Taco night gets a tasty twist with this easy Taco Spaghetti. It combines all the bold flavors of tacos with comforting pasta and melty cheese for a hearty, weeknight-friendly meal. Ready in about 30 minutes, this taco-pasta mashup is simple, satisfying, and ideal for summer evenings or any time you want a no-fuss dinner that feeds a crowd.
Whether you’re cooking for the family or making leftovers that taste even better the next day, this recipe is sure to become a favorite.
Why I Love This Recipe
It’s quick, crowd-pleasing, and easy to pull together when time is short.
- Very simple to prepare
- Uses pantry staples
- Completely customizable
- Ready in under 30 minutes
This dish works as comfort food in cold weather and a satisfying, simple meal in summer. The savory beef, warm spices, gooey cheese, and tender pasta combine into a flavorful, comforting bowl.
Pantry Ingredients for Taco Spaghetti
Below are the main ingredients and easy substitutions if you need them.
Spaghetti – Any long pasta will work: linguine, fettuccine, or gluten-free noodles are fine.
Lean ground beef – Swap with ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian version.
Sweet onion – Red onion or shallots are suitable alternatives.
Tomato paste – If unavailable, use a few tablespoons of canned tomato sauce or crushed tomatoes.
Garlic cloves – Garlic powder can be substituted in a pinch.
Taco seasoning – Use a homemade mix or a store-bought packet.
Beef stock – Chicken or vegetable stock, or water with a bouillon cube, works too.
Diced tomatoes – Fire-roasted tomatoes add extra depth, but plain diced tomatoes are fine.
Diced green chilies – Choose mild or hot depending on preference; jalapeños or salsa can substitute.
Cheddar and Colby Jack cheese – Any melting cheese like Monterey Jack, pepper jack, or a Mexican blend will be delicious.
Finish the dish with your favorite taco toppings to make it your own.
How to Make Taco Spaghetti
- Cook the spaghetti according to package directions until just al dente. Drain and set aside.
- Brown the beef in a large skillet or Dutch oven until no longer pink, then remove with a slotted spoon and drain most of the fat, leaving about 2 tablespoons for flavor.
- Sauté onions and garlic in the same skillet until softened. Stir in tomato paste and taco seasoning and cook a minute to deepen the flavor. Deglaze the pan with beef stock, scraping up browned bits, then add diced tomatoes and green chilies and bring to a boil before reducing heat.
- Return the beef to the pan and simmer for a few minutes so the flavors meld.
- Stir in the cheese a handful at a time off the heat until it melts into a creamy sauce.
- Toss in the spaghetti with tongs until the pasta is evenly coated in the cheesy taco sauce.
- Serve hot with your favorite toppings and enjoy.
How to Store Leftovers
Leftovers keep well and reheat easily.
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months and thaw overnight in the fridge before reheating.
Reheat: Warm gently in a skillet over low heat or in the microwave with a splash of stock or water to loosen the sauce.
Tips for the Best Taco Spaghetti
Don’t overcook the pasta — aim for al dente so it won’t get mushy after mixing with the sauce.
Toast the spices briefly with the tomato paste to boost flavor.
Melt the cheese gradually for the creamiest sauce.
Customize toppings to taste: avocado, sour cream, jalapeños, cilantro, chopped tomatoes, or crushed tortilla chips all work great.
Sides to Serve with Taco Spaghetti
Pair this taco pasta with a few simple sides to complete the meal.
- Mexican-style salads like street corn or black bean and corn salad
- Fresh salsa with tortilla chips
- Buttery cornbread or cornbread muffins
- A bright chopped salad for contrast
More Ground Beef Dinner Ideas
If you enjoy this taco spaghetti, you might like these other easy ground beef meals: cheeseburger pasta, stuffed peppers, beef stroganoff, sloppy joe casserole, or shepherd’s pie. These dishes are family-friendly and simple to make on busy nights.
Taco Spaghetti Recipe
Pin
Equipment
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skillet
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wooden spoon
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stock pot
Ingredients
- 1 pound spaghetti
- 1 pound lean ground beef
- 1 sweet onion, diced
- 2 tablespoons tomato paste
- 5 garlic cloves, minced
- 3 1/2 tablespoons taco seasoning or 2 packets of taco seasoning
- 1 cup beef stock
- 2 14.5 oz. cans diced tomatoes, with juices
- 1 4 oz. can diced green chilies, mild or hot
- 1 cup grated cheddar cheese
- 1 cup grated Colby Jack cheese
For Garnish:
- Grated cheese
- Jalapeno, pickled or fresh
- chopped tomatoes
- diced avocado
- chopped cilantro
- sour cream
Instructions
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Cook the pasta to al dente in a large pot of salted water. Drain and do not rinse.
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While the pasta cooks, brown the ground beef in a large, deep skillet or Dutch oven, breaking it up as it cooks until no longer pink, about 8–10 minutes. Remove the beef with a slotted spoon and keep warm. Drain off all but 2 tablespoons of fat.
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Add the onions to the pan and cook until softened, about 5 minutes. Stir in the garlic and cook 1 minute more.
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Stir in tomato paste and taco seasoning and cook another minute. Add beef stock and scrape the bottom of the pan to deglaze and lift the browned bits for extra flavor.
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Add diced tomatoes and green chiles and bring to a boil.
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Return the beef to the pan and simmer, uncovered, for 5 minutes, stirring occasionally.
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Remove the pan from heat and stir in the cheese a handful at a time until melted and creamy.
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Add the spaghetti and toss with tongs until evenly coated in the sauce.
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Season with salt and pepper to taste.
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Serve hot topped with your favorite taco garnishes.
Notes
- Make it vegetarian by using meatless crumbles or beans instead of ground beef.
- For more heat, add hot green chilies or a pinch of cayenne pepper.
- Use gluten-free pasta to make it gluten-free friendly.
- This dish can be made ahead; reheat gently and add a splash of stock or water if needed to loosen the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.