How to Make Taco Spaghetti
This is a cozy, flavor-packed dinner that blends everything you love about tacos with the comforting familiarity of a big bowl of spaghetti. It’s an easy weeknight meal that comes together quickly and satisfies a crowd. Below you’ll find a complete ingredient list, practical tips, and clear, step-by-step directions so you can make this dish with confidence. The combination of fire-roasted tomatoes, diced green chiles, bold spices, and melty cheese creates a vibrant, Saucy skillet pasta that’s fun to customize at the table.
Ingredients
- 16 oz. spaghetti
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (may sub 1 tsp onion powder)
- 1 lb. lean ground beef, turkey or chicken
- 2 tablespoons tomato paste
- 4 garlic cloves, minced (may sub 1 tsp garlic powder)
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 tsp each dried oregano, smoked paprika, pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 cup water
- 2 14.5 oz. cans fire roasted diced tomatoes, with liquid
- 1 4 oz. can mild diced green chiles
- 1 tablespoon beef bouillon
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup freshly grated Monterrey Jack cheese (may sub sharp cheddar)
- Crushed tortilla chips, for serving
- More cheese, for topping
- Diced tomatoes, for topping
- Diced avocados, for topping
- Chopped cilantro, for topping
- Sour cream, for serving
Before You Start
Read the full recipe to make sure you have everything on hand and give yourself about 30–40 minutes from start to finish. Use a large, deep skillet or a wide pot with a lid so you can toss the cooked spaghetti with the sauce comfortably. If you prefer a slightly thicker sauce, keep an eye on the liquid as the pasta cooks and adjust by simmering uncovered a few minutes at the end.
Step-by-Step Directions
- Prep the ingredients: Dice the yellow onion, mince the garlic, shred the cheddar and Monterrey Jack, and open the canned tomatoes and green chiles. Measure out the spices and bouillon so everything is ready to go.
- Cook the onion: Heat 1 tablespoon olive oil in a large, deep skillet or wide pot over medium heat. Add the diced yellow onion and cook, stirring occasionally, until the onion is softened and translucent, about 4–6 minutes. If you’re using onion powder instead of a fresh onion, skip this step and add the powder later with the other dried spices.
- Brown the meat: Add 1 lb. lean ground beef, turkey, or chicken to the skillet with the softened onion. Break the meat up with a spatula and cook until no pink remains and the meat starts to brown, about 6–8 minutes. Drain excess fat if desired, leaving a little for flavor.
- Add tomato paste and garlic: Stir in 2 tablespoons tomato paste and 4 minced garlic cloves. Cook for 1–2 minutes, stirring constantly, so the tomato paste darkens slightly and the garlic becomes fragrant. If using garlic powder instead of fresh garlic, add 1 teaspoon garlic powder with the other dried spices in the next step.
- Build the taco seasoning: Sprinkle in 2 tablespoons chili powder, 1 1/2 teaspoons ground cumin, and 1 teaspoon salt. Add 1/2 teaspoon each dried oregano, smoked paprika, and pepper, and 1/4 teaspoon cayenne pepper if you want extra heat. Stir well to coat the meat and onion mixture in the spices so flavors bloom.
- Add liquids and tomatoes: Pour in 1 cup water, then add the contents of 2 cans (2 x 14.5 oz.) fire roasted diced tomatoes with their liquid and 1 can (4 oz.) mild diced green chiles. Stir to combine everything evenly. Crumble in 1 tablespoon beef bouillon and stir until it dissolves into the sauce.
- Bring to a simmer: Increase the heat slightly and bring the mixture to a gentle simmer. Taste and adjust seasoning if needed—if you used onion powder and garlic powder earlier, taste for balance and add a pinch more salt or spices if desired.
- Add the spaghetti: Break the 16 oz. spaghetti in half if needed so it fits in the skillet. Add the spaghetti directly into the simmering sauce, pressing it down so most of the pasta is submerged. Gently stir to help the spaghetti separate and soak up the sauce. The pasta will finish cooking in the sauce, absorbing flavor as it softens.
- Cover and cook until al dente: Reduce heat to medium-low, cover the skillet, and cook for about 10–12 minutes, stirring once or twice during cooking to prevent sticking and ensure even cooking. Continue cooking until the spaghetti is tender but still has a slight bite. If the sauce is absorbed too quickly and the pasta isn’t fully cooked, add a splash of water (a few tablespoons at a time), stir, and cover again until done.
- Finish with cheese: Once the spaghetti is cooked to your liking, remove the skillet from the heat. Sprinkle 1 cup freshly shredded sharp cheddar cheese and 1 cup freshly grated Monterrey Jack cheese evenly over the top. Cover briefly for 1–2 minutes to let the cheeses melt, then stir until the sauce becomes creamy and the cheese is fully incorporated.
- Serve and garnish: Divide the taco spaghetti among bowls or plates. Top with crushed tortilla chips and more shredded cheese for a satisfying crunch and extra melty finish. Add diced tomatoes, diced avocados, chopped cilantro, and a dollop of sour cream to each serving for freshness and creaminess. Serve hot.
Notes and Tips
- Pasta cook time: Different spaghetti brands vary, so check the pasta at about 10 minutes and adjust the final cooking time as needed. You want the pasta al dente so it holds up to the sauce.
- Substitutions: If you don’t have ground beef, you can use ground turkey or ground chicken without changing amounts. If you prefer a vegetarian version, use a plant-based ground meat substitute and swap the beef bouillon for vegetable bouillon.
- Spice level: The 1/4 teaspoon cayenne is optional. Omit it for a milder flavor, or add a pinch more if you like things spicy. The fire-roasted tomatoes add a subtle smoky depth, which pairs nicely with the smoked paprika.
- Cheese options: Monterrey Jack can be swapped for more sharp cheddar if that’s what you have on hand. Freshly shredding your own cheese melts more smoothly than pre-shredded varieties that contain anti-caking agents.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove with a splash of water to loosen the sauce, or microwave in short bursts, stirring between intervals.
- Make it extra saucy: If you prefer a wetter dish, stir in 1/2 cup additional water or a splash of broth toward the end of cooking. Let it simmer a minute to marry the flavors.
Variations
- Loaded Taco Spaghetti: Stir in a drained can of black beans and a cup of frozen corn in the last few minutes of cooking for extra heartiness.
- Green Chile & Lime: Add the juice of half a lime and a few extra tablespoons of diced green chiles for a zesty, tangy finish.
- Baked Taco Spaghetti: After combining pasta and sauce, transfer to a baking dish, top with additional cheese and crushed tortilla chips, and bake at 375°F (190°C) until bubbly and golden on top, about 10–12 minutes.
Why This Recipe Works
This recipe keeps things simple: spaghetti cooks right in the seasoned, tomato-forward sauce so the pasta picks up all the taco flavors as it softens. Using fire-roasted diced tomatoes and mild diced green chiles gives the sauce personality without extra steps. The dual-cheese finish ensures creamy texture and melty goodness in every bite. Toppings like crushed tortilla chips and diced avocado add contrasting textures and a bright, fresh finish.
Serving Suggestions
Serve this taco spaghetti with a crisp green salad or a simple cabbage slaw to cut through the richness. A wedge of lime on the side brightens the flavors, and warm tortillas make the meal feel more festive if you’re feeding a crowd. For a light side, cilantro-lime rice or grilled vegetables both pair nicely.
Final Thoughts
How to Make Taco Spaghetti is an approachable, comforting dish that comes together fast and feeds a hungry family with flavorful results. It’s flexible, easy to customize, and perfect for nights when you want taco flavor without the work of assembling individual tacos. Follow the steps above, top it with your favorite add-ins, and enjoy a delicious hybrid dinner that hits all the right notes.
How to Make Taco Spaghetti
Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a boil and cook the spaghetti until al dente according to package directions; drain, toss with a little olive oil, and set aside.
- Heat 1 tablespoon olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the diced onion and sauté about 5 minutes until softened.
- Add the ground meat and cook, breaking it up with a spoon, until browned and cooked through and the onions are tender.
- Stir in the tomato paste, minced garlic, chili powder, ground cumin, salt, dried oregano, smoked paprika, black pepper, and cayenne (if using). Cook 1 minute to bloom the spices.
- Pour in 1 cup water and scrape the bottom of the pan to deglaze. Add the fire-roasted diced tomatoes (with liquid), canned diced green chiles, and beef bouillon; stir to combine.
- Simmer uncovered for about 5 minutes, stirring occasionally, until flavors meld and the sauce thickens slightly.
- Remove the pan from heat and stir in the shredded cheddar and grated Monterey Jack a handful at a time until fully melted and incorporated into the sauce.
- Add the cooked spaghetti to the sauce and toss until evenly coated; adjust seasoning with additional salt, pepper, or cayenne to taste.
- Serve topped with crushed tortilla chips, extra cheese, diced tomatoes, diced avocado, chopped cilantro, and a dollop of sour cream as desired.
Notes
- Let the sauce cool before refrigerating.
- The sauce (without pasta) freezes well.
- Use onion or garlic powder if fresh ingredients are unavailable.
- Adjust cayenne to control heat.
- Swap proteins for a vegetarian version as suggested in the post.
