Name: Taco Spaghetti
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican-American
Ingredients: 8 oz spaghetti; 1 lb ground beef or turkey; 1 tablespoon olive oil; 1 onion, chopped; 1 packet taco seasoning; 1 can (14.5 oz) diced tomatoes; 1 can (8 oz) tomato sauce; 1 cup shredded cheddar cheese; 1/2 cup sour cream (optional); 1/2 cup chopped green onions (optional); Salt and pepper to taste

A fun and flavorful twist on classic pasta, this Taco Spaghetti blends hearty taco-seasoned beef with tender spaghetti and melty cheese. I love how it comes together quickly, making it perfect for busy weeknights when I want something comforting but not too time-consuming.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz spaghetti

1 lb ground beef or turkey

1 tablespoon olive oil

1 onion, chopped

1 packet taco seasoning

1 can diced tomatoes (14.5 oz)

1 can tomato sauce (8 oz)

1 cup shredded cheddar cheese

1/2 cup sour cream (optional)

1/2 cup chopped green onions (optional)

Salt and pepper to taste

Directions

I cook the spaghetti according to the package directions, then drain and set it aside.

While the pasta cooks, I heat olive oil in a large skillet over medium heat. I add the chopped onion and sauté for 2-3 minutes until softened.

Next, I add the ground beef or turkey, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. I drain any excess fat.

I stir in the taco seasoning, diced tomatoes, and tomato sauce, letting it simmer for 5-7 minutes so the flavors blend together.

I add the cooked spaghetti to the skillet, tossing it to coat in the sauce mixture. Then I stir in the shredded cheddar cheese until it’s melted and creamy.

To serve, I like topping it with a dollop of sour cream and some chopped green onions.

Servings and timing

This recipe makes 4 servings.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Calories: about 450 kcal per serving

Variations

I sometimes swap the ground beef for ground turkey or even chicken for a lighter version.

I like adding black beans or corn to the sauce for extra texture and flavor.

For a spicy kick, I stir in diced jalapeños or use spicy taco seasoning.

I sometimes top it with crushed tortilla chips for a little crunch.

Using a Mexican cheese blend instead of cheddar adds an extra layer of flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I add a splash of water or a little extra tomato sauce to keep the pasta from drying out. For reheating, the microwave works fine, but I prefer warming it in a skillet on the stove for better texture.

FAQs

Can I make Taco Spaghetti ahead of time?

Yes, I like making it ahead and reheating it later. I just keep the pasta and sauce separate until serving so the spaghetti doesn’t get soggy.

Can I freeze Taco Spaghetti?

I freeze portions in airtight containers for up to 2 months. When reheating, I thaw it overnight in the fridge before warming it on the stove.

What pasta works best besides spaghetti?

I sometimes use penne, rotini, or shells because they hold onto the sauce really well.

Can I make it vegetarian?

Yes, I skip the meat and use beans, lentils, or even plant-based crumbles instead.

How can I make it creamier?

I stir in some sour cream or cream cheese at the end for a rich and creamy texture.

Conclusion

Taco Spaghetti is one of my favorite quick dinners because it combines the flavors of tacos with the comfort of pasta in a single dish. I love how versatile it is—I can make it spicy, cheesy, or even vegetarian depending on what I have on hand. This is the kind of meal I turn to when I want something hearty, satisfying, and ready in under 30 minutes.

Recipe:

Taco Spaghetti

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Author: Sophia
Total Time: 25 minutes
Yield: 4 servings
Diet: Halal

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Description

A quick and comforting fusion dish that combines taco-seasoned beef, spaghetti, and melted cheese for a flavorful family-friendly meal ready in under 30 minutes.