Taco Spaghetti Ground Beef

Taco spaghetti is that comfort food classic I bring out whenever I want an easy weeknight dinner that feels like a party. It combines familiar noodles with everything you love about tacos—zesty seasonings, hearty beef, creamy sauce, and loads of cheese. This recipe is a hit with my family especially when we crave something cozy that’s a little bit different from the same old spaghetti.

I whipped this up on a whim after finding leftover taco meat and half a box of pasta in the fridge and it quickly became a regular request for movie nights.

Ingredients

• Spaghetti noodles: I use classic semolina spaghetti because it stands up well to a creamy sauce look for a brand with a slow-dried texture for the best bite
• Ground beef: A blend of lean and a bit of fat gives both richness and tenderness buy the freshest you can find
• Yellow onion: This adds natural sweetness diced small so it melts into the sauce go for a firm onion with tight skin
• Bell pepper: Adds crunch and color red or yellow brings sweetness pick peppers with shiny skin and no soft spots
• Olive oil: A little fat for sautéing everything if possible select extra virgin for deeper flavor
• Taco seasoning: This is the star for Tex-Mex punch check the label for chili powder cumin and garlic or make your own if you like it spicy
• Canned diced tomatoes with green chilis: This brings freshness and a gentle heat always use the juice too for the perfect sauce consistency choose cans with only tomatoes and chilies no added sugar
• Sour cream: Makes the sauce extra creamy and a little tangy full fat is best for the richest finish
• Beef broth: Deepens the overall flavor an unsalted or low sodium version gives you more control
• Shredded Mexican blend cheese: Melts easily and brings stretchiness look for bags with mostly cheddar Monterey Jack and a little asadero

Instructions

Cook the Pasta:

Boil a generous pot of salted water and cook the spaghetti until just al dente about one or two minutes less than the package directs so it holds some bite then drain and set aside so you are ready when the sauce finishes

Sauté the Aromatics:

Warm the olive oil in a large skillet over medium high heat add the diced onion and bell pepper and cook with frequent stirring for about four minutes you are aiming for soft edges and a slight golden color this builds up the flavor base in the pan

Brown the Beef:

Add the ground beef straight to the onion pepper mixture break it up using a wooden spoon and let it cook evenly until all the pink disappears and it is nicely browned make sure to drain off extra fat so the final dish does not get greasy

Build the Sauce:

Return the beef and veggie mix to the skillet then sprinkle in the taco seasoning pour in the entire can of diced tomatoes with green chilis including all the juice add the beef broth then fold in the sour cream and one and a half cups of cheese keeping some cheese for topping later stir everything as it heats gently making sure the cheese melts fully and the sauce turns creamy and luscious this usually takes about three to four minutes

Combine with Pasta:

Add the drained spaghetti straight into the skillet with the sauce use tongs or two large forks to toss everything together until every single strand gets coated the goal is to marry that taco flavor with the noodles

Serve:

Dish out portions while hot and if you like a little extra shower of shredded cheese and chopped cilantro on top for color and freshness serve right away for the best texture

Sour cream has always been my secret for the silkiest sauce and I remember my kids fighting to scrape the last bit from their plates on the first night I served this it felt like a taco night and pasta night party all in one

Storage Tips

Taco spaghetti keeps well refrigerated for up to three days store it in an airtight container and reheat gently in a skillet with a splash of water or broth to keep it creamy do not microwave without loosening with liquid or the cheese may separate freezing is also possible but expect the sauce to get just a bit thicker when thawed

Ingredient Substitutions

You can swap in ground turkey or chicken for the beef or try a plant based meat crumble for a vegetarian version add black beans if you want more fiber Greek yogurt works in place of sour cream in a pinch for extra veggies stir in corn or diced zucchini along with the pepper

Serving Suggestions

I like to top each bowl with diced avocado pickled jalapeños and a handful of tortilla chips on the side serve it with a crunchy green salad or grilled corn for a complete weeknight meal this is also great for potlucks since it stays creamy for ages on a buffet table

Cultural Context

Taco spaghetti is a playful mashup born from Tex-Mex kitchens in the southern United States it captures the bold flavors of taco night with the comfort of creamy pasta dishes the recipe is all about bridging cultures and making dinner both familiar yet exciting

Seasonal Adaptations

Swapping in roasted poblanos instead of bell pepper makes this heartier for winter Use fresh cherry tomatoes and a touch of lime juice in summer for brightness Toss in chopped fresh spinach in spring for extra greens

Success Stories

Readers often tell me they love making taco spaghetti after busy sports nights because it feeds a crowd and hides veggies easily my friend Sarah brought it to a family reunion and came home without leftovers and a dozen recipe requests

Freezer Meal Conversion

Portion cooled taco spaghetti into oven safe containers and freeze up to two months to reheat bake from frozen at a moderate temperature covered with foil removing the foil in the last minutes to remelt the cheese sauce stir in a dash of fresh broth after thawing for the glossiest texture

This creamy taco spaghetti is sure to become a family favorite on busy nights or potluck tables. You’ll love how it brings comfort and big flavor with minimal fuss.

Recipe FAQs

→ How do you prevent spaghetti from sticking?

Stir noodles frequently while cooking in boiling water. Draining and lightly tossing with olive oil helps prevent sticking.

→ Can I use a different pasta shape?

Yes, penne, fusilli, or linguine work well. Adjust cooking times as thicker shapes may take longer to soften.

→ What toppings enhance flavor?

Add fresh cilantro, extra shredded cheese, sliced jalapeños, or a squeeze of lime to brighten flavors before serving.

→ Can it be made ahead of time?

Prepare in advance and refrigerate. Warm gently with a splash of beef broth or milk to restore creaminess.

→ Is it possible to use ground turkey?

Ground turkey makes a lighter alternative to beef. Ensure meat is well-seasoned and fully cooked for best taste.