Taco Spaghetti
If you adore tacos and have a soft spot for spaghetti, you must give this Taco Spaghetti a shot! Crafted with taco-seasoned ground beef, hearty salsa, and flavorful beef broth, everything simmers together with spaghetti in just one pot. To top it off, it’s finished with melted Monterey Jack cheese and fresh cilantro. If you’re a fan of one-pot meals (and who isn’t?), don’t miss my classic One-Pot Spaghetti!
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Ingredients & Substitutions
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Meat: Ground beef is the star of this Taco Spaghetti. If you prefer a different meat option, feel free to substitute it with ground turkey or chicken. I sautéed the beef with an onion, but you can skip the onions if they’re not your thing. Alternatively, consider using finely chopped bell peppers or a dash of onion powder for a similar flavor profile.
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Taco Seasoning: For the ultimate taco flavor, I highly recommend making your own taco seasoning! I have a fantastic recipe that not only works for this dish but also for other recipes like my Cheesy Taco Bombs.
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Tomatoes: I prefer to use canned tomatoes as they are pre-cooked and convenient to toss into the pot! If you’re out of canned diced tomatoes, fresh chopped tomatoes or even tomato sauce can work, although fresh tomatoes may require a bit more cooking time to soften.
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Salsa: Pick your favorite salsa (I lean towards the chunky variety for this recipe). If you’re craving some heat, opt for a spicier salsa; for a milder flavor, go for a mild version. You might also enjoy my Roasted Salsa.
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Spaghetti: The spaghetti serves as the pasta base for Taco Spaghetti, absorbing all the delicious sauce and flavors, making for a satisfying meal. Regular spaghetti works well, but make sure to break it in half if necessary to fit your pot. Alternatively, feel free to experiment with other pasta shapes like penne, elbow macaroni, or rotini—these will yield just as tasty results! Just keep an eye on the cooking time to ensure it’s al dente.
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Beef Broth: Beef broth imparts a deep, savory flavor to the sauce while helping to cook the pasta. If you don’t have beef broth on hand, chicken broth, vegetable broth, or even water will do.
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Cheese: I used Monterey Jack cheese, but feel free to use your favorite cheese or a blend that melts well. For an extra kick, consider mixing in some Pepper Jack cheese!
Can I Make Taco Spaghetti Ahead Of Time?
Yes, you absolutely can prepare Taco Spaghetti ahead of time! Simply cook the dish, allow it to cool, and store it in the refrigerator for up to 3-4 days. When you’re ready to enjoy it, add a splash of water or broth if it seems dry. Alternatively, you can cook the ground beef mixture in advance and refrigerate it. Just heat the mixture, add uncooked spaghetti, and complete the recipe when you are ready to serve.
How To Serve Taco Spaghetti: Toppings & Side Dish Ideas
Wondering how to elevate your Taco Spaghetti? Here are some of my favorite approaches to enhance it with tasty toppings and sides:
- Pair with a fresh side salad (like a Wedge Salad).
- Top your serving with a dollop of sour cream.
- Offer a side of crispy homemade tortilla chips for an enjoyable crunch!
- Add a scoop of guacamole or extra salsa (like my Roasted Salsa).
- Garnish with finely shredded lettuce.
- For a more substantial meal, complement it with Mexican Rice, Refried Beans, or Grilled Corn on the Cob.
How To Store & Reheat Taco Spaghetti
To properly store Taco Spaghetti, allow it to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. When it’s time to reheat, warm it in the microwave or on the stovetop. If it appears dry, add a touch of water or broth, and heat until warmed through. The leftovers are fantastic—the flavors meld together even better!
Can You Freeze Taco Spaghetti?
Yes, Taco Spaghetti can be frozen! Allow it to cool completely, then place it in an airtight container or freezer-safe bag. It will keep well in the freezer for up to 3 months. When you’re ready to eat, let it thaw in the fridge overnight before reheating in the microwave or on the stovetop. If it looks dry during reheating, feel free to add a bit of water or broth. The pasta texture may slightly change, but it will still be delicious!
Instructions
- In a large Dutch oven or pot, cook the ground beef and diced onion over medium heat for 8-10 minutes, or until the beef is browned. Drain any excess fat.
- Stir in the minced garlic and sauté for 1 minute. Add the taco seasoning, mixing well to coat the meat evenly.
- Add the diced tomatoes (with juice), salsa, and beef broth. Stir to combine, and bring to a boil over medium heat.
- Once it reaches a boil, add the spaghetti. If necessary, break it in half to fit, arranging it in a crisscross pattern. Push the noodles under the liquid, lower the heat to a simmer, and cover. Cook for 15–20 minutes, stirring every 5 minutes to prevent sticking, re-covering the pot after each stir.
- Remove from the heat and gradually stir in the Monterey Jack cheese, adding it in increments until fully melted and smooth.
- Garnish with fresh cilantro before serving.
Enjoy your home-cooked Taco Spaghetti full of flavor and fun!
More Easy Main Dishes Recipes:
- Salisbury Steak Meatballs
- Crispy Zucchini Fritters
- Chipotle Bang Bang Chicken Skewers
- Tomato Bruschetta
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Taco Spaghetti
Taco Spaghetti is a delightful one-pot dish combining the flavors of tacos with the comforting texture of spaghetti. Made with seasoned ground beef, salsa, and topped with melted Monterey Jack cheese, this recipe is perfect for a quick family meal.
- Total Time: 40 minutes
- Yield: 6 servings
Ingredients
- Ground beef
- Onion
- Garlic
- Taco seasoning
- Diced tomatoes
- Salsa
- Beef broth
- Spaghetti
- Monterey Jack cheese
- Cilantro
Instructions
- Cook ground beef and diced onion in a large pot over medium heat until browned.
- Stir in minced garlic, then add taco seasoning.
- Combine diced tomatoes, salsa, and beef broth, and bring to a boil.
- Add spaghetti, push it under the liquid, and simmer for 15-20 minutes.
- Stir in Monterey Jack cheese until melted and smooth.
- Garnish with fresh cilantro before serving.
Notes
Feel free to substitute ground beef with turkey or chicken for a lighter option.
Use canned tomatoes for convenience, or fresh if preferred, adjusting cook time as needed.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-pot
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 20
- Saturated Fat: 9
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
- Cholesterol: 80
