If you’re craving a dish that combines the comforting warmth of pasta with the zesty flair of Tex-Mex flavors, then this Taco Spaghetti Recipe is about to become your new favorite weeknight go-to. Imagine tender strands of spaghetti perfectly coated in a savory taco-spiced sauce, studded with sweet corn and hearty black beans, all topped with melted cheese and fresh green onions. It’s a delightful fusion that’s both simple to make and wildly satisfying, bringing a fiesta right to your dinner table with every bite.
Ingredients You’ll Need
The magic of this Taco Spaghetti Recipe lies in its straightforward, pantry-friendly ingredients that each add something special—from texture and flavor to a pop of color that will make this meal as pleasing to the eyes as it is to your taste buds.
- 12 ounces spaghetti: The perfect base to soak up that rich taco sauce.
- 1 tablespoon olive oil: Helps brown the meat and adds a subtle fruitiness.
- 1 pound ground beef: Provides the hearty protein punch and savory richness.
- 1 packet taco seasoning (or 3 tablespoons homemade): Brings authentic taco spices to life.
- 1 can (10 ounces) diced tomatoes with green chilies: Adds a mild kick and juicy texture.
- 1 can (15 ounces) tomato sauce: Creates the luscious base for the sauce.
- 1 cup beef broth: Deepens the flavor and keeps the sauce perfectly saucy.
- 1 cup frozen corn: Injects sweetness and crunch.
- 1 cup black beans (drained and rinsed): Adds fiber and a creamy texture contrast.
- 1 cup shredded cheddar cheese: Brings sharpness and gooeyness when melted.
- 1/2 cup Monterey Jack cheese: Adds a mild, creamy melt.
- 2 green onions (sliced): For a fresh, slightly pungent garnish.
- Fresh cilantro: Brightens and lifts the dish with herbal notes.
How to Make Taco Spaghetti Recipe
Step 1: Cook the Spaghetti
Begin by boiling the spaghetti until it’s wonderfully al dente, offering just enough bite to hold its own under the rich sauce. Drain it well and set aside; this simple step sets the stage for the perfect texture balance.
Step 2: Brown the Ground Beef
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon for that beautifully crumbly, flavorful base. Drain the excess fat if needed to keep things nice and lean.
Step 3: Build the Taco Sauce
Stir in the taco seasoning, diced tomatoes with green chilies, tomato sauce, and beef broth. Bring everything to a gentle simmer, letting the flavors meld beautifully for around five minutes. This sauce is where the heart of the Taco Spaghetti Recipe comes to life.
Step 4: Add Corn and Black Beans
Fold in the frozen corn and black beans, mixing to distribute these delightful bursts of sweetness and creaminess throughout the sauce, giving the dish delicious texture and vibrant color.
Step 5: Combine with Spaghetti and Melt Cheese
Toss the cooked spaghetti right into the sauce, making sure every strand is coated lovingly. Then sprinkle both cheddar and Monterey Jack cheeses on top, cover the pan, and let the residual heat melt the cheese to gooey perfection in just a few minutes.
Step 6: Garnish and Serve
Finally, top the cheesy, saucy pasta with sliced green onions and a generous handful of fresh cilantro for that peppery, lively finish that makes this Taco Spaghetti Recipe truly irresistible.
How to Serve Taco Spaghetti Recipe
Garnishes
Fresh garnishes take this dish from delicious to dazzling. Bright cilantro leaves bring an herbal punch, while sliced green onions add a crisp bite. For a creamy touch, a dollop of sour cream can cool down the spices beautifully. Don’t be shy with these finishing touches—they elevate every forkful.
Side Dishes
A simple green salad with a zesty lime vinaigrette complements the richness of the Taco Spaghetti perfectly. Alternatively, crunchy tortilla chips or warm corn bread provide a satisfying contrast in textures and keep that Tex-Mex vibe alive.
Creative Ways to Present
For a fiesta-worthy presentation, serve the Taco Spaghetti in colorful bowls with a wedge of lime on the side. Layer the spaghetti in a casserole dish, sprinkle cheese on top, and bake until bubbly for a fun twist. You could even make individual portions in oven-safe ramekins for a charming dinner party touch.
Make Ahead and Storage
Storing Leftovers
This Taco Spaghetti Recipe keeps nicely in the fridge for up to three days in an airtight container. The flavors actually deepen over time, making leftovers just as delightful as the first serving.
Freezing
Freeze any extra portions by placing the cooled spaghetti into freezer-safe containers or bags. It will stay fresh for up to two months, so you can enjoy this fantastic dish anytime a craving strikes.
Reheating
Reheat refrigerated or thawed portions gently in a skillet over low heat, stirring occasionally until warmed through. Adding a splash of beef broth or water can help restore the sauce’s luscious texture, just like freshly made.
FAQs
Can I make this recipe vegetarian?
Absolutely! Swap out the ground beef for plant-based crumbles or extra beans, and consider adding vegetables like bell peppers and zucchini to keep it hearty and flavorful.
Can I use gluten-free pasta?
Yes, gluten-free spaghetti works wonderfully in this Taco Spaghetti Recipe. Just be mindful of cooking times, as gluten-free pasta can vary in texture and firmness.
How spicy is this dish?
The spice level is moderate thanks to the taco seasoning and diced tomatoes with green chilies; however, you can easily adjust the heat by choosing mild or hot versions of these ingredients or adding extra chili powder if you like a kick.
Is this recipe dairy-free?
To make it dairy-free, simply omit the cheeses or substitute with your favorite dairy-free cheese alternatives. The dish will still be flavorful and comforting.
Can I prepare this recipe in advance for meal prep?
Yes! This Taco Spaghetti Recipe is perfect for meal prep because it stores well and reheats beautifully, making busy weeknights a breeze with minimal effort.
Final Thoughts
This Taco Spaghetti Recipe is a vibrant, comforting, and easy dish that brings together the best of two beloved cuisines. It’s perfect for weeknight dinners, potlucks, or whenever you want to turn a simple meal into something special. Give it a try—you’re going to love how quickly it disappears from the plate!
Print
Taco Spaghetti Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex, Fusion
- Diet: Dairy-Free option (omit cheese or use dairy-free cheese)
Description
This Taco Spaghetti recipe is a flavorful fusion dish combining the zest of Tex-Mex flavors with classic spaghetti. Ground beef is seasoned with taco spices and simmered with tomatoes, beans, and corn, then tossed with spaghetti and topped with melted cheddar and Monterey Jack cheese. It’s an easy, hearty weeknight meal perfect for the whole family.
Ingredients
Spaghetti
- 12 ounces spaghetti
- 1 tablespoon olive oil
Protein and Sauce
- 1 pound ground beef
- 1 packet taco seasoning (or 3 tablespoons homemade taco seasoning)
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) tomato sauce
- 1 cup beef broth
Vegetables and Beans
- 1 cup frozen corn
- 1 cup black beans (drained and rinsed)
Cheese & Garnishes
- 1 cup shredded cheddar cheese
- 1/2 cup Monterey Jack cheese
- 2 green onions (sliced)
- Fresh cilantro for garnish
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain the pasta well and set aside.
- Brown the Ground Beef: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5–6 minutes. Drain any excess fat if necessary.
- Add Seasonings and Sauces: Stir in the taco seasoning, diced tomatoes with green chilies, tomato sauce, and beef broth. Bring the mixture to a simmer and let it cook for 5 minutes to develop flavor.
- Add Corn and Beans: Stir in the frozen corn and rinsed black beans, mixing well to combine all ingredients.
- Combine with Spaghetti: Add the cooked spaghetti to the skillet and toss thoroughly to coat the pasta evenly with the sauce.
- Add Cheese and Melt: Sprinkle the shredded cheddar and Monterey Jack cheese over the top of the spaghetti mixture. Cover the skillet and let it sit for 2–3 minutes until the cheese melts thoroughly.
- Garnish and Serve: Sprinkle sliced green onions and fresh cilantro on top before serving warm.
Notes
- For a creamier version, stir in 1/2 cup sour cream or cream cheese at the end.
- This dish can be prepared ahead of time and reheated, making it convenient for meal prep.
- Adjust the spice level by choosing mild or hot diced tomatoes with green chilies.
- For a dairy-free alternative, omit the cheese or use dairy-free cheese options.
