If you’re looking for a crowd-pleasing mashup that combines the zesty flair of taco night with the saucy comfort of an Italian classic, this Taco Spaghetti Recipe will absolutely steal the spotlight at your dinner table. Think twirls of tender spaghetti smothered in a bold, chili-spiked sauce loaded with ground beef, beans, corn, and melty cheese—finished off with bright, fresh toppings. Whether you’re feeding the whole family or just want something fun and hearty for a weeknight meal, this easy-to-love dish promises big Tex-Mex flavor with minimal fuss.
Ingredients You’ll Need
Gathering the ingredients for this Taco Spaghetti Recipe is as straightforward as can be, but each one really matters. The beauty of this dish is how every component adds its own punch—tender pasta for heartiness, seasoned beef for depth, colorful veggies for sweetness and texture, and of course, a melty cheese topping that brings everything together.
- Spaghetti: Twirls of pasta that soak up all the taco-inspired flavors.
- Olive oil: Helps brown the beef and adds a subtle richness to the base.
- Ground beef: The main protein, making the dish satisfyingly hearty and flavorful.
- Taco seasoning: The key to that signature Tex-Mex zing—use your favorite blend or go homemade!
- Diced tomatoes with green chilies: Tomatoes add sauciness; chilies offer a kick of heat and acidity.
- Tomato sauce: Creates a deep, luscious sauce that coats every strand of spaghetti.
- Beef broth: Enriches the sauce with savoriness so every forkful tastes special.
- Frozen corn: Adds juicy pops of sweetness and a lovely yellow hue.
- Black beans: Boosts nutrition and brings the dish an earthy, satisfying texture.
- Shredded cheddar cheese: Melts over the top for rich, classic taco goodness.
- Monterey Jack cheese: Gets perfectly gooey and adds a mild, creamy element.
- Green onions: Sliced thin for a fresh, gentle onion bite.
- Fresh cilantro: The finishing touch for a burst of color and herby lift.
How to Make Taco Spaghetti Recipe
Step 1: Boil the Spaghetti
Start by cooking the spaghetti according to the package directions until it’s just al dente. You want it to have a slight bite since it’ll soak up more goodness in the sauce. Once it’s ready, drain the pasta and set it aside while you prepare the bold Tex-Mex base.
Step 2: Brown the Beef
In a large skillet or Dutch oven, heat the olive oil over medium heat. Toss in the ground beef and let it sizzle, breaking it up with a spoon. You’re aiming for crumbly, browned bits—about 5 to 6 minutes should do it. Afterward, drain off any excess fat to keep things light and let the seasonings shine.
Step 3: Build the Taco Sauce
Sprinkle the taco seasoning over the browned beef, then stir in the diced tomatoes with green chilies, tomato sauce, and beef broth. This is where the magic happens—let the mixture simmer together for about 5 minutes so that the flavors meld and the sauce gets a little thicker.
Step 4: Add Corn and Beans
Next, stir in the frozen corn and black beans. These ingredients bring little bursts of sweetness and creamy texture to the mix, making your Taco Spaghetti Recipe colorful and extra satisfying. Give everything a good stir so the beans and corn are evenly distributed.
Step 5: Combine Spaghetti and Sauce
Toss your cooked spaghetti right into the skillet, turning gently to coat the noodles in that savory, taco-infused sauce. You want every strand to be slicked with flavor—don’t rush this step! Let it mingle for a minute off the heat if needed, making sure everything is evenly combined.
Step 6: Melt the Cheese
Sprinkle the cheddar and Monterey Jack cheese over the hot pasta. Cover the skillet for 2 to 3 minutes to allow the cheese to fully melt and turn irresistible and gooey. This melty topping is the signature finish for your Taco Spaghetti Recipe, sealing in warmth and flavor.
Step 7: Garnish and Serve
Top everything off with a generous shower of sliced green onions and chopped fresh cilantro. This adds brightness and freshness, making your plate look every bit as delicious as it tastes. Now you’re ready to dig in!
How to Serve Taco Spaghetti Recipe
Garnishes
Don’t be shy with the toppings! Fresh cilantro and green onions are classic, but you could add a dollop of sour cream, diced avocado, or even a sprinkle of crushed tortilla chips for extra crunch. The green and gold from the garnishes make each plate pop, and the creamy or crispy elements add even more interest.
Side Dishes
This Taco Spaghetti Recipe is hearty enough to stand alone, but it’s also fantastic with easy Tex-Mex sides. Try serving it with a simple green salad tossed with lime vinaigrette, some charred street corn, or warm flour tortillas to scoop up every last bite. A platter of crunchy tortilla chips and salsa never goes amiss for a fun dinner spread.
Creative Ways to Present
For a playful twist, portion the spaghetti into individual bowls and let everyone choose their own toppings from a mini taco bar. Or spoon it into a casserole dish, top with extra cheese, and broil until bubbly for a baked pasta riff. You could even serve mini portions in ramekins at your next party—this Taco Spaghetti Recipe truly adapts to every occasion!
Make Ahead and Storage
Storing Leftovers
Leftover Taco Spaghetti Recipe keeps beautifully in the fridge. Simply place cooled portions in airtight containers and enjoy within 3 to 4 days. The flavors actually deepen after resting, making for incredible lunches or fast weeknight dinners.
Freezing
You can absolutely freeze this dish! Scoop cooled spaghetti into freezer-safe containers or zip-top bags, leaving a little space for expansion. It’ll keep its flavor and texture for up to 2 months. For the best results, freeze portions before adding fresh garnishes so everything tastes bright and new when you reheat.
Reheating
When you’re ready for round two, simply microwave the leftovers in a covered dish until piping hot, stirring once or twice to prevent cold spots. On the stovetop, warm the pasta over medium-low with a splash of beef broth or water to revive the sauciness. Sprinkle on fresh cheese and toppings after reheating!
FAQs
Can I use a different type Main Course
Yes! While classic spaghetti works beautifully in this Taco Spaghetti Recipe, you can substitute with penne, rotini, or even whole wheat noodles. Just cook them al dente and follow the rest of the recipe as directed.
How spicy is this dish?
The spice level depends on your choice of taco seasoning and the diced tomatoes with green chilies. If you prefer things milder, use a mild taco mix and regular diced tomatoes; for more fire, choose spicy blends and hot chilies.
Is it possible to make this dish vegetarian?
Definitely! Swap the ground beef for your favorite plant-based ground, or simply add extra black beans and corn. Use vegetarian broth for the sauce and dairy-free cheese for an entirely plant-friendly Taco Spaghetti Recipe.
Can I prepare this ahead for a party?
Absolutely! Make the spaghetti and sauce ahead, then combine and refrigerate. When it’s party time, sprinkle with cheese and bake covered at 350°F until warmed through—then garnish and serve family-style.
What are some fun topping ideas?
Get creative with toppings like sliced jalapeños, pickled onions, diced tomatoes, crumbled cotija, avocado, or a squeeze of lime. It’s a recipe that welcomes your personal touches!
Final Thoughts
Whether you’re a true Tex-Mex enthusiast or just want something unfussy and fun for dinner, you’ll fall in love with this playful Taco Spaghetti Recipe. Every plate is a celebration of flavor, comfort, and good company—try it once, and you might just have a new weeknight favorite!
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Taco Spaghetti Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A delicious fusion dish combining the flavors of tacos with spaghetti, this Taco Spaghetti recipe is a hearty and satisfying meal that the whole family will love. With a perfect blend of spices, beef, beans, and cheese, it’s a comforting and flavorful dish that’s easy to make.
Ingredients
Spaghetti:
- 12 ounces spaghetti
Taco Meat:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 packet taco seasoning (or 3 tablespoons homemade)
Sauce:
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) tomato sauce
- 1 cup beef broth
Add-Ins:
- 1 cup frozen corn
- 1 cup black beans (drained and rinsed)
- 1 cup shredded cheddar cheese
- 1/2 cup Monterey Jack cheese
- 2 green onions (sliced)
- Fresh cilantro for garnish
Instructions
- Cook the Spaghetti: Cook the spaghetti according to package directions until al dente, then drain and set aside.
- Prepare Taco Meat: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5–6 minutes. Drain excess fat if necessary. Stir in the taco seasoning, diced tomatoes with green chilies, tomato sauce, and beef broth. Bring to a simmer and cook for 5 minutes.
- Combine Ingredients: Add the corn and black beans, stirring to combine. Toss in the cooked spaghetti and mix until well coated with the sauce.
- Add Cheese: Sprinkle the cheddar and Monterey Jack cheese on top, cover, and let sit for 2–3 minutes until melted.
- Garnish and Serve: Garnish with green onions and cilantro before serving.
Notes
- For a creamier version, stir in 1/2 cup sour cream or cream cheese at the end.
- This dish can be made ahead and reheated, making it great for meal prep.
- Adjust spice level with mild or hot diced tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex, Fusion
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 6 g
- Sodium: 870 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 65 mg
