Taco-Flavored Spaghetti
This simple one-pan dish brings together the bold taste of taco-seasoned beef and tender spaghetti, all simmered in a rich, creamy, cheesy tomato sauce. It’s comforting, hearty, and perfect for busy weeknights.
Taco Spaghetti
Ingredients
- Olive oil – 1 Tbsp
- Ground beef – 1 ½ lbs
- Spaghetti (uncooked) – 8 oz
- Fire-roasted Rotel (tomatoes + green chilies) – 1 can
- Taco seasoning – 1 packet
- Tomato paste – 2 Tbsp
- Shredded taco cheese blend – 1 cup
- Water – 3 cups
- Chopped fresh tomato & green onion – for topping
Instructions
1. Cook the Beef
Warm 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef (1½ lbs) and cook until fully browned. Drain off any excess grease.
2. Mix In Seasonings
Stir in the can of Rotel, the packet of taco seasoning, and the tomato paste. Combine well so the meat is evenly coated.
3. Add Pasta and Water
Pour in 3 cups of water. Break the spaghetti noodles in half and place them into the pan. Give everything a good stir, then bring it to a boil.
4. Let It Simmer
Lower the heat, cover the skillet, and simmer for 12–15 minutes, or until the spaghetti softens and cooks through.
5. Melt the Cheese
If there’s extra liquid, drain it off. Sprinkle the shredded taco cheese across the top, cover again, and let it melt for a couple of minutes.
6. Finish & Serve
Garnish with diced tomato and sliced green onion for a fresh pop of flavor. Serve warm and enjoy!
If you’d like, I can also:
✅ make it shorter
✅ make it more conversational
✅ make it more professional
✅ format it as a recipe card
