This comforting, savory pasta dish marries two weeknight favorites—taco-seasoned beef and spaghetti—into a single skillet meal that’s cozy, saucy, and loaded with melty cheese. It’s an easy, family-friendly dinner that comes together quickly and uses mostly pantry staples. Follow the steps below to learn How to Make Taco Spaghetti from start to finish, including simple swaps and topping ideas to customize the finished plate.
Why you’ll love this recipe
How to Make Taco Spaghetti transforms ordinary spaghetti into a flavor-packed, one-pot-style meal. Ground lean beef (or turkey or chicken), smoky spices, fire-roasted tomatoes, and melty cheddar bring taco flavors into an Italian format. The result is a saucy noodle skillet that’s both familiar and exciting—great for feeding a crowd or making a satisfying meal prep lunch.
Ingredients
- 16 oz. spaghetti
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (may sub 1 tsp onion powder)
- 1 lb. lean ground beef, turkey or chicken
- 2 tablespoons tomato paste
- 4 garlic cloves, minced (may sub 1 tsp garlic powder)
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 tsp each dried oregano, smoked paprika, pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 cup water
- 2 14.5 oz. cans fire roasted diced tomatoes, with liquid
- 1 4 oz. can mild diced green chiles
- 1 tablespoon beef bouillon
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup freshly grated Monterrey Jack cheese (may sub sharp cheddar)
- Crushed tortilla chips, for topping
- More cheese, for topping
- Diced tomatoes, for topping
- Diced avocados, for topping
- Chopped cilantro, for topping
- Sour cream, for topping
Helpful notes before you start
Readers often ask about protein and spice swaps. The recipe lists ground beef, turkey, or chicken—choose whichever you prefer. If you use turkey or chicken, the cooking process remains the same; the flavor will be slightly lighter but still delicious once the spices and cheeses mingle. If you want more or less heat, adjust or omit the cayenne pepper. The canned fire-roasted tomatoes bring a lovely smoky depth; if you don’t have them, regular diced tomatoes work too.
How to Make Taco Spaghetti — Step-by-step
Follow these step-by-step instructions to make this cheesy, taco-inspired spaghetti. The directions are clear, sequential, and written to match the ingredient list exactly.
- Prep the pasta. Bring a large pot of salted water to a rolling boil. Cook 16 oz. spaghetti according to the package directions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti and set it aside while you make the sauce.
- Sauté the aromatics. In a large skillet or deep sauté pan, heat 1 tablespoon olive oil over medium heat. Add 1 medium yellow onion, diced, and cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes. If you prefer to use onion powder instead, skip the fresh onion and add 1 teaspoon onion powder later with the spices.
- Brown the meat. Increase the heat to medium-high and add 1 lb. lean ground beef, turkey, or chicken to the skillet with the onion. Break the meat up with a spoon and cook until it is no longer pink and just beginning to brown, about 6–8 minutes. Drain any excess fat if needed, leaving behind the flavorful browned bits in the pan.
- Add concentrated tomato flavor and garlic. Stir in 2 tablespoons tomato paste and 4 garlic cloves, minced (or 1 teaspoon garlic powder if using the powder). Cook, stirring constantly, for 1–2 minutes to let the tomato paste slightly caramelize and the garlic become fragrant.
- Season the mixture. Sprinkle 2 tablespoons chili powder, 1 1/2 teaspoons ground cumin, 1 teaspoon salt, and 1/2 teaspoon each dried oregano, smoked paprika, and pepper over the meat. If you want a spicy kick, add 1/4 teaspoon cayenne pepper here. Stir everything well so the spices coat the meat evenly and toast briefly for about 30 seconds.
- Add liquids and tomatoes. Pour in 1 cup water, then add both 14.5 oz. cans of fire-roasted diced tomatoes (with their liquid). Stir to combine and scrape up any browned bits from the bottom of the pan. Add 1 4 oz. can mild diced green chiles and 1 tablespoon beef bouillon to deepen the savory base.
- Simmer to develop flavor. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let the sauce simmer, uncovered, for about 8–12 minutes, stirring occasionally. This time concentrates the flavors and slightly reduces the sauce so it clings to the pasta.
- Combine pasta and sauce. Add the cooked, drained spaghetti to the skillet with the sauce. Toss the pasta with the saucy meat mixture until the noodles are well coated. If the sauce seems too thick, add a splash of the reserved pasta water (start with 2 tablespoons and add more as needed) to reach your desired consistency.
- Finish with cheese. Turn the heat to low. Sprinkle 1 cup freshly shredded sharp cheddar cheese and 1 cup freshly grated Monterrey Jack cheese over the top of the pasta and sauce. Gently fold the cheese into the hot spaghetti until it melts and becomes creamy. Taste and adjust salt and pepper if needed.
- Serve and garnish. Divide the taco spaghetti among plates or serve family-style straight from the skillet. Top with crushed tortilla chips for crunch, more shredded cheese if desired, diced tomatoes, diced avocados, chopped cilantro, and a dollop of sour cream. These fresh toppings add bright contrast to the warm, cheesy pasta.
Make-ahead and storage tips
You can prepare this dish up to 2 days in advance. Store it in an airtight container in the refrigerator. Rewarm gently on the stovetop over low heat with a splash of water or broth to revive the sauce, or microwave in short bursts, stirring between intervals. Leftovers also freeze well: place cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations and substitutions
- Protein swap: Ground turkey or chicken are listed as alternatives and work perfectly—keep the same 1 lb. amount and follow the same steps.
- Cheese options: If you don’t have Monterrey Jack, substitute an extra cup of sharp cheddar. Pepper jack would add extra kick.
- Vegetarian: Replace the ground meat with plant-based crumbles and use vegetable bouillon instead of beef bouillon. Keep spices and other quantities the same.
- Spice level: Reduce cayenne or omit it altogether for a milder dish, or add a pinch more for heat.
- Onion/garlic powder: If you’re short on fresh onion or garlic, the recipe allows swapping in 1 teaspoon onion powder and 1 teaspoon garlic powder respectively.
Serving suggestions
This taco spaghetti pairs well with a simple green salad dressed in lime vinaigrette, a side of black beans, or roasted corn. For a fun taco-night twist, serve alongside warm flour or corn tortillas so diners can scoop up extra sauce. The toppings are where the dish really sings—don’t skip the fresh avocado and crunchy tortilla chips.
Common troubleshooting
- Too watery: Simmer the sauce a bit longer to reduce it, or stir in a handful of extra shredded cheese to thicken the mixture.
- Too thick: Thin with reserved pasta water, plain water, or a splash of broth until desired consistency.
- Not flavorful enough: Taste and boost salt, add more chili powder for depth, or include a squeeze of lime at the end to brighten flavors.
Final notes
How to Make Taco Spaghetti is an adaptable, crowd-pleasing recipe that turns pantry staples into something special. From weeknight dinners to potluck gatherings, this cheesy, taco-seasoned pasta is satisfying, easy to make, and full of bold flavor. Keep the recipe on hand for those nights when you need comfort with a little punch of spice.
Now that you know How to Make Taco Spaghetti, gather the ingredients, heat your skillet, and enjoy a hearty, cheesy dinner that brings together the best of two culinary worlds.
How to Make Taco Spaghetti
Equipment
- Large pot for spaghetti
- Colander
- Large Dutch oven or large skillet
- Wooden Spoon or Spatula
- Measuring cups and spoons
Ingredients
- 16 oz spaghetti
- 1 tablespoon olive oil
- 1 medium yellow onion, diced may substitute 1 tsp onion powder
- 1 lb lean ground beef (or turkey or chicken)
- 2 tablespoons tomato paste
- 4 cloves garlic, minced may substitute 1 tsp garlic powder
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried oregano plus smoked paprika and pepper, 1/2 tsp each
- 1/4 teaspoon cayenne pepper optional
- 1 cup water
- 2 14.5 oz cans fire roasted diced tomatoes, with liquid
- 1 4 oz can mild diced green chiles
- 1 tablespoon beef bouillon
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup freshly shredded Monterey Jack cheese may substitute sharp cheddar
- crushed tortilla chips for topping
- more cheese for topping
- diced tomatoes for topping
- diced avocados for topping
- chopped cilantro for topping
- sour cream for topping
Instructions
- Cook the spaghetti in generously salted boiling water according to package directions until al dente, drain, toss with a little olive oil, and set aside.
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy skillet over medium-high heat; add the diced onion and sauté about 5 minutes until softened.
- Add the ground beef (or turkey or chicken) and cook, breaking it up with a spoon, until browned and cooked through and the onions are tender.
- Stir in the tomato paste, minced garlic, chili powder, ground cumin, salt, dried oregano, smoked paprika, and pepper; cook 1 minute until fragrant.
- Pour in 1 cup water and scrape the bottom of the pan to deglaze, then add the fire-roasted diced tomatoes (with liquid), diced green chiles, and beef bouillon; stir to combine.
- Simmer uncovered for about 5 minutes, stirring occasionally, until flavors meld and sauce slightly thickens.
- Remove the pan from heat and stir in the shredded cheddar and Monterey Jack a handful at a time until melted and sauce is creamy.
- Add the cooked spaghetti to the sauce and toss until evenly coated; adjust seasoning with additional salt, pepper, or cayenne to taste.
- Serve topped with crushed tortilla chips, extra cheese, diced tomatoes, avocado, chopped cilantro, and a dollop of sour cream as desired.
Notes
- Let the dish cool before refrigerating.
- The sauce (without spaghetti) freezes well.
- See the post for vegetarian variations and add-ins.
