Taco Spaghetti combines seasoned ground beef, Rotel tomatoes, long noodles, sharp cheddar, and fresh cilantro in one covered skillet. The pasta cooks directly in three cups of water and the tomato-beef mixture, absorbing the taco-seasoned liquid rather than boiling in a separate pot.
The recipe serves exactly 6. Preparation takes 5 minutes, cooking takes 25 minutes, and the total is 30 minutes. Beef and onion cook for 5–6 minutes, while the covered spaghetti simmers for 15 minutes before cheese is added off heat.
Taco Spaghetti Ingredients
For the base, measure 2 tablespoons olive oil, 1 lb ground beef, ¼ cup diced yellow onion, and ¼ cup taco seasoning mix.
Add 8 oz uncooked spaghetti noodles, one 10 oz can Rotel diced tomatoes with all their juice, and exactly 3 cups water. Finish with 4 oz shredded sharp cheddar and ½ cup chopped fresh cilantro.
If you enjoy this recipe, you may also like Chicken Sausage Broccoli Orzo.
How to Make Taco Spaghetti
- Heat 2 tablespoons olive oil in a large 12-inch skillet over medium.
- Add beef and onion; cook 5–6 minutes until no pink remains and onion is soft.
- Stir in ¼ cup taco seasoning for 30 seconds, then add the Rotel with all its juice.
- Add 8 oz spaghetti and 3 cups water. Bring to a rolling boil.
- Reduce heat to low, cover, and simmer 15 minutes, stirring occasionally.
- Remove from heat. Stir in half the 4 oz cheddar, then top with the rest and ½ cup cilantro.
- Rest 1–2 minutes and serve six portions.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Use a Large Twelve-Inch Skillet
Brown Beef and Onion for Five to Six Minutes
Bloom the Taco Seasoning
Add Rotel, Spaghetti, and Water
Bring the Skillet to a Rolling Boil
Cover and Simmer for Fifteen Minutes
Stir in Half the Sharp Cheddar
Top with Remaining Cheese and Cilantro
Serve Six Portions from the Skillet
Maintain the One-Pan Liquid Balance
Avoid Overworking the Finished Pasta
Conclusion
Brown 1 lb beef and ¼ cup onion in 2 tablespoons olive oil for 5–6 minutes. Add ¼ cup taco seasoning for 30 seconds, then one can Rotel with its juice. Add 8 oz spaghetti and 3 cups water; boil, reduce to low, cover, and simmer 15 minutes. Off heat, stir in half of 4 oz cheddar, top with the rest and ½ cup cilantro, rest 1–2 minutes, and serve six.
Frequently Asked Questions
- → Should the Rotel tomatoes be drained?
No. Add the entire 10 oz can with all its juice.
- → How long does the spaghetti simmer?
Cover the skillet and simmer over low heat for exactly 15 minutes, stirring occasionally.
- → When is the cheddar added?
Remove the skillet from heat, stir in half of the 4 oz cheddar, then sprinkle the remaining half on top.
- → How many servings does the recipe make?
It makes exactly six servings.