This ground beef taco spaghetti tosses spaghetti with seasoned beef, diced tomatoes, and melted cheese in one big skillet, giving you all the flavor of taco night in a bowl of twirly pasta.
Everything cooks in about thirty minutes with pantry basics, and the sauce clings to every strand. It serves four, pleases kids and adults, and makes a fun change from plain meat sauce on busy weeknights.
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Why This Ground Beef Taco Spaghetti Recipe Works
Browning the beef with onion first builds a savory base, and the taco seasoning blooms in the hot fat so the spices taste deeper and rounder.
Simmering the tomatoes with a little water makes a loose sauce that coats the noodles instead of sitting underneath them, so each forkful tastes seasoned.
Melting the cheese right in the pan binds everything together into a creamy, stretchy finish, and a handful of cilantro adds a fresh note at the end.
Ingredients for Ground Beef Taco Spaghetti
- You need one pound of ground beef, one tablespoon of olive oil, one small diced onion, two tablespoons of taco seasoning, one can of diced tomatoes, half a cup of water, and eight ounces of spaghetti.
- Finish with one cup of shredded cheddar or Mexican blend cheese and a small handful of chopped cilantro. The seasoning already contains salt, so taste before adding any more.
Ground beef. Eighty percent lean beef gives the sauce richness, and draining extra fat keeps the dish from turning greasy.
Taco seasoning. A blend of chili, cumin, garlic, and paprika brings the taco flavor, and two tablespoons equals about one packet.
Diced tomatoes. Canned tomatoes add acidity and juice that thin the seasoning into a light sauce.
Spaghetti. Any long or short pasta works, and cooking it until just tender keeps it from turning soft in the skillet.
Cheese. Cheddar melts smoothly, and a Mexican blend adds a mild tang.
How to Make Ground Beef Taco Spaghetti
1. Boil the pasta. Cook the spaghetti in salted water until just tender, then drain it and set it aside.
2. Brown the beef. Heat the olive oil in a large skillet over medium heat, add the beef and onion, and cook for about seven minutes until no pink remains and the beef reaches 160 F.
3. Add the seasoning. Drain any extra fat, then stir in the taco seasoning and cook for one minute until fragrant.
4. Simmer the sauce. Pour in the tomatoes and water, and simmer for five minutes until slightly thick.
5. Combine. Add the spaghetti to the skillet and toss until every strand is coated in sauce.
6. Melt the cheese. Sprinkle on the cheese, cover for two minutes until melted, and top with cilantro.
Keep the pasta a little firm when you drain it, because it finishes cooking in the sauce and soaks up flavor. If the skillet looks dry after you add the noodles, a splash of the pasta water loosens it right away.
How to Serve Ground Beef Taco Spaghetti
Serve the spaghetti straight from the skillet with a scoop of corn salsa and creamy guacamole on the side. A bowl of street corn salad or cool coleslaw brings crunch. Sour cream and sliced jalapeno peppers make easy toppings at the table.
How to Store and Reheat Ground Beef Taco Spaghetti
Cool leftovers within two hours and refrigerate them in an airtight container for up to three days. Reheat in a skillet over low heat with a splash of water until the pasta reaches 165 F and the sauce loosens. Freeze the portions in a sealed container for up to two months and thaw them overnight in the refrigerator.
Tips and Variations for Ground Beef Taco Spaghetti
Flag the allergens. This dish contains wheat and milk, and some seasoning blends contain other allergens, so check every label.
Do not taste raw beef. Taste only after the beef is fully cooked, and wash your hands and tools after handling it.
Check the temperature. Ground beef is safe at 160 F, so use a thermometer if you are unsure.
Use fresh cheese. Shredding a block of cheese gives a smoother melt than bagged cheese.
Add beans. Black beans or corn stirred in with the tomatoes make the dish more filling.
Swap the meat. Ground turkey or chicken works if cooked to 165 F.
Add heat. Hot sauce or diced green chiles bring more kick for those who like spice.
Check trusted guidance. Read the FDA safe food handling guidance for safe temperatures and storage.
For a lighter plate, use ground turkey and whole wheat spaghetti, and top each bowl with fresh tomatoes and lettuce.
Frequently Asked Questions About Ground Beef Taco Spaghetti
Can I make ground beef taco spaghetti ahead of time?
Yes. Cook it a day ahead, refrigerate it, and reheat gently with a splash of water.
How do I keep ground beef taco spaghetti from drying out?
Add a little water or pasta water when reheating, since the noodles keep absorbing the sauce.
Can I freeze ground beef taco spaghetti?
Yes. Freeze it in a sealed container for up to two months and thaw it overnight.
Can I use a different pasta?
Penne, rotini, or shells all work well with this sauce.
How spicy is it?
It is mild, and you can add hot sauce or jalapeno peppers for more heat.
Ground Beef Taco Spaghetti
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 1 lb ground beef 80 percent lean
- 2 tbsp taco seasoning about one packet
- 1 can diced tomatoes 14.5 ounce can
- ½ cup water
- 8 oz spaghetti dry
- 1 cup shredded cheddar cheese or Mexican blend
- 2 tbsp chopped cilantro for garnish
Instructions
Cooking
- Boil. Cook the spaghetti in salted water until just tender and drain.
- Brown. Cook the beef and onion in the oil until no pink remains. Drain the fat.
- Season. Stir in the taco seasoning for 1 minute, then add the tomatoes and water and simmer 5 minutes.
- Toss. Add the spaghetti and toss to coat.
- Melt. Top with cheese, cover 2 minutes, and add cilantro.
