The first time I made Taco Spaghetti, my kitchen filled with this incredible combination of aromas—browning beef, warming spices, and simmering tomatoes—and I remember thinking how wild it was that it smelled like taco night and pasta night at the same time. When I finally tossed the spaghetti into the rich, taco-seasoned sauce, everything came together in this creamy, savory swirl that felt like comfort food had gotten a fun, unexpected makeover. By the time I served it, the whole dish looked so colorful and inviting that I knew right away it was going to become one of my favorite quick weeknight meals.
Why You’ll Love This Recipe
You’re going to love this recipe because it gives you all the bold, zesty flavors of tacos wrapped around the cozy, slurpable comfort of spaghetti—plus, it’s incredibly easy, super budget-friendly, and tastes like something you’d find at a fun family-style restaurant.
Ingredients
- 1 lb spaghetti
- 1 lb ground beef
- 1 can Rotel (diced tomatoes and green chilies)
- 1 packet taco seasoning
- 2 cups shredded sharp cheddar cheese
I’ve tried different pasta shapes with this recipe, and spaghetti really is the best because it holds the sauce beautifully and makes each bite feel saucy and satisfying. Ground beef gives the dish its hearty taco base, but you can swap in turkey or chicken if you prefer something lighter. Rotel adds just the right kick without overwhelming the dish, and sharp cheddar melts into this gorgeous creamy sauce that bonds all the flavors together. The taco seasoning is the heart of everything—don’t skip it or use only half; trust me, the full packet makes all the difference.
Equipment Needed
- Large pot
- Large skillet
- Colander
- Wooden spoon or spatula
- Measuring cup
A large pot is essential for boiling the spaghetti without sticking. The skillet handles the beef, Rotel, and taco seasoning, and I like using a wooden spoon because it breaks the meat down perfectly and gives me that old-fashioned, cooked-from-scratch feeling. The colander keeps the pasta from getting waterlogged, and the measuring cup helps me reserve a bit of pasta water—something that makes the sauce cling beautifully.
Step-by-Step Instructions
When I start making Taco Spaghetti, I always begin by boiling the pasta first because it gives me time to focus on the beef mixture without feeling rushed. As the water heats, that familiar bubbling sound fills the kitchen, and once I add the spaghetti, there’s something so comforting about stirring those long noodles and watching them soften. I always salt my pasta water generously—it makes a noticeable difference in flavor once everything comes together.
While the pasta cooks, I turn my attention to the skillet. I brown the ground beef over medium-high heat, breaking it up with my spoon until it’s crumbly and cooked through. As soon as the beef starts sizzling and releasing that savory aroma, my kitchen instantly feels cozier. Once browned, I drain any excess grease because it keeps the final dish from feeling heavy. Then I add the entire can of Rotel, juices and all, and stir in the taco seasoning. The mixture starts smelling like taco night in the best possible way—spicy, warm, and irresistible.
After the pasta finishes cooking, I drain it and reserve a little cup of the starchy water. Then comes the fun part: tossing the spaghetti right into the skillet with the taco mixture. The noodles soak up all that savory tomato-pepper flavor, and everything starts to look incredibly colorful and vibrant. The scent at this stage is unbelievable—you get the Italian comfort of pasta mixed with the bold punch of taco spices. It’s such a playful combination that it makes me smile every time.(See the next page below to continue…)