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Some nights you crave pure comfort with a touch of fun, and this easy taco spaghetti always hits the spot. It brings together all the zesty flavors of tacos with the creamy, twirling satisfaction of spaghetti—something both kids and grown-ups crave.
When I pulled this together for a busy weeknight years ago, I could not believe how quickly it disappeared from everyone’s plates. I whipped this up when we got home late from soccer practice and now it’s our go-to for busy nights when everyone wants something cozy and cheesy fast.
Ingredients
- Olive oil: This starts your browning and helps develop flavor. Look for a fresh bottle for best taste.
- Lean ground beef: Lean beef keeps things hearty and cooks quickly. Choose 90 percent lean if you can for a lighter dish.
- Onion, diced: Onion anchors your flavors with mellow sweetness. Pick ones that feel firm and heavy.
- Taco seasoning: Brings all that classic smoky taco flavor. Try making your own blend for extra freshness.
- Diced tomatoes and chilies: These bring tang and a mild kick. Look for fire-roasted if you want even more depth.
- Spaghetti noodles: The base that holds everything together. Choose regular or whole wheat for a fiber boost.
- Water: Helps the pasta cook right in the pot. Use filtered for a cleaner finish.
- Cream cheese: The magic behind the creamy sauce. Softened cream cheese melts smooth. Grab the brick style for pure texture.
- Mexican blend cheese: Adds melty gooeyness and taco flavor. Seek out a bag with Monterey Jack and Cheddar combined.
- Fresh cilantro for garnish: Brightens every bite. Chop just before serving for best flavor.
Instructions
- Brown the Beef and Aromatics:
- Heat olive oil over medium-high in a large dutch oven. Add the ground beef, onion, and taco seasoning. Stir and break up the meat while it cooks. Carefully watch for the onions to turn translucent and the beef to brown all over, about five minutes. This step builds your flavor so do not rush it.
- Add Tomatoes, Pasta, and Water:
- Pour in the can of diced tomatoes and chilies. Stir so everything is well mixed. Add spaghetti noodles, snapping them in half if needed for fitting. Add water. Press noodles under the liquid. Bring to a fast boil, then drop to medium-low and cover. Simmer twelve minutes, stirring once or twice to separate pasta and ensure even cooking. Watch for the noodles to soften and most liquid to absorb.
- Make it Creamy:
- Add cream cheese cubes to the pot, making sure they do not clump together. Cover and let everything simmer for two more minutes so the cheese melts into the sauce.
- Finish and Serve:
- Remove from heat. Scatter shredded Mexican cheese into the hot noodles. Stir gently until it melts completely. Scoop into bowls and add more cheese and torn fresh cilantro if you like. Then serve immediately for ultimate creaminess.
For me the cream cheese is what makes this dish so comforting. It melts into the sauce and gives each bite a rich finish. My kids always sneak a little extra cheese on top and we laugh about who can make the longest cheese pull.
Storage Tips
Let leftovers cool fully before transferring to an airtight container. They will keep in the fridge for three days. Reheat on the stove over gentle heat with a splash of water or milk to keep things creamy. If freezing, portion the cooled spaghetti into single servings and freeze for up to two months. Thaw fully overnight in the fridge before reheating just as above.
Ingredient Substitutions
Try ground turkey or chicken for a lighter protein. Load up on extra veggies like red pepper or corn for a boost. Gluten free spaghetti also works well. Swap Mexican blend for sharp cheddar or pepper jack if you want more bite. And if cream cheese is not on hand, try a scoop of sour cream stirred in at the end.
Serving Suggestions
Serve this with a crisp green salad for crunch. Or treat it like pasta night and add buttery garlic bread. For a Tex Mex twist, top with avocado slices, jalapenos, or even crushed tortilla chips. The leftovers also spoon beautifully into tortillas for the easiest tacos ever.
Cultural Context
Taco spaghetti is what happens when classic Italian pasta night meets American Tex Mex comfort. It is a true fusion that started showing up in community cookbooks and Pinterest boards right alongside Tex Mex casseroles. Quick one pot dinners like this are now weekday lifesavers for families everywhere.
Seasonal Adaptations
Sprinkle in fresh corn or diced zucchini in the summer. Toss in black beans or roast sweet potato cubes in winter. Use jarred roasted red peppers when tomatoes are out of season.
Recipe Notes
Snapping noodles in half helps them fit better and cook more evenly. Taste the sauce at the end to adjust salt, heat, or taco flavor to your liking. A handful of baby spinach stirred in just before serving is never a bad idea.
Success Stories
This recipe saved a friend when she had surprise guests in town. She doubled it in her dutch oven and everyone scooped their own bowl right at the table. Another time I made it for a potluck at work and the pan came home scraped clean. All ages have a soft spot for pasta and cheese.
Freezer Meal Conversion
To freeze, let the pasta cool and divide into airtight containers. You can even wrap tightly in freezer safe foil for reheating straight from frozen. The texture will be best if you freeze before adding the shredded cheese—just stir that in fresh after reheating.
This taco spaghetti brings cozy weeknight comfort any time you need a dinner everyone will love. Enjoy each creamy, twirly bite with a sprinkling of cheese on top.
Recipe FAQs
- → Can I use ground turkey instead of beef?
Absolutely, ground turkey makes a lean substitute without sacrificing flavor. Adjust spices as desired to match the richness of beef.
- → Should I cook the spaghetti noodles separately?
No, the noodles cook directly in the sauce, absorbing savory flavors and saving extra dishes.
- → How do I prevent the cream cheese from clumping?
Cut the cream cheese into cubes and ensure it’s softened before stirring in. Mix well over gentle heat until fully melted.
- → What toppings go well with this dish?
Fresh cilantro, extra shredded cheese, chopped tomatoes, or a squeeze of lime all add color and brightness.
- → Can this dish be made ahead of time?
Yes! Prepare and store in the refrigerator. Reheat gently on the stove or in the microwave, adding a splash of water if needed.
- → Is it possible to make this vegetarian?
Try using plant-based ground meat and vegetable broth for a meatless version with similar bold flavors.