What the heck is this?
Okay, so picture this: You’re craving tacos but also pasta, and you can’t decide which carb to commit to. Enter Taco Spaghetti — the beautiful, chaotic lovechild of Taco Tuesday and Italian night that nobody asked for but EVERYONE needs. It’s basically spaghetti drowning in all the best taco flavors: seasoned ground beef, melty cheese, and that perfect kick of spice that makes you go “mmm” after every bite. My kids call it “spaghetti tacos” and honestly? They’re not wrong. It’s comfort food that doesn’t take itself too seriously, and it’ll be on your table in 30 minutes flat.
Why You’ll Be Obsessed
- One-pot wonder (well, mostly — you’ll need to boil pasta separately, but whatever)
- Uses pantry staples you probably already have
- Leftovers are FIRE the next day
- Kid-approved but sophisticated enough for adults
- Way cheaper than ordering takeout
- Perfect for feeding a crowd without breaking a sweat
- Customizable as heck — make it as mild or spicy as you want
The Good Stuff You’ll Need
For the Base:
- 1 lb spaghetti (or whatever long pasta you’ve got)
- 1 lb ground beef (80/20 is perfect here)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or make your own if you’re fancy)
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup beef broth
- 1 can (4 oz) diced green chiles (optional but recommended)
For the Cheese Situation:
- 2 cups shredded Mexican cheese blend
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
For the Toppings Bar:
- More shredded cheese (obviously)
- Chopped green onions
- Fresh cilantro
- Diced tomatoes
- Sliced jalapeños
- Crushed tortilla chips
- Hot sauce of choice
- Extra sour cream
Let’s Make This Magic Happen
Step 1: Get That Pasta Going
Bring a huge pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and set aside. (Pro tip: Save a cup of that starchy pasta water — you might need it later.)
Step 2: Brown That Beef
In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up as it cooks. This should take about 6-8 minutes. Don’t drain the fat yet — we want that flavor.
Step 3: Veggie Time
Add the diced onion to the beef and cook until soft and translucent, about 4-5 minutes. Toss in the garlic and cook for another minute until fragrant.
Step 4: Spice It Up
Sprinkle in that taco seasoning and stir everything around for about a minute. Your kitchen should smell absolutely incredible right now.
Step 5: Build the Sauce
Pour in the diced tomatoes, tomato sauce, beef broth, and green chiles. Let it simmer for about 10 minutes until it thickens up a bit. Taste and adjust seasoning — more salt? More heat? You do you.
Step 6: Get Creamy
Lower the heat and stir in the cream cheese and sour cream until everything’s smooth and creamy. If it looks too thick, add some of that pasta water you saved.
Step 7: Pasta Party
Add the cooked spaghetti to the skillet and toss everything together until the pasta is completely coated in that gorgeous sauce. Sprinkle in half the Mexican cheese and stir until melted.
Step 8: The Grand Finale
Top with the remaining cheese and let it melt. Serve immediately with all your favorite toppings on the side so everyone can customize their bowl.
Serving Suggestions
Serve this bad boy with some garlic bread for maximum carb overload, or keep it lighter with a simple side salad. A cold beer or glass of wine doesn’t hurt either. Trust me on this one.
Switch It Up
Go Leaner: Use ground turkey or chicken instead of beef Veggie Version: Skip the meat and load up on black beans, corn, and bell peppers Spice Level: Add chipotle peppers in adobo for smokiness, or keep it mild for the kids Cheese Swap: Try pepper jack for extra kick, or go full Wisconsin with sharp cheddar Pasta Alternative: Use penne or rigatoni if you want something that holds the sauce better
Make-Ahead Game Strong
You can totally make the meat sauce ahead of time and just reheat it when you’re ready to add the pasta. The whole dish keeps in the fridge for 3-4 days and reheats like a dream. Just add a splash of broth or water when reheating to loosen it up.
Questions Everyone Asks
Q: Can I make this in a slow cooker? A: Sort of. Brown the beef first, then toss everything except the pasta and cheese into the slow cooker for 4-6 hours on low. Cook pasta separately and combine at the end.
Q: What if I don’t have taco seasoning? A: Mix 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp oregano, 1/2 tsp garlic powder, and 1/4 tsp cayenne.
Q: Can I freeze leftovers? A: Pasta dishes get a little weird when frozen, but it’s doable. Freeze for up to 3 months and add extra liquid when reheating.
Q: How do I make it less saucy? A: Use less broth or let it simmer longer before adding the pasta.
Print
Taco Spaghetti: When Tuesday Night Meets Italian Night (And It’s Amazing)
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
Description
Okay, so picture this: You’re craving tacos but also pasta, and you can’t decide which carb to commit to. Enter Taco Spaghetti — the beautiful, chaotic lovechild of Taco Tuesday and Italian night that nobody asked for but EVERYONE needs. It’s basically spaghetti drowning in all the best taco flavors: seasoned ground beef, melty cheese, and that perfect kick of spice that makes you go “mmm” after every bite. My kids call it “spaghetti tacos” and honestly? They’re not wrong. It’s comfort food that doesn’t take itself too seriously, and it’ll be on your table in 30 minutes flat.
Ingredients
For the Base:
- 1 lb spaghetti (or whatever long pasta you’ve got)
- 1 lb ground beef (80/20 is perfect here)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or make your own if you’re fancy)
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup beef broth
- 1 can (4 oz) diced green chiles (optional but recommended)
For the Cheese Situation:
- 2 cups shredded Mexican cheese blend
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
For the Toppings Bar:
- More shredded cheese (obviously)
- Chopped green onions
- Fresh cilantro
- Diced tomatoes
- Sliced jalapeños
- Crushed tortilla chips
- Hot sauce of choice
- Extra sour cream
Instructions
Bring a huge pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and set aside. (Pro tip: Save a cup of that starchy pasta water — you might need it later.)
In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up as it cooks. This should take about 6-8 minutes. Don’t drain the fat yet — we want that flavor.
Add the diced onion to the beef and cook until soft and translucent, about 4-5 minutes. Toss in the garlic and cook for another minute until fragrant.
Sprinkle in that taco seasoning and stir everything around for about a minute. Your kitchen should smell absolutely incredible right now.
Pour in the diced tomatoes, tomato sauce, beef broth, and green chiles. Let it simmer for about 10 minutes until it thickens up a bit. Taste and adjust seasoning — more salt? More heat? You do you.
Lower the heat and stir in the cream cheese and sour cream until everything’s smooth and creamy. If it looks too thick, add some of that pasta water you saved.
Add the cooked spaghetti to the skillet and toss everything together until the pasta is completely coated in that gorgeous sauce. Sprinkle in half the Mexican cheese and stir until melted.
Top with the remaining cheese and let it melt. Serve immediately with all your favorite toppings on the side so everyone can customize their bowl.
Notes
Serve this bad boy with some garlic bread for maximum carb overload, or keep it lighter with a simple side salad. A cold beer or glass of wine doesn’t hurt either. Trust me on this one.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~22g
- Carbohydrates: ~48g
- Protein: ~28g