I appreciate how fast and simple this recipe is, yet it still packs so much flavor. I like that the spaghetti cooks right in the seasoned sauce, soaking up all those taco spices. The melted cheddar and fresh cherry tomatoes on top make every bite comforting and bright at the same time. It’s a fun twist I turn to often when I want something comforting but different from traditional spaghetti.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound lean ground beef 1 1/4 ounce taco seasoning 10 ounces diced tomatoes with green chilis canned 8 ounces tomato sauce canned 2 1/2 cups of water 8 ounces spaghetti noodles broken in half 1 cup cheddar cheese shredded ½ pint cherry tomatoes halved 1 green onion diced
Directions
Brown the ground beef over medium heat in a cast iron skillet until fully cooked. If using lean beef, I don’t drain it, but if there’s excess fat, I remove it.
Add the taco seasoning, diced tomatoes with green chilis, tomato sauce, and water. Stir and bring to a boil over high heat.
Add the spaghetti, give everything a quick stir, then reduce the heat to low.
Cover the skillet with foil and simmer for 20 minutes, stirring halfway through to prevent sticking.
Sprinkle shredded cheddar cheese over the top and let it melt for a few minutes.
Top with halved cherry tomatoes and diced green onion before serving.
I sometimes swap the ground beef for ground turkey or chicken for a lighter version. For extra heat, I add diced jalapeños or use hot taco seasoning. I also enjoy mixing in black beans or corn for more texture. When I want it extra creamy, I stir in a small scoop of sour cream before adding the cheese.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days. To reheat, I warm the pasta gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens too much. This dish doesn’t freeze quite as well because the pasta can soften, but it’s fine if frozen briefly and reheated gently.
FAQs
Can I make this with whole wheat or gluten-free pasta?
Yes, though I keep an eye on the simmering time because different pastas absorb liquid differently.
Do I need to cook the spaghetti beforehand?
No, I appreciate that it cooks right in the sauce, absorbing all the flavor.
Can I add vegetables to the skillet?
Absolutely. I often add corn, bell peppers, or black beans.
Can I use homemade taco seasoning?
Yes, any blend you enjoy works well.
How do I prevent the pasta from sticking?
I stir halfway through the simmering time, which keeps the noodles separated.
Can I use a different cheese?
Cheddar melts beautifully, but Monterey Jack or a Mexican blend works great too.
Why is my pasta still firm after 20 minutes?
It may need a few more minutes, or an extra splash of water if the skillet dried out.
Can I make this in a Dutch oven?
Yes, any heavy-bottomed pan with a lid works perfectly.
Can I double the recipe?
Definitely, though I use a larger skillet to make sure the pasta cooks evenly.
Can I make it spicy?
Yes, I often add crushed red pepper, hot sauce, or spicy taco seasoning.
Conclusion
I love how this taco spaghetti brings together two classics in one easy, flavorful skillet. With tender pasta, savory taco meat, melty cheese, and fresh toppings, it’s a comforting dish I’m always happy to serve any night of the week.
A hearty one-skillet taco spaghetti dish that combines seasoned ground beef, tender pasta, cheese, and fresh toppings for a bold, comforting weeknight meal.
Ingredients
1 pound lean ground beef
1 1/4 ounce taco seasoning
10 ounces diced tomatoes with green chilis (canned)
8 ounces tomato sauce (canned)
2 1/2 cups water
8 ounces spaghetti noodles, broken in half
1 cup shredded cheddar cheese
1/2 pint cherry tomatoes, halved
1 green onion, diced
Instructions
Brown the ground beef over medium heat in a cast iron skillet until cooked through. Drain excess fat if needed.
Add taco seasoning, diced tomatoes with green chilis, tomato sauce, and water. Stir and bring to a boil.
Add the spaghetti noodles and stir briefly. Reduce heat to low.
Cover the skillet with foil and simmer for 20 minutes, stirring halfway through to prevent sticking.
Sprinkle shredded cheddar cheese on top and allow it to melt.
Top with halved cherry tomatoes and diced green onion before serving.
Notes
Swap ground beef for turkey or chicken for a lighter option.
Add diced jalapeños or hot taco seasoning for extra heat.
Mix in black beans or corn for added texture.
Stir in a scoop of sour cream for a creamier sauce.
