Taco Spaghetti

This Taco Spaghetti is the kind of weeknight dinner that feels like a little celebration: bold taco spices, juicy seasoned beef, sweet corn, bright tomatoes, and melty cheddar all tossed with tender spaghetti. It’s comforting, quick, and wildly adaptable — perfect for busy nights when you want something different from regular pasta or tacos, but with all the familiar, crave-worthy flavors. Follow the straightforward steps below and you’ll have a family-friendly, flavorful meal on the table in about 30 minutes.

Why you’ll love this recipe

• One-pot vibes with big taco flavor that everyone recognizes.
• Uses pantry-friendly spices and a simple pack of cooked spaghetti for speed.
• Customizable: swap the cheddar, add beans, or make it spicier — it’s forgiving and flexible.
• Melts together into a cozy, cheesy, slightly spicy dish that pleases both pasta and taco fans.

Ingredients

• 1 Pound ground beef
• 1/2 teaspoon each Salt and Pepper or to taste
• 1 tablespoon chilli powder
• 1 teaspoon s Oregano
• 1/2 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1 Tablespoon Oil neutral tasting oil
• 1 onion diced finely
• 1/2 bell pepper any colour, minced
• 2 cloves garlic minced
• 2/3 cup corn kernels fresh or frozen
• 1 cup diced tomatoes and juices fire roasted tomatoes
• 1 pack cooked spaghetti (350-400 grams)
• 1 1/2 cups shredded cheddar cheese
• 2 Tablespoons cilantro minced
• 1/4 cup sour cream
• 1 jalapeño sliced (or pickled jalapeño)
• Green onions minced
• Chilli flakes optional

Notes on ingredients and swaps

If you prefer a milder result, reduce the crushed red pepper flakes and jalapeño, or omit the chilli flakes at the end. Want it vegetarian? Substitute the ground beef with a plant-based crumbled meat alternative and use a vegan cheddar and sour cream to keep the texture and melt. The fire-roasted tomatoes add smoky depth, but plain diced tomatoes also work if that’s what you have. Using cooked spaghetti (350–400 grams) speeds this meal way up — either cook your own in advance or use a store-bought pre-cooked pack.

Equipment

• Large skillet or sauté pan
• Spoon or spatula for stirring
• Knife and cutting board
• Measuring spoons and cups

Step-by-step Instructions

1. Prep your ingredients first: finely dice 1 onion, mince 1/2 bell pepper, mince 2 cloves garlic, measure out the spices, shred 1 1/2 cups cheddar cheese, slice 1 jalapeño, mince 2 Tablespoons cilantro, and have the 1 pack cooked spaghetti (350–400 grams) ready to go.
2. Heat a large skillet over medium heat. Add 1 Tablespoon Oil (neutral tasting oil) and allow it to warm for about 30 seconds.
3. Add the finely diced onion and the minced 1/2 bell pepper to the skillet. Sauté, stirring occasionally, until the vegetables soften and become translucent, about 4–5 minutes.
4. Add the minced 2 cloves garlic and cook for 30–45 seconds more, stirring constantly so the garlic doesn’t brown. This releases their aroma and builds flavor.
5. Push the cooked vegetables to the side of the skillet or make a small well in the center. Add the 1 Pound ground beef to the pan. Break it up with your spatula and cook until browned and no longer pink, about 6–8 minutes.
6. Once the beef is browned, season it directly in the skillet with 1/2 teaspoon Salt and 1/2 teaspoon Pepper (or to taste), 1 tablespoon chilli powder, 1 teaspoon s Oregano, 1/2 teaspoon ground cumin, 1 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon crushed red pepper flakes. Stir thoroughly so the spices coat the meat and vegetables evenly, and cook for about 1 minute to toast the spices and deepen the aroma.
7. Mix in 2/3 cup corn kernels (fresh or frozen) and 1 cup diced tomatoes and juices (fire roasted tomatoes). Stir to combine everything, then let the mixture simmer for 2–3 minutes so the flavors meld and any frozen corn warms through.
8. Add the 1 pack cooked spaghetti (350–400 grams) to the skillet. Use tongs or a large spoon to gently toss the pasta with the beef and vegetable mixture until the spaghetti is evenly coated and heated through, about 1–2 minutes. If the pasta seems dry, add a splash of water or a little extra tomato juices from the can to loosen the mixture.
9. Sprinkle 1 1/2 cups shredded cheddar cheese over the top of the pasta and meat mixture. Reduce the heat to low, cover the skillet for about 1–2 minutes, just until the cheese melts. Alternatively, you can finish under a broiler for 1–2 minutes to get bubbly, golden spots on the cheese — just be sure your skillet is oven-safe.
10. Once the cheese is melted and everything is hot, remove the skillet from the heat. Stir in 2 Tablespoons cilantro, then fold in 1/4 cup sour cream to add creaminess and balance the spices. Taste and adjust seasoning, adding more salt or pepper if needed.
11. Plate the Taco Spaghetti and garnish with sliced 1 jalapeño (or pickled jalapeño), minced green onions, and additional chilli flakes if you like extra heat. Serve immediately while warm and melty.

Serving suggestions

This dish is excellent with a quick side salad dressed with lime and olive oil, tortilla chips for crunch, or a scoop of guacamole if you want to add creamier texture. Leftovers store well in an airtight container for up to 3 days — reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce.

Troubleshooting tips

• If your spaghetti absorbs too much sauce and becomes dry, stir in a tablespoon or two of water, broth, or tomato juices while reheating.
• If the dish is too salty, add a little more cooked spaghetti or a dollop of sour cream to mellow the flavor.
• To make it cheesier and creamier, stir half the cheddar into the pasta before adding the rest on top to melt — this layers the cheese throughout.
• For even cooking speed, use frozen corn straight from the freezer; it will thaw and warm in the skillet while the mixture simmers.

Make-ahead & storage

Prepare the beef mixture through step 7 and cool it completely before refrigerating in an airtight container for up to 3 days. When ready to serve, reheat the mixture in a skillet, add the cooked spaghetti, then finish with cheese, cilantro, and sour cream. For longer storage, freeze the prepared meat mixture (without cheese or sour cream) for up to 2 months; thaw overnight in the refrigerator before reheating and finishing the dish.

Flavor variations

• Smokier: Add a teaspoon of smoked paprika or use smoked cheddar.
• Greener: Stir in a few handfuls of fresh spinach at the end until wilted for extra vegetables.
• Spicier: Increase the crushed red pepper flakes or add more sliced jalapeño.
• Mexican street corn vibe: Toss in a squeeze of lime and a sprinkle of cotija or an aged crumbly cheese instead of cheddar.

Final thoughts

Taco Spaghetti balances the simplicity of a pasta dinner with the punchy, familiar flavors of a taco filling. It’s easy to scale up for a crowd, forgiving when it comes to swaps, and satisfies both comfort-food cravings and busy-weeknight demands. Keep the pantry spices stocked and you’ll have a delicious, speedy dinner option that never feels boring.

Ready to make it tonight? Gather your ingredients and enjoy a cheesy, flavorful twist on two classics in one irresistible plate of Taco Spaghetti.

Taco Spaghetti

A comforting one-pan mash-up of taco-seasoned beef and spaghetti finished with melty cheese and taco-style toppings.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground beef
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon black pepper or to taste
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon neutral-tasting oil
• 1 onion finely diced
• 1/2 bell pepper any colour, minced
• 2 cloves garlic minced
• 2/3 cup corn kernels fresh or frozen
• 1 cup diced tomatoes with juices fire-roasted if available
• 1 pack cooked spaghetti 350–400 grams
• 1 1/2 cups shredded cheddar cheese
• 2 tablespoons cilantro minced
• 1/4 cup sour cream
• 1 jalapeño sliced (or pickled jalapeño)
• green onions minced, for garnish
• chilli flakes optional, to taste

Equipment

• 9-inch ovenproof skillet (cast iron recommended)
• Cutting board and knife
• Measuring Spoons
• Measuring cup
• Wooden spoon or spatula

Method

 

1. Preheat the oven to 375°F (190°C).
2. Heat the ovenproof 9-inch skillet over medium-high heat, then add the oil.
3. Add the diced onion and minced bell pepper and sauté 5–6 minutes until the onion is softened and sweet.
4. Add the ground beef and minced garlic to the skillet and cook, breaking up the meat, until no pink remains.
5. Stir in the chili powder, oregano, ground cumin, paprika, garlic powder, onion powder, crushed red pepper flakes, and half of the salt and pepper; reserve about 1/2 teaspoon of the seasoning for later if using the blend.
6. Add the corn kernels and cook 1–2 minutes to warm them through.
7. Pour in the diced tomatoes with their juices and simmer until the tomatoes have softened and the sauce thickens slightly, about 3–5 minutes; taste and adjust seasoning with remaining salt, pepper, and reserved taco seasoning.
8. Stir the cooked spaghetti into the skillet so it is evenly coated with the sauce.
9. Sprinkle the shredded cheddar evenly over the top and transfer the skillet to the preheated oven; bake 20 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let rest a few minutes, then garnish with dollops of sour cream, sliced jalapeño, minced cilantro, minced green onions, and optional chilli flakes before serving.

Notes

• Use extra-lean ground beef if you prefer less fat.
• You can use store-bought taco seasoning or the spice mix listed above.
• Use an ovenproof heavy skillet like cast iron for best results.
• Cook the onions fully for a sweeter, milder flavor.
• Cook pasta al dente since it will finish in the oven.
• Adjust spice level with more or fewer chilli flakes to taste.