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Taco Spaghetti Bake Recipe

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3.9 from 14 reviews

This Taco Spaghetti recipe combines the bold flavors of taco seasoning and Rotel tomatoes with classic spaghetti noodles for a quick, hearty, and delicious one-pan meal. Ground beef is browned with onions, then simmered with spices, tomatoes, and pasta, finished off with melted cheddar cheese and fresh cilantro for a satisfying fusion of Mexican and Italian-inspired comfort food.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground beef
  • ¼ cup yellow onions, chopped
  • ¼ cup taco seasoning (1 packet)
  • 10 ounces Rotel tomatoes (including juice)
  • 8 ounces spaghetti noodles, uncooked
  • 3 cups water
  • 4 ounces cheddar cheese, shredded
  • ½ cup cilantro, chopped

Instructions

  1. Heat the oil: Heat 2 tablespoons of olive oil in a 12-inch skillet over medium heat to prepare for cooking the beef and onions.
  2. Brown the beef and onions: Add 1 pound of ground beef and ¼ cup chopped yellow onions to the skillet. Cook until the beef is no longer pink and the onions become soft and translucent, stirring occasionally to break up the meat.
  3. Add seasoning and liquids: Stir in ¼ cup taco seasoning, 10 ounces of Rotel tomatoes with their juice, 8 ounces of uncooked spaghetti noodles, and 3 cups of water. Mix well to combine all ingredients evenly.
  4. Cook the pasta: Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to low, cover the skillet, and let it simmer for 15 minutes, allowing the pasta to cook and absorb flavors.
  5. Incorporate cheese: Remove the skillet from heat. Sprinkle half of the shredded cheddar cheese over the pasta and stir gently to distribute the melted cheese throughout the dish.
  6. Garnish and serve: Top the spaghetti with the remaining cheddar cheese and ½ cup chopped cilantro. Serve immediately for a warm, cheesy, flavorful meal.

Notes

  • Use a 12-inch skillet for even cooking and enough room to stir the spaghetti.
  • If you prefer less spicy, use mild diced tomatoes instead of Rotel tomatoes.
  • Ensure the lid is tightly covering the skillet during simmering to cook pasta properly.
  • For a vegetarian version, substitute ground beef with plant-based meat alternatives or beans.
  • The recipe can be doubled for larger gatherings, just increase the pan size accordingly.

Find it online: https://cookedbysarah.com/taco-spaghetti-bake-recipe/