Description

This Best Taco Spaghetti recipe is a delicious fusion of classic Italian pasta and bold Mexican flavors. Tender spaghetti noodles are tossed in a rich, creamy taco-seasoned beef sauce, topped with melted cheddar and Monterey Jack cheese, and garnished with fresh cilantro and optional jalapeños for a spicy kick. Perfect for a quick, satisfying weeknight dinner that brings family-favorite Mexican ingredients to a comforting pasta dish.

Ingredients

Scale

Spaghetti

8 ounces uncooked spaghetti noodles

Meat & Sauce

1 ½ pounds lean ground beef
1 tbsp olive oil
1 can fire-roasted Rotel (with green chilis)
2 tbsp tomato paste
1 packet taco seasoning (or homemade blend)
2 cups beef broth
½ cup heavy cream

Cheese & Garnishes

1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
¼ cup chopped fresh cilantro
1 jalapeño, sliced (optional)
½ tsp salt (adjust to taste)
½ tsp black pepper

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Instructions

Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package instructions until al dente. Drain the noodles thoroughly 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 sauté, breaking it apart with a spatula, until fully browned. Drain any excess grease to keep the dish lean.
Add Seasonings and Tomato Paste: Stir in the taco seasoning, tomato paste, and fire-roasted Rotel with green chilis. Cook the mixture for about 2 minutes to allow the flavors to meld together and deepen.
Simmer with Broth: Pour in the beef broth and bring the mixture to a gentle simmer. Let it cook for 5 minutes, which helps the sauce thicken slightly and intensify in flavor.
Add Cream and Combine Pasta: Reduce heat to low and stir in the heavy cream for a rich, creamy texture. Add the cooked spaghetti noodles back into the skillet and toss well to coat all the pasta evenly with the sauce.
Melt the Cheese: Sprinkle shredded cheddar and Monterey Jack cheeses over the top of the mixture. Cover the skillet and let the cheese melt for 2 to 3 minutes, creating a gooey, cheesy topping.
Garnish and Serve: Remove the cover, garnish with freshly chopped cilantro and sliced jalapeño if you like a bit of heat. Serve immediately while hot for a comforting and flavorful meal.

Notes

For a spicier dish, add more jalapeños or a pinch of cayenne pepper to the sauce.
You can substitute heavy cream with half-and-half or sour cream for a lighter creamy texture.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated on the stovetop or microwave.
Use gluten-free pasta to make the recipe gluten-free if needed.
Adjust salt and pepper according to your taste preference.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican-American Fusion