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–+ servings
Taco Spaghetti in a skillet with taco meat and tomatoes.
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Taco Spaghetti

This Taco Spaghetti recipe has a wining combination of classic taco flavors paired with homestyle spaghetti. Your family will want this easy dinner recipe very week!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 6 people
Calories: 529kcal
Author: Stephanie

Ingredients

Sauce

  • 16 oz. tomato sauce
  • 1 cup chicken broth see notes
  • ½ cup half and half
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon mustard powder
  • 1 teaspoon hot sauce see notes

Taco Spaghetti

  • 1 lb. ground beef
  • 2/3 cup beef broth
  • 1 oz. packet Taco Seasoning
  • 1 (10 oz.) can Rotel tomatoes juices reserved
  • 1 tablespoon butter
  • 1 small yellow onion
  • 2 tablespoons tomato paste
  • 3 cloves garlic
  • 1 tablespoon cream cheese softened
  • 1 ½ cups shredded Cheddar Cheese see notes
  • ¾ lb. Spaghetti
  • Fresh cilantro to garnish
US Customary - Metric

Instructions

Prep Work

  • Combine sauce ingredients in a large measuring cup with a spout and set aside. (Tomato sauce, chicken broth, half and half, Worcestershire sauce, mustard powder, and hot sauce).
  • Measure out remaining ingredients before beginning. Separate the juice from the diced tomatoes (about ¼ cup).

Make the Sauce/Pasta

  • Cook and crumble the ground beef in a large skillet over medium-high heat for 6-7 minutes. Drain grease and return to heat. Stir in the beef broth and taco seasoning and bring to a boil. Reduce to a simmer and cook for 2-3 minutes. Remove and set aside.
  • Begin boiling a pot of water for the pasta. When the pasta reaches a boil, salt it generously. (I use 3/4 tbsp. Kosher salt.)
  • Add the reserved diced tomato juice to the skillet and use a silicone spatula to clean the bottom and sides of the skillet. Reduce the liquid by half.
  • Add the onions and butter and cook for 5 minutes. Stir in the tomato paste and garlic and cook for 3 minutes.
  • Add the diced tomatoes. Slowly stir in the sauce mixture (from step 1 of prep work). Bring to a boil, then reduce to a simmer.
  • Stir the taco meat into the sauce and simmer, uncovered, while you boil pasta according to package instructions. Drain once cooked.
  • Reduce heat to low. Add the cream cheese and gradually sprinkle in the cheddar cheese, stirring continuously, until incorporated.
  • Add the drained pasta (I like to add slightly less than ¾ lb. for extra saucy pasta)!
  • The sauce will thicken and the spaghetti will continue to absorb the sauce upon standing.
  • Garnish with chopped cilantro and serve!

Notes

Pro Tips:
  • Broth: It may seem counterintuitive to use chicken broth for the sauce instead of beef broth, but the flavor contrasts nicely with the beef. Beef broth may be used instead if preferred.
  • Flavor Enhancers: The mustard powder and hot sauce are used as flavor enhancers and can’t be tasted outright. I use Frank’s Hot Sauce and the final outcome isn’t spicy, unless you use spicy taco seasoning.
  • Cheese: I use Cracker Barrel Extra Sharp Yellow – it’s very soft and melts well. Monterey Jack cheese works really well in this recipe as well. 
  • Shred the cheese from a block as it will melt and taste much better than bagged grated cheese. 
  • Tomato Paste: The tomato pastes adds thickness to the sauce and a nice depth of flavor. I use tomato paste tubes to measure smaller amounts, you can store the tubes in the fridge for zero waste!
  • Pasta: I use slightly less than 3/4 lb. spaghetti for this as I like extra saucy pasta. Other varieties of pasta may also be used, including penne, ziti, and rotini! 
  • Diced Jalapeno Peppers make a great addition to this and can be added when the onions are added!
  • Be sure to try my Chicken Fajita Pasta next!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well. 
The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 529kcal | Carbohydrates: 55g | Protein: 33g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 1344mg | Potassium: 793mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1301IU | Vitamin C: 11mg | Calcium: 269mg | Iron: 4mg