Taco Spaghetti To Die For


Taco Spaghetti is like a fun fusion dish that brings together the hearty flavors of spaghetti with the zesty kick of tacos. Instead of your typical spaghetti sauce, the noodles get coated in a creamy, cheesy sauce loaded with seasoned ground beef, tomatoes, and Mexican spices. It’s an unexpected but totally delicious recipe!

Why You’ll Love This Taco Spaghetti

It’s a Crowdpleaser

This meal is perfect for pleasing everyone’s tastebuds. The familiar flavors of tacos and spaghetti come together in an exciting new way. Even picky eaters will go crazy over this fun mashup dish.

So Quick & Easy

Don’t be fooled by how flavor-packed this is – it’s actually super simple to whip up. With just some basic ingredients and around 30 minutes, you can have this tasty meal on the table.

Customize It Your Way

The best part of Taco Spaghetti is how easy it is to tweak the recipe to your preferences. Want to load it up with veggies? Add some bell peppers or zucchini. Like it spicy? Toss in some jalapeños or red pepper flakes. You can also swap the beef for turkey or go meatless. So many possibilities!

Taco Spaghetti Ingredients

You just need some basic ingredients to make this dish:

  • Olive oil or butter for sautéing
  • An onion and some garlic (because flavor!)
  • Ground beef (or turkey, plant-based crumbles, etc.)
  • Taco seasoning mix
  • Diced tomatoes with green chiles (like Rotel)
  • Beef broth
  • Tomato paste
  • Cream cheese (this makes it super creamy)
  • Spaghetti noodles
  • Shredded cheese like cheddar, Mexican blend, etc.
  • Cilantro for garnish


Can I use ground turkey or veggie crumbles?

Absolutely! Ground turkey or plant-based protein crumbles work great as a substitute for the beef. Just adjust cooking times as needed.

Can I prep it ahead?

You can definitely make Taco Spaghetti ahead of time. Just cook the noodles and sauce separately, then combine and reheat before serving. You may need to add a splash of broth to loosen it up.

Can I freeze leftovers?

While you can’t freeze the whole dish (the noodles can get mushy), you can freeze just the sauce portion. Let it cool completely, then freeze for up to 3 months. Thaw, then reheat the sauce and toss with fresh cooked noodles.

Taco Spaghetti Tips & Variations

Tips for Perfect Results

  • Cook your spaghetti al dente so it doesn’t get mushy when tossed with the sauce
  • Use quality taco seasoning for big flavor impact
  • Drain excess fat from the cooked beef so it’s not greasy
  • Let the cream cheese soften before adding so it blends in seamlessly
  • Taste and adjust seasoning as needed before tossing with noodles

Tasty Variations

  • Vegetable Loaded: Sauté bell peppers, zucchini, spinach or other veggies
  • Spicy: Use hot diced tomatoes, add jalapeños or cayenne
  • Cheesy: Use a blend of cheeses like cheddar, Monterey jack, queso fresco
  • Southwest Style: Toss in corn, black beans, diced avocado
  • Baked Taco Spaghetti: Transfer to a baking dish, top with extra cheese and bake until melty

Storing Leftovers

Taco Spaghetti is best enjoyed fresh but you can refrigerate leftovers for 3-4 days in an airtight container. To reheat, microwave portions for 1-2 minutes, stirring occasionally, until heated through. You can also reheat on the stovetop over medium, adding a splash of broth to loosen it up if it’s dried out.

Taco Spaghetti

This fusion dish combines classic spaghetti noodles with the bold, zesty flavors of tacos! A creamy, cheesy sauce coats the noodles and is loaded with seasoned beef, tomatoes and Mexican spices.
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6


  • 2 tbsp olive oil or butter
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 1 1/2 lbs ground beef or turkey, plant-based crumbles
  • 1 packet taco seasoning
  • 10 oz diced tomatoes with green chiles
  • 1 1/2 cups beef broth
  • 3 tbsp tomato paste
  • 3 oz cream cheese softened
  • 12 oz spaghetti cooked al dente
  • 1 1/2 cups shredded cheese cheddar, Mexican blend, etc.
  • Cilantro for garnish optional


  • Cook spaghetti according to package until al dente. Drain and set aside.
  • In a skillet, sauté onion in olive oil until soft, 3-4 mins. Add garlic and cook 1 min longer.
  • Add ground beef and cook until no longer pink, 5-7 mins. Drain excess fat.
  • Stir in taco seasoning, diced tomatoes, broth, tomato paste, and cream cheese. Cook 2-3 mins until cream cheese melts.
  • Remove from heat and toss with cooked spaghetti and shredded cheese until fully coated.
  • Garnish with cilantro if desired. Serve immediately.


  • For spicy version, use hot diced tomatoes or add jalapeños/cayenne
  • Add sautéed veggies like bell peppers or zucchini
  • Substitute ground turkey or plant-based protein for beef
  • Can make sauce ahead and reheat, may need to add broth to loosen
  • Refrigerate leftovers up to 4 days, reheat in microwave or on stovetop



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