Taco Spaghetti with Ground Beef & Cheddar Cheese

Bold Tex-Mex Flavors in a Creamy, One-Pan Pasta Dish

This Taco Spaghetti is a bold, one-pan dish that fuses the rich, spicy flavors of tacos with the comforting texture of spaghetti. With seasoned ground beef, zesty Rotel tomatoes, and a generous layer of melted cheddar cheese—it’s perfect for taco Tuesdays, family dinners, or whenever you want something hearty, cheesy, and totally satisfying.

A modern Tex-Mex twist on classic pasta—now in one pan!

Why You’ll Love This Recipe:

• 🥩 Beefy Goodness: Ground beef simmers into a saucy, spiced mixture that clings to every noodle.
• 🌶️ Taco Seasoning Magic: Adds depth and warmth—just like your favorite taco night cravings.
• 🧀 Cheesy Crown: Cheddar melts into the sauce, creating a silky, golden finish.
• ⏱️ One-Pan Wonder: From skillet to plate in under 30 minutes—ideal for quick meals.
• 🎉 Great for Sharing: Perfect at casual dinners, school events, or as a make-ahead lunch.

Ingredients (Serves 4–6):

For the Taco Spaghetti:

• 12 oz (340g) spaghetti (or penne, rotini, or gluten-free pasta)
• 1 lb (450g) ground beef (or plant-based beef for vegan option)
• 1 packet taco seasoning mix (or 2 tbsp homemade blend – see below)
• 1 can (10 oz / 280g) Rotel tomatoes with green chilies , undrained (or crushed tomatoes + diced jalapeños for shortcut)
• 2 cups (480ml) beef broth (or chicken/vegetable broth for lighter version)
• 1 cup (240ml) tomato sauce (or ketchup for deeper flavor)
• 1 tbsp olive oil (or avocado oil for high-heat cooking)
• Salt and black pepper , to taste

For Topping:

• 1 cup shredded cheddar cheese (or Monterey Jack, mozzarella, or vegan cheese)
• ¼ cup finely diced red onion (or shallots for milder bite)
• Fresh cilantro , chopped (or parsley for mild alternative)

Instructions:

Step 1: Brown the Beef

Heat olive oil in a large skillet or Dutch oven over medium heat .

Add ground beef and cook until browned (6–8 minutes ), breaking it apart with a spoon as it cooks.

Drain excess fat if needed.

Step 2: Season Like a Pro

Sprinkle taco seasoning over the cooked beef and stir well to coat.

Tip: For homemade taco seasoning:

• Mix 2 tbsp chili powder
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• Pinch of cayenne or red pepper flakes (optional)

Step 3: Add Sauces & Simmer

Stir in:

• Rotel tomatoes (with juices)
• Beef broth
• Tomato sauce

Bring to a gentle simmer.

Let cook for 2–3 minutes before adding the pasta.

Step 4: Cook the Spaghetti

Break spaghetti noodles in half to fit in the skillet.

Add to the mixture and stir gently to submerge noodles in the liquid.

Cover and let simmer for 12–15 minutes , stirring occasionally, until noodles are al dente and most of the liquid has been absorbed.

Step 5: Top with Cheese & Melt

Once pasta is tender, remove from heat.

Sprinkle cheddar cheese evenly over the top.

Cover and let sit for 2–3 minutes until cheese softens and begins to melt.

Step 6: Garnish & Serve Hot

Top with:

• Diced red onion
• Chopped cilantro
• A squeeze of lime juice (optional)

Serve warm with sides like:

• Garlic bread or cornbread
• Coleslaw or guacamole
• Or enjoy straight from the skillet

Each bite brings together:

• Silky, spicy beef pockets
• Sweet-tangy tomato-chili swirl
• Al dente, saucy pasta layers
• Golden, gooey cheese finish
• And that classic Tex-Mex charm

Tips for Success:

• 🥣 Use Cold Hands: Helps shape and press beef without sticking.
• 🧁 Simmer Smart: Stir occasionally to prevent sticking—add more broth if too dry.
• 🥟 Cheese Hack: For extra stretch, stir in ½ cup sour cream or Greek yogurt with the cheese.
• 🧄 Fresh Herbs Matter: Cilantro lifts the dish—don’t skip it if possible.
• ❄️ Make Ahead Magic: Store leftovers in fridge—reheat with a splash of broth or water.

Serving Suggestions:

• Pair with sour cream, guacamole, or hot sauce for full Tex-Mex flair.
• Great with beer, margaritas, or a cold glass of horchata.
• Ideal for casual get-togethers, lunch boxes, or late-night cravings .

Nutritional Information (per serving, makes 6 – approximate):

(With regular beef and cheddar – per plate)

• Calories: ~400 kcal
• Protein: ~20g
• Carbohydrates: ~35g
• Fat: ~20g
• Fiber: ~2g
• Sugar: ~5g

This Taco Spaghetti with Ground Beef and Cheddar Cheese proves that comfort food doesn’t need complicated steps to be unforgettable. With its saucy base, cheesy pull, and bold taco spice—it’s a must-cook for lovers of hearty, flavorful dishes.

Additional Notes:

• Gluten-Free Option: Use GF pasta and ensure taco seasoning is certified gluten-free.
• Vegan Swap: Replace beef with lentils or mushrooms, use vegan cheese and oil.
• Storage Tip: Store in an airtight container in fridge—reheat gently with extra broth.
• Flavor Hack: Add Worcestershire sauce or lime juice to the beef for extra depth.
• Meal Prep Friendly: Make double and refrigerate for quick future meals.

Pro Tip: For extra golden crust , transfer to oven-safe skillet and broil for 2–3 minutes after cheese melts.
Serving Idea: Garnish with pickled jalapeños, avocado slices, or microgreens for gourmet flair.
History Fun: Spaghetti meets tacos in this American fusion dish—a creative take on two beloved comfort classics.

Optional Variations:

Final Serving Touches:

• Drizzle with chipotle crema or balsamic glaze
• Garnish with edible flowers or chili threads
• Serve with roasted garlic bread or tortilla chips
• Pair with a dollop of sour cream or Greek yogurt

This spaghetti isn’t just dinner—it’s a full flavor explosion wrapped in cheese, spice, and noodle joy. So take a bite, close your eyes, and savor every bold, comforting mouthful.