The Best Taco Spaghetti Recipe: A Zesty Fiesta In Every Bite

Whipping up a mouthwatering taco spaghetti creates magic in your kitchen with minimal effort and maximum flavor.

Pasta lovers can rejoice in this delightful Mexican-Italian fusion that combines two beloved comfort foods.

Zesty seasonings and melted cheese bring unexpected excitement to a classic dinner staple.

Hearty ingredients blend seamlessly, promising a crowd-pleasing meal that satisfies even the pickiest eaters.

Simple techniques ensure anyone can master this delectable dish without stress or complicated cooking methods.

Each bite promises a perfect balance of spicy, cheesy, and savory goodness that will have everyone asking for seconds.

Jump in and make this irresistible recipe your new weeknight dinner champion!

The Best Taco Spaghetti You’ll Want to Try

• Conquer Culinary Fusion: Merge the best of Mexican and Italian cuisines in one mouthwatering dish that breaks traditional recipe boundaries.
• Tackle Weeknight Dinner Challenges: Solve meal planning struggles with a quick, satisfying recipe that requires minimal ingredients and delivers maximum flavor.
• Create Family-Friendly Feast: Delight kids and adults alike with a crowd-pleasing meal that combines familiar pasta with zesty taco-inspired ingredients, ensuring everyone cleans their plate.
• Customize with Ease: Adapt the recipe by adding personal touches like extra cheese, jalapeños, or switching protein types to match your family's taste preferences.

Ingredients for Taco Spaghetti

• Spaghetti: A classic Italian pasta that serves as the base for this flavorful dish.

• Ground Beef: Provides a rich and hearty protein base for the taco-inspired sauce.
• Taco Seasoning: Adds a zesty and spicy Mexican-style flavor profile to the dish.
• Olive Oil: Helps to brown the beef and prevent sticking to the pan.

• Fire-Roasted Rotel: Adds a smoky tomato flavor with a hint of heat from the peppers.
• Tomato Paste: Concentrates the tomato flavor and helps thicken the sauce.
• Beef Broth: Provides additional depth and moisture to the sauce.
• Heavy Cream: Creates a rich and creamy texture when added to the dish.

• Cheddar Cheese: Melts beautifully and adds a sharp, tangy flavor to the spaghetti.
• Cilantro, Green Onions: Provides a fresh, bright garnish that adds color and optional herbal notes.

• Salt, Black Pepper: Enhances and balances the overall flavor of the dish.

How to Cook Taco Spaghetti Easily

Step 1: Boil Spaghetti Noodles

Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil.

Carefully drop the spaghetti into the bubbling water and cook until the noodles are tender but still have a slight bite. Once done, drain the pasta in a colander and set aside.

Step 2: Brown Ground Beef

Warm a large skillet over medium-high heat. Drizzle olive oil into the pan and add the ground beef.

Break the meat into small crumbles using a wooden spoon or spatula. Cook until the beef turns a deep brown color and loses its pink appearance.

If there’s excess grease, carefully tilt the pan and remove it.

Step 3: Build Flavor Profile

Add tomato paste to the beef and stir for about a minute to intensify the taste.

• Rotel tomatoes
• Taco seasoning
• Beef broth
• Salt
• Black pepper

Mix everything together and let the mixture simmer, allowing the flavors to blend and develop depth.

Step 4: Create Creamy Texture

For an extra luxurious touch, stir in heavy cream.

The cream will transform the sauce into a rich, velvety coating that clings perfectly to the pasta.

Step 5: Combine Pasta and Sauce

Gently fold the cooked spaghetti into the beef mixture.

Ensure every strand is evenly coated with the flavorful sauce. Sprinkle shredded cheddar cheese over the top and stir until the cheese melts completely.

Step 6: Finish and Plate

Transfer the taco spaghetti to serving plates. Garnish with fresh chopped cilantro or thinly sliced green onions for a burst of color and freshness.

Serve immediately while hot and enjoy the fusion of Italian and Mexican flavors.

Tips to Perfect Taco Spaghetti Every Time

• Toast the taco seasoning in the skillet for 30 seconds before adding ground beef to enhance its aromatic spices.
• Reserve a quarter cup of pasta water to help sauce cling perfectly to spaghetti and maintain ideal texture.
• Swap heavy cream with coconut milk or cashew cream for a plant-based version that keeps the creamy consistency.
• Adjust spiciness by choosing mild, medium, or hot Rotel tomatoes and taco seasoning to match your preferred intensity.
• Prepare the beef mixture in advance and refrigerate, then quickly reheat and combine with freshly cooked pasta when ready to serve.

Variations on Taco Spaghetti You’ll Enjoy

• Chicken Fiesta Spaghetti: Replace ground beef with shredded rotisserie chicken for a lighter protein option. Use Mexican-style cheese blend and add bell peppers for extra color and crunch.
• Vegetarian Taco Pasta: Swap beef with black beans and plant-based crumbles. Include diced zucchini and corn for added nutrition and texture. Top with dairy-free cheese alternative.
• Spicy Southwest Spaghetti: Increase heat by adding diced jalapeños and using hot taco seasoning. Incorporate chipotle peppers in adobo sauce for smoky, intense flavor. Garnish with extra spicy toppings like sliced serrano peppers.

Pairings That Go Great with Taco Spaghetti

• Spice Up the Sips: Pair this zesty taco spaghetti with a cold Mexican lager like Corona or Modelo, which cuts through the richness and complements the dish's bold flavors.
• Refresh with Salsa Verde Margarita: Mix a tangy salsa verde margarita that echoes the dish's spicy notes, using tequila, fresh lime juice, and a splash of green salsa for an extra kick.
• Cool Down with Creamy Contrast: Balance the meal's heat with a creamy horchata, its sweet rice and cinnamon profile providing a soothing counterpoint to the spicy, hearty spaghetti.

How to Store Taco Spaghetti

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth and maintain flavor quality.
• Place spaghetti in a microwave-safe dish, sprinkle a few drops of water to prevent drying. Cover and heat in 30-second intervals, stirring between each to distribute heat evenly. Stop when thoroughly warmed.
• Warm in a skillet over medium-low heat, adding a splash of beef broth or water to restore moisture. Stir gently and frequently to prevent sticking and ensure even heating.

FAQs

• What are the key ingredients in Taco Spaghetti?

The key ingredients are ground beef, spaghetti, fire-roasted Rotel, taco seasoning, beef broth, cheddar cheese, and optional heavy cream for richness.

• Is this dish spicy?

The spice level depends on the taco seasoning and Rotel tomatoes you use. You can control the heat by choosing mild or hot versions of these ingredients.

• Can I make this recipe gluten-free?

Yes, simply substitute regular spaghetti with gluten-free pasta to make the entire dish gluten-free. Ensure your taco seasoning is also gluten-free.

• What protein alternatives can I use instead of beef?

You can easily swap ground beef with ground turkey, chicken, or plant-based meat alternatives for a different protein option while maintaining similar flavors.

The Best Taco Spaghetti Recipe

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4.6 from 30 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Delicious Mexican-Italian fusion Taco Spaghetti brings zesty flavors dancing across your plate, blending comfort food with spicy excitement. Cheesy, meaty, and irresistibly simple, this one-pot wonder will become your new weeknight dinner obsession you cannot wait to share.

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Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds lean ground beef
• 1 cup shredded cheddar cheese

Pasta and Base:

• 8 ounces (226 grams) uncooked spaghetti noodles
• 1 can (10 ounces/284 grams) fire-roasted Rotel with green chilies
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)

Seasonings and Optional Ingredients:

• 1 tablespoon olive oil
• 1/2 cup heavy cream (optional for extra creaminess)
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• Fresh cilantro or green onions (for garnish)

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Instructions

1. Boil the spaghetti in a generously salted pot of water for 8-10 minutes until perfectly al dente. Carefully drain and set pasta aside.
2. In a spacious skillet, warm olive oil over medium-high heat. Introduce ground beef, breaking into crumbly fragments while cooking until rich brown and thoroughly caramelized.
3. Enhance the meat’s depth by incorporating tomato paste, allowing it to bloom for 60 seconds. Pour in fire-roasted Rotel, robust taco seasoning, savory beef broth, and season with salt and pepper.
4. Allow the mixture to simmer vigorously for 5-7 minutes, developing intense flavor profiles and reducing liquid slightly.
5. Optional creaminess emerges by stirring in heavy cream, transforming the sauce into a luxurious coating.
6. Integrate cooked spaghetti directly into the skillet, tossing meticulously to ensure complete sauce coverage.
7. Sprinkle generous handfuls of shredded cheddar cheese, stirring until cheese melts into a glistening, tempting sauce.
8. Transfer to serving dishes, adorning with fresh chopped cilantro or thinly sliced green onions for a vibrant finish.

Notes

• Test pasta doneness by tasting a strand to ensure perfect al dente texture without becoming mushy during final cooking stage.
• Choose lean ground beef with 80/20 or 85/15 fat ratio for optimal flavor and reduced greasiness in the dish.
• Customize heat level by selecting mild, medium, or spicy taco seasoning based on personal preference and family tolerance.
• Transform recipe into vegetarian version by substituting ground beef with plant-based crumbles or black beans for protein-rich alternative.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Boiling
• Cuisine: Mexican-American

Nutrition

• Serving Size: 4
• Calories: 446 kcal
• Sugar: 3 g
• Sodium: 570 mg
• Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.2 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 85 mg