Ever find yourself staring into the pantry, totally stumped on what to make for dinner? The kids are begging for tacos, but you’ve got a serious craving for a cozy, comforting pasta night. What if you didn’t have to choose? This 30-Minute Taco Spaghetti is the brilliant, one-pan dinner mashup you never knew you needed. It’s the ultimate solution for those busy nights when you need something hearty, satisfying, and on the table in a flash. Trust me, this dish is about to become your new weeknight hero.
Why You’ll Love This
Honestly, what’s not to love? This recipe takes two of the most beloved comfort foods out there—savory ground beef tacos and rich, cheesy spaghetti—and combines them into one incredibly easy, family-friendly meal. It’s so, so comforting. You get that familiar taco flavor in every single bite, but it’s all tangled up with tender noodles and melty cheese. The best part? It all comes together in about half an hour using mostly pantry staples. It’s a guaranteed crowd-pleaser that makes clean-up a breeze. A total win.
Ingredients You’ll Need
Before we start, here’s a look at the key players that make this dish so delicious. You’ll find the full list with precise measurements in the recipe card below, but this gives you an idea of what each ingredient brings to the table.
- Spaghetti Noodles: The classic base that holds all that amazing sauce.
- Ground Beef: For that hearty, savory taco meat foundation. Lean ground turkey works great too!
- Onion & Garlic: The essential aromatic starters for building deep flavor.
- Taco Seasoning: Your shortcut to authentic, bold Mexican-inspired flavor without a dozen spices.
- Tomato Sauce & Diced Tomatoes: They create the rich, saucy liquid that cooks the pasta and brings it all together.
- Beef Broth: Adds even more savory depth and helps cook the noodles to perfection.
- Shredded Cheese: Because everything is better under a blanket of gooey, melted cheddar.
- Your Favorite Taco Toppings: Think sliced olives, green onions, sour cream, or cilantro for serving.
Let’s Get Cooking Step by Step
Ready to get this dinner on the table? Follow these simple steps for a foolproof 30-Minute Taco Spaghetti.
- Start your noodles. Cook the spaghetti according to the package directions until it’s al dente. Drain it and set it aside for now.
- Brown that beef. While the pasta cooks, grab a large, deep skillet or Dutch oven. Crumble in the ground beef and cook it over medium-high heat until it’s no longer pink. Toss in the diced onion and garlic and cook for another minute until they’re fragrant.
- Season and simmer. Drain any excess grease from the beef. Sprinkle the taco seasoning over the meat, then pour in the tomato sauce, diced tomatoes, and beef broth. Give it a good stir and let it come up to a gentle bubble.
- Combine everything. Reduce the heat to a simmer. Add the cooked and drained spaghetti noodles right into the skillet with the saucy meat mixture. Gently toss everything until the noodles are completely coated in that delicious sauce.
- Cheese, please! Sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid for just a minute or two, just until the cheese gets all melty and wonderful.
- Serve it up! Dish it out hot and let everyone top their bowl with their favorites—a dollop of sour cream, some sliced jalapeños, or a handful of crunchy tortilla chips. Dinner is served!
Delicious Variations & Substitutions to Try
The beauty of this taco noodles dish is how easily you can make it your own. Got a different protein? Use ground turkey or chicken instead of beef—it’s just as tasty. Want to add some veggies? Stir in a cup of frozen corn or black beans when you add the tomatoes. For a kick of heat, a diced jalapeño thrown in with the onions will do the trick. And if you’re looking for a creamier take, stir in a few tablespoons of cream cheese with the broth. This Mexican spaghetti casserole is your canvas!
Perfect Pairings: Sides for Taco Spaghetti
This baked taco spaghetti is a full meal all on its own, but a simple side can really round things out. A crisp, refreshing side salad with a lime vinaigrette is my absolute go-to—it cuts through the richness beautifully. For something a bit more indulgent, nothing beats warm, buttery garlic bread for scooping up every last bit of sauce. And if you really want to lean into the fiesta theme, a handful of tortilla chips on the side for crunch is always a good idea.
Storage & Reheating Tips for Leftovers
Got leftovers? This spaghetti taco casserole stores like a dream. Let it cool completely, then pop it in an airtight container. It’ll keep in the fridge for up to 4 days. To reheat, the microwave is fastest—just zap a portion in a bowl for 60-90 seconds, stirring halfway through. For a result that’s closer to fresh, reheat it in a skillet on the stove over medium heat with a tiny splash of water or broth to keep it from drying out. You can also freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
- Can I make this Taco Spaghetti Bake in a Crockpot? You sure can! For Crockpot taco spaghetti, simply brown the beef and onions first, then add everything except the cheese and noodles to the slow cooker. Cook on low for 6-7 hours or high for 3-4. In the last 30 minutes, stir in the cooked spaghetti and top with cheese, covering to let it melt.
- What other pasta can I use? While spaghetti is classic, any short pasta like rotini or penne works wonderfully in this taco hot dish. They’re especially good at holding onto the sauce.
- Is this one of those spaghetti ground beef recipes I can make ahead? Absolutely. You can brown the meat and assemble the sauce a day ahead. Store it in the fridge, then when you’re ready, just reheat the sauce, cook your noodles, and combine everything.
30-Minute Taco Spaghetti for Effortless Weeknight Wins
- Total Time: 30 minutes
- Yield: 4 servings
Description
This easy 30-Minute Taco Spaghetti blends all the bold flavors of tacos with comforting spaghetti for a Tex-Mex dinner win. It’s cheesy, saucy, and family-friendly!
Ingredients
â–¢ 8 ounces spaghetti noodles (224g)
â–¢ 1 pound lean ground beef (450g)
â–¢ 1 small yellow onion, diced (187g)
â–¢ 1 (1-ounce / 28g) packet taco seasoning
â–¢ 1 (10-ounce / 284g) can Rotel tomatoes
â–¢ 4 ounces shredded cheddar cheese (114g)
▢ ¼ cup chopped cilantro, for garnish
Instructions
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Reserve ½ cup of the pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook until the beef is browned, about 5 minutes.
3. Stir in the taco seasoning, Rotel tomatoes, and reserved ½ cup pasta water. Bring to a simmer and cook for another 5 minutes.
4. Add the cooked spaghetti and shredded cheddar cheese. Stir well until the cheese is melted and everything is combined.
5. Serve immediately, garnished with chopped cilantro and optional toppings like sour cream, diced tomatoes, or extra cheese.
Notes
Swap ground beef with ground turkey or chicken for a lighter version.
You can use your favorite taco toppings to customize each serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 4g
- Sodium: 760mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 65mg
