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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Cheesy Taco Spaghetti Recipe
Italian Mexican fusion is always a hit around here, which is why Mexican lasagna, taco pasta, and taco spaghetti are highly requested dinners at my house! This taco take on my easy spaghetti recipe combines juicy, seasoned ground beef and zesty Rotel tomatoes in a creamy, cheesy sauce.
My whole family loves it when pasta night meets taco night, especially when it’s a meal they don’t have to wait too long for. Other than cooking the pasta, the rest of the dish is conveniently cooked in one pot, and the entire dish is ready in 25 minutes!
Ingredients Notes
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.
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.
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.
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.
- 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.
More pasta recipes to try include southwest pasta salad, chicken fajita pasta and chicken pasta Caprese.
More Pasta Recipes
Taco Spaghetti
Video
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
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Reheating and Storage
Keep leftovers stored in an airtight container in the fridge for up to 3 days.
You can reheat it in the microwave if you’re just heating up a bowl for yourself, or you can reheat it in the skillet on the stove.
Recipe FAQs
You can! Once cooled, transfer it to a freezer-safe container or freezer bag and keep frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
Baking it is a great idea! You can prep it ahead in the casserole dish, complete with a top layer of shredded cheese, and keep it covered and refrigerated for a couple of days.
Or, you can assemble it and bake it right away at 350°F for 15 minutes. You’ll need to add extra baking time if it’s coming straight from the fridge.
Grace
Hi!!! Lady you can cook!!! Been following your recipes and now My family and I almost never eat out! Thank you!
Sarah @IHeartNaptime
Love to hear this Grace! So glad you enjoy the taco spaghetti and more!
Linda
Love your recipes.
Alisha
I used the full 1/2 cup water to thin out the sauce for a creamier texture. My family loved it! – recipe tester
Sarah @IHeartNaptime
So glad you loved the taco spaghetti!