Taco Spaghetti: The Bold Fusion of Tex-Mex and Italian Comfort Food

Taco Spaghetti is the kind of recipe I love pulling out when I want something comforting, filling, and packed with flavor. It brings together the spicy, savory heart of tacos and the cozy twirl of spaghetti noodles, all wrapped up in gooey melted cheese. It’s a bold, one-pan meal that hits the spot for busy weeknights, casual gatherings, or when I’m just craving something hearty and different.

Why You’ll Love This Recipe

I love how this dish takes familiar ingredients and transforms them into something exciting and unexpected. It’s easy to make, family-friendly, and super adaptable depending on what I have in the pantry. Plus, it’s loaded with seasoned ground beef, tomatoes, peppers, and plenty of cheese—what’s not to love? The fusion of Tex-Mex spice with Italian comfort makes every bite unforgettable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pasta:

• 12 oz dry spaghetti
• 1 tablespoon salt (for the pasta water)

For the meat sauce:

• 1 tablespoon olive oil
• 1 lb ground beef (or ground turkey)
• 1 small onion, diced
• 1 small green bell pepper, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 1 teaspoon chili powder (optional)
• ½ teaspoon smoked paprika
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• ½ cup tomato sauce
• ½ cup beef broth or water

For the cheese blend:

• 1½ cups shredded cheddar cheese
• ½ cup Monterey Jack or Pepper Jack cheese
• ½ cup mozzarella cheese

Optional toppings:

• Sliced green onions
• Chopped fresh cilantro
• Sliced jalapeños
• Sour cream
• Salsa
• Crushed tortilla chips

Directions

1. Cook the spaghetti:
   I bring a large pot of salted water to a boil and cook the spaghetti until just al dente. I drain it, drizzle a bit of olive oil over the noodles, and set it aside.
2. Sauté the aromatics and meat:
   In a large skillet, I heat olive oil over medium heat and sauté the diced onions and green bell pepper for 3–4 minutes. I add the garlic and cook for 30 seconds before adding the ground beef. I break it up with a spoon and cook until browned, then drain any excess fat.
3. Season the meat:
   I stir in the taco seasoning, chili powder, and smoked paprika, letting it cook for a minute to bring out the flavors.
4. Add tomatoes and simmer:
   Next, I pour in the diced tomatoes with green chilies, tomato sauce, and beef broth. I stir everything well, scrape up any bits stuck to the pan, and let it simmer on low for about 10 minutes.
5. Combine with pasta:
   I add the cooked spaghetti to the skillet and toss it in the sauce until well-coated.
6. Add cheese:
   I stir in half of the cheese until it melts. Then I transfer everything to a 9×13-inch baking dish (or leave it in the oven-safe skillet) and top it with the remaining cheese.
7. Bake to finish:
   I bake uncovered at 375°F (190°C) for 10–15 minutes until the cheese is bubbly and golden.
8. Garnish and serve:
   Once out of the oven, I garnish the dish with fresh toppings like green onions, cilantro, or sour cream—whatever I’m in the mood for.

Servings and timing

This recipe serves 6 generous portions. It takes about 15 minutes to prep and 30 minutes to cook, so I have it on the table in under 45 minutes.

Variations

I like to mix it up with these tweaks:

• Add-ins: I sometimes stir in black beans or corn before baking to make it even heartier.
• Protein swaps: Ground turkey or even shredded rotisserie chicken work great.
• Vegetarian version: I skip the meat and use beans, mushrooms, or plant-based crumbles.
• Extra spicy: I increase the chili powder or use hot Rotel and Pepper Jack cheese for more heat.

storage/reheating

Storage:
I store leftovers in an airtight container in the fridge for up to 4 days.

Reheating:
To reheat, I warm it in the microwave in short bursts or in the oven at 350°F until hot. I add a splash of broth if the pasta seems dry.

FAQs

Can I make Taco Spaghetti ahead of time?

Yes, I assemble everything up to the baking step and refrigerate it. When ready, I bake it for 20–25 minutes until hot and bubbly.

Is this recipe spicy?

It has a mild kick, but I adjust the chili powder and jalapeños depending on who I’m feeding. For kids, I keep it mild.

Can I use a different type of pasta?

Absolutely. I’ve used penne, rotini, or even egg noodles when I didn’t have spaghetti on hand.

What cheese works best?

I like a mix—cheddar for richness, Monterey Jack for meltiness, and mozzarella for stretch. But any combo I have on hand works.

Can I freeze Taco Spaghetti?

Yes, I freeze it after assembling (before baking) or after it’s baked. I wrap it tightly and bake straight from frozen, adding 10–15 minutes to the cooking time.

Conclusion

Taco Spaghetti is a fun, flavorful fusion that always brings smiles to the table. I love how it combines two comfort food classics into one cheesy, satisfying meal. Whether I’m feeding the family on a busy night or hosting friends, it’s a guaranteed hit that’s easy to prepare and even easier to enjoy.

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