Taco Spaghetti Recipe
Give a comforting, flavor-packed dinner a sensational twist with this Taco Spaghetti Recipe. Blending the vibrant zest of your favorite taco night with the cozy appeal of spaghetti, it’s a meal that always brings smiles to the table. With tender pasta, seasoned ground beef, melty cheese, and a lively mix of beans, corn, and tomatoes, it’s a true weeknight hero that comes together fast but tastes like you’ve fussed all day. Whether you’re feeding picky eaters or hungry adults, this dish hits every mark, bringing a bit of Tex-Mex magic to the familiar joy of pasta.
Ingredients You’ll Need
This Taco Spaghetti Recipe calls for easy-to-find ingredients, but every single one plays a vital role. Each ingredient not only contributes to incredible taste, but also adds color, nutrition, or texture to ensure every bite is as satisfying as the last.
- Spaghetti (12 ounces): The pasta base, perfect for soaking up all the bold taco flavors.
- Olive oil (1 tablespoon): Adds flavor and helps brown the beef evenly for savory depth.
- Ground beef (1 pound): Brings hearty richness and essential protein to the dish.
- Onion, diced (1 small): Gives aromatic sweetness and builds a flavorful base.
- Taco seasoning mix (1 packet): Infuses the sauce with classic Tex-Mex spices—customize the heat if you like!
- Water (1 cup): Helps the seasoning blend and creates a saucy texture.
- Diced tomatoes with green chilies (1 can, 10 ounces): Adds juicy tang and just a touch of heat.
- Tomato sauce (1 can, 8 ounces): Rounds out the sauce, giving it a luscious, tomatoey finish.
- Corn kernels (1 cup): Pops of sweetness and crunch throughout the dish; use frozen or drained canned corn.
- Canned black beans, drained and rinsed (1 cup): Brings fiber, hearty texture, and a creamy contrast to the pasta.
- Shredded cheddar cheese (1 ½ cups): Melts beautifully on top, providing gooey, irresistible goodness.
- Fresh cilantro and sliced jalapeños (optional, for garnish): For a bright, zesty finish and a little extra kick, if you please.
How to Make Taco Spaghetti Recipe
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until it’s perfectly al dente. Don’t overcook—the noodles will soak up even more flavor when combined with the sauce! Drain well and set the cooked pasta aside so it’s ready to mingle with all that taco goodness.
Step 2: Brown the Beef and Onion
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, breaking up the beef and stirring occasionally until it’s browned and the onion is softened and fragrant. This browning step lays down deep flavors that anchor the whole Taco Spaghetti Recipe.
Step 3: Add Taco Seasoning
Once the beef is no longer pink, sprinkle in your taco seasoning mix and pour in the water. Stir to coat everything evenly and simmer for about 2 minutes. This lets the spices bloom, infusing the meat and onions with bursts of savory, smoky, and gently spicy notes.
Step 4: Simmer with Tomatoes, Corn, and Beans
Stir in the diced tomatoes with green chilies, tomato sauce, corn kernels, and black beans. Turn the heat down to medium and let everything simmer together for a good 5 minutes. The sauce will thicken slightly and all the flavors will meld—think of this as the flavor-building stage that takes your Taco Spaghetti Recipe to the next level.
Step 5: Combine with Spaghetti and Top with Cheese
Add the cooked spaghetti directly to the skillet, tossing gently until the pasta is coated in the savory sauce and every bite is packed with beef, veggies, and beans. Sprinkle the shredded cheddar cheese evenly over the top, then cover the skillet and allow it to sit for 2 to 3 minutes. The cheese will melt into gooey, bubbly perfection, crowning your pasta with irresistible richness.
Step 6: Garnish and Serve
If you’re feeling festive (and why not?), sprinkle chopped fresh cilantro and sliced jalapeños over each serving for a vibrant finish. This not only ups the wow-factor but also adds a final punch of flavor and color.
How to Serve Taco Spaghetti Recipe
Garnishes
Toppings can make all the difference with this dish! Try a handful of freshly chopped cilantro, a squeeze of lime, or a few rings of crunchy, spicy jalapeño. You can even sprinkle extra shredded cheddar or a dollop of sour cream for added richness. These finishing touches make every portion pop with restaurant-style presentation (and more flavor to discover).
Side Dishes
Balance out the bold flavors of this Taco Spaghetti Recipe with some fresh, crisp sides. Think a zesty green salad loaded with avocado, juicy cherry tomatoes, and a tangy vinaigrette. Warm, buttery cornbread or some crunchy tortilla chips and salsa would be fantastic as well. Not only do they complete the meal, but they also bring a lovely variety of textures to your dinner table.
Creative Ways to Present
Want to really impress your family or guests? Serve individual portions in mini cast-iron skillets or brightly colored bowls for a fiesta on every plate. Alternately, bake the finished taco spaghetti in a casserole dish, broiling the cheese until bubbly and golden for a family-style presentation. Want to get playful? Twirl the spaghetti into “nests” and top with extra cheese and jalapeños!
Make Ahead and Storage
Storing Leftovers
If you have extra Taco Spaghetti Recipe (lucky you!), transfer leftovers to an airtight container once cooled. Keep it in the fridge for up to 3 days. The flavors actually develop overnight, so it’ll be even more irresistible the next day!
Freezing
This dish freezes surprisingly well. Spoon cooled portions into freezer-safe containers or zip-top bags, removing as much air as possible. Freeze for up to 2 months. For best results, freeze without the cheese topping and add fresh cheese when reheating.
Reheating
To reheat, microwave individual portions in a microwave-safe dish, loosely covered, until hot all the way through—add a splash of water if things look a bit dry. For larger amounts, reheat in a covered skillet over low heat, stirring occasionally, until warmed to your liking. Top with more cheese and a quick broil, if desired, to regain that irresistible melty finish.
FAQs
Can I use a different type Main Course
Absolutely! While classic spaghetti works perfectly, feel free to swap in penne, rotini, or even whole wheat noodles. The sauce and toppings play well with lots of pasta shapes, so use what you have on hand.
Is there a vegetarian version of Taco Spaghetti Recipe?
Yes, you can easily make this dish vegetarian by swapping the ground beef for plant-based crumbles or simply increasing the beans and corn. A mix of black beans and pinto beans gives especially hearty results.
How can I make the Taco Spaghetti Recipe spicier?
If you’re craving a bigger kick, choose hot diced tomatoes with green chilies, add a pinch of cayenne pepper, or stir in diced fresh jalapeños during cooking. Plus, some hot sauce on top never hurts for spice lovers.
Can I bake this dish instead of finishing it on the stovetop?
Definitely! Pour the finished pasta into a casserole dish, scatter lots of shredded cheese on top, and bake at 375°F until bubbly and golden brown. It’s a fantastic way to turn Taco Spaghetti Recipe into a crowd-pleasing baked casserole.
What proteins can I substitute for the ground beef?
This recipe shines with ground turkey or chicken, for lighter variations, or even ground pork. The taco seasoning brings plenty of flavor, so any ground meat (or even a meatless crumble) will taste amazing.
Final Thoughts
Bringing together the best of taco night and pasta night, this Taco Spaghetti Recipe is a guaranteed weeknight win. It’s cozy, bold, and just quirky enough to become a new family classic. Give it a try and see how quickly it disappears at your table!
Print
Taco Spaghetti Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the delicious fusion of Mexican and Italian flavors in this Taco Spaghetti recipe. It’s a hearty and flavorful dish that the whole family will love.
Ingredients
Spaghetti:
- 12 ounces spaghetti
Taco Meat Mixture:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 1 packet taco seasoning mix
- 1 cup water
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (8 ounces) tomato sauce
- 1 cup corn kernels (frozen or canned, drained)
- 1 cup canned black beans, drained and rinsed
- 1 ½ cups shredded cheddar cheese
- Fresh cilantro and sliced jalapeños for garnish (optional)
Instructions
- Cook Spaghetti: Boil spaghetti until al dente, then drain and set aside.
- Prepare Taco Meat Mixture: Brown ground beef and onion in a skillet. Add taco seasoning, water, diced tomatoes, tomato sauce, corn, and black beans. Simmer to blend flavors.
- Combine: Add cooked spaghetti to the skillet mixture. Top with cheddar cheese, cover, and melt the cheese.
- Serve: Garnish with cilantro and jalapeños before serving.
Notes
- You can use ground turkey or chicken instead of beef.
- For extra heat, use hot diced tomatoes or add cayenne pepper.
- This dish can be baked in a casserole dish for a bubbly baked version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 485
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 65 mg
