Easy Taco Spaghetti Recipe
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This easy taco spaghetti recipe was a total win at our house—both my husband and daughter loved it. It also fit right into my weight-loss plan, which made it even better. It’s one of those recipes that’s comforting, flavorful, and surprisingly light, all while being quick and easy to make.
You’ll love how simple the ingredient list is. All you need is ground beef, taco seasoning, canned diced tomatoes, reduced-fat cheese, and a little water. That’s it—nothing fancy or hard to find.
If keeping things low-fat isn’t a concern, feel free to use full-fat cheese instead. I used chipotle diced tomatoes and really loved the smoky flavor they added, but regular diced tomatoes work just as well if that’s what you have on hand.
Another big bonus? Everything cooks in one large skillet. There’s no need to boil the pasta in a separate pot, which means fewer dishes and an easier cleanup—always a win on busy nights.
Ingredients to make the Easy Taco Spaghetti Recipe
- 95% LEAN GROUND BEEF
- TACO SEASONING
- WATER
- PETITE DICED TOMATOES
- SPAGHETTI NOODLES
- REDUCED FAT MEXICAN CHEESE
How To Make Easy Taco Spaghetti
Start by browning the ground beef in a large skillet over medium heat. Once it’s fully cooked, drain off any excess grease. Stir in the taco seasoning, diced tomatoes, and water, mixing everything together until well combined.
Next, break the spaghetti noodles in half and add them directly to the skillet. Gently press the noodles down so they’re mostly covered by the liquid. Bring everything to a boil, then cover the skillet and reduce the heat to a simmer. Let it cook for about 10 minutes, stirring occasionally, until the pasta is tender. If the liquid gets absorbed before the noodles are fully cooked, just add a little more water and continue cooking until they’re done.
Once the pasta is cooked, turn off the heat and sprinkle the shredded cheese over the top. Cover the skillet for a few minutes until the cheese melts, then serve warm. This recipe makes about 4 servings and is perfect for an easy weeknight dinner.
This easy taco spaghetti is just 8 points on my WW personal points.
Frequently Asked Questions
Can I customize this recipe to suit my preferences or dietary restrictions?
Yes, you can modify the recipe by using ground turkey or chicken instead of beef. You can also opt for whole wheat or gluten-free spaghetti. Additionally, you can choose between mild or spicy taco seasoning based on your preference.
Can I make Easy Taco Spaghetti ahead of time?
Yes, you can prepare the dish ahead of time and store it in the refrigerator. Simply reheat it when ready to serve, adding a sprinkle of fresh cheese if desired.
Can I freeze Easy Taco Spaghetti leftovers for later?
Yes, leftovers can be frozen in an airtight container for up to 2-3 months. Simply thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Is Easy Taco Spaghetti suitable for vegetarians or vegans?
The recipe as written contains ground beef, sour cream, and shredded cheese, so it’s not suitable for vegetarians or vegans. Instead of traditional ingredients, try using plant-based ground meat, vegan sour cream, and dairy-free cheese to modify the recipe.
For more recipes like this, try:
- 45 Minute Spaghetti Sauce
- Simple Spaghetti Sauce
- Spaghetti A La Philly
- Million Dollar Spaghetti Bake
Easy Taco Spaghetti
Real Mom Kitchen
Equipment
Ingredients
- 1 lb lean ground beef
- 1 pkg taco seasoning
- 1 cup water
- 14.5 oz can petite diced tomatoes (don't drain the liquid)**see note
- 4 oz spaghetti noodles
- ½ cup reduced fat Mexican cheese shredded
Instructions
- In a large skillet, brown the ground beef. Drain off any excess grease.
- Add the taco seasoning, tomatoes and water to the skillet. Stir until combined.
- Break the spaghetti noodles in half and add to the skillet. Press them into the skillet so they are covered with the liquid.
- Bring to a boil. The cover and reduce to a simmer. Cook for 10 minutes, stirring occasionally, until the pasta is fully cooked. If liquid is absorbed but noodles are not fully cooked, add a little more liquid and cook until tender.
- Turn the heat off and sprinkle with shredded cheese. Cover until the cheese is melted. Serves 4.
Notes
Nutrition
This recipe is adapted from Keeping On Point.
