Name: Taco Spaghetti
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 lb (450 g) ground beef; 1 Tbsp minced garlic; ½ tsp salt; ½ tsp pepper; 1 tsp ground cumin; 1 tsp dried cilantro (or use a taco seasoning packet); 1 can (10 oz, ~283 g) Rotel diced tomatoes & green chiles; 1½ cups beef broth (approx. 360 mL); 8 oz (225 g) dry spaghetti; 1 cup cubed queso blanco (like Velveeta); Optional garnishes: dried cilantro, jalapeños, tortilla chips

I love this taco spaghetti—it combines the comforting familiarity of taco seasoning with the cozy embrace of spaghetti, all cooked in a single skillet. It’s a satisfying, no-fuss dinner that brings bold flavor without the drive-thru line.

Taco Spaghetti

Why You’ll Love This Recipe

I appreciate how easy it is: everything cooks in one pan, which means fewer dishes and less cleanup. It’s a hearty family-friendly meal that’s full of flavor, and the combination of taco seasonings, Rotel tomatoes, and queso blanco makes it irresistibly creamy and cheesy. Plus, it usually yields leftovers that taste even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) ground beef
1 Tbsp minced garlic
½ tsp salt
½ tsp pepper
1 tsp ground cumin
1 tsp dried cilantro (or use a taco seasoning packet)
1 can (10 oz, ~283 g) Rotel diced tomatoes & green chiles
1½ cups beef broth (approx. 360 mL)
8 oz (225 g) dry spaghetti
1 cup cubed queso blanco (like Velveeta)
Optional garnishes: dried cilantro, jalapeños, tortilla chips

Directions

In a large skillet over medium heat, brown the ground beef. Drain any excess fat.
Add minced garlic, salt, pepper, cumin, and dried cilantro (or taco seasoning); stir and cook briefly.
Stir in the Rotel tomatoes and beef broth.
Add the spaghetti, pressing it into the broth so it’s completely submerged.
Bring to a boil, then reduce heat to low, cover, and simmer 12–15 minutes, stirring once or twice to prevent sticking.
Once pasta is tender, stir in the cubed queso blanco until it melts into a creamy sauce.
Sprinkle with dried cilantro or serve with jalapeños and tortilla chips to taste.

Servings and timing

Servings: 4–6
Prep time: ~5 minutes
Cook time: ~25 minutes
Total time: ~30 minutes

Variations

Swap ground beef for ground turkey or chicken
Use a mild taco seasoning packet instead of individual spices
Substitute Rotel with fire-roasted diced tomatoes if I want a smoky flavor
Add chopped bell pepper or onion when sautéeing the meat for more veggie goodness
Finish with cheddar or pepper jack cheese instead of queso blanco for a sharper kick

storage/reheating

I store leftovers in an airtight container in the refrigerator for 3–4 days. I reheat gently on the stove over low heat, adding a splash of broth or water to loosen it up. I can also microwave in 30‑second bursts, stirring between intervals.

FAQs

What can I substitute for queso blanco?

I often use cubed Velveeta, but cheddar, Monterey Jack, or a Mexican cheese blend also melt well and taste great.

Can I make this vegetarian?

Absolutely—I swap in meat‐free ground crumbles or black beans for a plant‑based version that still delivers big flavor.

Is taco spaghetti spicy?

I find it mild with a slight kick from the green chiles in Rotel. For more heat, I’ll add chopped jalapeños or a hot sauce drizzle.

Can I freeze leftovers?

Yes—freeze cooled taco spaghetti in freezer‐safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Do I need to cook the pasta separately?

Nope! That’s the beauty—I cook the spaghetti right in the skillet with the broth and tomatoes; it soaks up all the flavor as it cooks.

Conclusion

I always enjoy how this taco spaghetti brings together zesty taco flavors and comforting pasta in a single dish. It’s quick, cleanup is minimal, and it’s a hit whether I’m feeding family, guests, or looking for satisfying leftovers the next day. If I’m tired of standard spaghetti or tacos, this delicious mashup is just what I reach for.