Taco Spaghetti

I’m Monica, your go-to kitchen buddy here at Yum Today Recipe, and today I’m bringing you one of my all-time favorite weeknight wonders—Cheesy Taco Spaghetti! 💛 This dish is the perfect mash-up of two comfort food classics, and trust me, once you try it, it’ll be a regular in your dinner rotation.

With just a handful of pantry staples and 30 minutes on the clock, you can whip up a one-pot meal that brings together the bold flavors of taco night and the cozy comfort of pasta. Why pick one when you can have both? Let’s make dinner fun, flavorful, and fabulously simple!

Ingredients

• Dry spaghetti noodles – Any long pasta works if spaghetti isn’t available.
• Lean ground beef (90/10 or 93/7) – Use lean to avoid a greasy sauce; drain if using higher-fat beef.
• Yellow onion – Adds sweetness and depth; red, white, or shallots also work.
• Taco seasoning – Use store-bought or homemade; adjust to taste (1–1.5 tablespoons recommended).
• Rotel tomatoes – Diced tomatoes with green chiles; or use plain diced tomatoes + green chiles.
• Cheddar cheese – Sharp cheddar is great, but any melting cheese works (e.g., Mexican blend, pepper jack).
• Fresh cilantro – Brightens the dish; sub with flat-leaf parsley if preferred.

At the end of this article, you have a Printable Recipe Card with ingredients and instructions details!

Directions

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions. Reserve ½ cup of pasta water before draining.
2. Sauté the Meat & Onions
   In a large skillet over medium-high heat, brown the ground beef with chopped onion until fully cooked, about 5 minutes.
3. Add Flavor & Sauce
   Stir in the taco seasoning, Rotel tomatoes (with their juices), and ½ cup reserved pasta water. Let it simmer for about 5 minutes to develop flavor.
4. Combine with Spaghetti
   Add the cooked spaghetti to the skillet and toss until fully coated with the taco mixture.
5. Melt the Cheese
   Sprinkle in your shredded cheese and stir until it melts into the sauce, making everything extra creamy and delicious.
6. Serve & Garnish
   Top with fresh cilantro and your favorite extras—diced tomatoes, sour cream, avocado, or even more cheese!

If you’re loving the idea of simple, crowd-pleasing meals like this Taco Spaghetti, I’ve got another treat you might enjoy—especially if you’re looking for something light and refreshing to serve afterward. Head over to my homemade sugar-free jello recipe for a nostalgic, colorful dessert that’s easy to make and free of all the artificial stuff in store-bought versions. It’s one of my favorite feel-good recipes, and it’s always a hit with both kids and adults!

Here is how it looks like:

Easy Serving Ideas for Taco Spaghetti

Once the skillet hits the table, the fun doesn’t have to stop there! One of the things I love about Taco Spaghetti is how easy it is to customize your plate—whether you’re feeding a family, planning a themed dinner night, or just keeping things casual.

I like to top each bowl with a spoonful of sour cream, some chopped green onions, and fresh cilantro. You can also add diced tomatoes, avocado slices, or a drizzle of your favorite hot sauce for an extra pop of flavor. Want even more texture? Crumble a few tortilla chips over the top just before serving.

If you’re looking for a little something on the side, a crisp green salad or simple corn salad pairs beautifully. And if you’re hosting, set out toppings buffet-style and let everyone build their bowl just the way they like it—it’s taco night meets pasta bar, and it’s always a hit!

Creative Variations to Make Taco Spaghetti Your Own

One of the things I love most about this dish is how flexible it is. Whether you’re working with what’s in your pantry or looking to dial up the flavor, here are some of my favorite ways to mix things up.

Fresh Tomato Swap

If you’d rather use fresh tomatoes instead of canned, no problem! One 14.5-ounce can of Rotel is roughly equivalent to 1 pound (or about 1½ cups) of diced fresh tomatoes. To match Rotel’s signature flavor, toss in a can of diced roasted green chiles. Since fresh tomatoes release more juice, I recommend letting them cook down for a few minutes before adding the reserved pasta water—this keeps the sauce nice and balanced.

Adjust the Heat & Add Veggies

If you like things spicy, go for Hot Rotel or add a finely chopped jalapeño or serrano pepper when sautéing the onions. Want to sneak in extra vegetables? Taco spaghetti is a great catch-all for what’s in your fridge. Diced bell peppers, corn, zucchini, and mushrooms all work beautifully. Just remember: firmer veggies go in early with the meat and onions, while delicate ones like mushrooms or zucchini should be added later so they don’t overcook.

Try a Different Protein

No ground beef? No problem. This recipe is just as tasty with ground turkey, chicken, or even pork. If you’re cooking plant-based, use your go-to meatless substitute—just be sure to add a little oil to the skillet for proper browning and texture.

What to Serve with Taco Spaghetti

Taco Spaghetti is a full meal all on its own, but I always say—why stop there when you can add some extra fun to the table? This dish is the perfect canvas for all your favorite taco night toppings and sides.

Pile on the Toppings

Make it your own with a scoop of sour cream or Greek yogurt, a handful of sliced green onions, or a drizzle of your go-to salsa. I personally love adding guacamole or creamy avocado slices for richness, and if you like a little heat, a few shakes of hot sauce go a long way.

Make It a Full Fiesta

Serving a crowd or planning a themed dinner night? Set out a few extra sides like tortilla chips with queso or a simple corn salad. And for the adults at the table, a classic margarita or even a chilled cerveza pairs perfectly with the bold Tex-Mex flavors.

This is one of those meals that invites creativity—so have fun with it and let everyone build their own plate, taco-style!

How to Store and Reheat Taco Spaghetti Leftovers

One of my favorite things about this recipe—aside from how quickly it comes together—is how well it holds up the next day. If you end up with leftovers (lucky you!), storing and reheating them is a breeze.

Once dinner’s over, transfer any remaining taco spaghetti to an airtight container. Let it cool to room temperature first—this helps prevent condensation, which can lead to a soggy texture. Properly stored in the fridge, it’ll stay fresh for up to 5 days.

When you’re ready to reheat, you’ve got a couple of easy options. For a quick lunch or snack, pop a portion into the microwave and heat in 30-second intervals, stirring in between until warmed through. If you’re reheating a larger amount or want to revive that just-cooked texture, warm it gently in a skillet over medium heat. And here’s a little tip from my kitchen to yours: if the pasta looks or feels a bit dry, stir in a splash of water, broth, or even a bit of beer to bring back the sauciness without overpowering the flavor.

Dinner round two? Just as delicious.

My Best Tips for Taco Spaghetti Success

Over the years, I’ve picked up a few tricks that take this dish from good to great. Whether you’re new to the kitchen or a seasoned home cook, these little details make a big difference in flavor and texture.

Shred Your Cheese Fresh for Creamier Results

I always recommend grating cheese straight from the block. Pre-shredded cheese might save time, but it’s often coated with anti-caking agents that prevent it from melting smoothly. Freshly shredded cheddar gives you that gooey, rich melt that really ties the dish together.

Don’t Skip Salting the Pasta Water

This one’s easy to overlook, but it matters—a lot. Salting your pasta water is your only chance to season the noodles themselves. Think of it like building flavor from the inside out. I like to think of the water tasting “like the sea”—that’s how you know it’s seasoned enough.

Let the Starch Do Its Job

Whatever you do, don’t rinse your cooked pasta! That surface starch is what helps the sauce cling to each strand, giving you that perfect saucy bite. In fact, I usually skip the colander altogether and transfer the noodles directly from the pot to the skillet using tongs. It’s easier, cleaner, and gives you better control over how much pasta water you carry into the sauce.

Your Taco Spaghetti Questions—Answered!

If you’re anything like me, once you fall in love with a recipe, you start wondering how to make it fit every situation—whether it’s a quick weeknight dinner, a make-ahead freezer meal, or something a little extra like a baked version. Here are some of the most common questions I get about Taco Spaghetti, along with my best tips from the Yum Today kitchen.

Can I use a different kind of pasta?
Absolutely. While I love classic spaghetti for this recipe, you can easily swap in other pasta shapes depending on what you have on hand. Long noodles like bucatini or linguine are great substitutes, but short pasta like rotini, penne, or even orecchiette will also do the job—especially if you’re after something that holds onto all that saucy goodness.

Is this freezer-friendly?
Yes, and it’s a lifesaver for busy weeks! Let the taco spaghetti cool completely before storing it in a freezer-safe container—this helps prevent ice crystals from forming. You can freeze it for up to 3 months. When you’re ready to enjoy it again, just thaw it overnight in the fridge and reheat on the stovetop or in the microwave until warmed through.

Can I turn this into a baked casserole?
You sure can, and I highly recommend it if you’re meal prepping or feeding a crowd. Once your noodles are tossed with the taco meat and cheese, transfer everything to a casserole dish and sprinkle a generous layer of shredded cheese over the top. From there, you can either bake it right away or cover and refrigerate it for up to two days. When you’re ready, bake it at 350ºF for about 15 minutes (or 25 to 30 if it’s coming straight from the fridge), until the cheese is melted, bubbly, and golden around the edges.

They tried this recipe, what they said about it?

Lisa ⭐⭐⭐⭐⭐ – I had been cooking something similar to this that I adapted from another recipe, but this is so much better! It is on our menu rotation quite frequently.

Tara ⭐⭐⭐⭐⭐ – So I never knew Velveeta even sold a queso cheese block until I made this recipe lol but this is so simple and good! Love that it’s basically a one pot meal too! Warning, it will fill you up! Luke is right you pretty much don’t need a side with this one lol we opt for salad like he suggests because it is so filling!

Alexa ⭐⭐⭐⭐⭐ – Love this recipe! It has become one of my favorites. I half the chili powder since we are also feeding a toddler, and I use elbow macaroni. We love it this way! Awesome recipe! 😊

A Moment Around the Table (with a Little Music Too)

One of my favorite things about cooking isn’t just the food—it’s the feeling that comes with it. When I made this Taco Spaghetti last week, I turned on some music, poured a glass of something fizzy, and just let myself enjoy the moment. It was one of those evenings where everything felt easy, comforting, and a little bit special.

If you want to recreate that same cozy vibe, I’d love to share the song I had playing while I served dinner:
“Night Owl” by Galimatias

It’s mellow, smooth, and sets just the right tone for winding down after a long day. Light a candle, put on the track, and let the rhythm and the flavors carry you into your evening. Trust me—it makes every bite taste just a little bit better.

Printable Recipe Card

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