Taco Spaghetti Recipe

This one-pot + one-pan taco spaghetti recipe is not only healthy but also crazy delicious. It’s super easy to make, and the whole family will want seconds. Ask me how I know…

If you want a super easy meal that makes everyone happy, give this amazing pasta dish a try. I made it for Mini Chef and I, and to say we polished it off in one sitting is an understatement. This is one of those recipes that will definitely make it into your weekly dinner rotation because it makes everyone happy every single time you make it.

An overhead view of Taco Spaghetti in a skillet with a wooden spoon.

What Is Taco Spaghetti?

Taco spaghetti is like regular spaghetti, but it uses taco seasoning instead of Italian spices. This warming blend of spices tastes absolutely amazing with pasta.

Can I Use Different Meat?

If you don’t want to use ground turkey, you can also use ground chicken, ground beef, or even ground pork. Vegetarians or vegans can use TVP or crumbled, firm tofu. It will be much softer, of course, but tofu will work.

Is This Taco Spaghetti Recipe Spicy?

It’s spicy if you want it to be. There is a very mild spiciness from the chili powder, but nothing that would bother kids if that’s who you are serving. If you want it to be spicier, feel free to add jalapenos or cayenne pepper to taste.

An overhead closeup of taco spaghetti in a cast iron skillet, garnished with fresh herbs.

How To Make Your Own Rotel

For every one can of Rotel called for in any recipe, use a single, 10 oz. can of crushed or diced tomatoes and a 4 oz. can of diced green chilies. It will give you 14 ounces of Rotel instead of 10, obviously, but it works. You can always hold a little back after mixing them if you want to be exact.

What Can I Serve With Taco Spaghetti?

When it comes to toppings and side dishes, treat this dish like you would treat tacos. Try any of the following:

  1. Mixed green salad
  2. Guacamole and tortilla chips
  3. Refried beans
  4. Mexican street corn (elote)
  5. Salsa and chips
  6. Fruit salad
  7. Quesadillas
  8. Sour cream and chopped cilantro
  9. Sliced black olives
  10. Grated cheese such as cheddar or Mexican blend cheese. Even queso fresco will work well here.
  11. Salsa
A side view of a cast iron skillet filled with taco spaghetti, garnished with. fresh herbs.

About The Ingredients

Ground turkey – Or beef, or chicken, or pork.

Ground cumin

Chili powder

Garlic powder

Onion powder

Rotel – No sugar added, or see notes above.

Tomato sauce – No sugar added.

Diced green chilies – No sugar added.

Uncooked spaghetti – Cooked to package directions

Chopped fresh cilantro – Optional for garnish.

How To Make Taco Spaghetti

Adding salt to a pot of water.

Cook the pasta to package directions in salted water.

Ingredients for this Taco Spaghetti Recipe collected on a wood cutting board.

Gather and measure all your ingredients.

Oil warmed in a cast iron skillet.

In a large skillet, warm the oil.

A pound of ground turkey in a skillet with oil.

Brown the ground turkey over medium heat until it’s no longer pink.

Spices added to browned, ground turkey in a skillet.
A skillet full of ground, seasoned turkey meat.

Add the spices to the meat and continue to cook and stir.

Tomatoes, tomato sauce and green chilies added to seasoned, ground meat in a skillet.

Once the meat is nearly cooked, add the Rotel, tomato sauce, and diced green chilies (if using) to the skillet. Stir to combine.

Taco spaghetti sauce simmering in a cast iron skillet. A wooden spoon rests in the pan.

Let the sauce simmer for about 10 minutes.

Cooked pasta added to the taco spaghetti sauce in a cast iron skillet.

Add the cooked pasta to the skillet and toss it to coat it in the sauce.

An overhead view of a cast iron skillet filled with taco spaghetti. A wooden spoon rests in the pan.

Serve your taco spaghetti topped with any toppings you’d like.

Storage

Store leftovers in an airtight container and store them in the fridge for up to three days.

Freezing

You can freeze the sauce, but I recommend freezing it without the pasta in it. The sauce will freeze well for up to four months.

Reheating

Reheat this in the microwave or in a pot on the stovetop. Add a little water or broth to the pot to prevent it from drying out during reheating, if needed.

More Spaghetti Recipes Recipes

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An overhead view of Taco Spaghetti in a skillet with a wooden spoon.

Taco Spaghetti Recipe

Delicious spaghetti that nobody will turn down.
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Course: Main Course
Cuisine: American, Italian, Mexican
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 509kcal

Ingredients

  • 1 lb. ground turkey
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 10 oz. can Rotel (no sugar added)
  • 15 oz. can tomato sauce (no sugar added)
  • 4 oz. can diced green chilies
  • ½ lb. uncooked spaghetti
  • 1 cups grated cheddar cheese (optional)

Instructions

  • Cook the pasta to package directions in salted water.
    Adding salt to a pot of water.
  • Gather and measure all your ingredients.
    Ingredients for this Taco Spaghetti Recipe collected on a wood cutting board.
  • In a large skillet, warm the oil.
    Oil warmed in a cast iron skillet.
  • Brown the ground turkey over medium heat until it's no longer pink. Drain any excess fat if needed.
    A pound of ground turkey in a skillet with oil.
  • Add the spices to the meat and continue to cook and stir.
    Spices added to browned, ground turkey in a skillet.
  • Once the meat is nearly cooked, add the Rotel, tomato sauce, and diced green chilies (if using) to the skillet. Stir to combine.
    Tomatoes, tomato sauce and green chilies added to seasoned, ground meat in a skillet.
  • Let the sauce simmer for about 10 minutes.
    Taco spaghetti sauce simmering in a cast iron skillet. A wooden spoon rests in the pan.
  • Add the cooked pasta to the skillet and toss it to coat it in the sauce.
    Cooked pasta added to the taco spaghetti sauce in a cast iron skillet.
  • Serve your taco spaghetti topped with any toppings you'd like.
    An overhead view of a cast iron skillet filled with taco spaghetti. A wooden spoon rests in the pan.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 509kcal | Carbohydrates: 58g | Protein: 44g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 890mg | Potassium: 1034mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1467IU | Vitamin C: 18mg | Calcium: 292mg | Iron: 6mg

Author: Tiffany McCauley

Title: Food and Travel Journalist

Expertise: Food, cooking, travel

Bio:

Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author and food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. Her food specialty is healthy comfort food recipes.

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