Name: Taco Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons olive oil; 1 pound ground beef; 1/4 cup yellow onions, chopped; 1/4 cup taco seasoning; 10 ounces Rotel tomatoes; 8 ounces spaghetti noodles, uncooked; 3 cups water; 4 ounces cheddar cheese, shredded; 1/2 cup cilantro, chopped

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I love how this taco spaghetti brings together the bold, zesty flavors of taco night with the comforting feel of a cheesy pasta dish. It all comes together in one pan, making it a simple and satisfying meal that fits perfectly into a busy schedule.

Taco Spaghetti

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

1 pound ground beef

¼ cup yellow onions

¼ cup taco seasoning

10 ounces Rotel tomatoes

8 ounces spaghetti noodles, uncooked

3 cups water

4 ounces cheddar cheese, shredded

½ cup cilantro, chopped

Directions

I start by heating olive oil in a large skillet over medium heat. Then I add the ground beef and chopped onions, cooking until the beef is browned and the onions turn soft and translucent.

Next, I stir in the taco seasoning, Rotel tomatoes with their juice, uncooked spaghetti noodles, and water. I bring everything to a boil over high heat, then reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes until the pasta is tender.

Once done, I remove the skillet from the heat and mix in half of the shredded cheese, making sure it melts evenly throughout the pasta. Finally, I sprinkle the remaining cheese and fresh cilantro on top before serving it warm.

Servings and timing

I prepare this dish in about 30 minutes total, with 10 minutes of prep time and 20 minutes of cooking time. It yields around 6 servings, making it perfect for a family meal or leftovers.

Variations

I sometimes swap ground beef for ground turkey or chicken for a lighter option. If I want a spicier kick, I add extra chili flakes or use a hot taco seasoning. For a creamier texture, I like to mix in a bit of cream cheese or sour cream at the end. I also enjoy adding black beans or corn to make it even more filling.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or broth to keep the pasta from drying out, then warm it on the stove or in the microwave until heated through.

FAQs

Can I use a different type of pasta?

I can substitute spaghetti with other pasta shapes like penne or rotini, but I may need to adjust the cooking time slightly.

Can I make this dish ahead of time?

I can prepare it in advance and store it in the fridge. When ready to eat, I reheat it and add a bit of liquid to refresh the texture.

Is this recipe spicy?

I find it mildly spicy depending on the taco seasoning and tomatoes used. I can control the heat by choosing mild or hot versions.

Can I freeze taco spaghetti?

I can freeze it, but the texture of the pasta may soften after thawing. I prefer freezing it in portions for easier reheating.

What toppings work well with this dish?

I like adding sour cream, sliced avocado, jalapeños, or extra cilantro for more flavor and texture.

Conclusion

I keep coming back to this taco spaghetti because it combines convenience with bold flavors in such a satisfying way. It’s a reliable one-pan meal that I can make quickly, customize easily, and enjoy with family any night of the week.

📖 Recipe:

Taco Spaghetti

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Author: Cheryl
Total Time: 30 minutes
Yield: 6 servings
Diet: Halal

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Description

A hearty one-pan taco spaghetti that blends bold taco flavors with cheesy, comforting pasta. Perfect for busy nights when you want something quick, filling, and full of flavor.

Instructions

Heat olive oil in a large skillet over medium heat.
Add ground beef and chopped onions, cooking until the beef is browned and onions are soft and translucent.
Stir in taco seasoning, Rotel tomatoes with juice, uncooked spaghetti noodles, and water.
Bring mixture to a boil over high heat, then reduce heat to low, cover, and simmer for about 15 minutes until pasta is tender.
Remove from heat and mix in half of the shredded cheese until melted evenly.
Top with remaining cheese and chopped cilantro before serving warm.