Warm taco spices, tender spaghetti, and gooey melted cheese—this taco spaghetti is what happens when taco night and pasta night can’t decide who gets Tuesday. Made with ground beef, diced onion, bell pepper, and shredded Mexican cheese, it’s cozy, cheesy, and gloriously saucy.
Here’s the vibe: skillet simmering away, steam rising with the scent of spiced beef and peppers, and you, happily standing there with a wooden spoon and zero plans for a salad. It’s the kind of weeknight dinner that skips the fuss and jumps straight to comfort. And yes, if you want to eat it out of the pan with a fork (no judgment), I fully support your vision.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Taco Spaghetti
This one’s a no-brainer. It’s a little quirky, kinda hearty, and a whole lot of cozy in one skillet.
- Ridiculously simple to make: You just brown, stir, simmer, sprinkle. No fussy layers, nothing to bake, no sink full of dishes.
- One pan magic: Everything cooks in the same skillet, even the spaghetti. Yes, the pasta goes right in the sauce. Trust the process.
- Absolute flavor bomb: You’ve got taco seasoning, Rotel, and melted cheese. Come on, tell me your mouth isn’t already watering.
- Works for picky and adventurous eaters alike: It’s familiar enough for kids but still fun for adults who impulse-buy three kinds of hot sauce.
- Perfect for midweek moods: It comes together fast, tastes like effort, and reheats beautifully the next day (you’ll want leftovers, promise).
- Customizable without heartbreak: Don’t like peppers? Leave them out. Want to use ground turkey? Be my guest.
Ingredient Notes
This list keeps things simple but packs some cozy punch. No mystery items here—just pantry staples doing the heavy lifting.
- Butter: Adds a touch of richness when browning the beef. You could use oil, but butter gives that savory backnote we love.
- Ground beef: Choose 80/20 for good flavor without too much grease. Other proteins will work if you’re feeling inspired.
- Yellow onion: Brings a mellow sweetness once cooked down. Dice it small so it melts right into the dish.
- Green bell pepper: Adds a little texture and crunch. If green’s not your thing, swap for red or skip it altogether.
- Taco seasoning: Store-bought is totally fine, but if you’ve got homemade stashed away, now’s the time to show off.
- Rotel tomatoes: These little cans are flavor bombs—tomatoes and green chilies in one. They add just enough zip.
- Spaghetti: Yup, the classic kind. Uncooked, it simmer cooks right in the skillet for full flavor absorption.
- Chicken broth: Helps the spaghetti cook and adds deeper flavor than plain water would. Grab low-sodium when you can.
- Shredded Mexican cheese: This is where the magic happens. Melty, gooey, and a little salty. Use a blend with cheddar and Monterey Jack.
- Cilantro and green onions: Final flourishes. They bring fresh brightness that cuts through the savory bits.
How To Make This Taco Spaghetti
This part is super forgiving, which we love. Everything comes together in one pan, and it’s basically stir, simmer, sprinkle your way to dinner.
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Brown the beef and veggies: Melt the butter in a deep skillet over medium heat, then toss in the ground beef, onion, and bell pepper. Let it all sizzle until the beef’s browned, about five minutes. Don’t skip this step—it builds flavor. Then, drain off any extra fat hanging out in the pan.
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Add the flavor makers: Sprinkle in the taco seasoning (inhale that aroma), then stir in the Rotel, uncooked spaghetti, and chicken broth. It’ll look like a saucy noodle soup at first—don’t panic, that’s exactly how it starts.
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Simmer your way to glory: Bring the mixture up to a soft boil. Then lower the heat, cover the pot, and let everything simmer for about 15 minutes. Stir once or twice if you remember (no shame if you forget). The pasta will soak up the liquid and become beautifully coated.
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Make it cheesy and melty: Once the pasta’s al dente and the sauce has thickened up, kill the heat. Sprinkle the cheese over the top so it’s blanketing the noodles, then cover the skillet again. Wait a minute or two until you lift the lid and see melty, stringy perfection.
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Toppings and serve: Sprinkle with chopped cilantro and green onions. That little fresh bite on top? Don’t skip it. Then serve straight from the pan to plates—or the couch if it’s that kind of night.
Storage Options
So, you’ve cooked a big skillet of taco spaghetti and somehow didn’t eat it all (honestly, kudos). The good news? It stores like a dream.
Pop leftovers into an airtight container and toss them in the fridge. They’ll be good for 3 to 4 days. The flavors actually get deeper after a day, in that magical spaghetti-leftover way. If you’re reheating it, add a tiny splash of broth or water and microwave in short bursts, stirring halfway. This keeps the pasta from drying out or turning into a weird clump.
And yep, you sure can freeze it. Just portion it out into freezer-safe containers, let it cool completely, then freeze for up to 2 months. Thaw overnight in the fridge, then warm it on the stovetop or in the microwave. It may need an extra sprinkle of cheese to wake it back up (just saying).
Variations and Substitutions
There’s plenty of wiggle room to make this your own. Whether you’re out of something or just feeling rebellious, you’ve got options.
- Ground turkey or chicken: Lighter proteins work wonderfully here. Just add a tiny bit of olive oil if you’re using leaner meat so it doesn’t go dry.
- Vegetarian twist: Skip the meat and bump up the veggies—zucchini, mushrooms, or even chickpeas play well here. Use veggie broth instead of chicken.
- Different noodles: Don’t have spaghetti? Fettuccine, linguine, or even short noodles like penne can step in. Just adjust the cooking time slightly.
- Homemade taco seasoning: If you like to DIY, a blend of chili powder, cumin, paprika, and garlic powder works beautifully.
- Add-ins galore: Black beans, corn, or a scoop of salsa would all make fun additions. It’s hard to mess this one up.
What to Serve with Taco Spaghetti
Okay, so you’ve got your skillet of cheesy taco spaghetti bubbling away. What do you serve with it? Glad you asked.
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A crisp green salad with lime vinaigrette is a nice contrast to the richness of the spaghetti. I like to throw in avocado and crunchy romaine—it adds brightness and helps me pretend I’m balanced.
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Cornbread or muffins are a solid move. These bacon basil cornbread muffins bring a smoky-sweet sidekick to the mix. Plus, cornbread is just fun to eat.
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If you’re feeling extra festive, chips and guac wouldn’t be mad sitting next to this dish. I mean, it’s still taco-adjacent, right?
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A light veggie side, like sautéed zucchini or grilled corn, goes well too. Something quick and not too overpowering so the spaghetti still gets the spotlight.
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And for dessert? Something cool and creamy, like these peanut butter banana ice cream sandwiches, makes a sweet ending. Perfect for sharing or hoarding in the freezer.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use a different type of pasta?
Totally. Spaghetti is classic here, but you’ve got wiggle room. Fettuccine, linguine, or even rotini will all work. Just keep an eye on cooking time and check for doneness as things simmer. You want the pasta tender but not overcooked to mush.
Is it spicy?
Not overly. The taco seasoning and Rotel give it a gentle kick, but it’s more of a warm spice than a tongue-scorcher. If you’re sensitive, you can use mild Rotel or add a dollop of sour cream on top. On the flip side, if you want heat, toss in some jalapeños or hot sauce.
Can I make this ahead of time?
You sure can. It reheats beautifully. Make the whole thing, let it cool, and store it in the fridge. When you’re ready to eat, warm it gently on the stove or in the microwave. Add a little broth or water to loosen it back up, and maybe throw on a fresh sprinkle of cheese for good measure.
How can I make it more veggie-forward?
Easy fix! Leave out the meat and double up on veggies. Sauté zucchini, mushrooms, even frozen corn or spinach. Toss in black beans or lentils for protein. Just keep the liquid ratio roughly the same so the pasta cooks right. It becomes a hearty, meatless skillet meal in no time.
Cheesy Taco Spaghetti
Ingredients
Taco Spaghetti
- 2 tbsp (28 g) unsalted butter
- 1 lb (450 g) ground beef (80/20)
- 1 yellow onion diced small
- 1 green bell pepper diced
- 1 oz (28 g) taco seasoning (store-bought or homemade) about 2-3 tbsp
- 10 oz (284 g) Rotel tomatoes with green chilies 1 can, undrained
- 8 oz (225 g) spaghetti uncooked, broken in half
- 2 cups (475 ml) chicken broth low-sodium preferred
- 2 cups (200 g) shredded Mexican blend cheese use cheddar & Monterey Jack for best melt
- chopped fresh cilantro for garnish
- sliced green onions for garnish
Equipment
- Large Deep Skillet with Lid
- wooden spoon
Instructions
- Melt the butter in a large deep skillet over medium heat. Add the ground beef, onion, and bell pepper. Cook, breaking up the beef, until browned and the veggies are softened, about 5 minutes. Drain excess fat.
- Sprinkle in the taco seasoning and stir until fragrant, about 1 minute.
- Add Rotel tomatoes (with their juices), uncooked spaghetti, and chicken broth. Stir to submerge the noodles. The mixture will look very soupy at first.
- Bring everything to a gentle boil. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring once or twice, until spaghetti is al dente and most of the liquid is absorbed.
- Turn off the heat. Sprinkle cheese evenly over the top. Cover again and let sit for 2 minutes so the cheese melts.
- Uncover, sprinkle with cilantro and green onions, and serve hot. Enjoy directly from the pan if the mood strikes!
Notes
- To store: Place leftovers into an airtight container and refrigerate for 3-4 days. Reheat gently with a splash of broth or water for best texture.
- To freeze: Portion cooled leftovers into freezer-safe containers and freeze up to 2 months. Thaw overnight, then reheat. Top with extra cheese to refresh.
- Swap ground beef for turkey, chicken, or skip meat and add extra veggies for a vegetarian version (use veggie broth).
- Spaghetti is classic, but substitute fettuccine, linguine, or even penne as needed; adjust simmer time for different shapes.
- Customize with black beans, corn, jalapeños, or salsa as add-ins.
