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My taco spaghetti recipe is an easy one pot meal that combines seasoned taco meat and spaghetti noodles into one delicious dinner. A family favorite ready in 30 minutes or less!
If you’re looking to change up Taco Tuesday or you want something different from your usual spaghetti and meat sauce, I urge you to give this easy taco spaghetti a try.
I’ve made this easy dinner a few times now, and my family loves it. I’ve even made this one pan meal with leftover taco meat, which is seriously a game changer!
Why you’ll love this easy recipe!
It combines the delicious flavors and textures of tacos and slurpable noodles in one dish.
You only need a few simple ingredients, one skillet and about 30 minutes to make it.
Perfect for busy days, lazy days and picky eater approved!
Ingredients
Here are the basics. Full amounts detailed directions are in the printable recipe card at the bottom of this post.
- Lean ground beef — I use very lean beef here so I don’t drain the fat. You can use what you have and drain if necessary
- Taco seasoning — I use my homemade seasoning, but a packet works fine
- Yellow onion — adds flavor and texture
- Green chiles — for added flavor
- Petite diced tomatoes — I prefer these over the larger ones. Don’t drain
- Spaghetti — I actually prefer Barilla in one pot pasta recipes since it tends to cook a little faster and more evenly than more premium brands like De Cecco. We’re using only 8 ounces or half of a regular 16-oz box for this recipe.
- Beef broth — adds more flavor than water, but use what you have
- Cheese — Either cheddar or a blend of cheddar and Monterey Jack
- Oil or butter for cooking and salt, to taste
How to Make Taco Spaghetti
First, cook the onion in olive oil until soft. Then, add chiles. Brown the ground beef, then season it, and add the pasta, broth and canned tomatoes. Cover, and cook for 10 minutes, then stir to break up the noodles. Simmer until pasta is cooked to your liking. Stir in the cheese, and serve with your favorite taco toppings and jalapeño garlic bread.
Quick Tips
A large 12-inch skillet works best. If you’re using a smaller one, you may need to break the pasta in half.
When you first remove the lid, it may look a little soupy, but the liquid will evaporate as you stir everything together and add the cheese.
Variations
You can use a can of Ro-Tel in place of the tomatoes and chiles.
I sometimes use a chopped jalapeño pepper for a spicier version.
More Taco Tuesday Favorites
- Cheesy taco pasta — a creamy, cheesier version
- Taco crescent ring
- Dorito casserole
- Taco meat recipe
- Taco tater tot casserole
Taco Spaghetti
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion diced
- 4 oz can diced green chiles undrained
- 1 pound lean ground beef
- 1 taco seasoning
- 3 cups beef broth or water
- 14.5 oz can petite diced tomatoes undrained
- 8 oz dried spaghetti
- 1 cup shredded cheddar cheese or blend
- salt if needed
Instructions
- In a large skillet, cook the onion in olive oil on medium heat until soft
- Add the chiles
- Add the ground beef, and cook until no longer pink, breaking it up as you go
- Stir in the taco seasoning
- Add the spaghetti, beef broth and tomatoes
- Place lid on skillet, bring to a boil over medium heat, then, reduce heat to medium low, and cook for 10 minutes or until pasta is al dente
- Remove lid, stir pasta, and allow to simmer until liquid is mostly absorbed and pasta is cooked to your liking
- Stir in cheese, and serve
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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