This taco spaghetti recipe is a one-pot pasta dish made with ground beef, taco seasoning, spaghetti noodles, and cheese. From start to finish, this dinner is on the table in about 30 minutes, making it perfect for fall and winter comfort meals, back-to-school dinners, or even potluck or casual gatherings!
Why You’ll Love This Taco Spaghetti Recipe
If taco night and pasta night are both regulars in your house, this taco spaghetti feels like the best of both worlds! It’s hearty, cheesy, and just spicy enough to keep things interesting, without being overwhelming for kids or picky eaters.
What really sets this recipe apart is that it’s a true one pot taco spaghetti meal. Unlike baked taco pasta or casseroles, taco spaghetti cooks entirely on the stove top. Cleanup is simple, and dinner hits the table fast. This is one of those dinners we’ve made dozens of times – usually when we need something fast and reliable.
If you enjoy mashups like this, you’ll also love this baked taco pasta casserole, which leans more toward a cozy oven-baked version, or a cheesy baked spaghetti casserole for a more traditional pasta night. And when you’re craving something quick but completely different, this ground beef fried rice is another weeknight staple that comes together just as fast!
Ingredients You’ll Need
- Olive oil: Helps the beef and onions brown nicely and keeps everything from sticking. Any neutral cooking oil works too.
- Ground beef: The hearty base of this dish and the main source of that classic taco flavor. Ground turkey or ground chicken work if you want a lighter option.
- Onion: Adds savory depth and a little sweetness as it cooks down with the beef. Yellow or white onions are both great.
- Taco seasoning: Brings the signature taco flavor to this taco seasoning pasta. Homemade taco seasoning or store-bought both work; choose mild if you’re cooking for kids or just don’t like spice.
- Diced tomatoes with chilies: Builds the saucy base and adds a gentle kick. Swap in plain diced tomatoes for less heat, or use fire-roasted tomatoes for a deeper flavor.
- Spaghetti noodles: Cook right in the pot and soak up all that seasoned sauce, which is what makes this a true one-pot meal. Other pastas can work, but spaghetti gives the most consistent texture here.
- Water: Creates the cooking liquid that turns into sauce as the pasta simmers. Broth also works if you want a little extra savory flavor.
- Cream cheese: The secret ingredient that melts into the sauce and makes it extra creamy. Neufchâtel works, or use a small splash of heavy cream if needed.
- Mexican blend cheese: Adds that melty, cheesy finish that turns this into cheesy taco spaghetti. Cheddar, Monterey Jack, or pepper jack are all good options.
- Fresh cilantro: Brightens everything up right before serving. If cilantro isn’t your favorite, chopped green onions are a great swap.
How to Make Taco Spaghetti
Step 1: Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef, diced onion, and taco seasoning, cooking until the beef is browned and the onion softens.
Step 2: Stir in the diced tomatoes and chilies.
Step 3: Then add the spaghetti noodles and water. Bring everything to a boil, cover, reduce the heat, and simmer until the pasta is nearly cooked through.
Step 4: Add the cubed cream cheese, cover again, and let it melt gently into the sauce.
Step 5: Remove the pot from the heat and stir in the shredded Mexican blend cheese until fully melted and creamy.
Step 6: Serve right away, garnished with extra cheese or fresh cilantro if you like.
Tips for the Best Taco Spaghetti
- To prevent mushy pasta, stir once or twice while it cooks to prevent sticking and help everything cook evenly. If the sauce looks thick before the noodles are tender, a small splash of water will loosen things up.
- For kids or anyone sensitive to spice, stick with mild taco seasoning. If you want more heat, a pinch of chipotle or hot sauce added at the end lets everyone customize their bowl.
- This is also a great place to sneak in vegetables! Spinach, bell peppers, or zucchini soften right into the sauce, much like in pasta shells with ground beef, where veggies blend right into the comfort-food vibe.
- This taco spaghetti is also easy to customize at the table. Try topping bowls with sour cream, sliced jalapeños, crushed tortilla chips, diced avocado, or extra shredded cheese for a little added texture and flavor!
How to Store and Reheat Taco Spaghetti
Leftovers keep well in the fridge for a few days. When reheating, add a splash of water or broth and warm gently to bring the sauce back to life. This helps prevent the pasta from drying out, which can happen with one-pot dishes!
Freezing isn’t recommended for this recipe because the cream cheese-based sauce can change texture when thawed. If you do freeze it, reheat gently and stir well to help the sauce come back together.
Recipe FAQs
One-pot pasta continues to absorb liquid as it sits. If the sauce thickens too much, stir in a splash of water or broth while reheating to loosen everything back up.
Yes! You can substitute a small splash of heavy cream or half-and-half, or simply add a little extra shredded cheese for a less creamy but still cheesy result.
Ground beef gives the richest flavor, but ground turkey or chicken work well for a lighter option. Just be sure to season generously, since lean meats need a little extra help.
It’s mild as written. Use mild taco seasoning and plain diced tomatoes for a kid-friendly version, or add heat with spicy seasoning, hot sauce, or diced jalapeños.
Yes. Short pasta like rotini or penne works, but you may need to add extra liquid and adjust the simmer time since they cook differently than spaghetti.
More Easy Ground Beef Dinners
📖 Recipe
Easy Taco Spaghetti
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- ½ cup onion (diced)
- 1 1 oz package taco seasoning
- 10 ounce can diced tomatoes and chilies
- 8 ounces spaghetti noodles
- 3 cups water
- 4 ounces cream cheese (softened, cut into cubes)
- ½ cup Mexican blend cheese (shredded)
- 2 tablespoons fresh cilantro (chopped)
Instructions
- Heat olive oil in a large dutch oven over medium-high heat. Add ground beef, onions, and taco seasoning. Cook for 3-5 minutes, until the beef is browned.
- Stir in diced tomatoes and chiles. Add spaghetti and water. Bring to a boil, cover, reduce heat to medium-low, and simmer for 12 minutes, or until pasta is nearly cooked through.
- Stir in cubed cream cheese, cover, and simmer for 2 minutes until melted.
- Remove the pot from the heat and mix in the shredded cheese until melted.
- Serve immediately, garnished with additional shredded cheese and fresh cilantro, if desired.
Equipment
Nutrition
More One Pot Recipes
If you need more one pot meals, check out Cheesy One Pot Tortellini and Sausage, One Pot Cheeseburger Macaroni, and One Pot Orecchiette with Sausage and Broccoli.
Kathy Simard says
deeeeelish! definitely making this again,and again! served with a toss salad & garlic bread! yummy! thank you for sharing!
Vickie Osborne says
Easy and delicious!!