21 Delicious Taco Spaghetti Recipes for Every Occasion

Let’s taco ’bout spaghetti in a way you’ve never imagined! Whether you’re craving a quick weeknight dinner, a festive dish for your next gathering, or just a cozy comfort food twist, our roundup of 21 delicious taco spaghetti recipes has got you covered. From cheesy delights to spicy surprises, there’s a plate for every occasion. Ready to spice up your pasta game? Keep reading for the ultimate fusion feast!

Cheesy Beef Taco Spaghetti

Beneath the soft glow of the kitchen light, there’s something deeply comforting about melding the bold flavors of a taco with the familiar embrace of spaghetti. This dish, a harmonious blend of cultures and tastes, invites you to slow down and savor each bite, as if each strand of pasta carries a story of its own.

Ingredients

• 8 oz spaghetti, cooked al dente
• 1 lb ground beef, 80/20 blend
• 1 tbsp clarified butter
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Monterey Jack cheese, freshly grated
• 1/4 cup heavy cream
• 2 tbsp taco seasoning, homemade or store-bought
• 1/4 cup cilantro, finely chopped
• 1 lime, juiced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 cup red onion, finely diced
• 2 cloves garlic, minced

Instructions

1. In a large skillet over medium heat, melt the clarified butter, then add the ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
2. Add the red onion and garlic to the skillet, sautéing until translucent, about 3 minutes. Tip: Sautéing the onions and garlic separately ensures they don’t overpower the beef.
3. Sprinkle the taco seasoning, smoked paprika, and cayenne pepper over the beef mixture, stirring to coat evenly. Cook for an additional 2 minutes to meld the flavors.
4. Reduce the heat to low, then stir in the heavy cream, allowing it to simmer gently for 2 minutes. Tip: The cream adds a luxurious texture without overwhelming the spices.
5. Add the cooked spaghetti to the skillet, tossing to combine with the beef mixture. Ensure each strand is lightly coated with the sauce.
6. Sprinkle the grated cheddar and Monterey Jack cheeses over the spaghetti, covering the skillet with a lid for 1-2 minutes to melt the cheese. Tip: Freshly grated cheese melts more evenly than pre-shredded varieties.
7. Remove from heat, then stir in the lime juice and chopped cilantro, adjusting the seasoning if necessary.

Merging the cheesy richness with the slight kick of taco seasoning, this dish offers a delightful contrast of textures—creamy, tender, and slightly al dente. Serve it in a warmed bowl, garnished with extra cilantro and a wedge of lime, for a meal that feels both indulgent and comforting.

Vegetarian Taco Spaghetti Bake

Dusk settles softly outside, and the kitchen beckons with the promise of comfort. Tonight, we’re weaving together the hearty warmth of tacos with the cozy embrace of a spaghetti bake, a dish that feels like a hug in every bite.

Ingredients

• 8 ounces whole wheat spaghetti
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 1 cup vegetable broth
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• 1 lime, cut into wedges

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes, stirring occasionally.
4. Add the garlic, cumin, and smoked paprika to the skillet, cooking for 1 minute until fragrant.
5. Stir in the black beans, diced tomatoes, and vegetable broth, bringing the mixture to a simmer. Cook for 5 minutes, allowing the flavors to meld.
6. Combine the cooked spaghetti with the bean mixture in the skillet, tossing gently to coat evenly.
7. Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the Monterey Jack cheese on top.
8. Bake for 20 minutes, or until the cheese is bubbly and lightly golden.
9. Let the bake rest for 5 minutes before serving. Dollop with sour cream, sprinkle with cilantro, and garnish with avocado and lime wedges.

Best enjoyed straight from the oven, this bake offers a delightful contrast of textures—creamy avocado, tender spaghetti, and crisp-tender beans. The smoky, spicy flavors deepen as it cools, making leftovers a treat the next day.

Spicy Chicken Taco Spaghetti

Beneath the soft glow of the kitchen light, the fusion of two beloved dishes comes to life, a testament to the joy of culinary experimentation. This Spicy Chicken Taco Spaghetti marries the zest of tacos with the comfort of spaghetti, creating a dish that’s both familiar and thrillingly new.

Ingredients

• 8 oz spaghetti, cooked al dente
• 1 lb chicken thighs, boneless and skinless, diced
• 2 tbsp clarified butter
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 cup crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh cilantro
• Salt, to precise taste

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers.
2. Add the diced chicken thighs, seasoning with a pinch of salt, and sauté until golden brown, about 5 minutes. Tip: Ensure the skillet is not overcrowded to allow proper browning.
3. Stir in the diced yellow onion and minced garlic, cooking until translucent, approximately 3 minutes.
4. Sprinkle the chili powder, ground cumin, smoked paprika, and cayenne pepper over the chicken, stirring to coat evenly. Cook for 1 minute to bloom the spices.
5. Pour in the crushed tomatoes and heavy cream, bringing the mixture to a gentle simmer. Reduce heat to low and let it thicken for 10 minutes. Tip: Stir occasionally to prevent sticking.
6. Fold in the cooked spaghetti, ensuring each strand is generously coated with the sauce. Tip: Use tongs for even mixing.
7. Sprinkle the shredded sharp cheddar cheese over the top, covering the skillet with a lid until the cheese melts, about 2 minutes.
8. Garnish with chopped fresh cilantro before serving.

Delightfully, the dish presents a harmonious blend of textures—the al dente spaghetti against the tender chicken, all enveloped in a creamy, spicy sauce. Serve it with a side of crisp lettuce for a refreshing contrast, or top with avocado slices for a buttery finish.

One-Pot Taco Spaghetti

Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about melding the bold flavors of tacos with the familiar embrace of spaghetti. This one-pot wonder is a testament to the joy of simplicity, where every ingredient sings in harmony.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound ground beef, 80/20 blend
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (4 oz) diced green chilies
• 8 oz spaghetti, broken in half
• 2 cups beef broth
• 1 cup shredded sharp cheddar cheese
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large, deep skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes. Tip: For richer flavor, let the beef develop a slight crust before stirring.
3. Stir in the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Sprinkle the taco seasoning over the beef mixture, stirring to coat evenly, and cook for 1 minute to bloom the spices.
5. Pour in the diced tomatoes with their juices and the diced green chilies, stirring to combine.
6. Add the broken spaghetti and beef broth, ensuring the spaghetti is submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes, stirring occasionally. Tip: If the pasta sticks, add a splash of broth.
7. Remove from heat and sprinkle the shredded cheddar cheese over the top. Cover and let sit for 2 minutes to melt the cheese.
8. Garnish with fresh cilantro before serving. Tip: For a vibrant finish, serve with lime wedges on the side.

Every bite of this dish offers a delightful contrast between the tender spaghetti and the hearty beef, with the cheese adding a creamy richness. Consider serving it straight from the skillet for a rustic, family-style meal that invites everyone to dig in.

Creamy Taco Spaghetti Casserole

Just imagine a dish that wraps the comfort of spaghetti with the vibrant flavors of a taco night, all baked into one creamy, dreamy casserole. It’s the kind of meal that feels like a warm hug on a chilly evening, yet bright enough to bring a little joy to your table.

Ingredients

• 8 ounces spaghetti, broken in half
• 1 tablespoon extra-virgin olive oil
• 1 pound ground beef, 80/20 blend
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon smoked paprika
• Salt, to season

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 minutes. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 5 minutes, breaking it apart with a spoon.
4. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes.
5. Stir in the taco seasoning and cook for 1 minute, until fragrant.
6. Reduce the heat to low. Pour in the heavy cream, stirring to combine, then add the cooked spaghetti, tossing to coat evenly.
7. Remove the skillet from heat. Fold in the sour cream, half of the cheddar, and half of the Monterey Jack cheese until well incorporated.
8. Transfer the mixture to the prepared baking dish. Top with the remaining cheeses and sprinkle with smoked paprika.
9. Bake for 20 minutes, or until the cheese is bubbly and lightly golden.
10. Let the casserole rest for 5 minutes before serving. Garnish with chopped cilantro.

Velvety strands of spaghetti cling to the rich, spiced beef, while the melted cheeses create a golden crust that’s irresistible. Serve it with a crisp green salad or scoop it straight from the dish for a cozy, family-style meal.

Taco Spaghetti with Black Beans and Corn

Gently, as the evening light fades, there’s a comforting thought of blending two beloved dishes into one harmonious meal. This recipe marries the heartiness of spaghetti with the vibrant flavors of tacos, creating a dish that’s both familiar and excitingly new.

Ingredients

• 8 oz spaghetti, broken into thirds
• 1 tbsp extra-virgin olive oil
• 1 lb ground beef, 85% lean
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1 14.5 oz can diced tomatoes, undrained
• 1 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until no longer pink, about 5 minutes.
3. Add the onion and garlic to the skillet, cooking until the onion is translucent, about 3 minutes. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.
4. Mix in the black beans, corn, and diced tomatoes with their juices. Simmer the mixture for 5 minutes, allowing the flavors to meld.
5. Fold the cooked spaghetti into the skillet, tossing to combine evenly. Sprinkle the shredded cheddar cheese over the top, cover, and let sit for 2 minutes until the cheese melts.
6. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the top.

Here, the al dente spaghetti cradles the robust taco seasoning, while the black beans and corn add a delightful pop of texture. For a festive twist, serve in individual cast-iron skillets straight from the oven, garnished with extra cilantro and a dollop of sour cream.

Easy Taco Spaghetti Skillet

Gently, as the evening light fades, there’s a comforting simplicity in bringing together the heartiness of tacos with the comforting embrace of spaghetti. This dish, a melding of cultures and flavors, is a testament to the beauty of easy, one-skillet meals that don’t skimp on taste or texture.

Ingredients

• 1 pound ground beef, 80/20 blend
• 8 ounces spaghetti, broken into thirds
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 packet taco seasoning, 1.25 ounces
• 2 cups water
• 1 cup tomato sauce
• 1 cup shredded sharp cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a large skillet over medium-high heat, heat the extra-virgin olive oil until shimmering. Add the finely diced yellow onion and sauté until translucent, about 3 minutes.
2. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
3. Introduce the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes. Tip: For a richer flavor, let the beef develop a slight crust before stirring.
4. Sprinkle the taco seasoning over the beef, followed by the kosher salt and freshly ground black pepper. Stir to evenly coat the meat.
5. Pour in the water and tomato sauce, stirring to combine. Bring the mixture to a gentle boil.
6. Add the broken spaghetti pieces to the skillet, ensuring they are submerged in the liquid. Reduce heat to medium-low, cover, and simmer for 12 minutes, stirring occasionally to prevent sticking. Tip: The pasta should be al dente; taste a piece at the 10-minute mark to check for doneness.
7. Remove the skillet from heat and sprinkle the shredded sharp cheddar cheese over the top. Cover for 2 minutes to allow the cheese to melt.
8. Garnish with fresh cilantro before serving. Tip: For a vibrant presentation, serve directly from the skillet with a side of lime wedges for squeezing.

Now, the skillet presents a harmonious blend of tender spaghetti enveloped in a robust, slightly spicy taco-infused sauce, with the melted cheese adding a creamy contrast. Consider topping with a dollop of sour cream or sliced avocado for an extra layer of richness and color.

Taco Spaghetti Soup

Comfort comes in many forms, and today, it arrives as a bowl of Taco Spaghetti Soup, a dish that marries the heartiness of spaghetti with the vibrant flavors of taco seasoning, creating a meal that’s both nourishing and nostalgically delicious.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound ground beef, 85% lean
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons taco seasoning, homemade or store-bought
• 4 cups low-sodium beef broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 8 ounces spaghetti, broken into thirds
• 1 cup shredded sharp cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 1 lime, cut into wedges

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until no longer pink, approximately 5 minutes. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
3. Stir in the onion and garlic, cooking until softened, about 3 minutes. Tip: Ensure the garlic doesn’t burn by lowering the heat if necessary.
4. Sprinkle the taco seasoning over the beef mixture, stirring to coat evenly, and cook for 1 minute to bloom the spices.
5. Pour in the beef broth and diced tomatoes, bringing the mixture to a boil over high heat.
6. Add the broken spaghetti, reducing the heat to medium-low, and simmer uncovered for 10 minutes, stirring occasionally to prevent sticking. Tip: The soup is ready when the spaghetti is al dente.
7. Remove from heat and let stand for 5 minutes to thicken slightly.
8. Ladle the soup into bowls, topping each with cheddar cheese, cilantro, avocado, and a lime wedge for squeezing.

Each spoonful offers a delightful contrast between the tender spaghetti and the bold, savory broth, while the fresh toppings add a burst of brightness. Serve with extra lime wedges on the side for those who crave an extra zing.

Ground Turkey Taco Spaghetti

Now, as the evening light fades, there’s something deeply comforting about blending the familiar warmth of tacos with the hearty embrace of spaghetti. This dish, a melding of cultures and flavors, invites you to slow down and savor each bite.

Ingredients

• 1 lb ground turkey, preferably free-range
• 8 oz spaghetti, artisanal durum wheat
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp chili powder, freshly ground
• 1 tsp ground cumin, organic
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 cup tomato sauce, fire-roasted
• 1/2 cup chicken stock, homemade preferred
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/4 cup fresh cilantro, chopped
• Sea salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook until al dente, precisely 9 minutes, stirring occasionally to prevent sticking.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, stirring frequently.
3. Add the minced garlic to the skillet and cook for 1 minute, until fragrant, ensuring it doesn’t brown.
4. Increase the heat to medium-high and add the ground turkey, breaking it apart with a wooden spoon. Cook until no pink remains, approximately 6 minutes.
5. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper, coating the turkey evenly. Toast the spices for 1 minute to unlock their flavors.
6. Pour in the tomato sauce and chicken stock, scraping any browned bits from the bottom of the skillet. Simmer the mixture for 10 minutes, allowing the flavors to meld.
7. Drain the spaghetti and add it directly to the skillet, tossing to combine with the turkey mixture. Tip: Reserve a cup of pasta water to adjust the sauce’s consistency if needed.
8. Sprinkle the grated cheddar cheese over the top and cover the skillet for 2 minutes, just until the cheese melts.
9. Garnish with fresh cilantro before serving. Tip: For an extra layer of flavor, serve with a wedge of lime to squeeze over each portion.

Finally, the ground turkey taco spaghetti presents a delightful contrast of textures—tender pasta, juicy turkey, and a slight crunch from the fresh cilantro. The flavors are bold yet balanced, with a hint of smokiness from the paprika. Consider serving it in warmed bowls with a side of crispy tortilla strips for an added crunch.

Taco Spaghetti Pie

Beneath the soft glow of the kitchen light, there’s something deeply comforting about melding two beloved dishes into one. This Taco Spaghetti Pie is where the heartiness of spaghetti meets the vibrant flavors of a taco, creating a dish that’s both familiar and excitingly new.

Ingredients

• 8 ounces spaghetti, cooked al dente
• 1 tablespoon extra-virgin olive oil
• 1 pound ground beef, 80/20 blend
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 cup crushed tomatoes
• 1 cup sharp cheddar cheese, grated
• 1 cup Monterey Jack cheese, grated
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon smoked paprika
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil and sauté the onion until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 7 minutes.
4. Stir in the minced garlic, taco seasoning, and smoked paprika, cooking for another minute until fragrant.
5. Mix in the crushed tomatoes and simmer for 5 minutes to allow the flavors to meld. Tip: The mixture should thicken slightly.
6. In a large bowl, combine the cooked spaghetti, beef mixture, beaten eggs, and half of each cheese. Tip: The eggs act as a binder, ensuring the pie holds together.
7. Transfer the mixture to the prepared pie dish, pressing down gently to compact it.
8. Sprinkle the remaining cheeses on top and bake for 20 minutes, or until the cheese is bubbly and golden.
9. Let the pie rest for 5 minutes before garnishing with fresh cilantro and slicing.

Zesty and satisfying, this Taco Spaghetti Pie boasts a crispy cheese crust with a tender, flavorful interior. Serve it with a dollop of sour cream or a side of crisp lettuce for added freshness.

Slow Cooker Taco Spaghetti

Remember those evenings when the hustle of the day fades into the quiet of the kitchen, and all you crave is a dish that wraps you in warmth and flavor? Slow Cooker Taco Spaghetti is that comforting embrace, a melding of hearty pasta and zesty taco spices that simmers to perfection while you go about your day.

Ingredients

• 8 ounces spaghetti, broken into thirds
• 1 pound ground beef, 85% lean
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 packet taco seasoning, 1.25 ounces
• 1 can diced tomatoes with green chilies, 10 ounces, undrained
• 1 can tomato sauce, 8 ounces
• 2 cups beef broth
• 1 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil

Instructions

1. In a large skillet over medium heat, warm the olive oil until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 3 minutes, stirring occasionally.
3. Introduce the minced garlic to the skillet, cooking until fragrant, about 30 seconds, ensuring it doesn’t burn.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, roughly 5 minutes.
5. Drain any excess fat from the skillet, then stir in the taco seasoning until the beef is evenly coated.
6. Transfer the beef mixture to a slow cooker, adding the broken spaghetti, undrained diced tomatoes with green chilies, tomato sauce, and beef broth, stirring to combine.
7. Cover and cook on low for 4 hours, stirring once halfway through to prevent sticking.
8. After cooking, sprinkle the shredded cheddar cheese over the top, cover for an additional 5 minutes to allow the cheese to melt.
9. Garnish with chopped fresh cilantro before serving.

Just as the spaghetti absorbs the rich, spicy broth, becoming tender yet retaining a slight bite, the cheese melts into a creamy blanket over the top. Serve this dish with a side of crisp lettuce and a dollop of sour cream for a refreshing contrast to the deep, savory flavors.

Taco Spaghetti Stuffed Peppers

Now, as the evening light fades, there’s something deeply comforting about melding the heartiness of tacos with the homely embrace of spaghetti, all nestled within the sweet walls of a bell pepper. It’s a dish that whispers of cozy dinners and the joy of experimenting with flavors.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 8 oz spaghetti, broken into thirds
• 1 lb ground beef, 80/20 blend
• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning, homemade or store-bought
• 1 cup tomato sauce
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish just large enough to hold the peppers upright.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 minutes. Drain and set aside.
3. While the spaghetti cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
4. Add the garlic and cook for another 30 seconds, until fragrant. Tip: To prevent burning, stir constantly.
5. Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a spoon, until no longer pink, about 5 minutes.
6. Stir in the taco seasoning and tomato sauce, then simmer for 2 minutes to meld the flavors.
7. Remove from heat and fold in the cooked spaghetti, half of the cilantro, and a pinch of salt.
8. Carefully fill each bell pepper with the spaghetti mixture, packing it lightly. Place them in the prepared baking dish.
9. Sprinkle the tops with the cheddar and Monterey Jack cheeses. Tip: For a golden crust, place under the broiler for the last 2 minutes of baking.
10. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly. Tip: Let rest for 5 minutes before serving for easier handling.
11. Garnish with the remaining cilantro and serve warm.

Finally, the peppers emerge from the oven, their skins slightly wrinkled, giving way to a filling that’s a riot of textures—chewy pasta, savory beef, and molten cheese. For an extra touch, drizzle with crema and a squeeze of lime right at the table.

Mexican Taco Spaghetti Salad

There’s something deeply comforting about blending the vibrant flavors of Mexican cuisine with the familiar comfort of pasta. This Mexican Taco Spaghetti Salad is a delightful fusion that brings together the best of both worlds, creating a dish that’s as nourishing as it is flavorful.

Ingredients

• 8 oz spaghetti, broken into thirds
• 1 tbsp extra-virgin olive oil
• 1 lb ground beef, 85% lean
• 1 tbsp taco seasoning, homemade or store-bought
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/2 cup cilantro, chopped
• 1 avocado, diced
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup sour cream
• 2 tbsp lime juice, freshly squeezed
• 1 tsp kosher salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Toss with olive oil to prevent sticking.
2. In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spatula, until no longer pink, about 5-7 minutes. Drain excess fat, then stir in the taco seasoning and cook for an additional minute to meld the flavors.
3. In a large mixing bowl, combine the cooled spaghetti, seasoned ground beef, cherry tomatoes, red onion, cilantro, avocado, and cheddar cheese. Gently toss to mix.
4. In a small bowl, whisk together the sour cream, lime juice, and kosher salt until smooth. Pour over the spaghetti salad and toss gently to coat evenly.
5. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving.

Cool and refreshing, this Mexican Taco Spaghetti Salad offers a delightful contrast of textures, from the tender pasta to the crisp vegetables and creamy avocado. The tangy lime dressing ties all the components together, making it a perfect dish for a summer picnic or a potluck dinner. Consider serving it in individual mason jars for a charming and portable presentation.

Taco Spaghetti with Avocado Cream Sauce

Gently, the evening unfolds, and with it, the craving for something that marries the comfort of pasta with the vibrant zest of tacos. This dish, a humble yet bold fusion, invites you to explore flavors that dance between familiar and unexpected.

Ingredients

• 8 oz spaghetti, cooked al dente
• 1 tbsp extra virgin olive oil
• 1 lb ground beef, 80/20 blend
• 1 tbsp taco seasoning, homemade or store-bought
• 1/2 cup heavy cream
• 1 ripe avocado, pitted and peeled
• 1/4 cup sour cream
• 1 tbsp lime juice, freshly squeezed
• 1/4 tsp sea salt
• 1/4 cup cilantro, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced

Instructions

1. In a large skillet over medium heat, warm the olive oil until shimmering, about 1 minute.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes.
3. Sprinkle the taco seasoning over the beef, stirring to coat evenly, and cook for an additional 1 minute to bloom the spices.
4. Reduce the heat to low, pour in the heavy cream, and simmer gently for 3 minutes, allowing the sauce to thicken slightly.
5. While the beef simmers, blend the avocado, sour cream, lime juice, and sea salt in a food processor until smooth and creamy, about 30 seconds.
6. Toss the cooked spaghetti into the skillet with the beef, ensuring each strand is lovingly coated with the sauce.
7. Divide the spaghetti among plates, drizzle generously with the avocado cream sauce, and garnish with cilantro, cherry tomatoes, and red onion.

Creating a harmony of textures, the spaghetti offers a tender bite against the creamy avocado sauce, while the fresh garnishes add a crisp contrast. Consider serving this dish with a side of warm tortilla chips for an extra crunch that echoes its taco inspiration.

Gluten-Free Taco Spaghetti

Comfort comes in many forms, and today, it arrives as a bowl of Gluten-Free Taco Spaghetti, a dish that marries the heartiness of tacos with the comforting twirl of spaghetti, all without a trace of gluten.

Ingredients

• 8 ounces gluten-free spaghetti
• 1 tablespoon extra-virgin olive oil
• 1 pound ground beef, 85% lean
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 cup crushed tomatoes
• 1/2 cup beef broth
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• 1 lime, cut into wedges

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the gluten-free spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the spaghetti cooks, heat the extra-virgin olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes.
3. Add the finely diced yellow onion and minced garlic to the skillet. Cook, stirring occasionally, until the onion is translucent, about 3 minutes.
4. Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper. Cook for 1 minute to toast the spices, releasing their aromas.
5. Pour in the crushed tomatoes and beef broth, stirring to combine. Simmer the mixture for 5 minutes, allowing the flavors to meld.
6. Add the cooked spaghetti to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to heat through.
7. Remove from heat and sprinkle with shredded sharp cheddar cheese. Cover for 1 minute to allow the cheese to melt.
8. Garnish with chopped fresh cilantro, diced avocado, and serve with lime wedges on the side for squeezing over the top.

Here, the spaghetti carries the robust flavors of taco seasoning beautifully, with the avocado adding a creamy contrast and the lime a bright finish. Consider serving it straight from the skillet for a rustic, family-style meal.

Taco Spaghetti Nachos

Beneath the soft glow of the kitchen light, there’s something deeply comforting about merging two beloved dishes into one. Taco spaghetti nachos, a playful yet thoughtful fusion, invites you to explore the familiar in an entirely new way.

Ingredients

• 8 oz dried spaghetti, broken into thirds
• 1 tbsp extra-virgin olive oil
• 1 lb ground beef, 80/20 blend
• 1 tbsp taco seasoning, homemade or store-bought
• 1/2 cup tomato sauce
• 1/4 cup heavy cream
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Monterey Jack cheese, freshly grated
• 1/4 cup pickled jalapeños, thinly sliced
• 1/4 cup fresh cilantro, finely chopped
• 1/2 cup sour cream
• 1 avocado, diced
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente, about 8 minutes. Drain and toss with olive oil to prevent sticking.
3. While the spaghetti cooks, brown the ground beef in a skillet over medium-high heat, breaking it into small crumbles, about 5 minutes. Drain excess fat.
4. Stir in the taco seasoning, tomato sauce, and heavy cream, simmering for 3 minutes until slightly thickened. Tip: For a richer flavor, let the mixture simmer for an additional 2 minutes.
5. Combine the cooked spaghetti with the beef mixture, ensuring each strand is evenly coated. Spread onto the prepared baking sheet.
6. Sprinkle the cheddar and Monterey Jack cheeses evenly over the top, then scatter the jalapeños. Tip: For extra crispiness, broil for the last 2 minutes of baking.
7. Bake for 10 minutes, or until the cheese is bubbly and golden.
8. Garnish with cilantro, dollops of sour cream, avocado, and lime wedges. Tip: Serve immediately to maintain the perfect texture contrast between the crispy edges and creamy center.

Nowhere does comfort food quite like this dish, where the crunch of nachos meets the heartiness of spaghetti. The melty cheese and fresh toppings create a symphony of textures and flavors, best enjoyed straight from the oven with a squeeze of lime for brightness.

Taco Spaghetti with Jalapeno Cornbread Topping

Lately, I’ve been craving the comfort of spaghetti but with a twist that brings a bit of spice and warmth to the table. This dish combines the familiar comfort of pasta with the bold flavors of tacos, topped with a golden, jalapeno-studded cornbread that’s simply irresistible.

Ingredients

• 8 oz spaghetti, cooked al dente
• 1 lb ground beef, 80/20 blend
• 1 tbsp clarified butter
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 1 cup canned diced tomatoes, drained
• 1/2 cup beef broth
• 1 cup shredded cheddar cheese
• 1 cup cornbread mix
• 1/2 cup milk
• 1 pasture-raised egg, lightly beaten
• 1/4 cup diced jalapenos

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, brown the ground beef, breaking it into small pieces, until no pink remains, about 5 minutes.
3. Add the diced onions and minced garlic to the skillet, sautéing until translucent, about 3 minutes.
4. Stir in the taco seasoning, diced tomatoes, and beef broth, simmering for 5 minutes to meld the flavors.
5. Layer the cooked spaghetti in the bottom of the prepared baking dish, then evenly spread the beef mixture over the top.
6. Sprinkle the shredded cheddar cheese over the beef layer.
7. In a medium bowl, whisk together the cornbread mix, milk, beaten egg, and diced jalapenos until just combined.
8. Pour the cornbread batter over the cheese layer, spreading it gently to cover completely.
9. Bake for 25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
10. Let the dish rest for 5 minutes before serving to allow the layers to set.

You’ll love the contrast of the tender spaghetti and hearty beef against the slightly sweet, spicy cornbread topping. For an extra touch, serve with a dollop of sour cream and a sprinkle of fresh cilantro.

Taco Spaghetti and Cheese Stuffed Shells

Dreaming of a dish that marries the comfort of Italian cuisine with the bold flavors of Mexican street food? This fusion recipe brings together the best of both worlds, creating a meal that’s as nostalgic as it is exciting.

Ingredients

• 12 jumbo pasta shells
• 1 cup whole milk ricotta cheese
• 1 cup sharp cheddar cheese, shredded
• 1/2 lb ground beef, 80/20 blend
• 1 tbsp extra virgin olive oil
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning, homemade or store-bought
• 1/4 cup tomato paste
• 1/2 cup water
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for 9 minutes, or until al dente. Drain and set aside to cool slightly.
3. In a skillet over medium heat, warm the olive oil. Add the diced onion and sauté until translucent, about 3 minutes. Tip: Sautéing onions slowly brings out their natural sweetness.
4. Add the minced garlic and ground beef to the skillet. Cook until the beef is browned, breaking it apart with a spoon, about 5 minutes.
5. Stir in the taco seasoning, tomato paste, water, salt, and pepper. Simmer for 5 minutes, allowing the flavors to meld. Remove from heat and let cool slightly.
6. In a bowl, combine the ricotta cheese, half of the shredded cheddar, and the chopped cilantro. Mix well.
7. Stuff each pasta shell with a spoonful of the cheese mixture, then top with the beef mixture. Arrange the stuffed shells in the prepared baking dish.
8. Sprinkle the remaining cheddar cheese over the top. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
9. Let the dish rest for 5 minutes before serving. This allows the flavors to settle and makes it easier to serve.

What emerges from the oven is a harmonious blend of creamy, cheesy goodness with a spicy, meaty kick. Serve these stuffed shells atop a bed of crisp lettuce for a refreshing contrast, or alongside a dollop of cool sour cream to balance the heat.

Taco Spaghetti Pizza

Perhaps there’s no better way to bridge the gap between comfort food and culinary innovation than with a dish that marries the heartiness of spaghetti, the zest of tacos, and the universal appeal of pizza. This creation is a testament to the joy of blending traditions, offering a plate that’s as nourishing to the soul as it is to the body.

Ingredients

• 8 oz dried spaghetti, cooked al dente
• 1 lb ground beef, 80/20 blend
• 1 tbsp clarified butter
• 1 cup tomato sauce, reduced to a thick consistency
• 1 tbsp taco seasoning, homemade blend
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 pre-made pizza dough, 12-inch
• 2 tbsp olive oil
• 1/2 cup sour cream
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 425°F, ensuring the rack is positioned in the middle for even heat distribution.
2. In a skillet over medium heat, melt the clarified butter, then add the ground beef, breaking it apart with a wooden spoon until fully browned, about 5 minutes.
3. Stir in the taco seasoning and reduced tomato sauce, simmering for an additional 3 minutes to meld the flavors. Remove from heat and set aside.
4. Roll out the pizza dough on a floured surface to a 12-inch diameter, then transfer to a baking sheet brushed with olive oil.
5. Spread the beef mixture evenly over the dough, leaving a 1-inch border for the crust.
6. Top with the cooked spaghetti, arranging it in a spiral pattern for visual appeal, then sprinkle with Monterey Jack cheese.
7. Bake for 15-18 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Garnish with diced red onion, chopped cilantro, and dollops of sour cream. Serve with lime wedges on the side for a bright, acidic contrast.

Remarkably, the Taco Spaghetti Pizza presents a delightful contrast of textures, from the crisp crust to the tender spaghetti and juicy beef. The flavors are a harmonious blend of savory, spicy, and tangy, with the lime adding a refreshing finish. Consider serving it sliced into wedges, with extra sour cream and lime wedges on the side for those who desire an extra kick.

Taco Spaghetti with Cilantro Lime Rice

Dusk settles softly outside, and the kitchen beckons with the promise of a meal that marries the comfort of spaghetti with the vibrant zest of tacos. This dish, a playful twist on two classics, invites you to slow down and savor the process, the aromas, and the eventual delight of the first bite.

Ingredients

• 8 oz spaghetti, cooked al dente
• 1 lb ground beef, 80/20 blend
• 1 tbsp clarified butter
• 1 cup white rice, long-grain
• 2 cups chicken stock, low-sodium
• 1 lime, zest and juice
• 1/4 cup fresh cilantro, finely chopped
• 1 tbsp taco seasoning, homemade or store-bought
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup sour cream
• 1/2 cup cherry tomatoes, halved
• 1 avocado, diced

Instructions

1. In a medium saucepan, melt the clarified butter over medium heat. Add the white rice, stirring to coat each grain, and toast lightly for 2 minutes until fragrant.
2. Pour in the chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes, or until the liquid is absorbed and the rice is tender.
3. While the rice cooks, brown the ground beef in a large skillet over medium-high heat, breaking it apart with a spoon, for 5-7 minutes until no pink remains. Drain excess fat.
4. Sprinkle the taco seasoning over the beef, stirring to combine, and cook for an additional minute to meld the flavors.
5. Fluff the cooked rice with a fork, then gently fold in the lime zest, lime juice, and chopped cilantro until evenly distributed.
6. Combine the cooked spaghetti with the seasoned beef in the skillet, tossing to mix thoroughly. Warm through for 2 minutes.
7. Serve the taco spaghetti topped with the cilantro lime rice, garnished with grated cheddar cheese, a dollop of sour cream, cherry tomatoes, and diced avocado.

Vibrant and hearty, this dish offers a delightful contrast between the creamy avocado and the sharp cheddar, while the lime-infused rice cuts through the richness of the beef. For an extra touch of warmth, serve with a side of toasted garlic bread to scoop up every last bit.

Taco Spaghetti Carbonara

Zestfully blending the comfort of Italian cuisine with the vibrant flavors of Mexican street food, this Taco Spaghetti Carbonara is a culinary adventure waiting to unfold in your kitchen. It’s a dish that whispers of late-night cravings and the joy of experimenting with flavors, offering a unique twist on two beloved classics.

Ingredients

• 8 oz spaghetti, cooked al dente
• 4 slices thick-cut bacon, diced
• 1/2 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup grated Pecorino Romano cheese
• 1 tbsp clarified butter
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 cup finely chopped cilantro
• 1 jalapeño, seeded and minced
• Salt, to season

Instructions

1. In a large skillet over medium heat, render the diced bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the skillet.
2. Add clarified butter to the skillet, then sauté minced jalapeño until softened, about 2 minutes. Tip: Wear gloves when handling jalapeños to avoid skin irritation.
3. Lower the heat to medium-low and pour in the heavy cream, stirring gently to combine with the jalapeño and bacon fat. Allow to simmer for 3 minutes to thicken slightly.
4. Gradually whisk in the lightly beaten eggs, ensuring the mixture does not scramble. Tip: Temper the eggs by slowly adding a bit of the warm cream mixture to them before combining.
5. Add the cooked spaghetti to the skillet, tossing to coat evenly with the sauce. Sprinkle in the smoked paprika and ground cumin, tossing again to distribute the spices.
6. Remove from heat and fold in the grated Pecorino Romano cheese and crispy bacon. Season with salt as needed. Tip: The residual heat will melt the cheese perfectly, creating a silky sauce.
7. Garnish with finely chopped cilantro before serving.

Unbelievably rich and creamy, this dish boasts a smoky depth from the bacon and spices, balanced by the fresh kick of cilantro and jalapeño. Serve it with a side of warm tortillas for an extra nod to its taco inspiration, or enjoy it as is for a comforting yet sophisticated meal.

Conclusion

Many mouthwatering taco spaghetti recipes await in this roundup, perfect for any gathering or cozy night in. We’ve shared 21 unique twists to inspire your next meal. Don’t hesitate to dive in, try these dishes, and find your new favorite. Loved one? Leave a comment below! And if you enjoyed this collection, spread the love by pinning it on Pinterest. Happy cooking!

Bella Bacinos