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Taco Spaghetti

A quick and delicious one-pan wonder that combines the comforting charm of spaghetti with the zesty kick of tacos, topped with creamy cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta & Protein
  • 12 oz spaghetti noodles
  • 1 lb ground beef Can substitute with ground turkey or plant-based meat.
Vegetables & Seasonings
  • 1 small onion (diced)
  • 3 cloves garlic (minced) Toast for enhanced flavor.
  • 1 packet taco seasoning
Sauce Ingredients
  • 1 can diced tomatoes 14.5 oz / 411 g can.
  • 1 can mild diced tomatoes with green chilies 10 oz / 284 g can.
  • 2 cups beef broth Substitutable with vegetable broth.
  • 1 cup tomato sauce
Finishing Touches
  • 1.5 cups shredded cheddar cheese
  • 0.5 cup sour cream Can use a dairy-free alternative.
  • 2 tbsp olive oil or vegetable oil
  • Salt and black pepper (to taste)
Optional Toppings
  • chopped fresh cilantro Optional garnish.
  • sliced jalapeños Optional garnish.
  • diced avocado Optional garnish.

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a boil. Add spaghetti noodles and cook until just al dente (about 1–2 minutes less than package directions). Drain and set aside.
Browning the Meat
  1. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it apart with a spatula, until browned and no longer pink. Drain excess grease if needed.
Adding Aromatics & Seasoning
  1. Stir in the diced onion and cook until softened, about 3–4 minutes. Add garlic and cook for another 30 seconds. Sprinkle in taco seasoning and stir well.
Building the Sauce
  1. Pour in diced tomatoes, tomatoes with green chilies, beef broth, and tomato sauce. Stir and bring to a gentle boil.
Combining Pasta & Sauce
  1. Add the drained spaghetti to the sauce. Reduce heat to low, toss to coat the pasta evenly, and let it simmer for 3–4 minutes so flavors meld.
Making it Creamy
  1. Stir in sour cream and half of the shredded cheese until melted and creamy.
Topping & Serving
  1. Sprinkle the remaining cheese on top, cover, and let sit for 1–2 minutes until melted. Garnish with your favorite toppings and serve hot.

Notes

Leftovers keep well in the fridge for about 3-4 days. Can be frozen for up to 3 months. When reheating, add a splash of beef broth to keep it moist. For a healthier twist, use whole wheat pasta, or add beans for extra protein.