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Taco spaghetti came out of one of those nights when I needed dinner fast, the family was hungry, and I could not make one more batch of tacos. The taco seasoning sizzles into the beef, the Rotel bubbles up around the noodles, and the cheese melts in at the end. It looks like pasta. It tastes like Taco Tuesday.
I made this up by accident one Tuesday when I was burned out on tacos. I threw everything into a pan with spaghetti and water, put the lid on, and it worked. It is warm and savory rather than spicy, I have made it on repeat ever since, and when I retested it in 2026, it came back exactly the same.
Most one-pot pasta recipes fall apart because the lid comes off too early and the liquid disappears before the noodles finish cooking. What makes this version work is keeping that lid sealed tight for the full 15 minutes. That is the step most people rush.
Want a hands-off version for busy days? My Crockpot Taco Spaghetti does the same job in the slow cooker. I also sometimes swap the packet for my homemade taco seasoning when I have a batch already made.
Key Ingredients
Ground beef: Fat content matters here. I use lean ground beef and drain off any extra grease after browning. If you leave too much fat in the pan, it shows up in the finished dish as a greasy coating on the noodles instead of a clean, saucy one.
Taco seasoning: I go back and forth between a store-bought packet and my homemade blend. Either works. The difference is salt level. Homemade tends to be less salty, so taste before serving and adjust if needed.
Rotel tomatoes: Do not drain the can. The juice is part of the cooking liquid that softens the noodles. I use original Rotel most of the time. When my family wants more heat, I swap in hot Rotel. Same recipe, completely different kick.
Cheddar cheese: Grate it from a block if you can. Pre-shredded cheese has a starchy coating that makes it clump instead of melt smoothly. When you stir it into the hot pasta off the heat, block-grated cheese melts right in.
Spaghetti noodles: Regular spaghetti works best here. Bucatini also works. It is slightly thicker and holds up well in the one-pot method. Skip angel hair. It is too thin for this recipe and breaks down in the sauce before the dish has a chance to come together.
How to Make Taco Spaghetti
Step 1: Brown the Beef and Onion Heat olive oil in a 12-inch skillet over medium heat. Add the ground beef and diced onion and cook until the beef is no longer pink and the onions are soft and translucent. Drain off any excess grease before adding anything else.
Step 2: Add Everything to the Pan Add the taco seasoning, salt, Rotel tomatoes including all the juice, uncooked spaghetti noodles, and water directly into the skillet with the beef. The noodles go in completely uncooked. Do not boil them first. They soften as everything simmers together.
Step 3: Bring to a Boil, Then Seal the Lid Bring the pan to a boil over high heat. Once it is boiling, reduce the heat to low and put a tight-fitting lid on the pan. Simmer for 15 minutes. Do not lift the lid during this time.
Step 4: Stir In the Cheese Remove the pan from heat. Sprinkle half the shredded cheese into the pasta and stir to distribute it throughout. The heat from the pasta melts it right in.
Step 5: Top and Serve Top with the remaining cheese and the chopped cilantro. Serve straight out of the pan while it is hot.
Storage
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. This is actually even better the next day. The pasta absorbs more flavor overnight and the seasoning deepens.
To reheat, add a splash of water and microwave on medium power in a covered dish. It comes back without drying out. One to two minutes is usually enough for a full bowl.
Frequently Asked Questions
Yes. Once the beef is browned, drain the excess grease before adding the taco seasoning and noodles. If you skip it, the extra fat ends up coating the noodles instead of the sauce, and the whole dish comes out greasy rather than saucy.
No. The spaghetti goes in completely uncooked, right into the pan with the beef and liquid. It cooks during the 15 to 20 minute simmer. No separate pot, no draining.
Mexican spaghetti is another name for taco spaghetti. Both refer to a one-pot pasta dish seasoned with taco spices, ground beef, and Rotel. Same recipe, different name depending on who is making it.
Yes. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and add a splash of water when you reheat it, since the pasta absorbs liquid as it sits.
Yes. Chicken broth or beef broth adds a little extra depth. If you swap it in, taste the finished dish before adding more seasoning. Broth adds salt, so you may need less.
I asked my granddaughter what she wanted as her carb up dinner before regional swim meet and she said Taco Spaghetti! The other granddaughter who has a dance competition the same days agreed! They love this recipe!
More Taco Night Recipes
- Dorito Taco Casserole
- Rotel Chicken Spaghetti
- Cheesy Taco Pasta
- Taco Casserole With Tortillas
- Dorito Taco Pasta Salad
Taco Spaghetti Recipe
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- ¼ cup yellow onions diced
- ¼ cup taco seasoning or 1 packet
- ½ teaspoon salt
- ½ teaspoon pepper
- 10 oz. can Rotel tomatoes do NOT drain
- 8 oz. spaghetti noodles uncooked
- 3 cups water
- 4 oz. cheddar cheese shredded
- ½ cup cilantro chopped
Instructions
- Heat olive oil in a 12 inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent.2 tablespoons olive oil, 1 pound ground beef, ¼ cup yellow onions
- Break the spaghetti in half.
- Add taco seasoning, Rotel tomatoes (including juice), salt, pepper, spaghetti noodles, and water.¼ cup taco seasoning, ½ teaspoon salt, 10 oz. can Rotel tomatoes, 8 oz. spaghetti noodles, 3 cups water, ½ teaspoon pepper
- Bring to a boil over high heat. Once water comes to a boil, reduce heat to low, cover and simmer for 15 minutes.
- Remove from heat. Sprinkle half of the cheese into the pan and stir to distribute the cooked spaghetti and cheese throughout the pan.4 oz. cheddar cheese
- Top with remaining cheese and cilantro.½ cup cilantro
Jenn’s Notes
- The lid matters. Keep it sealed for the full 15 minutes. The noodles cook in the steam, and a loose lid is the most common reason they don’t finish cooking.
- If the pan looks dry before the noodles are done, add a quarter cup of water, replace the lid, and keep the heat low for 2 more minutes.
- Grate the cheese from a block. Pre-shredded doesn’t melt as smoothly.
- Serve with any taco toppings: sour cream, diced tomato, black olives, avocado.
- More heat: swap original Rotel for hot Rotel, same recipe.
easy and tasty
I love this spaghetti. It has a great taste. Of course I use my own homemade taco seasoning. Of course any taco seasoning will work. Try it you’ll love it.
My family LOVES this recipe !!! So Easy and So Yummy !!!
Delicious!! Really nice change from traditional spaghetti sauce. I used the Rotel tomatoes with habaneros. Next time I may try half regular and half with habaneros, because even for me it was a little too spicy. But still delicious and I will definitely be making this again.
I love the additions! Thanks so for your feedback!
Are you supposed to cook the noodles before adding them?
Nope, they cook in the pot.
I asked my granddaughter what she wanted as her carb up dinner before regional swim meet and she said Taco Spaghetti! The other granddaughter who has a dance competition the same days agreed! They love this recipe!
Awwwwww… Love this! So glad my recipe is on their favorite list!
Excellent! So easy to make. I used homemade taco seasoning and a quart of tomatoes we canned from our summer harvest. Will be making again.
question with the hamburger meat and onions do u need to drain the grease after u put in the rest
Yes, you’ll want to drain the grease after cooking the ground beef and onions, before adding the rest of the ingredients. That keeps the taco spaghetti from turning greasy and helps everything cook up just right.