Cheesy Beef Taco Spaghetti
This Cheesy Beef Taco Spaghetti takes two all-time comfort food favorites — tacos and spaghetti — and brings them together in one gloriously cheesy skillet. It’s bold, hearty, and full of that Tex-Mex flavor everyone loves, yet simple enough for even your busiest weeknight dinners.
If you’re tired of the same old spaghetti and want something with a little kick, this dish delivers. Picture tender pasta coated in a creamy, zesty sauce made with taco-seasoned beef, tomatoes, and just the right amount of spice from green chilies. The melted cheddar ties everything together, while a dollop of sour cream gives it a velvety finish. It’s the kind of meal that gets scraped clean from the pan every single time.
The best part? It’s made in one pot — minimal cleanup, maximum flavor. You can serve it family-style straight from the skillet, and no one will believe how easy it was to make.
Ingredients for Cheesy Beef Taco Spaghetti
Each ingredient in this recipe brings a burst of flavor or texture that makes this dish shine.
- Spaghetti noodles – Classic pasta that soaks up the bold taco-spiced sauce beautifully.
- Ground beef – The hearty base that provides rich flavor and pairs perfectly with Mexican spices.
- Onion and garlic – Add depth, aroma, and that essential savory foundation.
- Taco seasoning – The heart of the recipe, giving every bite that signature taco flavor.
- Diced tomatoes & tomatoes with green chilies – Add moisture, acidity, and a mild kick of heat.
- Beef broth – Helps simmer the sauce and cook the pasta right in the pan for extra flavor.
- Tomato sauce – Thickens and enriches the base into a luscious, silky coating for the noodles.
- Cheddar cheese – Melts into the sauce for gooey, cheesy goodness in every forkful.
- Sour cream – Makes the sauce creamy and balances the spice with a cool tang.
- Olive oil – Used for browning the beef and helping flavors bloom.
- Salt and black pepper – Essential seasonings to finish and balance the dish.
- Optional toppings – Fresh cilantro, diced avocado, or sliced jalapeños for extra flavor and color.
How to Make Cheesy Beef Taco Spaghetti
STEP 1 – Cook the Pasta
Bring a large pot of salted water to a boil and cook the spaghetti just until al dente — about one to two minutes shy of the package directions. You’ll finish it in the sauce later, so don’t overcook it now. Drain the pasta and set it aside while you build the rest of the dish.
STEP 2 – Brown the Beef
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart as it browns, until no pink remains. If there’s excess grease, drain it off, leaving just enough to coat the pan. The goal is to develop a little browning on the meat — that’s where all the flavor starts.
STEP 3 – Add Aromatics and Seasoning
Toss in the diced onion and let it cook for about three to four minutes, just until it softens and turns translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the taco seasoning over the mixture and stir well, coating the beef completely in those bold spices. The aroma at this point will make everyone wander into the kitchen.
STEP 4 – Build the Sauce
Pour in the diced tomatoes, the can of tomatoes with green chilies, the beef broth, and the tomato sauce. Stir everything together, scraping up any browned bits from the bottom of the skillet for extra flavor. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for a few minutes so the flavors meld.
STEP 5 – Combine Pasta and Sauce
Add the drained spaghetti directly into the skillet with the simmering sauce. Toss it gently until all the noodles are evenly coated. Let the pasta simmer for three to four minutes over low heat, stirring occasionally. As it cooks, it absorbs the sauce, becoming deeply flavorful and perfectly tender.
STEP 6 – Make It Creamy
Stir in the sour cream and about half of the shredded cheddar cheese until melted and creamy. The sauce will transform into a smooth, cheesy coating that clings to every strand of spaghetti. Adjust the seasoning with a pinch of salt and pepper if needed.
STEP 7 – Top and Serve
Sprinkle the remaining cheese over the top, cover the skillet, and let it rest for a minute or two so the cheese melts into a gooey blanket. Finish with your favorite toppings — fresh cilantro for brightness, avocado for creaminess, or jalapeños if you want a little extra heat. Serve immediately and dig into that comforting, cheesy tangle of taco-spiced pasta.
Can I Use a Different Type of Pasta?
Absolutely. While spaghetti gives the dish a fun twist, any pasta shape works well here. Try penne, rotini, or fettuccine — just cook them to al dente and let them finish in the sauce. Shorter shapes tend to hold the cheesy sauce especially well, making each bite flavorful and rich.
What If I Want It Spicier?
If you like a little extra heat, use hot diced tomatoes with chilies, add a dash of cayenne or crushed red pepper flakes, or even stir in a spoonful of chipotle in adobo sauce. You can also use pepper jack cheese instead of cheddar for an extra kick that melts beautifully into the dish.
Can I Make This Ahead or Freeze It?
Yes — this is a great make-ahead meal. You can prepare the full dish, let it cool completely, then refrigerate it for up to three days. When reheating, add a splash of broth or milk to loosen the sauce. To freeze, transfer cooled spaghetti into a freezer-safe container and store for up to two months. Thaw overnight in the refrigerator before reheating.
Helpful Tips
- Don’t overcook the pasta: Slightly undercooked noodles hold up better once simmered in the sauce.
- Cheese choice matters: Use freshly shredded cheddar for smooth melting and richer flavor.
- Balance the heat: Sour cream or diced avocado helps cool down a spicier sauce.
Serving Ideas for Cheesy Beef Taco Spaghetti
This dish is hearty enough to stand on its own, but a few simple sides make it shine. Serve with a crisp green salad tossed in lime vinaigrette, warm garlic bread, or buttery corn on the cob. For a fun Tex-Mex dinner spread, pair it with chips and guacamole or a side of Mexican street corn for a complete meal.
Storage & Reheating
Leftovers keep beautifully. Store them in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium-low heat, adding a splash of broth or milk to bring back the creaminess. You can also microwave it in short intervals, stirring between each, until warm. The flavors deepen as it sits, making next-day leftovers just as irresistible.
Cheesy Beef Taco Spaghetti
Ingredients
- 1 tablespoon plus 1 teaspoon olive oil or preferred neutral cooking oil
- 3 medium garlic cloves finely chopped
- 14.5 ounces 411 g canned chopped tomatoes
- 1 pound 450 g lean ground beef
- 1 small yellow onion finely diced
- 2 cups 480 ml beef stock
- 1 cup 240 ml smooth tomato sauce
- 12 ounces 340 g uncooked spaghetti pasta
- 1 packet 28 g taco spice blend
- 1½ cups 170 g shredded sharp cheddar cheese, divided
- 10 ounces 284 g canned mild tomatoes with green chilies
- ½ cup 120 ml sour cream
- Kosher salt and freshly ground black pepper to taste
- Optional garnishes: diced avocado sliced jalapeño peppers, chopped fresh cilantro
Instructions
- Bring a large pot of water to a rolling boil, salting it generously. Cook the spaghetti until just shy of al dente, approximately 1–2 minutes less than package directions. Drain and set aside.
- Heat the olive oil in a spacious skillet or Dutch oven over medium-high heat. Add the ground beef and break it into crumbles with a wooden spoon or spatula. Cook until the meat is evenly browned and no pink remains. Drain off any rendered fat if necessary.
- Incorporate the diced onion and sauté until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until aromatic. Sprinkle the taco seasoning over the mixture and stir thoroughly to combine.
- Add the canned tomatoes, diced tomatoes with green chilies, beef broth, and tomato sauce. Mix well and bring the contents to a gentle boil.
- Return the cooked spaghetti to the pot, lower the heat, and toss it gently to coat with the sauce. Allow it to simmer for 3 to 4 minutes to let the flavors infuse into the pasta.
- Blend in the sour cream and half of the shredded cheese, stirring until the cheese melts and the sauce becomes creamy and well incorporated.
- Scatter the remaining cheddar over the top, cover the pan, and let it sit undisturbed for 1 to 2 minutes until the cheese melts. Top with preferred garnishes and serve immediately.