Taco Spaghetti

This Taco Spaghetti Recipe has the best of both worlds: Classic flavors of tacos combined with savory homestyle spaghetti. The ingredients in this recipe blend together perfectly for the best combination of flavors. Your family will want this meal every week!

Be sure to try my Beefaroni and Chicken Taco Soup recipes next!

Taco Spaghetti

I’m pretty sure that this Taco Spaghetti is the only way I will make spaghetti from now on! It has so much incredible flavor. The meat is cooked in beef broth and taco seasoning which makes it so tasty, you’ll be chasing the meat with your fork!

The sauce is incredibly savory and cheesy with subtle flavor enhancers that makes it pop! It pairs perfectly with spaghetti and is something that even picky eaters will love.

I’ll reveal one genius secret ingredient: A dab of cream cheese. It adds a cool offset to counteract the acidity of the diced tomatoes and tomato sauce, and subtly mimics the flavor of sour cream, which is a must with tacos! (I even add it with regular spaghetti, once you try it, you’ll be hooked.)

Be sure to check out my PRO tips below! 

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Cook and crumble the ground beef and drain grease. Add beef broth and taco seasoning. Bring to a boil, then reduce to a simmer. Set aside once cooked and add tomato juice to deglaze the skillet. Add diced onions and soften.

Add tomato paste and garlic. Add diced tomatoes and combined taco sauce ingredients. Bring to a boil, reduce to simmer. 

Stir taco meat into the sauce and simmer while you boil spaghetti. Reduce heat to low and stir in cream cheese and cheddar cheese until combined.

Add drained spaghetti and toss to combine. Garnish with cilantro and serve!

Pro Tips

• Broth: It may seem counterintuitive to use chicken broth for the sauce instead of beef broth, but the flavor contrasts nicely with the beef. Beef broth may be used instead if preferred.
• Flavor Enhancers: The mustard powder and hot sauce are used as flavor enhancers and can’t be tasted outright. I use Frank’s Hot Sauce and the final outcome isn’t spicy, unless you use spicy taco seasoning.
• Cheese: I use Cracker Barrel Extra Sharp Yellow – it’s very soft and melts well. Monterey Jack cheese works really well in this recipe as well. 
• Shred the cheese from a block as it will melt and taste much better than bagged grated cheese. 
• Tomato Paste:The tomato pastes adds thickness to the sauce and a nice depth of flavor. I use tomato paste tubes to measure smaller amounts, you can store the tubes in the fridge for zero waste!
• Pasta: I use slightly less than 3/4 lb. spaghetti for this as I like extra saucy pasta. Other varieties of pasta may also be used, including penne, ziti, and rotini! 
• Diced Jalapeno Peppers make a great addition to this and can be added when the onions are added!

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well. 

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
• Box cheese grater – Cheese based sauces (and soups) should always be made with freshly grated/shredded cheese, as it melts much creamier and tastes better.
• 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add gradually.
• Pasta Strainer– I have this one and love it.
• Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.

Try These Next

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Taco Spaghetti

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

5 from 17 ratings

Servings: 6 people

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This Taco Spaghetti recipe has a wining combination of classic taco flavors paired with homestyle spaghetti. Your family will want this easy dinner recipe very week!

Ingredients

US Customary - Metric

Sauce

• ▢ 16 oz. tomato sauce
• ▢ 1 cup chicken broth, see notes
• ▢ ½ cup half and half
• ▢ 2 teaspoons Worcestershire sauce
• ▢ 1 teaspoon mustard powder
• ▢ 1 teaspoon hot sauce, see notes

Taco Spaghetti

• ▢ 1 lb. ground beef
• ▢ 2/3 cup beef broth
• ▢ 1 oz. packet Taco Seasoning
• ▢ 1 (10 oz.) can Rotel tomatoes, juices reserved
• ▢ 1 tablespoon butter
• ▢ 1 small yellow onion
• ▢ 2 tablespoons tomato paste
• ▢ 3 cloves garlic
• ▢ 1 tablespoon cream cheese, softened
• ▢ 1 ½ cups shredded Cheddar Cheese, see notes
• ▢ ¾ lb. Spaghetti
• ▢ Fresh cilantro, to garnish

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Equipment

• 3 quart skillet

Instructions

Prep Work

• Combine sauce ingredients in a large measuring cup with a spout and set aside. (Tomato sauce, chicken broth, half and half, Worcestershire sauce, mustard powder, and hot sauce).
• Measure out remaining ingredients before beginning. Separate the juice from the diced tomatoes (about ¼ cup).

Make the Sauce/Pasta

• Cook and crumble the ground beef in a large skillet over medium-high heat for 6-7 minutes. Drain grease and return to heat. Stir in the beef broth and taco seasoning and bring to a boil. Reduce to a simmer and cook for 2-3 minutes. Remove and set aside.
• Begin boiling a pot of water for the pasta. When the pasta reaches a boil, salt it generously. (I use 3/4 tbsp. Kosher salt.)
• Add the reserved diced tomato juice to the skillet and use a silicone spatula to clean the bottom and sides of the skillet. Reduce the liquid by half.
• Add the onions and butter and cook for 5 minutes. Stir in the tomato paste and garlic and cook for 3 minutes.
• Add the diced tomatoes. Slowly stir in the sauce mixture (from step 1 of prep work). Bring to a boil, then reduce to a simmer.
• Stir the taco meat into the sauce and simmer, uncovered, while you boil pasta according to package instructions. Drain once cooked.
• Reduce heat to low. Add the cream cheese and gradually sprinkle in the cheddar cheese, stirring continuously, until incorporated.
• Add the drained pasta (I like to add slightly less than ¾ lb. for extra saucy pasta)!
• The sauce will thicken and the spaghetti will continue to absorb the sauce upon standing.
• Garnish with chopped cilantro and serve!

Notes

Pro Tips:

• Broth: It may seem counterintuitive to use chicken broth for the sauce instead of beef broth, but the flavor contrasts nicely with the beef. Beef broth may be used instead if preferred.
• Flavor Enhancers: The mustard powder and hot sauce are used as flavor enhancers and can’t be tasted outright. I use Frank’s Hot Sauce and the final outcome isn’t spicy, unless you use spicy taco seasoning.
• Cheese: I use Cracker Barrel Extra Sharp Yellow – it’s very soft and melts well. Monterey Jack cheese works really well in this recipe as well. 
• Shred the cheese from a block as it will melt and taste much better than bagged grated cheese. 
• Tomato Paste: The tomato pastes adds thickness to the sauce and a nice depth of flavor. I use tomato paste tubes to measure smaller amounts, you can store the tubes in the fridge for zero waste!
• Pasta: I use slightly less than 3/4 lb. spaghetti for this as I like extra saucy pasta. Other varieties of pasta may also be used, including penne, ziti, and rotini! 
• Diced Jalapeno Peppers make a great addition to this and can be added when the onions are added!

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Storage:

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well. 

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The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 529kcal, Carbohydrates: 55g, Protein: 33g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 90mg, Sodium: 1344mg, Potassium: 793mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1301IU, Vitamin C: 11mg, Calcium: 269mg, Iron: 4mg

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Course: Main Course

Cuisine: American, Mexican

Author: Stephanie