Taco Spaghetti Recipe

Ash Tyrrell

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.

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Prep Time 15

Cook Time 25

Servings: 6

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.

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.
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.
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.
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!
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.