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+ servings

Taco Spaghetti

Think tacos out of the shell
Prep Time10 minutes
Cook Time20 minutes
Course: Dinner, Main, Main Course
Cuisine: Mexican
Keyword: mexican spaghetti, one pan mexican dinners, quick mexican dinners, tacos without the shell
Servings: 4
Calories: 515kcal


  • 1 lb lean ground beef
  • 1 tbs olive oil
  • 1 recipe taco seasoning see NOTES
  • 1 10 oz can diced tomatoes with green chiles such as Rotel mild
  • 1 tbs tomato paste
  • 8 oz spaghetti broken in half
  • 3 cups water
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tomato fresh seeded and diced
  • 2 tbs cilantro fresh chopped


  • Heat olive oil in a large dutch oven over medium-high heat. Brown ground beef, crumbling while it browns.
  • Drain off any excess fat and add the taco seasoning, canned diced tomatoes, tomato paste, spaghetti and water. Bring to a boil then cover, reduce heat and simmer until spaghetti is tender, about 15 minutes.
  • Remove from the heat and stir in cheeses until they are melted.
  • Serve topped with the fresh diced tomato and cilantro.


1 packet of commercial taco seasoning can be substituted



Serving: 1serving | Calories: 515kcal | Carbohydrates: 45g | Protein: 39g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 284mg | Potassium: 658mg | Fiber: 2g | Sugar: 3g | Vitamin A: 581IU | Vitamin C: 5mg | Calcium: 238mg | Iron: 4mg