Taco Spaghetti
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I make Taco Spaghetti a few times a month when I need something quick, comforting, and a little unexpected. It mixes the bold flavors of taco seasoning with the comforting, familiar texture of spaghetti — perfect for busy weeknights, feeding a crowd, or getting picky eaters to try something new. If you like a straightforward, family-friendly dinner that stretches a little further, this version delivers every time; for more background on similar takes, see this Taco Spaghetti write-up.
Why you’ll love this dish
This recipe bridges two pantry heroes: boxed pasta and taco-flavored ground beef. The result is a single skillet of creamy, cheesy taco sauce clinging to strands of spaghetti — super satisfying and oddly fun. It’s also:
- Fast: pasta cooks while you brown the beef and soften veggies.
- Budget-friendly: ground beef and pantry staples feed a family without a lot of fuss.
- Crowd-pleasing: kids love the cheese; adults love the spice and convenience.
- Flexible: easy to swap proteins, cheeses, or veggies.
“An instant weeknight winner — bold taco flavor, creamy sauce, and everyone asks for seconds.” — family dinner regular
The cooking process explained
Before you start, here’s what happens so you know what to expect:
- Boil spaghetti until al dente and drain.
- Sauté onion and bell pepper in olive oil until softened.
- Brown ground beef, drain excess fat, and return to the pan.
- Add taco seasoning, canned tomatoes with chiles, beef broth, sour cream, and shredded cheese. Simmer gently until creamy.
- Toss cooked spaghetti into the skillet and coat everything together.
- Serve hot with optional garnishes.
This short roadmap helps you multitask: start the water for pasta first, then prep your veggies while the water comes to a boil.
What you’ll need
- 1 pound spaghetti noodles
- 2 pounds ground beef (80/20 gives good flavor; leaner works if you drain more)
- 1/2 yellow onion, diced
- 1 bell pepper, diced (any color)
- 2 tablespoons olive oil
- 1 packet taco seasoning (about 1 oz)
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 cup sour cream (full-fat for richest texture; Greek yogurt can be used for tang)
- 1 cup beef broth (or chicken/vegetable broth)
- 2 cups shredded Mexican blend cheese
Substitutions/notes:
- Swap ground turkey or plant-based crumbles for beef to reduce fat.
- For extra creaminess, stir in 2 oz cream cheese with the sour cream.
- Want a cheesier forkful? Try freshly shredded cheddar instead of the blend — see this cheesy variation for inspiration.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper. Sauté 3–4 minutes until softened.
- Add the ground beef to the skillet. Cook, breaking up with a spoon, until browned and no longer pink. Drain excess fat if needed, then return the beef to the skillet.
- Sprinkle in the taco seasoning. Stir to combine with the meat and vegetables.
- Pour in the diced tomatoes with green chiles (undrained) and the beef broth. Stir and bring to a gentle simmer.
- Reduce heat to low. Stir in the sour cream and shredded cheese. Keep stirring until the sauce becomes smooth and the cheese melts. Heat gently to avoid curdling.
- Add the cooked spaghetti to the skillet. Toss well so the noodles are evenly coated in the taco-cheese sauce.
- Serve immediately. Garnish with chopped cilantro, extra cheese, sliced green onions, or a squeeze of lime if desired.
What to serve it with
- Crisp green salad with lime vinaigrette to cut through the richness.
- Tortilla chips or garlic bread for scooping.
- Pickled jalapeños or sliced avocado on the side for texture contrast.
- A cold beer, margarita, or iced tea pairs nicely depending on how spicy you make it.
Storage and reheating tips
- Refrigerate: Transfer cooled leftovers to shallow airtight containers within two hours. Keep in the fridge for 3–4 days.
- Freeze: Portion into freezer-safe containers or bags. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat on the stovetop over medium-low with a splash of broth or water to loosen the sauce. Stir frequently until heated through.
- Microwave: Cover loosely and reheat in 1-minute bursts, stirring between intervals. Add a tablespoon of liquid if needed.
- Safety: Ground beef should be cooked to 160°F (71°C) initially. Reheat leftovers to 165°F (74°C).
Pro chef tips
- Don’t add sour cream to a roiling boil — reduce heat and stir it in slowly to avoid curdling.
- Drain excess fat after browning to keep the sauce from becoming greasy.
- Use freshly shredded cheese (not pre-shredded) for better melting and creaminess.
- For a faster cleanup and slightly different texture, try the one-pot technique shown in this one-pot version.
- Taste and adjust salt before serving. Taco seasoning and canned tomatoes can vary in sodium.
Flavor swaps
- Vegetarian: Swap beef for seasoned lentils or crumbled firm tofu. Add a splash of soy sauce for umami.
- Southwest heat: Add a chipotle in adobo or extra diced chiles for smoky spice.
- Cheesy-bacon: Fold in crisp bacon bits and cheddar for a richer finish.
- Creamier: Replace sour cream with equal parts cream cheese and a little milk for silkier sauce.
- Low-carb: Serve the taco sauce over spaghetti squash or zoodles.
Common questions
Q: How long does this take from start to finish?
A: About 30–35 minutes. Pasta boiling and browning the beef happen simultaneously, so it’s quite quick.
Q: Can I use less beef?
A: Yes — this recipe scales. Use 1–1.5 pounds if you want lighter portions and stretch with extra veggies or beans.
Q: Will the sour cream split?
A: Sour cream can separate if exposed to very high heat. Lower the heat before adding it and stir gently. Tempering the sour cream with a little hot broth first also helps.
Q: Is this freezable?
A: Yes. Freeze cooled portions up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of broth.
Q: Can I make this ahead for a party?
A: Prepare the meat-sauce and refrigerate. Reheat, finish with cheese and toss with just-cooked pasta before serving for best texture.
Conclusion
If you want other takes on the idea, these tried recipes are great references: Taco Spaghetti Recipe – Preppy Kitchen, Taco Spaghetti Recipe – Princess Pinky Girl, and Taco Spaghetti – Plain Chicken. Each shows a slightly different method or flavor twist you can borrow for your own weeknight dinner rotation.
Taco Spaghetti
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper. Sauté for 3–4 minutes until softened.
- Add the ground beef to the skillet. Cook, breaking up with a spoon, until browned and no longer pink. Drain excess fat if needed, then return the beef to the skillet.
- Sprinkle in the taco seasoning. Stir to combine with the meat and vegetables.
- Pour in the diced tomatoes with green chiles (undrained) and the beef broth. Stir and bring to a gentle simmer.
- Reduce heat to low. Stir in the sour cream and shredded cheese, keeping stirring until the sauce becomes smooth and the cheese melts. Heat gently to avoid curdling.
- Add the cooked spaghetti to the skillet. Toss well so the noodles are evenly coated in the taco-cheese sauce.
- Serve immediately. Garnish with chopped cilantro, extra cheese, sliced green onions, or a squeeze of lime if desired.
