotel tomatoes (do not drain)
- 8 oz spaghetti noodles (uncooked)
- 3 cups water
- 4 oz cheddar cheese, shredded
- 1/2 cup chopped cilantro (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the ground beef and chopped onions; cook, breaking up the beef, until browned and the onions are softened (about 5–7 minutes). Drain excess fat if desired.
- Stir in the taco seasoning and the entire can of Rotel tomatoes (with juices), mixing to coat the beef.
- Add the uncooked spaghetti noodles to the skillet and pour in 3 cups of water, stirring to combine and ensure most noodles are submerged.
- Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring once or twice, until the spaghetti is tender and the liquid is mostly absorbed.
- Remove from heat and stir in the shredded cheddar cheese until melted and well combined.
- Garnish with chopped cilantro and serve hot. Optional toppings: sour cream, diced avocado, extra cheese, lime wedges.
Notes
- Break spaghetti in half if your skillet is too small; it will cook fine.
- If the pasta is undercooked but liquid is gone, add 1/2 cup more water, cover, and simmer until tender.
- For leaner protein, substitute ground turkey or chicken; cook similarly.
- To make vegetarian, replace beef with a 15 oz can of drained/rinsed black or pinto beans and add 1/2 cup frozen corn for texture.
- For extra creaminess, stir in 2–3 tablespoons cream cheese or a splash of heavy cream with the cheddar.
- Make-ahead: cook the meat-tomato base and refrigerate up to 3 days; combine with fresh pasta when ready to serve. Leftovers keep 3–4 days in the fridge; add a splash of water when reheating.
- Prep Time: 5 minutes
- Cook Time: 20–25 minutes