Imagine dinner in 30 minutes that merges the best of two worlds—taco night and pasta night. That’s exactly what Taco Spaghetti delivers: bold taco-seasoned beef, juicy Rotel tomatoes, and tender spaghetti, all cooked together in one pan and topped with melty cheddar and fresh cilantro. Hearty, flavorful, and impossibly easy, this dish satisfies cravings for both Italian comfort and Mexican zest.
Why You’ll Love Taco Spaghetti
- One-pan magic — No need for multiple pots, no messy handoffs.
- Speedy dinner — From pantry to plate in just 30 minutes.
- Family-approved — Mild spice level, cheesy, approachable flavors.
- Customizable fusion — A bridge between two crowd favorites.
- Perfect for leftovers — Keeps well and reheats beautifully.
Ingredients (Serves 6)
- 2 Tbsp extra-virgin olive oil
- 1 lb ground beef (80/20 for flavor, or leaner if preferred)
- ¼ cup finely chopped yellow onion
- ¼ cup taco seasoning (or one store-bought packet)
- 10 oz can Rotel tomatoes (undrained)
- 8 oz uncooked spaghetti noodles (broken in half)
- 3 cups water (or low-sodium broth)
- 4 oz shredded cheddar cheese
- ½ cup chopped fresh cilantro
Step-by-Step Instructions
1. Sauté the Beef & Onions
Heat olive oil in a large 12-inch skillet over medium heat. Add ground beef and chopped onion. Cook, breaking meat into crumbles, until meat is browned and onions are soft—about 6–8 minutes. Drain any excess grease if necessary.
2. Add Seasoning & Tomatoes
Sprinkle in taco seasoning, then stir in the entire can of Rotel tomatoes, juice and all. This adds the dish’s signature spicy, tangy base.
3. Add Pasta & Liquid
Break the spaghetti noodles in half and scatter them into the pan. Pour in 3 cups of water, stirring so that most noodles are submerged.
4. Simmer Covered
Bring mixture to a gentle boil over medium-high heat. Once boiling, reduce heat, cover, and simmer for 15 minutes, stirring halfway through to prevent sticking and ensure even cooking.
5. Finish with Cheese & Cilantro
Remove the lid, turn off the heat, and stir in half of the cheddar to melt into every noodle. Sprinkle with the remaining cheese and fresh cilantro. Let it rest for a few minutes before serving.
Pro Tips for Best Results
- Heat level: Use mild or hot Rotel and adjust taco seasoning as needed.
- Swap proteins: Ground chicken, turkey, or plant-based crumbles work just as well.
- Vegetarian version: Replace beef with canned black beans or lentils.
- Cheese variants: Try pepper jack, Monterey jack, or a Mexican blend.
- Pasta textures: Break noodles to fit the pan; don’t worry about perfect placement.
Delicious Variations
- Taco Spaghetti Bake: Transfer to greased dish, top with extra cheese, and bake at 375°F for 10 minutes until bubbly.
- Creamy option: Stir in ¼ cup sour cream or cream cheese after cooking.
- Veggie-loaded: Add diced bell peppers, corn kernels, or zucchini during sautéing.
- Spicy twist: Fold in chopped jalapeños or hot sauce before serving.
Serving Ideas & Pairings
- Side dishes: Serve with guacamole, pico de gallo, or tortilla chips.
- Simple salad: A crisp green salad with lime vinaigrette balances the richness.
- Drink pairings: Enjoy with iced tea or a light Mexican beer.
- Kid-friendly: Let little ones add their favorite toppings—cheese, salsa, or sour cream.
Storage & Reheating
- Refrigerator: Store covered up to 3 days. Noodles may absorb sauce—drizzle with water before reheating.
- Freezer: Freeze in sealed containers for up to 2 months. Thaw overnight and reheat gently.
- Reheat tips: Microwave or stovetop with a splash of broth until warm and creamy.
Why Taco Spaghetti Works
This recipe merges two comfort-food classics by infusing pasta with zesty taco flavor. Cooking spaghetti directly in the tomato-seasoned sauce saves time and makes clean-up easier. It hits all flavor profiles—savory, spicy, cheesy, fresh—relying on simple ingredients for maximum satisfaction.
Final Thoughts
If you’re craving convenience with serious flavor impact, Taco Spaghetti is your new go-to weeknight favorite. Quick, versatile, and deeply comforting, it’s a meal that brings heat, heartiness, and happiness—all in one skillet.
Taco Spaghetti
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 lb ground beef 80/20 for flavor, or leaner if preferred
- ¼ cup finely chopped yellow onion
- ¼ cup taco seasoning or one store-bought packet
- 10 oz can Rotel tomatoes undrained
- 8 oz uncooked spaghetti noodles broken in half
- 3 cups water or low-sodium broth
- 4 oz shredded cheddar cheese
- ½ cup chopped fresh cilantro
Instructions
Sauté the Beef & Onions
- Heat olive oil in a large 12-inch skillet over medium heat. Add ground beef and chopped onion. Cook, breaking meat into crumbles, until meat is browned and onions are soft—about 6–8 minutes. Drain any excess grease if necessary.
Add Seasoning & Tomatoes
- Sprinkle in taco seasoning, then stir in the entire can of Rotel tomatoes, juice and all. This adds the dish’s signature spicy, tangy base.
Add Pasta & Liquid
- Break the spaghetti noodles in half and scatter them into the pan. Pour in 3 cups of water, stirring so that most noodles are submerged.
Simmer Covered
- Bring mixture to a gentle boil over medium-high heat. Once boiling, reduce heat, cover, and simmer for 15 minutes, stirring halfway through to prevent sticking and ensure even cooking.
Finish with Cheese & Cilantro
- Remove the lid, turn off the heat, and stir in half of the cheddar to melt into every noodle. Sprinkle with the remaining cheese and fresh cilantro. Let it rest for a few minutes before serving.
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