Tender spaghetti, seasoned ground beef, tomatoes, green chilies, and plenty of melted cheddar come together in this easy Taco Spaghetti. It has the familiar comfort of a classic pasta dinner with the bold, savory flavor of taco night, all finished with a creamy touch of sour cream.
Why You’ll Love This Taco Spaghetti
Taco spaghetti is a simple way to turn two family favorites into one satisfying dinner.
The beef is browned with onion, garlic, and taco seasoning before simmering with tomatoes, green chilies, beef broth, and tomato sauce. The cooked spaghetti soaks up the flavorful sauce, while sour cream and cheddar make the finished dish creamy and rich.
It is hearty enough for a weeknight meal and easy to customize with your favorite taco toppings. Add avocado for freshness, jalapeños for heat, or cilantro for a bright finish.
Ingredients You’ll Need
- 12 ounces (340 g) spaghetti noodles
- 1 pound (450 g) ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet (1 ounce / 28 g) taco seasoning
- 1 can (14.5 ounces / 411 g) diced tomatoes
- 1 can (10 ounces / 284 g) mild diced tomatoes with green chilies
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) tomato sauce
- 1 1/2 cups (170 g) shredded cheddar cheese, divided
- 1/2 cup (120 ml) sour cream
- 2 tablespoons olive oil or vegetable oil
- Salt and black pepper, to taste
- Chopped fresh cilantro, optional
- Sliced jalapeños, optional
- Diced avocado, optional
Ingredient Notes
Ground beef provides the savory base for the sauce. Lean ground beef works especially well, but any ground beef can be used as long as excess grease is drained when necessary.
Taco seasoning brings the main blend of chili, spices, and savory flavor. If your seasoning mix is particularly salty, taste the sauce before adding extra salt.
Diced tomatoes add body and acidity, while tomatoes with green chilies provide a mild peppery kick.
Beef broth helps create enough sauce for the spaghetti to absorb while it finishes cooking in the skillet.
Sour cream is stirred in near the end to give the sauce a creamy texture without making the dish overly heavy.
Sharp or regular cheddar both work well. Shred it yourself when possible for easier melting.
How to Make Taco Spaghetti
Cook the Spaghetti
Bring a large pot of salted water to a boil.
Add the spaghetti and cook until just al dente, about 1 to 2 minutes less than the package directions recommend.
Drain the pasta and set it aside. Slightly undercooking the spaghetti gives it room to finish cooking in the taco sauce without becoming mushy.
Brown the Ground Beef
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Add the ground beef and cook, breaking it apart with a spatula, until browned and no longer pink. Drain excess grease if needed.
Add the diced onion and cook for about 3 to 4 minutes, until softened.
Stir in the garlic and cook for another 30 seconds, just until fragrant.
Sprinkle in the taco seasoning and stir well so the spices coat the beef and onions.
Build the Taco Sauce
Add the diced tomatoes, tomatoes with green chilies, beef broth, and tomato sauce.
Stir everything together and bring the mixture to a gentle boil.
Reduce the heat and allow the sauce to simmer briefly so the flavors come together.
Combine the Pasta and Sauce
Add the drained spaghetti to the skillet.
Reduce the heat to low and gently toss the pasta through the sauce until it is evenly coated.
Let it simmer for 3 to 4 minutes. The pasta will absorb some of the flavorful liquid while finishing its cooking.
Make It Creamy and Cheesy
Stir in the sour cream and half of the shredded cheddar.
Continue stirring gently until the cheese melts and the sauce becomes creamy.
Sprinkle the remaining cheddar over the top. Cover the skillet and let it sit for 1 to 2 minutes, or until the cheese is melted.
Finish with cilantro, jalapeños, diced avocado, or any other taco toppings you enjoy.
Serve hot.
Helpful Recipe Tips
- Cook the spaghetti slightly less than the package directions so it doesn’t become too soft when combined with the sauce.
- Drain excess grease from the beef if needed before adding the vegetables and seasonings.
- Taste the sauce before adding additional salt because taco seasoning and canned ingredients can already contain plenty of sodium.
- Keep the heat low when stirring in the sour cream to help maintain a smooth, creamy sauce.
- Shredded cheese melts more evenly than large chunks of cheese.
- If the finished spaghetti becomes too thick, add a small splash of beef broth or milk.
- Prepare all the ingredients before starting because the recipe moves quickly once the beef is browned.
Easy Taco Spaghetti Variations
Chicken Taco Spaghetti
Replace the ground beef with cooked shredded chicken. Stir it into the tomato and taco sauce before adding the spaghetti.
Add More Vegetables
Add diced bell peppers, corn, black beans, zucchini, or other vegetables for a more colorful and filling pasta dinner.
Southwest Taco Spaghetti
Stir in black beans and corn for a Southwestern-inspired version with extra texture and sweetness.
Make It Extra Cheesy
Use a combination of cheddar, Monterey Jack, or pepper jack cheese for an even richer topping.
Make It Spicy
Use hot diced green chilies, sliced jalapeños, crushed red pepper flakes, or a few dashes of your favorite hot sauce.
Lower-Carb Option
Replace the spaghetti with zucchini noodles or cooked spaghetti squash. Because these alternatives contain more moisture and cook differently, use less broth and adjust the cooking time as needed.
What to Serve With Taco Spaghetti
Taco spaghetti is filling on its own, but fresh toppings and simple sides work especially well.
Try serving it with:
- Diced avocado
- Fresh cilantro
- Sliced jalapeños
- Pico de gallo
- Green salad
- Corn
- Black beans
- Roasted vegetables
- Tortilla chips
A spoonful of sour cream or a little extra shredded cheese can also be added just before serving.
How to Store Taco Spaghetti
Allow leftovers to cool, then transfer them to an airtight container and refrigerate for up to 2 days.
For longer storage, freeze the spaghetti in an airtight freezer-safe container for up to 2 months.
Thaw frozen spaghetti overnight in the refrigerator before reheating.
How to Reheat Taco Spaghetti
Reheat leftovers gently on the stovetop or in the microwave until hot throughout.
The pasta will absorb some of the sauce as it sits. Add a splash of beef broth or milk while reheating and stir until the sauce loosens and becomes creamy again.
Avoid overheating the pasta, which can make the spaghetti softer than when freshly prepared.
Taco Spaghetti
Course: Dinner, Main CourseCuisine: Mexican-American4
servings10
minutes25
minutes690
kcal35
minutesA flavorful pasta dinner combining tender spaghetti, seasoned ground beef, taco-seasoned tomatoes, green chilies, sour cream, and melted cheddar cheese.
Ingredients
12 ounces (340 g) spaghetti noodles
1 pound (450 g) ground beef
1 small onion, diced
3 cloves garlic, minced
1 packet (1 ounce / 28 g) taco seasoning
1 can (14.5 ounces / 411 g) diced tomatoes
1 can (10 ounces / 284 g) mild diced tomatoes with green chilies
2 cups (480 ml) beef broth
1 cup (240 ml) tomato sauce
1 1/2 cups (170 g) shredded cheddar cheese, divided
1/2 cup (120 ml) sour cream
2 tablespoons olive oil or vegetable oil
Salt and black pepper, to taste
- Optional Toppings:
Chopped fresh cilantro
Sliced jalapeños
Diced avocado
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente, about 1 to 2 minutes less than the package directions. Drain and set aside.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and no longer pink. Drain excess grease if needed.
- Add the diced onion and cook for 3 to 4 minutes, until softened. Add the garlic and cook for another 30 seconds.
- Stir in the taco seasoning until the beef and onions are evenly coated.
- Add the diced tomatoes, tomatoes with green chilies, beef broth, and tomato sauce. Stir and bring to a gentle boil.
- Add the drained spaghetti and reduce the heat to low. Toss until the pasta is evenly coated with the sauce.
- Simmer for 3 to 4 minutes so the pasta can absorb some of the sauce and the flavors can meld.
- Stir in the sour cream and half of the shredded cheddar until creamy and melted.
- Sprinkle the remaining cheddar over the top. Cover and let stand for 1 to 2 minutes until the cheese melts.
- Garnish with cilantro, jalapeños, diced avocado, or other desired toppings and serve hot.
Notes
- Cook the spaghetti slightly under al dente because it will continue cooking in the sauce.
- Drain excess grease from the ground beef when necessary.
- Taste before adding extra salt because taco seasoning and canned ingredients may already be seasoned.
- Add a splash of broth or milk if the sauce becomes too thick.
- For a chicken version, replace the beef with cooked shredded chicken.
- Add black beans and corn for a Southwestern variation.
- Use additional cheese or a combination of cheddar and Monterey Jack for a cheesier version.
- Zucchini noodles or spaghetti squash can be used for a lower-carb variation.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freeze in an airtight container for up to 2 months and thaw overnight in the refrigerator before reheating.
- Add a splash of broth or milk when reheating to loosen the sauce.
Is Taco Spaghetti a one-pot meal?
It can be prepared in one main skillet or Dutch oven, but this version cooks the spaghetti separately before combining it with the taco sauce. Cooking the pasta separately gives you better control over its texture.
Can I make Taco Spaghetti ahead of time?
Yes. The prepared dish can be refrigerated for up to 2 days before reheating. Add a splash of broth or milk when reheating to loosen the sauce.
Can I freeze Taco Spaghetti?
Yes. Place cooled spaghetti in an airtight freezer-safe container and freeze for up to 2 months. Thaw it overnight in the refrigerator before reheating.
What can I use instead of ground beef?
Ground chicken, ground turkey, or cooked shredded chicken can be used. Black beans or a mixture of beans and vegetables can also make a satisfying meatless version.
How can I make Taco Spaghetti less spicy?
Use mild diced tomatoes with green chilies and avoid additional hot peppers or spicy toppings. You can also add extra sour cream or cheese to soften the heat.
Can I add black beans and corn?
Yes. Black beans and corn are excellent additions and give the dish a Southwestern flavor. Add them to the sauce before combining it with the spaghetti.
Why is my Taco Spaghetti too thick?
Spaghetti continues absorbing sauce after cooking, so it can become thicker as it sits. Stir in a small amount of beef broth or milk while reheating until you reach the desired consistency.
What toppings go well with Taco Spaghetti?
Fresh cilantro, sliced jalapeños, diced avocado, sour cream, extra cheddar, and pico de gallo all complement the taco flavors.
