I didn’t think mixing spaghetti and tacos could work—until I tried it myself. The result was so good that I had to make it again the next night.

It’s cheesy, spicy, and packed with the comfort of both Italian and Mexican favorites. My family couldn’t stop talking about it. If you’re looking for a fun twist on dinner, this one is totally worth a try.

It’s now one of my go-to pasta recipes, right up there with Alfredo lasagna soup on chilly nights

Ingredients You Will Need

I love that most of these ingredients are already in my pantry. A few fresh add-ins take the flavor to the next level.

Spaghetti – about 12 ounces; I recommend regular spaghetti for best texture. Avoid angel hair—it overcooks easily.
Ground beef – 1 pound, preferably lean; it gives the dish its hearty taco base.
Taco seasoning – 1 packet or about 2 tablespoons of homemade; adjust to your spice preference.
Diced tomatoes – 1 (14.5 oz) can, undrained; adds great acidity and moisture.
Tomato sauce – 1 cup; this helps bind the sauce and intensifies the tomato flavor.
Beef or chicken broth – 2 cups; broth enhances depth and makes it saucy.
Cheddar cheese – 1 cup, shredded; grate it fresh if possible for better melt.
Sour cream – optional, for garnish; adds cool creaminess to each bite.
Cilantro or green onions – optional garnish for a fresh pop of flavor.

Note: This recipe serves about 4–6 people depending on portion size.

Variations

Don’t be afraid to mix things up. I’ve tried different versions, and they’re all delicious.

Dairy-Free: Use dairy-free cheese shreds and skip the sour cream or sub with a vegan alternative.
Low-Carb: Swap spaghetti for zucchini noodles or spaghetti squash.
Vegetarian: Replace beef with black beans, lentils, or a meat substitute.
Extra Veggies: Add diced bell peppers, jalapeños, or corn with the beef for more crunch and color.
Cheesy Upgrade: Mix in cream cheese for a creamy taco pasta twist. It’s a comfort food vibe similar to what you get in a Crockpot Pierogi Casserole with Kielbasa, but with a spicy kick.

Cooking Time

Here’s how long it takes from start to finish.

Prep Time: 10–15 minutes
Cooking Time: 20–25 minutes
Total Time: About 35–40 minutes

Equipment You Need

These are my go-to tools for making Taco Spaghetti quick and easy.

Large skillet or sauté pan – For cooking the meat and combining everything.
Pot – To boil your spaghetti.
Colander – Essential for draining the pasta.
Wooden spoon or spatula – Makes it easy to break up ground beef.
Measuring cups and spoons – To get the sauce and seasoning just right.
Cheese grater – Use fresh cheese if you want that melty, stretchy topping.

How to Make Taco Spaghetti?

Let me walk you through each step, just like I do it at home. It’s super simple, and the results are always satisfying.

Boil the Pasta

Start with a pot of salted water. Boil the spaghetti until just al dente—about a minute less than the package says. Drain it and set it aside. It’ll cook a little more when we mix it with the sauce, so you don’t want it too soft now.

Cook the Beef and Add Seasoning

In your skillet, brown the ground beef over medium-high heat. Break it apart as it cooks—this takes about 5–7 minutes. Once it’s no longer pink, drain the grease if needed. Add your taco seasoning and stir well to coat every bit of the meat. Then pour in the diced tomatoes (with juices) and tomato sauce, mixing it all together.

Simmer with Broth and Add Pasta

Next, pour in the broth and bring it to a light simmer. This step helps develop flavor and creates the saucy base. When it’s bubbling, add the cooked spaghetti and gently toss everything so the pasta soaks up that taco goodness.

Add Cheese and Optional Bake

Once combined, sprinkle the shredded cheddar evenly over the top. You can let it melt on the stovetop with the lid on, or pop the whole skillet (if oven-safe) into a 375°F oven for 10 minutes. That bubbly, cheesy finish is so worth it!

Garnish and Serve

When it’s hot and cheesy, it’s time to garnish. I love topping it with sour cream and a handful of chopped cilantro or green onions. It adds freshness and a little tang. Serve it up warm and enjoy every bite.

Additional Tips for Making this Recipe Better

After trying this a few times, here are some personal tips I swear by:

Use freshly shredded cheese—it melts way better than the pre-packaged kind.
Slightly undercook your spaghetti so it doesn’t get mushy in the sauce.
Want it spicy? Add some hot sauce or red pepper flakes to the broth.
You can use ground turkey or chicken for a lighter version.
Let it sit for 5 minutes before serving to help the sauce cling to the pasta.

If you’re in the mood for a hearty soup on the side, I often make Alfredo lasagna soup—its creamy base complements the bold taco flavors beautifully.

How to Serve Taco Spaghetti?

Taco Spaghetti is super satisfying on its own, but here’s how I love to serve it when I want to go the extra mile:

Add a dollop of sour cream and a sprinkle of fresh cilantro on top for color and contrast.
Serve with a crisp side salad tossed in lime vinaigrette.
Warm up some tortilla chips and guac on the side for a Tex-Mex twist.
A slice of cornbread or garlic toast pairs surprisingly well with it too!

Nutritional Information

Here’s a quick overview of what you’re eating per serving (approximate):

Calories: 480
Protein: 26g
Carbohydrates: 45g
Fat: 22g

Make Ahead and Storage

Here’s how I handle leftovers or prep ahead for busy days.

Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze it in a sealed container for up to 2 months. I recommend reheating on the stove for best texture.
Reheating: Add a splash of water or broth when reheating to loosen the sauce, especially if it thickened in the fridge.

Why You’ll Love This Recipe?

This isn’t just another pasta dish—it’s a fun fusion that works every time. Here’s why I think you’ll love it:

Quick and Easy: It’s ready in under 40 minutes with simple steps.
Family Favorite: Both kids and adults love the bold taco flavor with pasta.
Flexible Ingredients: Great for customizing to dietary needs or leftovers.
One-Pot Option: Fewer dishes, less mess, more flavor.
Delicious Comfort Food: Cheesy, savory, and satisfying every time.

Ash Tyrrell