Cheesy Taco Spaghetti
Warm taco spices, tender spaghetti, and gooey melted cheese—this taco spaghetti is what happens when taco night meets pasta night. Quick, comforting, and outrageously cheesy, it brings all the cozy vibes in just one skillet. Ground beef, peppers, Rotel, and Mexican cheese ensure maximum flavor with minimal effort. It’s customizable, family-friendly, and perfect for weeknight dinners (or eating straight from the pan—no judgment).
4
servings
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.
Nutrition
Calories: 590kcal | Carbohydrates: 48g | Protein: 33g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 105mg | Sodium: 1160mg | Potassium: 820mg | Fiber: 4g | Sugar: 6g | Vitamin A: 950IU | Vitamin C: 38mg | Calcium: 360mg | Iron: 4.5mg