By Bring Taco Spaghetti to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Taco Spaghetti captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Taco Spaghetti becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
8 oz dried spaghetti
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 packet taco seasoning
1 (10 oz) can Rotel tomatoes
½ cup sour cream
1 1/2 cups shredded cheddar cheese
PREPARATION STEPS
1
Begin by bringing a large pot of water to a boil
Cook the spaghetti according to the package directions
Remember to reserve 1 cup of the cooking liquid before draining the pasta.
2
While the pasta is cooking, heat a large skillet over high heat
Brown the ground beef and onions together until the beef is cooked through
Drain any excess fat from the pan
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the Rotel tomatoes and taco seasoning, ensuring everything is well combined. Bring the mixture to a simmer and let it cook for 3-5 minutes.
Once the spaghetti is cooked, remove the beef mixture from the heat and stir in the sour cream and shredded cheddar cheese until melted and combined.
Add the cooked spaghetti to the skillet along with enough reserved pasta water to achieve a creamy consistency. Stir everything together until well coated and creamy.
Serve the taco spaghetti immediately, garnished with additional cheese and chopped cilantro if desired.
Prep Time: 5 min
Cooking Time: 20 min
Total Time: 25 min
Servings: 5
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
