When taco nights and pasta cravings collide, you get something insanely comforting and utterly satisfying: Cheesy Taco Spaghetti. This dish brings together the bold, spicy flavors of ground beef seasoned like tacos with a coat of melty cheese and flowing taco sauce—all tossed with spaghetti noodles. It’s the perfect hybrid for anyone who can’t choose between tacos and pasta, offering the best of both worlds in a hearty, cheesy meal that delights the senses.
The magic of this recipe lies in how quickly it comes together and how deeply flavorful it turns out. You start by browning the savory taco-style beef and simmering it with a mixture of Rotel tomatoes, taco sauce, and warming spices, then toss it with al dente pasta and plenty of melted cheese. The creamy, slightly tangy taco sauce blends with the beef juices and cheese, coating each strand of spaghetti in a blanket of cozy comfort. Topped with fresh cilantro, green onions, and other taco-worthy garnishes, each bite feels like a mini celebration on a plate.
Table of Contents
Why You’ll Love This Cheesy Taco Spaghetti
-
Super quick and easy—perfect for those nights when you want bold flavor without fuss
-
Taco flair in pasta form—savory, cheesy, and packed with seasoning
-
Kid- and crowd-friendly—delivers familiar flavors in a dish everyone can enjoy
-
Flexible to customize—add extra veggies, change proteins, or pile on the cheese
-
Leftovers reheat beautifully—still creamy and satisfying the next day
Ingredients (Serves 4–6)
-
8 oz spaghetti noodles
-
1 tablespoon olive oil
-
½ cup diced onion
-
2 teaspoons minced garlic
-
1 lb ground beef
-
½ teaspoon salt
-
½ teaspoon black pepper
-
½ teaspoon garlic powder
-
10 oz Rotel tomatoes (undrained)
-
½ cup original taco sauce (or more to taste)
Homemade Taco Seasoning
-
1½–2 teaspoons chili powder
-
½–1 teaspoon ground cumin
-
½ teaspoon dried oregano
-
¼ teaspoon garlic powder
-
¼ teaspoon onion powder
-
¼–½ teaspoon salt
-
½ teaspoon paprika
-
1½–2 cups shredded Mexican cheese blend, divided
-
Chopped cilantro and green onions for garnish
-
Optional toppings: diced tomatoes, sour cream, sliced black olives, jalapeños, avocado
Instructions
1. Cook the Spaghetti
Boil the spaghetti in salted water until just al dente. Drain and set aside so it’s ready to stir in later.
2. Sauté Aromatics & Brown the Beef
Over medium heat, warm the olive oil in a large deep skillet. Add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook until it becomes fragrant—just around 30 seconds. Add the ground beef, season it with salt, pepper, and garlic powder, and cook until it’s fully browned. Drain off any excess fat to keep the dish from becoming greasy.
3. Build the Sauce
Stir in the can of Rotel tomatoes (with juices) and taco sauce. Let the mixture simmer briefly, allowing the flavors to meld and warm the sauce evenly.
4. Add Pasta & Season
Add the drained spaghetti into the skillet, tossing it to coat evenly in the beef and tomato mixture.
5. Sprinkle Taco Seasoning & Cheese
Combine your homemade taco seasoning blend and sprinkle it over the pasta and beef, stirring well to distribute the spices. Mix in 1 cup of shredded cheese, allowing it to melt into the noodles and sauce. Taste, adjust seasoning, and if you’d like a richer texture, stir in more cheese.
6. Melt the Topping
Sprinkle the remaining cheese over the top of the spaghetti, cover the skillet, and let it sit on low heat for a few minutes to melt the top layer into a gooey blanket.
7. Garnish & Serve
Top the cheesy taco spaghetti with chopped cilantro and green onions. Serve immediately, letting everyone customize with optional toppings like sour cream, diced tomatoes, olives, or avocado.
Variations to Mix Things Up
Experiment with lean ground turkey or chicken for a lighter twist. Stir in bell peppers, corn, or black beans for added texture and veggie boost. For ultra-creamy richness, swirl in a dollop of sour cream or cream cheese at the end. Want extra spice? Add chopped jalapeños or a sprinkle of cayenne. For a vegetarian version, roast mushrooms and season with taco spices in place of the meat.
Tips for Success
Toast the onion and garlic gently to bring out their depth of flavor. Resist overcooking the pasta; it should have a little bite since it continues to absorb sauce. Start with modest seasonings—spice levels can always be ramped up more later. Letting the dish rest a minute under a lid softens the cheese layers without burning.
Serving Suggestions
Pair this taco spaghetti with fresh guacamole, tortilla chips, rice, or a crisp green salad with a zesty lime vinaigrette. Add some pickled jalapeños or a side of salsa to enhance the taco vibe. Serve margaritas or Mexican-inspired iced tea for a full fiesta on the table.
Final Thoughts
Cheesy Taco Spaghetti is the kind of weeknight winner that feels indulgent yet effortless. It combines two all-time favorites—tacos and pasta—into one flavorful, cheesy meal that brings instant comfort. With minimal prep and plenty of room for personalization, it’s a recipe you’ll keep coming back to, whether feeding a hungry family or enjoying solo with a big, cheesy grin.
This dish proves that great dinners don’t have to be complicated. Embrace the taco pizza spirit, tuck into every cheesy strand, and enjoy how a simple skillet can deliver so much deliciousness.
Cheesy Taco Spaghetti
Ingredients
Method
- Boil the spaghetti in salted water until just al dente. Drain and set aside so it's ready to stir in later.
- Over medium heat, warm the olive oil in a large deep skillet. Add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook until it becomes fragrant—just around 30 seconds. Add the ground beef, season it with salt, pepper, and garlic powder, and cook until it’s fully browned. Drain off any excess fat to keep the dish from becoming greasy.
- Stir in the can of Rotel tomatoes (with juices) and taco sauce. Let the mixture simmer briefly, allowing the flavors to meld and warm the sauce evenly.
- Add the drained spaghetti into the skillet, tossing it to coat evenly in the beef and tomato mixture.
- Combine your homemade taco seasoning blend and sprinkle it over the pasta and beef, stirring well to distribute the spices. Mix in 1 cup of shredded cheese, allowing it to melt into the noodles and sauce. Taste, adjust seasoning, and if you’d like a richer texture, stir in more cheese.
- Sprinkle the remaining cheese over the top of the spaghetti, cover the skillet, and let it sit on low heat for a few minutes to melt the top layer into a gooey blanket.
- Top the cheesy taco spaghetti with chopped cilantro and green onions. Serve immediately, letting everyone customize with optional toppings like sour cream, diced tomatoes, olives, or avocado.
