I’m sharing a cozy, one-pot pasta recipe that brings together taco-style seasoned beef, zesty tomatoes with green chiles, and melty cheese — all coated onto spaghetti for a fun, comforting twist on dinner.
Why You’ll Love This Recipe
I love this dish because it combines two favorite meals — tacos and spaghetti — into one easy, flavorful meal. It’s quick to prepare, perfectly cheesy and comforting, and ideal for a weeknight dinner when I want something satisfying but simple. All I need is one pan, minimal chopping, and basic pantry staples.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 ounces (about 225 g) uncooked spaghetti noodles
1 pound (about 450 g) lean ground beef
1 packet (about 1 oz) taco seasoning
1 (10-ounce) can diced tomatoes with green chiles (undrained) — e.g. Rotel
¼ cup diced onion (optional, but adds flavor)
4 ounces shredded cheddar cheese (or similar melting cheese)
Salt (for the pasta water)
Water (for pasta cooking and sauce)
Directions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Before draining, reserve about ½ cup of the starchy pasta water, then drain the pasta.
Meanwhile, in a large skillet over medium-high heat, add the ground beef (and onion if using). Cook, breaking the beef into small pieces until browned and no longer pink — about 5 minutes. Drain excess fat if needed.
Stir in the taco seasoning and the can of diced tomatoes with green chiles (including their juices). Add about ½ cup of the reserved pasta water, then bring to a simmer and cook for about 5 minutes to let the flavors meld.
Add the cooked spaghetti to the skillet, toss until the noodles are coated in the sauce. Sprinkle in the shredded cheese and stir until the cheese melts and everything is creamy and combined.
Serve immediately, while hot.
Servings and timing
This recipe serves approximately 6 people. Total time from start to finish is about 25 minutes (roughly 10 minutes prep + 15 minutes cooking).
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3–4 days. When reheating, I add a splash of water (or pasta water/broth) before microwaving or warming on the stovetop, to help the sauce stay creamy and prevent the pasta from drying out.
FAQs
What kind of pasta works best for taco spaghetti?
I find classic long spaghetti noodles work great since they hold sauce well and give that familiar pasta feel. But you can also use other pasta shapes — penne, rotini, fusilli — whatever you have on hand.
Can I use ground turkey or chicken instead of beef?
Yes — swapping the ground beef for ground turkey or chicken works fine. It may make the dish a bit lighter, but the taco seasoning and tomatoes still give it strong flavor.
How can I make it spicier or more flavorful?
If I want more heat or depth, I sometimes add a pinch of chili powder, cumin, or smoked paprika along with the taco seasoning. Diced jalapeños, chopped bell pepper, or extra garlic also boost flavor.
Is this recipe good for freezing?
Yes. I’ve frozen leftover taco spaghetti in airtight containers. It keeps well up to about 2–3 months. When ready to eat, I thaw overnight in the fridge and reheat gently on the stovetop with a splash of water or broth.
Can I make this vegetarian?
Definitely. I replace the ground meat with cooked beans (like black beans or pinto beans), or with a plant-based ground substitute. The taco seasoning and Rotel tomatoes keep the flavor intact.
Conclusion
Taco spaghetti is one of my go-to meals when I want something hearty, flavorful, and fuss-free. It’s quick to pull together, packed with taco-style seasoning, and cheesy enough to satisfy pasta cravings. Serve it hot, fresh out of the pan — or save the leftovers for another day, reheating with a splash of water to keep it creamy.
Taco Spaghetti is a cozy, one-pot fusion dish that combines seasoned ground beef, zesty tomatoes with green chiles, melty cheese, and spaghetti noodles into a quick and comforting weeknight dinner.
Total Time:25 minutes
Yield:6 servings
Ingredients
8 ounces (225 g) uncooked spaghetti noodles
1 pound (450 g) lean ground beef
1 packet (1 oz) taco seasoning
1 (10-ounce) can diced tomatoes with green chiles (undrained)
1/4 cup diced onion (optional)
4 ounces shredded cheddar cheese
Salt (for pasta water)
Water (for boiling and sauce)
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
In a large skillet over medium-high heat, cook ground beef (and onion if using) until browned and cooked through, about 5 minutes. Drain excess fat if needed.
Add taco seasoning and diced tomatoes with green chiles (including juices). Stir and simmer with reserved pasta water for about 5 minutes.
Add cooked spaghetti to the skillet. Toss well to coat noodles in sauce.
Stir in shredded cheese until melted and combined. Serve hot.
Notes
Use reserved pasta water to help loosen the sauce and keep it creamy.
Swap ground beef for ground turkey, chicken, or beans for variation.
For more heat, add chili powder, cumin, jalapeños, or hot sauce.
Freezes well up to 2–3 months in airtight containers.
