Taco Spaghetti Mexican Dish

This one-pan taco spaghetti combines the bold flavors of Mexican tacos with the comfort of Italian pasta for a fusion dish that's become a weeknight staple in my home. The saucy pasta wraps around seasoned ground beef, getting a kick from taco spices and melty cheese that pulls it all together.

I first created this recipe during a busy school night when I couldn't decide between taco Tuesday and pasta night. My kids devoured it so quickly that it instantly earned a permanent spot in our dinner rotation.

Ingredients

• Ground beef: perfect for its rich flavor and how it absorbs the taco seasonings beautifully
• Yellow onions: provide a sweet aromatic base that enhances the meat flavor
• Taco seasoning blend: creates that authentic Mexican flavor profile without measuring multiple spices
• Rotel tomatoes with green chilies: add brightness and a gentle heat that balances the dish
• Spaghetti noodles: cook directly in the sauce absorbing all those delicious flavors
• Water: transforms into a flavorful sauce as it cooks with the other ingredients
• Cheddar cheese: creates that gooey melty texture that brings everything together
• Fresh cilantro: brightens the final dish with its distinctive herbal notes

Step-by-Step Instructions

Brown the Meat:

Heat olive oil in a large 12inch skillet over medium heat until it shimmers. Add ground beef and diced onions, breaking the meat into small crumbles with a wooden spoon. Cook for about 7 minutes until the beef is no longer pink and the onions have softened to translucency. The meat should have a light brown color with no visible pink spots.

Create the Sauce Base:

Sprinkle the taco seasoning evenly over the meat mixture and stir to coat every piece. Add the undrained Rotel tomatoes and stir to combine. The acidity from the tomatoes will help deglaze the pan, incorporating all those flavorful browned bits from the bottom of the skillet into your sauce.

Cook the Pasta:

Add the dry spaghetti noodles to the skillet, breaking them in half if needed to fit. Pour the water over everything, ensuring all pasta is submerged. Bring the mixture to a vigorous boil over high heat, which should take about 2 minutes. Once boiling, reduce the heat to low, cover with a tight fitting lid, and simmer for exactly 15 minutes. The pasta will absorb the liquid and cook to al dente perfection.

Cheese Integration:

Remove the skillet from heat completely. Immediately sprinkle half the shredded cheddar over the hot pasta and stir thoroughly to incorporate. The residual heat will melt the cheese into the sauce, creating a creamy texture throughout the dish. Make sure to scrape the bottom of the pan to prevent sticking.

Final Presentation:

Sprinkle the remaining cheese evenly across the top of the pasta. Do not stir again let it sit for 1 to 2 minutes to melt from the residual heat. Finish by scattering the fresh chopped cilantro across the top for a burst of color and fresh flavor. Serve immediately while hot and cheesy.

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The Rotel tomatoes are my secret weapon in this recipe. I discovered their power when I accidentally used them instead of regular diced tomatoes years ago. That happy mistake created such a depth of flavor that I never went back to regular tomatoes in this dish. The slight heat and tangy tomato combination perfectly complements the taco seasonings.

Make Ahead Options

This taco spaghetti reheats beautifully, making it ideal for meal prep. Cook the entire recipe, then portion into microwave safe containers and refrigerate for up to 4 days. When reheating, add a splash of water or chicken broth before microwaving for 2 minutes, stirring halfway through. The pasta will maintain its texture without becoming mushy.

Customization Ideas

Consider this recipe a starting point for endless variations. Add black beans or corn for extra texture and nutrition. For heat lovers, mix in diced jalapeños or a dash of hot sauce. Vegetarians can substitute the ground beef with plant based crumbles or extra beans. My family enjoys setting out additional toppings like sour cream, diced avocado, and crushed tortilla chips for everyone to customize their own bowls.

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Serving Suggestions

Serve this hearty pasta in wide, shallow bowls to showcase all the colorful ingredients. A simple side salad with a lime vinaigrette complements the flavors perfectly. For special occasions, I pair it with homemade garlic bread with a Mexican twist adding a sprinkle of taco seasoning to the butter mixture before broiling. This meal satisfies on its own but feels festive when served with a pitcher of homemade limeade or margaritas for the adults.

Storage Tips

Refrigerate leftovers in an airtight container for up to 4 days. The flavors actually intensify overnight as the spices meld together. When freezing, portion into serving sizes and store in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Add a tablespoon of water when reheating to restore moisture, and top with fresh cheese and cilantro to refresh the flavors.

Frequently Asked Questions

→ Can I use pre-cooked pasta for taco spaghetti?

It's best to use uncooked spaghetti for this dish. Cooking the pasta directly in the skillet allows it to absorb the flavors of the sauce.

→ What can I substitute for Rotel tomatoes?

You can use canned diced tomatoes with green chilies or regular diced tomatoes if you prefer a milder flavor.

→ Can taco spaghetti be made vegetarian?

Yes, you can replace ground beef with plant-based meat or beans like black beans or kidney beans for a vegetarian option.

→ How do I store leftovers?

Store leftover taco spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

→ Can I add extra vegetables to the dish?

Absolutely! You can add bell peppers, corn, or zucchini to enhance the dish with more flavors and textures.