Taco Spaghetti To Die For
A cheesy, creamy spaghetti dish with bold taco flavor!
This recipe mixes two favorites — spaghetti and tacos — into one super fun meal. It’s creamy, cheesy, a little spicy, and ready in about 30 minutes!
🛒 What You’ll Need (Serves 6)
- 12 oz spaghetti, cooked just until tender (al dente)
- 2 tablespoons olive oil or butter
- ½ onion, diced
- 2 garlic cloves, minced
- 1½ lbs ground beef, turkey, or plant-based crumbles
- 1 packet taco seasoning
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1½ cups beef broth
- 3 tablespoons tomato paste
- 3 oz cream cheese, softened
- 1½ cups shredded cheese (cheddar, Mexican blend, etc.)
- Chopped cilantro (optional, for topping)
👩🍳 How To Make It
Step 1: Cook the Spaghetti
Cook the spaghetti according to the package directions. Drain and set it aside.
Step 2: Cook Onion and Garlic
In a big skillet, heat oil over medium. Add the onion and cook for 3–4 minutes until soft.
Add the garlic and cook for 1 more minute.
Step 3: Add the Meat
Add the ground beef (or turkey/plant-based crumbles). Cook until browned and no longer pink, about 5–7 minutes.
Drain any extra fat.
Step 4: Add the Sauce Ingredients
Stir in the taco seasoning, diced tomatoes, broth, tomato paste, and cream cheese.
Cook for 2–3 minutes, stirring often, until the cream cheese melts into the sauce.
Step 5: Mix Everything Together
Turn off the heat.
Add the cooked spaghetti and shredded cheese to the pan. Toss everything together until the noodles are coated and cheesy.
Step 6: Serve
Spoon into bowls and top with fresh cilantro if you like.
Enjoy while it’s hot!
🔁 Tips & Easy Swaps
- Spice it up: Add jalapeños, red pepper flakes, or use spicy tomatoes.
- Add veggies: Bell peppers, corn, or zucchini work great.
- Use any protein: Turkey, ground chicken, or meatless options all work.
- Make it ahead: Store sauce and pasta separately, then combine when ready to eat.
- Baked version: Put the finished spaghetti in a baking dish, top with cheese, and bake until bubbly.
🧊 Leftovers
- Store in a container in the fridge for 3–4 days.
- Reheat in the microwave or on the stove. Add a splash of broth or water if it’s too thick.
This recipe is fun, fast, and totally customizable — perfect for weeknights or whenever you want a tasty twist on taco night!