Spaghetti, ground beef, taco seasoning, onion, cheese, and Rotel tomatoes come together in one pot in this easy taco spaghetti recipe. A fun twist on a classic that’s ready in only 25 minutes!
Why this recipe works
Spice up your spaghetti night with a bit of Mexican-inspired flair using Rotel tomatoes, taco seasoning, ground beef, and onion for comforting flavors. This dish couldn’t be easier to make, simply cook the noodles, brown the ground beef with chopped onions and taco seasoning, toss in the Rotel and cheese, then devour.
Bonus points if you use our homemade taco seasoning, which adds extra flavor to this dish. Plus, it’s great to have on hand next time you want to make tacos or taco casserole.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – We used lean ground beef (90/10). You can use a fattier ground beef, just be sure to drain the excess fat. You can also substitute with ground turkey or chicken in this recipe.
ADDITIONS – As with everyone’s favorite taco and spaghetti recipes, you can easily adjust the ingredients to suit your tastes. Feel free to add a can of diced chiles to the mix or chop some jalapenos up and saute them with the onion for some added heat. Diced bell peppers are another welcome addition to this dish. Have fun with it!
How to Make Taco Spaghetti
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cook spaghetti according to package directions, drain, and rinse under warm water. Toss with a small amount of olive oil to keep noodles from sticking together and set aside.
- Heat 2 Tablespoons olive oil over medium-high heat in a deep heavy bottomed skillet. Break up ground beef and add to skillet. Sprinkle with garlic salt and taco seasoning. Add chopped onions. Brown beef until no pink remains and onions are tender.
- Drain any excess fat. Add Rotel tomatoes and shredded cheese. Stir and cook until heated through.
- Add cooked spaghetti noodles and stir to incorporate. Sprinkle with cilantro, stir, and serve.
Frequently Asked Questions & Expert Tips
Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave, adding a small splash of water if needed to loosen it up.
If desired, you can prepare the ingredients as listed in the instructions, pile into a glass baking dish and top with additional cheese to make a taco spaghetti casserole. I would suggest doing so at 350F for 5-10 minutes at most or until the cheese on top is melted. You can also place it under the broiler for a few minutes, but be sure to keep an eye on it so it doesn’t burn.
Serving Suggestions
Serve taco spaghetti with garlic bread or a dinner salad on the side. Garnish with fresh chopped cilantro or diced tomatoes and enjoy!
More Related Recipes
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Taco Spaghetti
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 ounces spaghetti cooked
- olive oil for tossing with pasta
- 2 Tablespoons olive oil for browning the meat
- 1 pound lean ground beef
- 1 Tablespoon garlic salt
- 3 Tablespoons taco seasoning
- ¼ cup chopped onion
- 10 ounces Rotel tomatoes 1 can, undrained
- ½ cup shredded cheddar cheese
- 2 Tablespoons chopped fresh cilantro leaves
Things You’ll Need
Before You Begin
- We used lean ground beef (90/10). You can use a fattier ground beef, just be sure to drain the excess fat. You can easily substitute with ground turkey or chicken.
- Try our homemade taco seasoning instead of the packaged stuff for better flavor! You’ll need 1 batch of the homemade version for this recipe.
Instructions
- Cook spaghetti according to package directions, drain, and rinse under warm water. Toss with a small amount of olive oil to keep noodles from sticking together and set aside.
- Heat 2 Tablespoons olive oil over medium-high heat in a deep heavy bottomed skillet. Break up ground beef and add to skillet. Sprinkle with garlic salt and taco seasoning. Add chopped onions. Brown beef until no pink remains and onions are tender.
- Drain any excess fat. Add Rotel tomatoes and shredded cheese. Stir and cook until heated through.
- Add cooked spaghetti noodles and stir to incorporate. Sprinkle with cilantro, stir, and serve.
Nutrition
Chef Antoine Davis
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