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Amp up your dinner routine with this Taco Spaghetti! With its extremely flavorful sauce, this twist on traditional spaghetti hits different!
Recipe for Taco Spaghetti
If you’re tired of the same old meals, then this recipe is for you!
This recipe is a great way to switch up that boring old taco night or spaghetti game – by combining the two! This simple recipe comes together in no time. It’s as simple as making a regular pot of spaghetti, but you kick it up with a zippy new sauce!
For this recipe, spaghetti noodles combine in a delectable and zesty from scratch taco-inspired sauce. Then the dish is topped off with your favorite taco toppings! Delish!!
How to store leftovers
Allow the food to cool completely before transferring it to airtight containers or zip-top bags. Refrigerate for up to 3-5 days.
Can I freeze Taco Spaghetti
Yes! Allow the food time to cool completely before transferring it to an airtight freezer-safe container or zip-top bag. Freeze for up to 3 months. To use, allow to thaw overnight in the fridge. Reheat using one of the methods below.
How to reheat leftovers
OVEN: Bake in a 350°F oven in a foil-covered baking dish for about 20 minutes or until heated through. You might want to add a splash of water to keep it from drying out.
STOVETOP: Heat the pasta and sauce in a saucepan over medium-low heat until heated through. You might want to add a splash of water to keep it from drying out.
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MICROWAVE: In a microwave-safe dish, place a single serving of pasta with a splash of water. Microwave of 50% power for 1 to 1-1/2 minutes or until heated through.
Taco Spaghetti recipe
- lean ground beef – use 80/20 or better for this recipe
- onion – yellow, white, or sweet onions work well in this recipe
- taco seasoning – this recipe calls for a packet, but you can use homemade taco seasoning if you prefer
- garlic powder
- onion powder
- ground cumin
- kosher salt
- ground black pepper
- crushed tomatoes – tomato sauce, diced or petite-diced tomatoes, or a can Ro-Tel can also be used instead
- cilantro
- spaghetti noodles
- taco toppings of your choice – cheese, sour cream, guacamole, black olives, diced tomatoes, etc …
How to make Taco Spaghetti
Time needed: 40 minutes
How to make Taco Spaghetti
- Bring water to a boil.
Bring a large pot of salted water to a boil.
- Brown and crumble ground beef with onion.
Meanwhile, in a large skillet with deep sides, brown and crumble the ground beef with the onion over medium heat until there is no pink left. Drain if necessary.
- Prepare the sauce.
Stir in the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper. Add the crushed tomatoes and cilantro, stir it in until combined. Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally.
- Cook and drain the noodles.
While the sauce is simmering, cook the noodles in the pot of salted water until al dente according to the package directions. Drain.
- Add the noodles to the sauce.
Once the noodles are drained, add them directly to the skillet with the sauce and stir them in until well combined.
- Serve.
Serve immediately with taco toppings of your choice.
Recipe Notes
- I find it easiest to use tongs to combine the noodles into the sauce.
- This is an extremely flavorful sauce. I actually prefer this over regular spaghetti sauce!
- This does make a thick sauce. If you prefer a slightly thinner sauce while adding the noodles, add some of the pasta’s cooking water to about 1/4-1/2 cup or your preference. The photos show no additional liquid added.
- Tomato sauce can be used in the place of the crushed tomatoes called for in the recipe. You can also use a can of Ro-tel tomatoes or diced tomatoes – the possibilities are endless!
- Want to make this recipe into a casserole or bake? Place the combined noodles and sauce in a greased 9-in. X 13-inch baking dish and top with cheese. Bake in a 350°F oven until the cheese melts, about 20-25 minutes.
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Taco Spaghetti
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Equipment
Ingredients
- 1 pound lean ground beef
- 1 cup onion, finely chopped
- 1 packet taco seasoning or homemade taco seasoning, 1 oz.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 can crushed tomatoes, 28 ounces
- ¼ cup chopped cilantro
- 1 package spaghetti noodles, 12 ounces
- Taco toppings of your choice
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, in a large skillet with deep sides, brown and crumble the ground beef with the onion over medium heat until there is no pink left. Drain if necessary.
- Stir in the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper. Add the crushed tomatoes and cilantro, stir it in until combined. Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally.
- While the sauce is simmering, cook the noodles in the pot of salted water until al dente according to the package directions. Drain.
- Once the noodles are drained, add them directly to the skillet with the sauce and stir them in until well combined.
- Serve immediately with taco toppings of your choice.
Notes
- I find it easiest to use tongs to combine the noodles into the sauce.
- This is an extremely flavorful sauce. I actually prefer this over regular spaghetti sauce!
- This does make a thick sauce. If you prefer a slightly thinner sauce while adding the noodles, add some of the pasta’s cooking water to about ¼-½ cup or your preference. The photos show no additional liquid added.
- Tomato sauce can be used in the place of the crushed tomatoes called for in the recipe. You can also use a can of Ro-tel tomatoes or diced tomatoes – the possibilities are endless!
- Want to make this recipe into a casserole or bake? Place the combined noodles and sauce in a greased 9-in. X 13-inch baking dish and top with cheese. Bake in a 350°F oven until the cheese melts, about 20-25 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
