Cheesy Taco Spaghetti


  • 8 oz spaghetti noodles
  • 1 tablespoon olive oil
  • 1/2 cup diced onions
  • 2 teaspoons minced garlic
  • 1 lb. ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 10 oz Rotel tomatoes, undrained
  • 1/2 cup Original Taco sauce (can add more if desired)


  • 1½- 2 teaspoons chili powder
  • ½- 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • ¼-½ teaspoon salt
  • 1/2 teaspoon paprika
  • 1 ½-2 cups Mexican cheese blend, shredded, (divided) Can add more if desired *See Note
  • cilantro & green onions, chopped garnish


  • fresh tomatoes, sour cream, black olives, etc.


  • Cook spaghetti in salted water, according to the package until al dente. Drain and set aside.
  • In a large deep skillet, heat olive oil.
  • Add onions and cook until tender.
  • Add garlic and cook until fragrant.
  • Add ground beef to pan, using a spatula to break it up into small pieces.
  • Sprinkle the beef with salt, pepper and garlic powder.
  • Cook beef until done and then drain.
  • Add in Rotel, taco sauce and cooked spaghetti, tossing to coat. Reduce the heat to medium-low (to keep warm)
  • Mix together taco seasonings and sprinkle over the pasta. Toss to coat.
  • Stir in 1 cup of cheese. Taste and adjust spices. (Add more cheese if desired) *See note
  • Sprinkle the remaining cheese over the top and place a lid over the pot to allow the cheese to melt.
  • Sprinkle the top with fresh cilantro and chopped green onions
  • Plate and top with your favorite taco toppings.


Want a creamy, cheesy taco spaghetti? Replace some of the shredded cheese with American processed cheese for creaminess.