Taco spaghetti is a delicious Mexican dish combined with two of my favorite food—tacos and spaghetti, just with a few steps you can make it at home, and you don’t need to do many clean-up jobs after cooking.
Here is the ultimate guide to this damn delicious taco spaghetti recipe.
Why We Love This Taco Pasta Recipe
- 6 easy steps!
- One-pot meals make cleanup simple!
- Less than 30 minutes to be ready.
- A quick dinner on a weeknight.
- Time-saving shortcut with taco seasoning packs!
- Picky eaters and children-friendly.
Taco Spaghetti Ingredients
You’ll need:
- 2 tablespoons of olive oil
- 1 pound of ground beef
- ¼ cup of yellow onions
- ¼ cup of taco seasoning mix, 1 packet or homemade taco seasoning
- 10-ounce can of Rotel tomatoes
- 8 ounces of spaghetti noodles, uncooked
- 3 cups of water
- 4 ounces of cheddar cheese, shredded
- ½ cup of fresh cilantro, chopped
How to Make This Taco Spaghetti Recipe
STEP ONE: In a 12-inch skillet set over medium heat, warm the olive oil.
STEP TWO: When the meat is no longer pink and the onions are translucent, the ground beef and onions are done. Drain meat if needed.
STEP THREE: Spaghetti noodles that haven’t been cooked, water, and taco seasoning should all be added. Bring to a boil by turning the heat up to high.
STEP FOUR: The spaghetti should be al dente after 15 minutes of simmering once the water has reached a boil.
STEP FIVE: Sprinkle half of the cheese into the pan, remove from heat, and thoroughly stir.
STEP SIX: Serve garnished with cilantro and the remaining shredded cheese.
Mexican Spaghetti Variations / Options / Add-ins
- PASTA: For this recipe, any kind of noodle will do. Use linguine, angel hair, or fettuccine if you want to maintain the texture and flavor of spaghetti. Choose penne, bowtie, or macaroni if you prefer a smaller, more manageable noodle.
- TOPPINGS: Add any of your preferred taco toppings to this pasta as desired. My favorite additions to mine are fresh tomatoes, black olives, and onions. Instead of using them as a garnish, you could also incorporate them into your recipe.
- BAKE: When the dish is finished cooking, put it in a casserole dish and bake it at 350 degrees for about 10 minutes with cheese on top if you really want to go the extra mile. Then increase the heat for another 3-5 minutes to slightly brown the cheese and top layer. It is delicious!
Tips for Making This Taco Pasta Recipe
While the mixture simmers, be patient. The noodles will be cooked at this time.
It might take longer than 15 minutes or less, depending on the kind of noodles you choose to use. Keep an eye on it.
Storage
IN THE FRIDGE: Store leftovers of thistaco spaghetti pasta in an airtight container in the refrigerator for three to four days.
IN THE FREEZER: It freezes well for up to three months when taco spaghetti is used. Before reheating in the microwave or on the stovetop, let the food defrost over night in the refrigerator.
Best Way to Reheat Mexican Spaghetti:
Put your pasta in a dish that can be heated in the microwave and top with a little extra pasta sauce or water. It won’t dry out as a result of this. Cover the dish and heat it in the microwave on medium for about one minute, heating it up in 15-second intervals as necessary.
Related Reading
How to Make Copycat Taco Bell Soft Tacos
10+ Ways to Make Leftover Taco Ultimate Taste Feast
FAQs
Can I Turn This Dish into a Vegetarian Version?
If you replace the ground meat with either beans or a vegetarian ground meat substitute, you can make this dish vegetarian.
Can I Use Different Pasta in This Recipe?
This simple recipe will work with any pasta, either long pasta or bite-size pasta is fine. Just adjust the cooking time depending on how long the package directions indicate.
Can I Freeze This Dish?
Taco spaghetti will freeze well in an airtight container for up to three months.
