If you love tacos and pasta, this Taco Spaghetti Bake is a dream come true! Packed with seasoned ground beef, a savory tomato sauce, melted cheddar, and finished with fresh salsa and cilantro, it’s a fun, family-friendly dinner that’s quick to make. Comfort food meets Tex-Mex flavor in every cheesy, delicious bite.
Ingredients
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1 lb spaghetti
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1 tbsp vegetable oil
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1 lb ground beef (or substitute with shredded rotisserie chicken)
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1 onion, finely chopped
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3 tbsp taco seasoning
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1 tbsp tomato paste
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1 cup canned tomatoes
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1 cup beef broth
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1 cup shredded cheddar cheese
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½ cup tomato salsa (for topping)
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1 tbsp cilantro, thinly sliced (for garnish)
Instructions
Step 1 – Sauté Onion
Heat the vegetable oil in a skillet over medium heat. Cook the chopped onion for about 5 minutes, until softened and fragrant.
Step 2 – Brown Meat
Add the ground beef and cook until browned, about 5 minutes. Stir in the taco seasoning and tomato paste, cooking for 1 minute to enhance the flavors.
Step 3 – Simmer Sauce
Pour in the canned tomatoes and beef broth. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
Step 4 – Cook Pasta
While the sauce simmers, boil spaghetti in salted water according to package directions (about 10 minutes). Drain thoroughly.
Step 5 – Combine & Top
Toss the cooked spaghetti with the beef sauce in the skillet. Sprinkle shredded cheddar evenly over the top, cover, and let the cheese melt for 2 minutes.
Step 6 – Serve
Plate the taco spaghetti bake and top with tomato salsa and fresh cilantro. Serve immediately while warm.
Conclusion
This Taco Spaghetti Bake is cheesy, flavorful, and a guaranteed crowd-pleaser. Quick enough for weeknight dinners yet hearty enough for family gatherings, it combines the best of tacos and pasta in one simple, satisfying dish. Leftovers reheat beautifully, making it a versatile favorite to keep on rotation.