Easy Taco Spaghetti Recipes for Everyone

This is the kind of weeknight chaos I can actually get behind: spaghetti simmered right in a saucy taco situation so it soaks up all the flavor, then showered with melty cheese and a fistful of crunchy tortilla chips. It’s a little messy, kind of outrageous, and very forgiving—the kind of dinner that takes pantry stuff and turns it into something everybody wants seconds of. One pot, 30-ish minutes, and a squeeze of lime so it doesn’t feel like you gave up on yourself today.

My husband calls this “taco pasta night” like it’s a national holiday. The kids turn it into a topping bar with sour cream, jalapeños, and whatever sad avocado we have hanging around. Last Tuesday I ate mine out of the pot with a wooden spoon while negotiating a Lego peace treaty. Zero regrets. It’s cozy, it reheats like a dream, and it’s the one meal no one tries to trade at the lunch table the next day.

How to Make It

Grab a big pot or deep skillet with a lid. Brown 1 pound of ground beef with a small diced onion in a splash of oil. If it’s not lean, drain off most of the fat—leave a teaspoon for flavor; we’re not saints. Toss in 3 minced garlic cloves and let them get fragrant for 30 seconds.

Now the taco part: sprinkle in a packet of taco seasoning (or 2–3 tablespoons homemade), then add 1 can Rotel (10 oz), 1 small can tomato sauce (8 oz), and about 2½ cups beef or chicken broth. Stir, taste the liquid, and if it feels flat, pinch in salt and a teensy bit of sugar or honey to balance the tang. Bring it to a simmer.

Break 8 ounces of spaghetti in half (I know, I know—Italian nonna just fainted) and push it into the sauce. Nudge the noodles around so they don’t clump. Cover and simmer on medium-low, stirring every couple minutes until the pasta is just tender—about 12 minutes. If the pot starts looking dry before the pasta’s done, splash in more broth or water, ¼ cup at a time.

When the spaghetti is cozy and saucy, turn off the heat. Stir in 1 cup shredded cheddar/Monterey Jack. Squeeze in half a lime. Taste. Need more salt? More heat? A little hot sauce never hurt anyone. Shower with cilantro, crushed tortilla chips, maybe a dollop of sour cream if you’re feeling it. Serve immediately to people who will absolutely burn their tongues.

✔Ingredient Notes

– Ground beef (1 lb): I like 85/15—good flavor, not a grease pool. Drain if needed, but don’t obsess; a little fat makes it happy.
– Taco seasoning (1 packet or 2–3 tbsp): Store-bought is fine. If using homemade, make sure it has salt, chili powder, cumin, paprika, garlic, and a pinch of sugar.
– Rotel (10 oz): Tomatoes + green chiles = instant flavor. Mild or hot both work. No Rotel? Use diced tomatoes and a chopped jalapeño.
– Tomato sauce (8 oz): Gives body. If using crushed tomatoes, simmer a tad longer.
– Broth (about 2½ cups): Beef is bold, chicken is cleaner, water works in a pinch—just add a bit more salt.
– Spaghetti (8 oz): Half a standard box. Gluten-free works; cook a minute less and stir more often.
– Cheese (1 cup): Cheddar, Colby Jack, pepper jack if you like heat. Don’t skip unless you must; it ties everything together.
– Lime + cilantro: The spark. If you’re a cilantro-hater, use green onion.
– Tortilla chips: The crunch. I’ve used crushed taco shells and even Fritos when life got weird.
– Optional creamy thing: A spoon of sour cream or 2 oz cream cheese melts in for extra lushness. Don’t boil after adding or it can split.

✔Recipe Steps

1. Heat a large pot with a little oil, add beef and onion, and brown; drain excess fat.
2. Stir in garlic for 30 seconds, then add taco seasoning, Rotel, tomato sauce, and broth.
3. Taste the liquid and adjust salt; bring to a lively simmer.
4. Break spaghetti in half, submerge in sauce, cover, and simmer 10–12 minutes, stirring often.
5. Add a splash of broth/water if it gets too thick; cook until pasta is just tender.
6. Turn off heat, stir in cheese and lime juice, top with cilantro and crushed chips, and serve.

What to Serve It With

– Simple green salad with lime vinaigrette.
– Charred corn or elote-style corn cups.
– Sliced avocado or quick guac.
– Pickled jalapeños and radishes.
– Garlic bread if you’re living your best carb life.
– Black beans or pinto beans on the side.

✔Tips & Mistakes

– Stir the pasta every couple minutes so it doesn’t clump or stick to the bottom.
– Keep extra broth nearby; one-pot pasta is needy and drinks more than you think.
– Season the liquid before the pasta goes in—easier to balance flavors early.
– If it tastes sharp, a pinch of sugar or drizzle of honey calms the acidity.
– Add cheese off heat so it melts smooth, not gritty.
– Want creamier? Stir in a spoon of sour cream at the end. Don’t boil it.

✔Storage Tips

Fridge: Pop leftovers in an airtight container up to 4 days. Reheat with a splash of water or broth on the stove or in the microwave, stirring halfway.

Freezer: Cool completely, then freeze up to 2 months. Thaw overnight and reheat gently with extra liquid.

Cold bites straight from the container? Honestly good. Breakfast plan: reheat and top with a fried egg. No shame, only joy.

✔Variations and Substitutions

– Protein swap: Ground turkey or chicken works; add a drizzle of oil so it doesn’t dry out. Veggie version? Use black beans and/or lentils.
– Noodle swap: Any short pasta (rotini, penne) cooks similarly; adjust liquid by ¼–½ cup if needed.
– Heat level: Mild taco seasoning + mild Rotel for kiddo mode; add chipotle, cayenne, or hot Rotel for spice.
– Creamy vs. saucy: Stir in 2 oz cream cheese for a velvet vibe, or keep it tomato-forward with extra broth.
– Extra veg: Corn, bell peppers, or zucchini sautéed with the onion are great. Spinach at the end wilts in nicely.
– Umami booster: A dash of Worcestershire or soy sauce deepens flavor; use tamari if gluten-free.
– Sweet balance: If tomatoes are harsh, add 1 tsp sugar or a squeeze of honey—either works.

Frequently Asked Questions

Easy Taco Spaghetti Recipes for Everyone

This one-pot taco spaghetti blends seasoned ground beef, tomatoes with green chilies, and melty cheddar for a creamy, family-friendly weeknight dinner ready in about 30 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 pound ground beef (85% lean)
• ▢ 1 cup diced yellow onion
• ▢ 1 cup diced green bell pepper
• ▢ 2 teaspoon minced garlic
• ▢ 2 tablespoon taco seasoning
• ▢ 2 tablespoon tomato paste
• ▢ 10 ounce diced tomatoes with green chilies
• ▢ 3 cup low-sodium beef broth
• ▢ 12 ounce spaghetti, broken in half
• ▢ 0.5 teaspoon kosher salt
• ▢ 0.25 teaspoon black pepper
• ▢ 1.5 cup shredded sharp cheddar cheese
• ▢ 0.5 cup sour cream
• ▢ 0.25 cup chopped fresh cilantro optional
• ▢ 1 tablespoon fresh lime juice optional

Instructions

Preparation Steps

• Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until mostly browned, 4 to 5 minutes. Drain excess fat if needed.
• Add diced onion and bell pepper. Cook until softened, about 3 minutes.
• Stir in minced garlic and taco seasoning; cook until fragrant, about 0.5 minute.
• Add tomato paste and stir to coat the beef and vegetables; cook 1 minute.
• Pour in diced tomatoes with green chilies and beef broth. Stir and bring to a boil.
• Add spaghetti, breaking the strands in half, and submerge in the liquid. Reduce heat to medium-low, cover, and simmer, stirring every 2 to 3 minutes, until pasta is al dente, about 12 minutes. Add a splash of water if the pan gets too dry.
• Season with salt and black pepper. Stir in cheddar cheese and sour cream until melted and creamy, 1 to 2 minutes.
• Remove from heat and let stand 2 minutes to thicken. Garnish with cilantro and a squeeze of lime, then serve.

Notes

Use hot diced tomatoes with chilies for extra heat. Swap ground turkey for beef if preferred. Leftovers keep up to 3 days in the refrigerator; reheat gently with a splash of broth or water.