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A pasta spoon scooping up some taco spaghetti from the pan showing the stretch of cheese with spaghetti with the taco meat and sauce

Taco Spaghetti

This Taco Spaghetti is super easy to make and has the best of worlds. It's a Spaghetti with beef taco meat, taco seasoning, and toppings. So hearty and filling, this is dinner in 30 minutes and it will blow you away--SO GOOD!
Course main, Main Course, Main Dish, Pasta
Cuisine Fusion, Italian, Mexican
Keyword Spaghetti, spaghetti recipe, taco recipe, Taco Spaghetti, tacos
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6 people
Calories 402 kcal
Author Mahy

Ingredients

Ground Beef

  • 1 Pound ground beef

Taco Seasoning (or use store bought)

  • 1/2 teaspoon each Salt and Pepper or to taste
  • 1 tablespoon chilli powder
  • 1 teaspoons Oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes

Spaghetti

  • 1 Tablespoon Oil neutral tasting oil
  • 1 onion diced finely
  • 1/2 bell pepper any colour , minced
  • 2 cloves garlic minced
  • 2/3 cup corn kernels fresh or frozen
  • 1 cup diced tomatoes and juices fire roasted tomatoes
  • 1 pack cooked spaghetti (350-400 grams)
  • 1 1/2 cups shredded cheddar cheese

Toppings

  • 2 Tablespoons cilantro minced
  • 1/4 cup sour cream
  • 1 jalapeño sliced (or pickled jalapeño)
  • Green onions minced
  • Chilli flakes optional

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Preheat a 9 inch skillet over medium high heat. It’s best to use an oven safe sturdy skillet such as a cast iron.

  3. Add the oil, and begin cooking the onions and bell pepper. Cook for about 5-6 minutes until the onions have softened.

    a cast iron skillet with minced onions and peppers
  4. Add in the ground beef, garlic and taco seasoning. Use the homemade mix or store bought taco seasoning if you have on hand. Use the taco seasoning above, leaving about 1/2 teaspoon of it for the sauce later.
    The ground beef, mined garlic and taco seasoning are added to the skillet to make the taco meat mixture
  5. Cook until the ground beef has cooked through and no longer pink.
    The meat is perfectly cooked and brown, no longer pink in color so it's ready for sauce
  6. Add in the corn and cook for 2 minutes to soften.
    crushed tomatoes and corn are added into the ground beef skillet and the sauce is simmering
  7. Add the tomatoes, and season.
  8. You can add crushed tomatoes or whole canned tomatoes as well.
  9. Cook until the tomatoes have softened and some of the water has evaporated so the sauce has thickened.
    taco meat and sauce is now ready in a cast iron skillet
  10. Season with the remaining of the taco seasoning.
  11. Add the cooked spaghetti directly into the skillet with the sauce and toss well to coat.
    Cooked spaghetti is now added over the skillet with the taco beef and sauce
  12. You can serve the spaghetti as is or wrinkle the cheese on top and place it in the oven for 20 minutes until the cheese has melted.
    Cheese is sprinkled over the taco spaghetti in the cast iron and it's now ready to bake
  13. Garnish with dollops of sour cream, jalapeños, cilantro and green onions. Serve right away.
    close up of a small piece of the taco spaghetti skillet showing the texture of the melted cheese, and toppings

Recipe Video

Recipe Notes

 

Taco Spaghetti Tips

  1. Use extra lean ground beef for this recipe, as you're not looking for a rich flavor of the fat, just the beef.
  2. Feel free to use store bought taco seasoning or make it at home with the recipe below.
  3. It's best to make this recipe in a heavy duty skillet like a cast iron or Dutch pan.
  4. The skillet needs to be oven proof in order to be a one pan meal.
  5. Don't speed up the onion sauté step, it's essential to give it time. Raw onions can be overpowering, while properly cooked onions have a rich sweet flavor.
  6. Make sure the beef is cooked well over high heat and no pink is visible anymore before adding the tomatoes.
  7. If tomatoes are seasonal, use fresh tomatoes for a bright taste. Otherwise your favorite canned ones will work.
  8. Rotel tomatoes are a great choice as they are spicy and fire roasted.
  9. Cheese is very personal, choose your favorite types and use as much or as little as you prefer.
  10. When cooking the pasta, make sure it's al dente. Remember it will cook more in the oven and you don't want it to be mushy.
  11. Adjust the spice level to your taste by adding more or skipping the chilli flakes entirely.
  12. You can broil the skillet to melt the cheese or bake it.
  13. Use the toppings of your choice. Load it up like a beef taco, or keep it simple with sour cream, green onions and paickled jalapeños.
  14. Wait just a few minutes before serving as the cheese is piping hot!

How to Store and Reheat Taco Spaghetti?

Leftovers can be stored in a sealed container for 4-5 days. If you want to reheat it, you can microwave it with 1-3 teaspoons of water depending on the amount of pasta.

How to make in advance or Freeze Taco Spaghetti?

You can make the recipe entirely in advance, and wait for it to cool before wrapping it. Freeze it for 3 months and then thaw. reheat in a 350 degree oven, covered with 1/4 cup of water for 20 minutes.

To make in advance, you can prepare the meat sauce up to 3 days in advance. On the day of serving, cook the spaghetti, toss it in, bake and serve.

What to Serve with Taco Spaghetti

Your favorite salsa! Pineapple Salsa or Mango Pico De Gallo for a sweet kick! Air Fryer Garlic Bread to dunk in, or Pita Chips. Corn Ribs for a side veggie dish. Mexican Lentil Salad for a hearty bright salad side dish.

Nutrition Facts
Taco Spaghetti
Amount Per Serving
Calories 402 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 88mg29%
Sodium 499mg22%
Potassium 450mg13%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 4g4%
Protein 22g44%
Vitamin A 1335IU27%
Vitamin C 21mg25%
Calcium 257mg26%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.