Easy Taco Spaghetti Recipe

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ByMaria July 19, 2025July 19, 2025

Okay, friends, let’s talk about Taco Spaghetti. Yeah, you heard me right. It sounds kinda crazy, but trust me on this one. It’s like a taco, but in spaghetti form. It’s the ultimate comfort food mashup, and it’s SO easy, even I can’t mess it up (usually!). It’s seriously become a family fave. I promise, your picky eaters will be asking for seconds.

So, my husband, bless his heart, isn’t always the most adventurous eater. But this? He devours it. Last week, I made a double batch because the kids had friends over and I thought it would be hilarious to serve them taco spaghetti – they actually cheered! It’s one of those meals where everyone gathers around the table, there’s minimal complaining, and maybe even a little bit of singing (mostly off-key, courtesy of yours truly). It’s just pure, unadulterated family chaos in the best way possible. Easy Taco Spaghetti Recipe

Why You’ll Love This Easy Taco Spaghetti Recipe

It’s ridiculously easy: Seriously, if you can boil water and brown ground beef, you’re golden.
Taco Tuesday in spaghetti form: Need I say more? It’s the best of both worlds!
Kid-approved: I have yet to meet a kid who doesn’t inhale this stuff.
Customizable: Add whatever toppings your heart desires. We’re talking cheese, sour cream, avocado, the works!
It’s a total fridge-cleaner: Got leftover taco seasoning or half a can of tomatoes? Throw ’em in!

How to Make It

Alright, so first things first, grab a big ol’ pot and get that spaghetti cookin’. Don’t overcook it, nobody likes mushy noodles! While that’s happening, in a skillet (or, let’s be real, probably the same skillet you use for everything), brown up your ground beef. Make sure to crumble it real good.

Now, the magic happens! Drain off any excess grease (we’re going for tasty, not heart attack-inducing), and stir in your taco seasoning. Then toss in your tomato sauce and diced tomatoes. Simmer that for a few minutes, letting all those flavors get to know each other.

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Finally, drain your spaghetti (remember, not mushy!), and add it right into the skillet with the taco-y goodness. Toss it all together, making sure every strand is coated. And then, boom! It’s basically done. Now load it up with your favorite toppings and prepare to be amazed.

Ingredient Notes

Ground Beef: Lean or regular, doesn’t matter too much. Just drain the fat if you’re using regular. One time I forgot to drain it and… well, let’s just say it wasn’t pretty.
Spaghetti: Use whatever kind you like! Regular, whole wheat, gluten-free… it all works. I’ve even used angel hair in a pinch (it cooks fast, heads up!).
Taco Seasoning: Store-bought is fine, or make your own! I usually just eyeball it with chili powder, cumin, garlic powder, onion powder, and a pinch of cayenne.
Tomato Sauce: The plain kind. Don’t get fancy here.
Diced Tomatoes: I like the ones with green chilies for a little extra kick, but plain diced tomatoes are perfect too.
Toppings: Okay, this is where you get to go wild. Cheese, sour cream, salsa, avocado, olives, jalapeños… whatever floats your boat!

Recipe Steps:

Cook spaghetti according to package directions.
Brown ground beef in a large skillet.
Drain excess grease from the skillet.
Stir in taco seasoning, tomato sauce, and diced tomatoes.
Simmer for a few minutes to blend flavors.
Drain cooked spaghetti and add it to the skillet.
Toss everything together until well combined.
Serve hot with your favorite taco toppings.

What to Serve It With

Honestly, this is a meal on its own. But if you’re feeling fancy, a simple side salad is always a good idea. Or, if you’re like me and just want more tacos, some tortilla chips and salsa work too!

Tips & Mistakes

Don’t overcook the spaghetti! Nobody likes mushy noodles.
Taste as you go. Adjust the taco seasoning to your liking. Some like it hot, some like it not.
Don’t be afraid to get creative with the toppings! This is where you can really make it your own.
If you’re short on time, use pre-cooked ground beef. I won’t judge!
One time I accidentally used sugar instead of salt… Don’t do that. Just… don’t.

Storage Tips

Store any leftovers in an airtight container in the fridge. It’ll keep for about 3-4 days. And yes, it’s totally acceptable to eat it cold straight from the fridge. Don’t even pretend you haven’t done it. Makes a surprisingly good breakfast, too, not gonna lie.

Variations and Substitutions

Vegetarian? Use plant-based ground “beef”!
Spice it up! Add a can of diced tomatoes and green chilies, or a pinch of cayenne pepper.
Make it cheesy! Stir in some shredded cheese before serving.
Out of taco seasoning? Use chili powder, cumin, garlic powder, onion powder, and a pinch of cayenne. I’ve totally winged it before, and it always turns out fine.
I once skipped the diced tomatoes because I was out. It was still good! Just a little less tomato-y, obviously.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the spaghetti for gluten-free pasta. I’ve done it more times than I can count. Still tastes bomb.

Do I have to drain the grease from the ground beef?

Yes! Unless you want a swimming pool of grease in your spaghetti. Drain it, trust me.

Can I use ground turkey instead of ground beef?

Been there, done that. Works great! Just make sure to season it well.

How spicy is this? Can I tone it down a bit?

It’s pretty mild, but you can definitely tone it down by using less taco seasoning, or a milder taco seasoning.

What if I skip the diced tomatoes?

Honestly? It’s fine. You’ll lose some moisture and tomato flavor, but it’s not a dealbreaker. Still delicious.

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