If you love tacos and you love spaghetti, you will have to try this Taco Spaghetti! It is made with taco-seasoned ground beef, chunky salsa, and beef broth, all simmered with spaghetti in one pot and topped with melted Monterey Jack cheese and fresh cilantro. And if you’re a fan of one-pot meals (I sure am!), be sure to check out my classic One-Pot Spaghetti, too!
Ingredients & Substitutions
- Meat: I used ground beef in taco spaghetti. If you don’t want to use ground beef, you can substitute it with ground turkey or chicken. I cooked the beef with an onion. If you don’t like onions, you can skip them. Or, use something else, like finely chopped bell peppers or a little bit of onion powder, for a similar taste.
- Taco Seasoning: For the most taco flavor, make homemade taco seasoning! I love my recipe, and once you make it, you can use it for other recipes like my Cheesy Taco Bombs, too.
- Tomatoes: I love using canned tomatoes because they are already cooked and easily added to the pot! If you don’t have canned diced tomatoes, you can use fresh tomatoes that are chopped up or even tomato sauce. Just keep in mind that the fresh tomatoes might need a little more cooking time to soften up.
- Salsa: Choose your favorite salsa. (I like the chunky variety for this dish.) If you like things spicier, go for a hot salsa, and if you prefer a milder flavor, choose a mild salsa. I do have a roasted salsa you might like.
- Spaghetti: The spaghetti in Taco Spaghetti is what gives the dish its pasta base. It soaks up all the tasty sauce and flavors, making it a filling meal. You can use regular spaghetti, which you might have to break in half to fit in your pot. Or, if you prefer, you can try other types of pasta like penne, elbow macaroni, or rotini. These will work just as well and still taste great! Just make sure to cook whichever pasta you choose until al dente, like the spaghetti.
- Beef Broth: Beef broth adds a rich, savory flavor to the sauce and helps cook the pasta. If you don’t have beef broth, you can use chicken broth, vegetable broth, or even water.
- Cheese: Although I used Monterey Jack cheese, you can use your favorite cheese or a blend of cheeses. Just be sure it melts easily. For a little bit of a spicy kick, try adding Pepper Jack cheese!
Can I Make Taco Spaghetti Ahead Of Time?
Yes, you can make Taco Spaghetti ahead of time! Cook the dish, let it cool, and store it in the refrigerator for up to 3-4 days. To reheat, just add a little water or broth if it looks dry. You can also cook the ground beef mixture in advance and store it in the refrigerator. When ready to serve, heat the mixture, add uncooked spaghetti, and finish the recipe.
How To Serve Taco Spaghetti: Toppings & Side Dish Ideas
If you are wondering how to make Taco Spaghetti even more delicious, here are some of my favorite ways to serve it with tasty toppings and sides:
- Serve with a side salad (like a Wedge Salad).
- Top your portion with sour cream.
- Serve with a side of crispy homemade tortilla chips for a fun crunch!
- Add a scoop of guacamole or extra salsa (like my Roasted Salsa).
- Garnish with freshly shredded lettuce.
- For a filling meal, serve it with Mexican Rice, Refried Beans, or Grilled Corn on the Cob.
How To Store & Reheat Taco Spaghetti
To store Taco Spaghetti, first, let it cool to room temperature. Then, place it in an airtight container. Keep it in the refrigerator for up to 3-4 days. To reheat, put it in the microwave or on the stove. If it looks dry, add a little water or broth and heat it until warm. I love the leftovers–the flavors come together even more!
Can You Freeze Taco Spaghetti?
Yes, you can freeze Taco Spaghetti! Let it cool completely, then put it in an airtight container or freezer-safe bag. It will stay good in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and heat it up in the microwave or on the stove. If it looks dry, just add a little water or broth when reheating. The texture of the pasta might change a bit, but it will still be delicious!
Taco Spaghetti
Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced (about 1 cup)
- 1 teaspoon garlic, minced
- 2 tablespoons taco seasoning, or more, to taste
- 1 can (10 ounces) diced tomatoes, with juice (do not drain)
- 1 cup (259 g) chunky salsa, mild, medium, or hot
- 16 ounces spaghetti
- 4 cups (32 ounces / 960 g) beef broth
- 1 cup (113 g) Monterey Jack cheese, shredded
- cilantro, chopped (for garnish)
Instructions
- In a large Dutch oven or pot with a lid, cook the ground beef and diced onion over medium heat for 8–10 minutes, or until the beef is browned. Drain any excess grease.
- Stir in the minced garlic and cook for 1 minute. Add taco seasoning and mix well to coat the meat.
- Pour in the diced tomatoes (with juice), salsa, and beef broth. Stir to combine and bring to a boil over medium heat.
- Once boiling, add the spaghetti. Break it in half to fit into the pot if needed, arranging it in a crisscross pattern. Press the noodles under the liquid, reduce heat to a simmer, and cover. Cook for 15–20 minutes, stirring every 5 minutes to prevent sticking. Cover the pot after each stir.
- Remove from heat and gradually stir in the Monterey Jack cheese, adding a little at a time until fully melted and smooth.
- Garnish with fresh cilantro before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I love this taco spaghetti! After all, it combines two of my favorite things–tacos and spaghetti!
Elizabeth
This taco spaghetti is so good! I got plenty of taco flavor in each bite–I will definitely be making this one at home!
Annabelle
It is a fun and easy addition to your weekly dinner menu!
Stephanie
This is great! I think people of all ages will like this taco spaghetti.
Bella
I was surprised at how flavorful this was! And, it seems so easy to make.
