Taco Spaghetti Recipe

Taco spaghetti is a delicious Mexican casserole that brings together two of our all-time favorite dishes, tacos and spaghetti with meat sauce all made in one pan and ready in under 30 minutes!

Our one-pan taco spaghetti recipe could not be any easier to put together. It combines ground beef seasoned with zesty taco seasoning, Rotel, pasta, and melted cheese. The result is a Mexican flavored pasta dish that’s full of flavor and even our picky eater asks for it!

Taco Spaghetti Recipe

Taco spaghetti is a delicious Mexican casserole that brings together two of our all-time favorite dishes, tacos and spaghetti with meat sauce all made in one pan and ready in under 30 minutes!

Prep: 5min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 391 kcal, Carbohydrate 37 g, Protein 26 g, Fat 15 g, Saturated Fat 6 g, Cholesterol 67 mg, Sodium 976 mg, Fiber 4 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 2 tablespoons olive oil
• 1 pound ground beef
• ¼ cup yellow onions
• ¼ cup taco seasoning (or 1 packet )
• 10 oz. can Rotel tomatoes (do NOT drain)
• 8 oz. spaghetti noodles (uncooked)
• 3 cups water
• 4 oz. cheddar cheese (shredded)
• ½ cup chopped cilantro

Instruction:

1. Heat olive oil in a 12 inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent.
2. Add taco seasoning, Rotel tomatoes (including juice), spaghetti noodles, and water.
3. Bring to a boil over high heat. Once water comes to a boil, reduce heat to low, cover and simmer for 15 minutes.
4. Remove from heat. Sprinkle half of the cheese into the pan and stir to distribute the cooked spaghetti and cheese throughout the pan.
5. Top with remaining cheese and cilantro.

Taco Spaghetti

I came up with this kid-friendly taco spaghetti recipe one afternoon when I was using up leftover spaghetti and ground beef. When I’m lucky enough to have extra time, I make two batches and freeze one. —Johanna Van Ness, Wichita, Kansas

Prep: 20min

Total: 45min

Yield: 8 servings.

Nutrition Facts: calories 439 calories, Fat 16g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 927mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 4g fiber), Protein 24g protein.

Ingredients:

• 12 ounces uncooked spaghetti
• 1 pound ground beef
• 1 envelope taco seasoning
• 3/4 cup water
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 2 cups shredded Mexican cheese blend, divided
• 2/3 cup salsa

Instruction:

Preheat oven to 350°. Break spaghetti into thirds; cook according to package directions for al dente., Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Stir in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine., Transfer to a greased 13×9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Taco Spaghetti

This tasty taco spaghetti is a tasty, kid-friendly and easy weeknight meal that’s made with seasoned ground beef, spaghetti, taco seasoning, and gooey, melted cheese.

Prep: 5min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 479 kcal, Carbohydrate 37 g, Protein 23 g, Fat 27 g, Saturated Fat 11 g, Cholesterol 74 mg, Sodium 977 mg, Fiber 4 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 2 tablespoons olive oil
• 1 pound ground beef
• ¼ cup yellow onions
• ¼ cup taco seasoning ((1 packet))
• 10 ounces Rotel tomatoes
• 8 ounces spaghetti noodles, (uncooked)
• 3 cups water
• 4 ounces cheddar cheese, (shredded)
• ½ cup cilantro, (chopped)

Instruction:

1. Heat olive oil in a 12-inch skillet over medium heat.
2. Brown ground beef and onion in the skillet until the meat is no longer pink and onions are soft and translucent.
3. Add the taco seasoning, Rotel tomatoes (including juice), spaghetti noodles, and water.
4. Bring to a boil over high heat. Once the water comes to a boil, reduce heat to low, cover, and simmer for 15 minutes.
5. Remove from heat. Sprinkle half of the cheese into the pan and stir to distribute the cooked spaghetti and cheese throughout the pan.
6. Top with remaining cheese and cilantro. Serve.

One-Pot Taco Spaghetti Recipe by Tasty

Here’s what you need: olive oil, ground beef, diced yellow onion, taco seasoning, tomato paste, canned diced tomatoes, dried spaghetti noodles, water, shredded cheddar cheese, shredded mozzarella cheese, roma tomato, chopped fresh cilantro

Yield: 4 servings

Nutrition Facts: calories 625 calories, Carbohydrate 52 grams, Fat 26 grams, Fiber 4 grams, Protein 41 grams, Sugar 6 grams

Ingredients:

• 1 tablespoon olive oil
• 1 lb ground beef
• ½ cup diced yellow onion
• 4 ½ tablespoons taco seasoning
• 1 tablespoon tomato paste
• 10 oz canned diced tomatoes
• 8 oz dried spaghetti noodles
• 3 cups water
• ½ cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 1 roma tomato, diced, plus more for garnish
• 2 tablespoons chopped fresh cilantro, plus more for garnish

Instruction:

1. Heat the olive oil in a large stockpot over medium-high heat. Add the ground beef, onion, and taco seasoning. Cook, breaking up the beef with a wooden spoon, until the meat is browned, 3–5 minutes. Stir in the tomato paste and canned diced tomatoes.
2. Add the spaghetti and water. Bring to a boil, then cover, reduce the heat to medium-low, and simmer until the pasta is cooked through, about 15 minutes.
3. Remove the pot from the heat and add the cheddar cheese, mozzarella cheese, diced Roma tomato, and cilantro. Stir until the cheese is melted.
4. Serve immediately, garnished with more Roma tomato and cilantro, if desired.
5. Enjoy!

BEST One Pot Taco Spaghetti Recipe | Pasta Recipes