This Taco Spaghetti combines the zesty flavors of a classic taco with the comforting appeal of a pasta dinner. Featuring perfectly seasoned ground beef, a creamy, cheesy tomato sauce, and tender spaghetti, this one-pot wonder is perfect for busy weeknights or when you’re craving a twist on Taco Tuesday. With fresh cilantro garnish and a rich, saucy finish, this dish will leave everyone at the table coming back for seconds.

Ingredients

For the Sauce:

16 oz. tomato sauce
1 cup chicken broth (see notes)
½ cup half and half
2 teaspoons Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon hot sauce (see notes)

For the Taco Spaghetti:

1 lb. ground beef
2/3 cup beef broth
1 oz. taco seasoning (1 packet)
1 (10 oz.) can Rotel tomatoes, juices reserved
1 tablespoon butter
1 small yellow onion, diced
2 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon cream cheese, softened
1 ½ cups shredded cheddar cheese (see notes)
¾ lb. spaghetti
Fresh cilantro, chopped, for garnish

Instructions

Prep Work:

In a large measuring cup, combine all sauce ingredients: tomato sauce, chicken broth, half and half, Worcestershire sauce, mustard powder, and hot sauce. Set aside.
Measure out remaining ingredients. Separate the juice from the canned diced tomatoes (approximately ¼ cup).

Make the Sauce and Pasta:

In a large skillet over medium-high heat, cook and crumble the ground beef for 6-7 minutes. Drain any grease and return the beef to the skillet.
Add the beef broth and taco seasoning. Bring to a boil, then reduce heat to a simmer for 2-3 minutes. Remove from the skillet and set aside.
Begin boiling a large pot of salted water for the spaghetti. Once the water reaches a boil, salt generously.
In the same skillet, add the reserved diced tomato juice and deglaze the skillet with a silicone spatula. Let the liquid reduce by half.
Add butter and diced onions to the skillet. Sauté for 5 minutes until softened. Stir in tomato paste and garlic, cooking for an additional 3 minutes.
Add the diced tomatoes to the skillet, followed by the prepared sauce mixture. Stir to combine, bring to a boil, then reduce to a simmer.
Stir in the cooked taco meat and let the sauce simmer uncovered while the pasta cooks. Cook the spaghetti to al dente, then drain.
Reduce the skillet’s heat to low. Stir in the cream cheese until fully incorporated, then gradually sprinkle in the shredded cheddar, stirring continuously.
Add the drained spaghetti to the sauce and mix until well coated. The sauce will thicken slightly as it stands.
Garnish with freshly chopped cilantro and serve immediately.

Why You’ll Love This Recipe

Quick and Easy: Perfect for weeknights with minimal prep and cooking time.
Family-Friendly: Combines familiar taco flavors with pasta for a fun twist.
Comforting: Creamy, cheesy, and filling—a perfect crowd-pleaser.

Tips

For extra flavor, use freshly grated cheddar cheese instead of pre-shredded.
Add a splash of reserved pasta water to the sauce if it becomes too thick.
Cook the spaghetti slightly under al dente to prevent overcooking when combined with the sauce.

Variations and Substitutions

Protein Swap: Use ground turkey, chicken, or plant-based meat instead of ground beef.
Spice Level: Adjust the hot sauce and taco seasoning for mild or extra spicy flavor.
Cheese: Substitute cheddar with Monterey Jack, pepper jack, or a Mexican cheese blend.

FAQs

Can I make this ahead of time?
Yes! Prepare the sauce and store it separately from the cooked pasta. Combine and reheat just before serving.

What can I substitute for Rotel tomatoes?
Use canned diced tomatoes and add a small can of diced green chilies for a similar flavor.

Serving Suggestions

Serve with a fresh side salad or guacamole for a complete meal.
Pair with tortilla chips and salsa for a fun Tex-Mex dinner spread.

Suggestions

This Taco Spaghetti is versatile! Try it as a taco filling, bake it with a breadcrumb topping, or add black beans and corn for extra texture and flavor. This dish freezes well, making it a perfect meal prep option.