Taco Spaghetti

Taco Spaghetti

I have been hearing of Spaghetti Tacos for a while now.  I could just never imagine what they could be.  I thought it sounded completely disgusting.  Why would anyone ever even consider eating that?  But my children kept talking about a show on television where they all liked spaghetti tacos.

Then I saw this recipe for Taco Spaghetti from So, How’s It Taste.com.  I thought about how my children love pasta and love tacos so why does marrying the two tastes sound so strange to me?  I’ll give it a try.

I even had a packet of taco seasoning mix on hand which I almost never have in my pantry.  It is just as easy to make my own and avoid all the strange named ingredients but when cleaning out my pantry recently I found one that was just about to expire.  Kismet.


The kids thought it was amazing.  They both ate it for dinner and lunch the next day.  We, the adults also really liked it.  It had enough of a bit of spice to be flavorful and the crunch of the tortilla chips really makes the dish.  I thought it was weird putting chips with pasta but it really made the dish much better.

I served this with a green salad on the side.


  • 6 oz. dried spaghetti
  • 1 lb. ground beef (or turkey)
  • 1 large onion, diced
  • 3/4 cup water
  • 1 packet of  taco seasoning mix
  • 11 oz. can whole kernel corn, drained
  • 4 oz. can sliced black olives, drained
  • 1 1/2 cup Colby Jack or Cheddar cheese, shredded
  • 1 cup salsa
  • 4 oz. can diced green chili peppers, drained, if desired
  • tortilla chips
  • sour cream, taco sauce, optional


  1. Pre heat oven to 350 degrees.  Spray a large casserole pan with non-stick spray.
  2. Cook pasta according to package directions.   When al dente remove from heat and drain pasta.
  3. While pasta is cooking in a large skillet, cook beef and onion until meat is browned.  Drain fat from pan.
  4. Stir in water and taco seasoning mix. Bring to a boil; reduce heat. Simmer uncovered for several minutes, stirring occasionally.
  5. Once the sauce starts to slightly thicken stir in cooked pasta, corn, olives, salsa, chiles and half of the cheese.
  6. Spread the meat and pasta mixture in your prepared pan. Cover with aluminum foil and bake for 15 to 20 minutes until heated through.
  7. Remove dish from oven and uncover.  Sprinkle remaining cup of cheese over the pasta and return to oven to allow cheese to melt. Once cheese has melted remove from oven and allow to sit 2-3 minutes prior to serving.
  8. Serve pasta on a bed of tortilla chips with salsa, taco sauce and sour cream for garnishes if desired.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s