30 Minute Taco Spaghetti
 |
|
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Taco spaghetti brings together two family favorites, tacos and pasta, in one cheesy, flavor packed dish! If you love easy dinners with the same taco-inspired flavors, try my One Pan Taco Mac next.
A Reader’s Review
This was a simple and delicious recipe that has become one of my family’s favorites. Thank you for sharing!
Jennifer
A Dinner Twist You’ll Crave
- Comfort Food Remix: Taco spaghetti is a fun twist on classic flavors that’s warm, comforting, and hard to resist.
- Big Flavor, Minimal Effort: Simple ingredients come together for an easy meal that’s ready in less than 30 minutes.
- Family-Approved: Even picky eaters can’t resist this fun mash-up. My kids always ask for seconds!
- Perfect for Busy Nights: Quick to make, easy to clean up, and totally satisfying! For another quick meal, make my 30 min Honey Butter Chicken.
Taco Spaghetti Ingredients
- Heat Level: You can change the spice level by using mild, medium, or hot Rotel and taco seasoning. For more kick, add a pinch of cayenne or red pepper flakes.
- Swap the Rotel: If you can’t find a can of Rotel, use a can of diced tomatoes and a can of green chilies. Want extra tomatoes? Just use two cans!
- Vegetables: Cook sliced mushrooms, chopped bell peppers, zucchini, or any other veggies while you’re cooking the onion.
- Pasta: You can use thin spaghetti, rotini, penne, elbow macaroni, cavatappi, or rigatoni. You can even try zucchini noodles for a low-carb option.
How to Make Taco Spaghetti
My taco spaghetti recipe is quick and easy to make. Cook your pasta, brown your meat, and stir in the other ingredients. For another fun taco twist, make my Taco Bell inspired Crunchwrap Casserole! Or, for a fun spaghetti twist, make my creamy crockpot chicken spaghetti. Need another easy way to use ground beef? My Best Ever Chili is always a hit.
- Boil the Pasta: Cook the spaghetti according to the package directions. Drain and set aside.
- Brown the Beef: Add the olive oil and onion to a large skillet. Cook the onions over medium heat until they are tender, about 5-6 minutes. Add the garlic, then cook for an additional minute. Add the ground beef and cook over medium-high heat until no longer pink. Drain the fat if needed. Reduce the heat to medium, then add the taco seasoning, Rotel, tomato paste, beef broth, and cream cheese.
- Combine Ingredients: Stir to combine and cook until the cream cheese is melted, about 5 minutes.
- Add Spaghetti and Cheese: Stir in the cooked spaghetti and Colby Jack cheese until the cheese is fully melted. Garnish with fresh cilantro and enjoy!
Alyssa’s Topping Ideas
Top taco spaghetti off with all your taco favorites! Extra cheese, fresh tomatoes, creamy avocado, green onions, black olives, jalapeños, and a big dollop of sour cream. Go wild with the toppings and make it your own!
How to Store Leftovers
- In the Refrigerator: If you have leftover taco spaghetti, keep it in an airtight container in the fridge for 3 to 4 days.
- To Reheat: Reheat individual servings in the microwave for 1.5-2 minutes, or reheat on the stovetop over low heat until warmed through. If it dries out in the fridge, add a splash of water or broth to loosen up the noodles.
- In the Freezer: You can freeze this recipe! Freeze it in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the fridge before reheating it.
Pin this now to find it later
Pin It
Prevent your screen from going dark
Cook 12 ounces spaghetti noodles according to the package directions. Drain and set aside.
Add 2 tablespoons olive oil and 1 cup diced onion to a large skillet and cook the onions over medium heat until they are tender and translucent, about 5-6 minutes. Add 2 teaspoons minced garlic and cook an additional minute.
Add 1 ½ pounds lean ground beef and cook over medium-high heat until no longer pink. Drain the fat if needed.
Reduce the heat to medium, then add 1 (1-ounce) packet taco seasoning, 1 (10-ounce) can Rotel tomatoes, 3 tablespoons tomato paste, 1 ½ cups beef broth, and 3 ounces softened cream cheese. Stir to combine and cook until the cream cheese is melted, about 5 minutes.
Stir in the cooked spaghetti and 1 ½ cups shredded Colby Jack cheese and stir until the cheese is fully melted. Garnish with fresh chopped fresh cilantro and enjoy!
Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months. Reheat in the microwave or on the stove, adding a splash of water or broth if needed. Thaw frozen portions overnight in the fridge.
Serving: 1servingCalories: 739kcalCarbohydrates: 48gProtein: 37gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 126mgSodium: 626mgPotassium: 720mgFiber: 3gSugar: 4gVitamin A: 1050IUVitamin C: 8mgCalcium: 284mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.