Taco Spaghetti
Taco Spaghetti is the kind of dinner that brings comfort and fun to the table, combining two family favorites in one easy and satisfying meal.
Ground beef, taco seasoning, Rotel tomatoes, sour cream, and Colby Jack cheese come together in a creamy, flavorful sauce that coats every strand of spaghetti.
It’s a no-fuss, feel-good dinner we come back to again and again because it’s quick, filling, and just plain good.
Taco Spaghetti Recipe Highlights
- Ready in under 40 minutes from start to finish
- Uses pantry-friendly ingredients like spaghetti, ground beef, and Rotel
- Easy to customize with your favorite taco toppings
- Kid-friendly and great for picky eaters
- Budget-conscious without skimping on flavor
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BEEF – I use lean ground beef because it blends into the sauce without making it greasy. If you’re using regular ground beef, just drain the fat before adding the rest of the ingredients so the sauce stays smooth.
ONION – I use a yellow onion for a little natural sweetness and depth. It softens quickly and rounds out the taco flavor without overpowering the dish.
TOMATO SAUCE – I use plain canned tomato sauce to create a base for the taco-style pasta sauce. It adds moisture and helps everything come together without extra seasoning.
ROTEL TOMATOES CHILI – I use the original Rotel with green chilies because it brings just enough heat and extra flavor. If you’re cooking for kids, the mild version works just as well.
SOUR CREAM – I use sour cream to make the sauce rich and creamy with a little tang. If you’re out, cream cheese or heavy cream will give you a similar texture, though the flavor will be slightly different.
TACO SEASONING – I use store-bought taco seasoning for ease and consistency. It’s a quick way to layer in flavor without needing a long list of spices.
HOT SAUCE – I add just a little hot sauce to deepen the flavor and give the sauce some warmth. You can skip it or use your favorite kind depending on how spicy you like your food.
SPAGHETTI – I use traditional spaghetti because it holds the sauce well, but this recipe works with almost any pasta shape. If you have penne or rotini on hand, feel free to swap it in.
CHEESE – I use Colby Jack for its creamy melt and balanced flavor. Monterey Jack, cheddar, or any cheese that melts smoothly will work fine here.
TOPPINGS – I usually go with sliced olives, tomatoes, and green onions, but this part’s totally up to you. You can keep it simple or let everyone customize with toppings like jalapeños, crushed chips, or shredded lettuce.
How To Make Taco Spaghetti
Please check the printable recipe card below for more detailed instructions.
- Brown the ground beef, add the diced onion, and cook until softened.
- Stir in tomato sauce, Rotel, sour cream, taco seasoning, and hot sauce.
- Simmer for 10 minutes and stir the shredded cheese into the sauce until melted.
- Cook spaghetti, drain it.
- Toss the pasta with the sauce until fully coated.
- Serve with your favorite taco toppings.
Leftovers and Storage
STORE – You can keep Taco Spaghetti leftovers in the fridge for up to 4 days. Store them in an airtight container, and you’ll have an easy lunch or quick reheat dinner ready to go with hardly any effort.
FREEZE – You can freeze Taco Spaghetti after it’s fully assembled. Let it cool, then store it in a freezer-safe container for up to 2 months. For best results, thaw it in the fridge overnight so the texture stays smooth and the pasta doesn’t break apart when reheated.
REHEAT – Reheat on the stovetop over medium-low heat with a splash of milk or water to help bring back the creamy texture. The microwave works too—just warm it in short intervals and stir between each one so it heats evenly and doesn’t dry out.
MAKE AHEAD – You can make the taco sauce ahead of time and store it in the fridge for up to 2 days. When you’re ready to eat, just boil the pasta, reheat the sauce, and toss it all together. It’s a great way to break up the prep if your evenings are extra busy.
More Easy and Delicious Beef and Pasta Recipes
Serving Suggestions
CHOPPED TOMATO SALAD – Fresh tomatoes, cucumbers, and red onion tossed with a little olive oil and vinegar give you a cool, crisp side that contrasts the warm Taco Spaghetti without clashing with the taco flavors.
CHIPS AND SALSA – Sometimes simple is best. A bowl of crunchy tortilla chips with fresh salsa or pico de gallo gives you something to snack on before or alongside the pasta, especially if you’re serving this casually.
ELOTE-STYLE CORN – Grilled or boiled corn mixed with mayo, lime, and chili powder brings a bold, taco-night flavor that pairs naturally with the taco spaghetti.
Recipe Success Tips
COOK PASTA JUST RIGHT – Slightly firm noodles work best here because they’ll hold up better when mixed with the creamy taco sauce. If you go too soft, the texture can get a little too mushy after sitting.
DRAIN IF NEEDED – If your beef leaves behind extra fat, go ahead and drain it off. This keeps the sauce from turning greasy and helps everything mix together more smoothly.
USE ROTEL FOR FLAVOR – Rotel makes a big difference. It adds just enough heat and depth to give the dish that taco-style flavor without needing a bunch of extra ingredients.
ADJUST SPICE LEVEL – You’re in control here. Choose mild or hot Rotel and adjust the hot sauce to match your comfort level—we like to start small and add more if needed.
Expert Tip – If you’ve got a packed day, you can make the sauce in the morning and stash it in the fridge. When dinnertime rolls around, just cook the pasta and toss everything together—it’s a great way to save time without sacrificing flavor.
Commonly Asked Questions
Can I Use Another Type Of Pasta?
Yes, you can use any pasta you have on hand. Short shapes like penne or rotini work well and are easy for kids to eat.
How Do I Make It Less Spicy?
Use mild Rotel and skip the hot sauce. You can also leave off spicy toppings like jalapeños to keep it more kid-friendly.
Can I Make This Without Sour Cream?
Use mild Rotel and skip the hot sauce. You can also leave off spicy toppings like jalapeños to keep it more kid-friendly.
What Cheese Works Best?
Colby Jack melts smoothly and has a mild flavor, but cheddar, Monterey Jack, or a Mexican blend all work great.
Is This A Good Meal Prep Option?
Yes, this dish reheats well and makes great leftovers for lunch or dinner later in the week. Store individual portions for easy grab-and-go meals.
More Taco Night Recipe Ideas
Taco Spaghetti
Ingredients
- 1 pound ground beef lean
- 1 large yellow onion diced
- 1 15-ounce can tomato sauce
- 1 10-ounce can Rotel tomatoes diced tomatoes and chilies, undrained
- ¼ cup sour cream
- ¼ cup taco seasoning
- 1 tablespoon hot sauce
- 10 ounces spaghetti
- 1 ½ cups Colby Jack cheese shredded
Toppings:
- olives sliced
- green onions sliced
- tomatoes diced
Instructions
- In a large skillet or pot, brown and crumble the beef over medium-high heat. Add the onion to the beef and cook until translucent.
- Add the tomato sauce, diced tomatoes and chilies, sour cream, taco seasoning, and hot sauce to the beef.
- Reduce the heat to medium and simmer while you prepare the spaghetti. About 10 minutes. Add the cheese to the sauce and stir just until melted.
- Cook spaghetti according to the package directions, then drain.
- Add the spaghetti to the sauce and toss until coated. Add your desired toppings to the spaghetti and serve.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.