Taco Spaghetti is a 30 minute weeknight dinner that your whole family will love. A simple creamy sauce with spaghetti is perfect for even your picky eaters.
Food fusions are one of my favorite types. I mean, I have even thought about writing a whole cookbook that is the combination of two different food types. This Taco Spaghetti is the perfect example. Taco seasoning combines with tomatoes, chiles, spaghetti, and cheese to make a delightful comfort food dinner everyone will love.
How to Make Taco Spaghetti
Here is a brief overview of how this taco spaghetti recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Cook the spaghetti. Stir often so the spaghetti doesn’t stick together. Before draining, reserve 1/4 cup of the pasta water.
- Cook the beef. Add the beef to a hot skillet, breaking it up as it cooks. Once the beef has begun to brown, add the onion and garlic. Sauté until the onion is translucent, about five to seven minutes. Drain the excess grease from the skillet.
- Make the sauce. Add in the taco seasoning, diced tomatoes, and green chiles. Reduce the heat and simmer for five minutes.
- Add the cheeses. Stir in the cream cheese and allow it to melt, then stir in the freshly grated cheddar cheese.
- Put it all together. Add in the cooked spaghetti, garnish with fresh cilantro, sour cream if you like, and enjoy!
Homemade Taco Seasoning
I love making my own taco seasoning. It adds the perfect flavor to this Mexican spaghetti and many other taco-inspired dishes. When you make your own seasoning blends, you have complete control over the ingredients and their proportions. This allows you to customize the flavor according to your preferences and dietary restrictions. You can adjust the level of salt, spice, sweetness, or any other flavor component to suit your taste.
By making your own blends, you can guarantee they are fresh and enhance the overall flavor of your meals. Store-bought blends may contain extra additives, salt, and preservatives and tend to be more expensive than making your own and keeping them on hand.
Homemade Taco Seasoning
Cooking Spaghetti
Anytime you are cooking spaghetti (or really any type of pasta for a recipe), a few tips can enhance the flavor and make it turn out perfectly every time.
- Use plenty of water. The water needs to more than just cover the pasta, the noodles need room to expand as they cook. Add a half teaspoon of kosher salt, as we are cooking only half a pound of pasta here, to the water to enhance the flavor of the pasta.
- Make sure it’s really boiling. Make sure you see large, constant bubbles before adding the dry pasta. Don’t add it before this point.
- Stir often. Prevent the spaghetti from sticking together while it cooks by giving the pot a good stir.
- Set a timer. Follow the directions on the package and set a timer so you know exactly when the pasta is al dente.
Using Pasta Water
I love using pasta water in recipes. The water is starchy and a little salty, and it is a great way to thin out a sauce without diluting flavors. You will want to make a mental note to retain some of the water before draining. Sometimes I like to put my measuring cup right next to the boiling pot so I remember.
When going to retain some of that liquid gold, carefully dip the glass measuring cup into the water at the edge of the pot. This will allow the water to come in without any of the spaghetti.
If you do happen to forget this step, you can add in a little bit of beef broth. It will create a really similar affect.
Substitutions and Variations
- If you don’t want to make your own taco seasoning, you can use a one-ounce store-bought packet.
- Swap the ground beef for a pound of ground turkey.
- Add black beans or corn when you stir in the cooked spaghetti.
Storing and Reheating Leftovers
This recipe is best enjoyed when eaten right away, as the longer it sits the more the spaghetti noodles will absorb the sauce. Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or in a small skillet over low heat until heated through. Add salsa to any leftovers to freshen them up.
Other Great Pasta Recipes
If you make this recipe for taco spaghetti or any of my other recipes, leave a comment and let me know!
Taco Spaghetti
Ingredients
- 8 ounces dry spaghetti (see our tips in the post) (226.8 grams)
- 1 pound ground beef (453.6 grams)
- 1 small yellow onion diced
- 2 garlic cloves minced
- 3 tablespoons taco seasoning (see note)
- 14.5 ounces diced tomatoes undrained (411 grams)
- 4 ounces green chiles undrained (113 grams)
- 4 ounces cream cheese (113 grams)
- 1 cup cheddar cheese shredded (113 grams)
Instructions
- Bring a large pot of water to a roaring boil. Add the spaghetti and 1/2 teaspoon of kosher salt (if using table salt, use 1/4 teaspoon). Stir often so the spaghetti doesn't stick together. Before draining, reserve 1/4 cup of the pasta water.8 ounces dry spaghetti
- While the spaghetti is cooking, add the ground beef to a large skillet over medium heat, breaking it up as it begins to cook.1 pound ground beef
- Once the beef has begun to brown, add the onion and garlic. Sauté until the onion is translucent, about 5 to 7 minutes. Drain the excess grease from the skillet. I like to do this by holding a lid on the skillet, just slightly ajar, and draining it into an old pickle jar.1 small yellow onion, 2 garlic cloves
- Add in the taco seasoning, diced tomatoes, and green chiles. Reduce the heat to low and simmer for 5 minutes. We want the flavors to combine, without too much of the liquid evaporating.3 tablespoons taco seasoning, 14.5 ounces diced tomatoes, 4 ounces green chiles
- Stir in the cream cheese and allow it to melt and then stir in the freshly grated cheddar cheese. Stir in the reserved pasta water. Finally, add in the cooked spaghetti, top with fresh cilantro, and enjoy! This recipe is best enjoyed when eaten right away, as the longer it sits the more the spaghetti will absorb the sauce. Add salsa to any leftovers to freshen them up.4 ounces cream cheese, 1 cup cheddar cheese
Notes
-
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 teaspoon kosher salt (less if using table salt)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
ColleenB.`Tx. says
I do add a can of Rp-Tel just to give it that little bit of extra kick to this.
Sometimes I will use Italian Sausage in place of the hamburger along with some finely diced bell peppers.