Taco Spaghetti Recipe

5 from 3 votes

This taco spaghetti is the perfect fusion-- a rich taco-inspired bolognese sauce over spaghetti noodles satisfies everyone equally!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: Mexican

Servings: bowls

12 ounces dry spaghetti (¾ box). I like classic spaghetti for this recipe, but any long pasta shape will work.
2 teaspoons olive oil
1½ pounds lean ground beef 90-93% lean ground beef. You can use fattier beef, but you'll need to drain off the grease after cooking.
½ yellow onion diced
4 cloves garlic minced
1 ounce taco seasoning (about 2 tablespoons)
10 ounces diced tomatoes and green chilies (1 can). I used Rotel.
1½ cups low-sodium beef broth
3 tablespoons tomato paste
4 ounces Velveeta cheese cut into 1-inch cubes
1½ cups freshly shredded cheddar cheese
Chopped fresh cilantro optional, for garnish

Boil the pasta according to the package directions. Drain and set aside.
12 ounces dry spaghetti
While the pasta cooks, heat the olive oil in a large skillet set over medium heat. Add in the ground beef, yellow onion, and garlic. Cook, breaking up the meat with a spoon, until the beef is cooked through and the onion is translucent.
2 teaspoons olive oil, 1½ pounds lean ground beef, ½ yellow onion, 4 cloves garlic
Add in the taco seasoning and stir until fragrant.
1 ounce taco seasoning
Stir in the diced tomatoes, beef broth, tomato paste, and Velveeta cheese. Cook and stir until the cheese is melted and the sauce is warmed through.
10 ounces diced tomatoes and green chilies, 1½ cups low-sodium beef broth, 3 tablespoons tomato paste, 4 ounces Velveeta cheese
Toss in the spaghetti and cheddar cheese. Toss until the cheese is melted. Garnish with cilantro and serve.
1½ cups freshly shredded cheddar cheese, Chopped fresh cilantro

Colby jack cheese is another great choice, but consider shredding it yourself. It will melt much easier.
For a less milder dish, use plain diced tomatoes or your favorite salsa.

Storage: Store taco spaghetti in an airtight container in the refrigerator for up to 4 days.