This taco spaghetti recipe is a cozy twist on both taco night and pasta night, made with ground beef, taco seasoning, melty cheese, and spaghetti all tossed together in one skillet. It’s simple, satisfying, and ready in less than 30 minutes.

Serving tongs lifting a cheesy portion of taco spaghetti with ground beef.

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Easy Taco Spaghetti Recipe

Italian and Mexican flavors are always a hit around here, which is why recipes like Mexican lasagna, taco pasta, and this taco spaghetti are constantly requested at my house. Made with pantry staples, it’s a fun way to mix up Taco Tuesday on busy weeknights.

Just like my easy spaghetti, no fancy ingredients are needed. This pasta recipe comes together in only 25 minutes with juicy seasoned ground beef, zesty Rotel tomatoes, and a creamy, cheesy sauce that brings everything together.

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Great recipe! My son loves tacos and spaghetti, and I think this might just be his new favorite.

Karl

Ingredients Notes

Flat lay of ingredients for taco spaghetti including pasta, ground beef, shredded cheese, cream cheese, taco seasoning, and diced rotel tomatoes.

Find the full printable recipe with specific measurements below.

  • Lean ground beef: We’re going to season it like taco meat. I use lean ground beef so it’s less fatty, but use whatever you prefer.
  • Rotel tomatoes: These are diced tomatoes with green chiles and come in different levels of spice.
  • Taco seasoning: I have a really easy homemade taco seasoning I keep handy, but a store bought packet works too.
  • Cheeses: Shredded cheddar cheese and softened cream cheese add creamy, cheesy goodness. Bring the cream cheese to room temperature to soften.

How to Make Taco Spaghetti

Cook the pasta in a large pot of boiling water according to package directions, and reserve 1/2 cup of the starchy water before draining.

Ground beef in a skillet being mixed with cream cheese, taco seasoning, and diced tomatoes with green chilies.

As the pasta cooks, cook the ground beef and onions in a large skillet over medium-high heat until no longer pink. Drain the grease and add seasoning, Rotel, and reserved pasta water. Mix and allow that to simmer for 5 minutes before adding cubes of cream cheese.

Cooked spaghetti stirred into the creamy taco beef mixture in a large skillet.

Toss the spaghetti in with the ground beef mixture and add more reserved pasta water, if needed. Top with shredded cheese and let that melt for a couple of minutes. Season to taste and serve with your desired toppings.

Taco spaghetti topped with shredded cheese and fresh cilantro, ready to serve.

Recipe Tips

  • Meat: You can swap the ground beef for ground turkey or ground chicken.
  • Pasta: You can use any pasta you prefer. Penne, rotini, or fusilli are all great options.
  • Cheese: I love the sharpness of cheddar, but a Mexican cheese blend would be good.
  • Veggies: Add in some chopped zucchini, mushrooms, jalapeños, or red bell peppers. Black beans work too.
  • Make ahead: Assemble in a casserole dish, top with cheese, and bake at 350°F for 15-20 minutes minutes until heated through.
  • Toppings: Chopped fresh cilantro, a dollop of sour cream, tomatoes, olives, or guacamole.

Serving Suggestions

This meal mash-up is a dish you could take in a couple of directions. You could play off the pasta and serve it with cheesy garlic bread, or treat it like taco night and have some restaurant style salsa and tortilla chips to start.

Two plates of taco spaghetti recipe topped with sour cream and cilantro.

More pasta recipes to try include southwest pasta salad, chicken fajita pasta and chicken pasta Caprese.

More Pasta Recipes

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Serving tongs lifting a cheesy portion of taco spaghetti with ground beef.

Taco Spaghetti

5 from 2 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
This taco spaghetti combines two favorites in one creamy, cheesy, zesty pasta dish. It's perfect for a quick weeknight dinner!
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Ingredients 

  • 8 ounces uncooked spaghetti noodles
  • 1 pound lean ground beef
  • ½ cup onion , diced
  • 2-3 Tablespoons taco seasoning
  • 10 ounce can Rotel tomatoes
  • 4 ounces cream cheese , softened
  • 1/2-1 cup cheddar cheese , shredded
  • salt and pepper , to taste

Toppings: Chopped cilantro, sour cream, cheese, tomatoes, olives, etc.

Instructions

  • Cook pasta: In a large pot, boil salted water and cook 8 ounces spaghetti noodles according to the directions on the package. Drain the pasta, but reserve 1/2 cup of the water.
  • Make sauce: Meanwhile, heat a large skillet over medium-high heat. Cook 1 pound ground beef and 1/2 cup diced onion for about 5 minutes, or until browned. Drain grease and then season with salt and pepper. Add 2-3 Tablespoons taco seasoning, 1 can Rotel, and 1/4 cup of reserved pasta water. Mix well. Simmer for 5 minutes. Then cube in the cream cheese.
  • Mix all together: Add drained spaghetti and stir well. Add remaining 1/4 cup pasta water if needed for creamier pasta. Top with shredded cheese and allow to melt for a couple minutes. Season to taste.
  • Serve: Serve immediately with desired toppings.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store leftovers in a covered container up to 3 days or freeze up to 3 months.
Veggies: You could also add in chopped bell peppers or jalapeños with the onions. 

Nutrition

Calories: 310kcal, Carbohydrates: 36g, Protein: 24g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 56mg, Sodium: 592mg, Potassium: 501mg, Fiber: 3g, Sugar: 4g, Vitamin A: 722IU, Vitamin C: 10mg, Calcium: 106mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.