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When I’m craving something hearty that is quick and easy and gets the whole family together, I always reach for this easy Cheesy Taco Spaghetti Recipe that is loaded with taco meat, peppers, tomatoes, and tons of melted cheese!
This is one of my favorite kid-friendly dinner-time hacks to get some hidden veggies and new seasonings into meals kids go wild for, and I made this recipe incredibly adaptable, so your family can try out your own favorite flavors!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
Cheesy Taco Spaghetti
This dinner is totally easy, incredibly filling, packed with flavor and tons of ooey, gooey, melted cheese!
We’re browning taco meat and vegetables, and then cooking spaghetti right in the same pot – to make your dinner an all in one meal so you can go from the stove to the table with less stress, and less mess!
Trust me, this is one pasta dinner you won’t need to beg your kids to eat… they will be begging you to make it over and over.
We know you’re going to love this one pot pasta and how super simple it is – even beginner home cooks can knock this skillet pasta out of the park without any cooking experience.
- This easy dinner cooks in just ONE POT – so way less cleanup!
- NO PICKY EATERS – kids love the flavor of this pasta – and how fun it is to eat.
- Like it hot? Add more spice! Like it mild? Cut back on the kick. This recipe is meant to be really flexible.
- Use what you have on hand – don’t worry if you don’t have the exact ingredients, this recipe can be changed up to work with what you like and what’s in your fridge.
Taco Spaghetti Recipe Ingredients
For this dish, we will need the following ingredients:
- spaghetti: Provides the base and texture of the dish, absorbing flavors from the sauce.
- ground beef: Adds protein and richness, serving as the main meat component of the dish.
- taco seasoning, 1 package: Infuses the dish with a classic Mexican flavor, adding spice and complexity.
- yellow bell pepper, diced: Contributes sweetness and a slight crunch, enhancing the dish’s texture and color.
- Rotel tomatoes with green chiles, undrained: Offers a zesty, tangy flavor with a hint of heat, creating a robust sauce.
- water: Helps cook the pasta and blend flavors into a cohesive sauce.
- sour cream: Adds creaminess and tanginess, balancing the spice and enriching the texture.
- Mexican cheese: Melts into the sauce for a creamy, savory finish with a hint of saltiness.
- Grape tomatoes, sliced for garnish: Provides a fresh, juicy pop of color and flavor as a final touch.
- Jalapeno, for garnish: Offers an extra kick of heat for those who enjoy a spicier dish.
- Cilantro, for garnish: Adds a fresh, aromatic note that complements the dish’s flavors.
How to make Taco Spaghetti
After you’ve gathered your ingredients, we will use the following process:
- Brown beef. Heat olive oil in a large deep pan (or pot) and add ground beef, crumble and cook until browned. Drain excess fat.
- Add vegetables. Add the taco seasoning, diced pepper, and Rotel tomatoes to the pan and stir to combine.
- Cook spaghetti. Add water and spaghetti, spreading the spaghetti out slightly on the top so it’s somewhat submerged and bring to a boil. Reduce heat, cover and simmer until al dente, about 15 minutes, stirring frequently.
- Stir in cheese. Remove from heat and stir in the sour cream and Mexican cheese until melted.
- Enjoy! Top with sliced tomatoes, jalapenos, and cilantro before serving, if desired.
Taco Spaghetti Recipe Easy Tips and Tricks
This pasta is incredibly easy to make – brown the meat and vegetables, stir in liquid and add pasta to cook to al dente, and then melt cheese – but there are a couple tips we have found to help keep one pot pasta perfect, every time.
- Don’t overcook! Spaghetti should be cooked to al dente, with a little bit of bite to it, so it doesn’t turn to mush, especially if you think you will have leftovers.
- Don’t overstir. This can make pasta gummy.
- Add cheese after pasta has cooked, to prevent burning on the bottom of your pan.
- Don’t add too much water – your spaghetti needs enough water to soak up and soften, but not too much to water down your skillet!
How to store Taco Spaghetti
You can store taco spaghetti in an airtight container in the refrigerator for up to four days.
One Pot Taco Spaghetti FAQs
Yes! Greek yogurt is a great swap for sour cream in this taco pasta recipe.
You can use a different pasta – but you will need to adjust the cooking time. We tested this recipe with spaghetti – other pasta will have different cook time, though they will work.
Since we are adding cheese after the pasta has cooked, instead of during cooking, it should melt to make the pasta creamy and delicious!
If your pasta is still crunchy, it needs to continue to cook until soft. If you need additional water, you may have set the temp too high – just add a bit more to keep cooking until tender.
What To Serve With Taco Spaghetti
This easy one pot dinner really is a hearty dish all on it’s own – but the flavors pair fabulously with a lot of our delicious, easy to make side dishes!
For more of our dishes with tons of Mexican food inspired flavor, find our recent favorites below:
You can find our complete taco, burrito, fajita, and salsa recipe archives here.
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Taco Spaghetti Recipe (EASY!)
Ingredients
- 8 ounces spaghetti
- 1 lb ground beef
- 4 tablespoons taco seasoning, 1 package
- 1 yellow bell pepper, diced
- 10 oz can Rotel tomatoes with green chiles, undrained
- 3 cups water
- 8 ounces spaghetti
- ¾ cup sour cream
- 1 cup Mexican cheese
- grape tomatoes, sliced for garnish
- Jalapeno, for garnish
- Cilantro, for garnish
Instructions
- Heat olive oil in a large deep pan (or pot) and add ground beef, crumble and cook until browned. Drain excess fat.
- Add the taco seasoning, diced pepper, and Rotel tomatoes to the pan and stir to combine.
- Add water and spaghetti, spreading the spaghetti out slightly on the top so it’s somewhat submerged and bring to a boil.
- Reduce heat, cover and simmer until al dente, about 15 minutes, stirring frequently.
- Remove from heat and stir in the sour cream and Mexican cheese until melted.
- Top with sliced tomatoes, jalapenos, and cilantro before serving, if desired.
Notes
- Greek yogurt can be used in place of sour cream.
- This recipe was only tested with spaghetti so I cannot speak to the cook time of other pasta or if they will work.
- This recipe would also work with ground chicken or turkey.
- Additional cheese can be added, if desired.
- When reheating, you may need to add additional sour cream to loosen it back up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
