Taco Spaghetti is what happens when two culinary worlds collide in the most delicious way imaginable. If you love the zesty kick of tacos and the cozy satisfaction of spaghetti, this dish is your new best friend. Imagine twirling tender noodles soaked in creamy, cheesy taco-flavored sauce, dotted with seasoned beef, peppers, and a bit of Tex-Mex magic. It’s weeknight-friendly, kid-approved, and packed with flavor in every bite.
Whether you’re looking to shake up taco night or transform spaghetti into something a bit more exciting, Taco Spaghetti is the ultimate fusion comfort food. It’s quick, hearty, and absolutely bursting with flavor. Perfect for busy families, meal prepping, or feeding a crowd, this recipe deserves a permanent place on your dinner rotation.
Ingredients:
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1 pound spaghetti noodles
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2 pounds ground beef
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½ yellow onion, diced
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1 bell pepper, diced (any color works, but red or green are great for flavor)
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2 tablespoons olive oil
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1 packet taco seasoning
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1 can (10 oz) diced tomatoes with green chilis, undrained
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1 cup sour cream
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1 cup beef broth
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2 cups shredded Mexican blend cheese
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Optional: chopped fresh cilantro or extra shredded cheese for garnish
Preparation:
Step 1: Cook the Pasta
Begin by cooking your spaghetti noodles according to the package directions. Make sure the noodles are al dente — tender but with a slight bite — as they will continue to absorb flavor from the sauce later. Once cooked, drain them and set aside.
Step 2: Sauté the Vegetables & Brown the Beef
In a large skillet or deep sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the diced yellow onion and bell pepper. Sauté for about 3–4 minutes until the vegetables are softened and fragrant.
Add the ground beef to the skillet. Use a wooden spoon to break up the meat and cook until fully browned, about 7–8 minutes. Once cooked, drain any excess fat to avoid a greasy sauce.
Step 3: Make the Creamy Taco Sauce
Return the beef and veggie mixture to the skillet. Sprinkle in the taco seasoning and stir to coat the meat evenly.
Pour in the can of diced tomatoes with green chilis — don’t drain them; the liquid adds extra flavor. Add the beef broth and stir to combine.
Lower the heat and mix in the sour cream and shredded Mexican cheese. Stir continuously until the cheese has melted and the sauce becomes creamy and smooth. Simmer on low for another 5–7 minutes, allowing all the flavors to meld together.
Step 4: Combine Sauce and Pasta
Add the cooked and drained spaghetti noodles to the skillet with the creamy taco meat sauce. Using tongs or a pasta spoon, toss the noodles gently but thoroughly to coat them in the flavorful sauce. Let it cook for 2 more minutes to allow the spaghetti to soak in the flavors.
Step 5: Serve and Garnish
Plate your Taco Spaghetti hot. Optionally, garnish with chopped cilantro, a sprinkle of extra shredded cheese, or even a dollop of sour cream. Serve with tortilla chips on the side for a fun textural contrast or a simple green salad to round out the meal.
Variation
There are many ways to make this fusion dish your own:
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Chicken Taco Spaghetti: Swap out ground beef for shredded or diced cooked chicken.
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Vegetarian Version: Replace the meat with black beans, lentils, or plant-based crumbles for a vegetarian option.
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Spicy Twist: Add diced jalapeños or use pepper jack cheese for an extra kick.
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One-Pot Version: Cook the pasta directly in the sauce using additional broth or water for fewer dishes.
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Baked Taco Spaghetti: After mixing the pasta and sauce, transfer everything to a baking dish, top with more cheese, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.
Cooking Note:
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Don’t skip draining the excess fat from the beef—it makes the sauce smoother and prevents greasy results.
-
The sour cream provides creaminess and balance, but you can substitute with Greek yogurt for a lighter twist.
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Want a smoky flavor? Stir in a teaspoon of chipotle chili powder or smoked paprika.
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You can prepare the taco sauce ahead of time and reheat it when needed—just boil fresh spaghetti for a fast meal.
Serving Suggestions:
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With a Crunch: Serve alongside tortilla chips or a crispy taco shell for scooping.
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Fresh Side: A side of guacamole, salsa, or a simple avocado salad complements the rich flavors.
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Bread Buddy: Garlic bread or a toasted baguette works surprisingly well to mop up the sauce.
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Taco Tuesday Remix: Turn this into a potluck centerpiece or taco night twist.
Tips:
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Always reserve a little pasta water in case you need to loosen the sauce later.
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Double the recipe for meal prep—it reheats beautifully and tastes even better the next day.
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Don’t overcook the pasta when combining it with the sauce to avoid mushy texture.
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If you’re short on time, use pre-chopped onions and peppers from the store.
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Store leftovers in an airtight container for up to 3–4 days in the fridge, or freeze for up to 2 months.
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Nutritional Information (Per Serving, Approx. for 6 servings):
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Calories: 685 kcal
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Protein: 33g
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Sodium: 920mg
(May vary slightly depending on cheese, broth, and taco seasoning brand)
FAQs
Can I make Taco Spaghetti ahead of time?
Absolutely! You can prepare the sauce a day ahead and store it separately from the pasta. Combine and reheat when ready to serve.
What pasta alternatives can I use?
You can substitute spaghetti with linguine, fettuccine, or even gluten-free noodles. For a low-carb version, try zucchini noodles or shirataki noodles.
Is this recipe kid-friendly?
Definitely! Kids love the cheesy, mild taco flavor. For sensitive palates, choose a mild taco seasoning and skip spicy add-ins.
Can I use ground turkey or chicken?
Yes! Ground turkey or chicken makes a great leaner alternative to beef, though you may want to increase the seasoning slightly to boost flavor.
Can I bake this dish?
Yes, transfer the final mixture to a casserole dish, sprinkle extra cheese on top, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.
Conclusion
Taco Spaghetti is more than just a fun fusion of two classic dishes—it’s a weeknight lifesaver, a kid-friendly favorite, and a flavor explosion in every forkful. With tender noodles, a creamy taco-flavored meat sauce, and melted cheese binding it all together, it’s an unforgettable comfort meal that everyone at the table will ask for again.
So next time you’re torn between taco night and pasta night, don’t choose—combine them and enjoy the best of both worlds. Taco Spaghetti is bold, cheesy, comforting, and ready to become your new go-to dinner winner.
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Taco Spaghetti: A Bold Fusion of Two Comfort Food Favorites
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Taco Spaghetti is what happens when two culinary worlds collide in the most delicious way imaginable. If you love the zesty kick of tacos and the cozy satisfaction of spaghetti, this dish is your new best friend.
Ingredients
Ingredients:
-
1 pound spaghetti noodles
-
2 pounds ground beef
-
½ yellow onion, diced
-
1 bell pepper, diced (any color works, but red or green are great for flavor)
-
2 tablespoons olive oil
-
1 packet taco seasoning
-
1 can (10 oz) diced tomatoes with green chilis, undrained
-
1 cup sour cream
-
1 cup beef broth
-
2 cups shredded Mexican blend cheese
-
Optional: chopped fresh cilantro or extra shredded cheese for garnish
Instructions
Begin by cooking your spaghetti noodles according to the package directions. Make sure the noodles are al dente — tender but with a slight bite — as they will continue to absorb flavor from the sauce later. Once cooked, drain them and set aside.
In a large skillet or deep sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the diced yellow onion and bell pepper. Sauté for about 3–4 minutes until the vegetables are softened and fragrant.
Add the ground beef to the skillet. Use a wooden spoon to break up the meat and cook until fully browned, about 7–8 minutes. Once cooked, drain any excess fat to avoid a greasy sauce.
Return the beef and veggie mixture to the skillet. Sprinkle in the taco seasoning and stir to coat the meat evenly.
Pour in the can of diced tomatoes with green chilis — don’t drain them; the liquid adds extra flavor. Add the beef broth and stir to combine.
Lower the heat and mix in the sour cream and shredded Mexican cheese. Stir continuously until the cheese has melted and the sauce becomes creamy and smooth. Simmer on low for another 5–7 minutes, allowing all the flavors to meld together.
Add the cooked and drained spaghetti noodles to the skillet with the creamy taco meat sauce. Using tongs or a pasta spoon, toss the noodles gently but thoroughly to coat them in the flavorful sauce. Let it cook for 2 more minutes to allow the spaghetti to soak in the flavors.
Plate your Taco Spaghetti hot. Optionally, garnish with chopped cilantro, a sprinkle of extra shredded cheese, or even a dollop of sour cream. Serve with tortilla chips on the side for a fun textural contrast or a simple green salad to round out the meal.
Notes
Cooking Note:
-
Don’t skip draining the excess fat from the beef—it makes the sauce smoother and prevents greasy results.
-
The sour cream provides creaminess and balance, but you can substitute with Greek yogurt for a lighter twist.
-
Want a smoky flavor? Stir in a teaspoon of chipotle chili powder or smoked paprika.
-
You can prepare the taco sauce ahead of time and reheat it when needed—just boil fresh spaghetti for a fast meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 685 kcal
- Sugar: 5g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 95mg
Keywords: taco spaghetti, fusion, pasta, tex-mex, dinner, family meal