Taco Spaghetti

This easy Taco Spaghetti is a one-pot pasta dinner that combines the best of taco night and pasta night in just 30 minutes. It’s loaded with seasoned ground beef, green chiles, gooey cheese, and all the toppings you love – perfect for picky eaters and busy weeknights.

Taco spaghetti is one of those easy one-pot recipes that always hits the spot. It takes the familiar comfort of pasta and layers in taco-seasoned beef, green chiles, and just the right amount of cheese for a weeknight dinner that’s anything but boring.

You only need pantry staples to make it and you can turn basic ingredients into something the whole table will be excited about. Use ground beef, turkey, or chicken – whatever you’ve got on hand – and finish it off with a layer of melty cheese.

If your freezer’s always stocked with ground beef like mine is, don’t miss these other family favorites: Cheesy Taco Soup , Ground Beef Stroganoff , Stuffed Peppers , Homemade Hamburger Helper Cheeseburger Pasta Skillet , and Ground Beef Enchiladas . You’ll get all the flavor you’re craving with none of the dinnertime drama.

Why We Love This Recipe

• Super flexible and family-friendly, with leftovers that reheat beautifully.
• It’s a one-pot meal that keeps cleanup easy and dinner stress-free on busy weeknights.
• All the zesty, savory flavors of your favorite tacos blend into a creamy, cheesy spaghetti that’s anything but boring.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Cheddar Cheese – Sharp cheddar melts beautifully and adds richness. A Mexican blend, Monterey jack, or colby jack are great options, too.
• Lean Ground Beef – I like using 85/15 for just enough richness without too much grease. Ground turkey or chicken make great lighter options.
• Yellow Onion – Adds a little sweetness and depth. White or red onion will work in a pinch.
• Garlic – Fresh minced garlic gives the best flavor, but garlic powder works if that’s what you’ve got.
• Taco Seasoning – Store-bought keeps things easy, or go homemade to adjust spice and salt to your taste.
• Diced Tomatoes with Chilis – Rotel adds tang and just enough heat, but any brand works.
• Beef Broth – Helps cook the noodles and makes the sauce nice and flavorful. Chicken broth or bouillon with water are easy swaps.
• Spaghetti Noodles – Regular uncooked spaghetti, broken in half to fit in the pot and cook evenly.

How to Make Taco Spaghetti

1. Cook the beef & seasonings. In a large skillet or Dutch oven over medium heat, cook the lean ground beef and chopped yellow onion until the beef is browned and the onion is soft, about 5-7 minutes. Drain any excess grease. Stir in the minced garlic and taco seasoning. Cook for about 1 minute until the garlic is fragrant and the seasoning is evenly distributed.
2. Stir in tomatoes and broth. Pour in the diced tomatoes with green chilis and beef broth. Stir well and bring the mixture to a simmer.

1. Add spaghetti and cook. Break the uncooked spaghetti noodles in half (please, nobody come for me over this) and add them to the skillet, pressing them gently into the liquid so they’re mostly submerged. Cover and cook for 10-12 minutes over medium heat, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed.
2. Stir in the cheese. Remove from heat and stir in the freshly grated cheddar cheese until everything is melted and creamy.

1. Serve with toppings. Spoon into bowls and top with chopped tomatoes, fresh cilantro, green onions, sour cream, or crushed tortilla chips.

Cooking the pasta al dente keeps it from turning mushy, especially as it absorbs the taco sauce. Stirring occasionally while it cooks also helps prevent sticking.

Definitely. Ground turkey, ground bison, cubed chicken breasts, or even beans like black or pinto make great alternatives while keeping all the taco flavor.

Let it cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth or pasta water to loosen the sauce. For freezing, store just the meat sauce (not the pasta) for best texture.

Yes! Make the taco meat sauce in advance and store it in the fridge or freezer. When you’re ready, just reheat and stir in freshly cooked spaghetti.

Tips for Success

• If the pasta looks too dry before it’s done, add a small splash of water or extra broth to keep things saucy.
• Break the spaghetti noodles in half before adding them to the skillet so they fit better and cook evenly in the sauce.
• Stir the pasta occasionally as it cooks to prevent clumping and make sure it doesn’t stick to the bottom of the pan.
• Use freshly grated cheese instead of pre-shredded for a smoother melt and better flavor in the final dish.
• Top with crushed tortilla chips, green onions, or fresh herbs like cilantro for texture and color right before serving.

More Spaghetti Recipes You’ll Want on Repeat

• Chicken Spaghetti Casserole
• Spaghetti Verde
• Cheesy Baked Spaghetti Casserole
• Chicken Parmesan
• Best Spaghetti and Meatballs
• Mozzarella Stuffed Meatballs
• Cincinnati Chili (with Spaghetti)

Taco Spaghetti

Ingredients123

• ▢ 1 pound ground beef
• ▢ 1/2 yellow onion chopped
• ▢ 3-4 cloves garlic minced
• ▢ 3 Tablespoons taco seasoning
• ▢ 1 (14.5-ounce) can diced tomatoes with chilis
• ▢ 1 1/2 cups beef broth
• ▢ 8 ounces spaghetti noodles
• ▢ 1 cup freshly grated cheddar cheese

Instructions

• In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened, about 5-7 minutes. Drain excess grease if necessary. 1 pound ground beef, ½ yellow onion
• Add the minced garlic and taco seasoning. Cook for 1 minute until fragrant. 3-4 cloves garlic, 3 Tablespoons taco seasoning
• Stir in the diced tomatoes with chilis and beef broth. Bring to a simmer. 1 (14.5-ounce) can diced tomatoes with chilis, 1 ½ cups beef broth
• Break the spaghetti noodles in half and add them to the skillet. Stir to combine, ensuring the noodles are mostly submerged. 8 ounces spaghetti noodles
• Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
• Remove from heat and stir in the shredded cheddar cheese until melted and creamy. 1 cup freshly grated cheddar cheese
• Serve warm with optional toppings like chopped cilantro, diced tomatoes, chopped green onions, or sour cream.

Notes

• Swap ground beef for turkey or chicken for a lighter option without losing flavor.
• Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently with a splash of broth or water to loosen the sauce.

Nutrition

Taco Spaghetti

Ingredients

• 1 pound ground beef
• 1/2 yellow onion chopped
• 3-4 cloves garlic minced
• 3 Tablespoons taco seasoning
• 1 (14.5-ounce) can diced tomatoes with chilis
• 1 1/2 cups beef broth
• 8 ounces spaghetti noodles
• 1 cup freshly grated cheddar cheese

Instructions

• In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened, about 5-7 minutes. Drain excess grease if necessary. 1 pound ground beef, 1/2 yellow onion
• Add the minced garlic and taco seasoning. Cook for 1 minute until fragrant. 3-4 cloves garlic, 3 Tablespoons taco seasoning
• Stir in the diced tomatoes with chilis and beef broth. Bring to a simmer. 1 (14.5-ounce) can diced tomatoes with chilis, 1 1/2 cups beef broth
• Break the spaghetti noodles in half and add them to the skillet. Stir to combine, ensuring the noodles are mostly submerged. 8 ounces spaghetti noodles
• Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
• Remove from heat and stir in the shredded cheddar cheese until melted and creamy. 1 cup freshly grated cheddar cheese
• Serve warm with optional toppings like chopped cilantro, diced tomatoes, chopped green onions, or sour cream.

Notes

• Swap ground beef for turkey or chicken for a lighter option without losing flavor.
• Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently with a splash of broth or water to loosen the sauce.

Nutrition

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