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Yields:
6 - 8 serving(s)
Prep Time:
40 mins
Total Time:
40 mins
Taco night meets pasta night in this easy taco spaghetti! Made with pantry staples like canned beans, diced tomatoes with green chilies, enchilada sauce, and taco seasoning, this family-friendly dinner is quick and easy to pull together on any busy weeknight. Add cheese, sour cream, and everyone’s favorite taco toppings, then dig in!
Here are more ground beef recipes, pasta recipes, and family meals to add to your dinner rotation.
Can you use ground turkey instead of ground beef?
Sure. Substitute an equal amount of ground turkey for the ground beef. Since turkey is leaner, the taco spaghetti will be slightly lighter but still packed with flavor.
Can you turn taco spaghetti into a casserole?
Yes! Although this recipe calls for serving the taco spaghetti straight from the pot, it’s easy to turn it into a casserole—and it freezes well, too. Stir an extra ¼ cup of pasta water into the finished dish, transfer it to a greased 3-quart baking dish, and top with more Mexican blend cheese. Bake at 350 degrees Fahrenheit until hot and golden brown, about 20 minutes.
To freeze, tightly cover the unbaked casserole and freeze for up to 2 months. Thaw overnight in the refrigerator, then cover with foil and bake at 350 degrees Fahrenheit for 20 minutes. Uncover and bake for another 20 minutes, until hot and crisp on top.
How long does taco spaghetti last in the fridge?
It will stay good for up to 3 days in an airtight container in the refrigerator. Reheat it on the stove or in the microwave before serving.
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Ingredients
For the Spaghetti:
- 1/2 tsp. kosher salt, plus more for the pasta water
- 12 oz. spaghetti, broken in half
- 1 Tbsp. vegetable oil
- 1 small yellow onion, chopped
- 1/2 red bell pepper, seeded, cored, and chopped
- 1 lb. ground beef (80/20)
- 2 garlic cloves, finely chopped
- 1 (15.5-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can mild red enchilada sauce
- 1 (10-ounce) can diced tomatoes with green chilies (such as Rotel)
- 1 (1-ounce) packet taco seasoning
- 1 1/2 cups shredded Mexican cheese blend (about 6 oz.)
- 1/3 cup chopped fresh cilantro, plus more for serving
- 2 Roma tomatoes, chopped
- Lime wedges, for serving
Directions
- Step 1Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta 1 minute less than the package directions, until al dente. Reserve ½ cup of the pasta cooking water then drain the spaghetti.
- Step 2Meanwhile, heat the vegetable oil in a large Dutch oven over medium heat. Add the onion, bell pepper, and ½ teaspoon salt and cook until the onion has softened, 5 to 7 minutes.
- Step 3Add the beef and garlic and cook, breaking up the beef with a wooden spoon, until browned, 5 to 7 minutes. Stir in the pinto beans, enchilada sauce, undrained tomatoes with green chilies, and taco seasoning. Bring the sauce to a boil, then reduce the heat to medium-low. Simmer, uncovered, for 5 minutes. Stir in the cheese and cilantro.
- Step 4Add the spaghetti to the beef mixture and toss to combine. If the sauce is too thick, add some of the reserved pasta cooking water, 2 tablespoons at a time, until the desired consistency is reached.
- Step 5Serve the taco spaghetti topped with the chopped tomatoes and additional cilantro, and lime wedges on the side.
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