Tex-Mex meets Italian in this quick and easy, one-pot taco spaghetti recipe.
Taco spaghetti is made with seasoned ground beef, peppers, tomatoes, and spaghetti cooked in a creamy, cheesy sauce for an easy dinner that’s perfect for weeknights.
Holly’s Take on Tacos
- Flavor: Zesty seasonings, savory ground beef, and tender pasta are a trifecta of Tex-Mex flavor.
- Difficulty: One-pot meals make weeknight cooking and cleanup a breeze.
- Swaps: Make a low-carb version using spaghetti squash or zucchini noodles.
- Time-Saving Tip: Taco spaghetti can be made up to a day ahead, and it can also be kept warm in a Crockpot. Perfect for busy families!
Taco Tools
- Pasta: Go for heavy-duty pasta like large spaghetti strands, bucatini, or beefy shapes like cavatappi or penne to hold the creamy sauce.
- Meat: Budget-friendly ground beef, chicken, or turkey can be used in this recipe. Try this universal seasoning blend for even more flavor.
- Sauce: Rotel has spicy chilis and seasonings added for a slightly spicy tomato-ey base, while the sour cream and cheese melt together to make a creamy sauce that ties everything together.
Switch It Up
- Going meatless? Black beans, pinto, or red beans are some of the most flavorful beans and make great meat substitutes.
- Give the recipe some extra zing with Tabasco, a dash of red pepper flakes, or some homemade taco seasoning, especially if you only have regular diced tomatoes.
- For a slightly lighter version, you can swap out sour cream for plain Greek yogurt.
How to Make Taco Spaghetti
- Cook ground beef in oil and drain, stir in seasoning and tomatoes.
- Add spaghetti and enough water to cover the pasta, bring to a boil, then simmer.
- Stir in sour cream and cheese after removing the pot from heat (full recipe below).
- Garnish with desired toppings before serving.
Tasty Taco Tricks
- Be sure to cook the spaghetti pasta al dente so it stays firmer longer, especially if you’re planning on leftovers.
- Serve with extra sour cream, chopped cilantro, salsa, or guacamole.
- Make and serve taco spaghetti in a crockpot to keep it warm. This recipe is great for feeding a crowd!
Storing Spaghetti
- Store taco spaghetti in a covered container in the refrigerator for up to 4 days, or in zippered bags in the freezer for up to 3 months.
- Reheat on the stovetop on medium heat with a little extra sour cream mixed in to loosen the dish up.
- Make a whole new meal from leftovers by scooping taco spaghetti into crunchy taco shells.
More Easy-Does-It Recipes
Did you make this Taco Spaghetti Recipe? Leave a comment and a rating below.
Taco Spaghetti Recipe
Ground beef, diced tomatoes, and pasta cook in one skillet in a creamy cheesy sauce.
Equipment
Skillet large, with a lid
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 ounce taco seasoning packet or about 2 tablespoons
- 1 medium yellow bell pepper diced
- 10 ounces canned diced tomatoes with chilis such as Rotel, undrained
- 3 cups water
- 8 ounces spaghetti
- ¾ cup sour cream
- 1 cup shredded Mexican cheese blend
- toppings as desired optional
Instructions
- Cook and brown ground beef in hot oil. Drain excess grease.
- Sprinkle taco seasoning over beef and mix. Stir in peppers and Rotel tomatoes.
- Add water and spaghetti, making sure the spaghetti is covered with the liquid. Bring to a boil. Reduce heat to a simmer and cover. Cook until spaghetti is al dente (check cook time on spaghetti package).
- Remove from heat. Add sour cream and cheese, stir gently until melted.
- Top with garnish if desired.
Notes
- Nutrition information does not include optional garnish.
- Prepare pasta al dente. It will continue to cook as it sits.
- Swap sour cream for Greek yogurt if necessary.
- Refrigerate leftovers in a covered container for up to 4 days or freeze for up to 3 months.
- Add a bit of sour cream or Greek yogurt when reheating to help loosen it up.
Nutrition Information
Calories: 594kcal | Carbohydrates: 54g | Protein: 40g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 897mg | Potassium: 795mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1240IU | Vitamin C: 65mg | Calcium: 418mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Taco Spaghetti Recipe
I made Taco Spaghetti tonight. I used bucatini pasta and followed the recipe except I added chopped onion to the ground beef while browning. I finished with all the garnishes! I thought it was excellent. I would make it again especially for a group of people. I did take a pix.
I am so happy to hear you loved this recipe Patricia!
Tried this recipe before and found the pasta to be a bit mushy for our liking. Would the recipe work to make the pasta separate and add it to the sauce? Would I need to do anything different?
That should work just fine Michelle! The sauce may not thicken or stick quite as well to the pasta but will still be delicious!