Start by boiling a pot of salted water and cook the spaghetti according to the package instructions. Drain the pasta and set it aside while you move on to the taco part.

Heat your large skillet or sauté pan over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through. This usually takes about 5–7 minutes. Once cooked, drain any excess grease if needed.

Next, sprinkle the taco seasoning over the beef and stir until evenly coated. Pour in the diced tomatoes (with their juices) and tomato sauce, mixing everything together.

Here’s where it all comes together. Pour the beef or chicken broth into the skillet and bring the mixture to a gentle simmer. Once it’s bubbling, add the cooked spaghetti back into the skillet. Gently toss the pasta to coat it fully in the taco-flavored sauce.

For an extra cheesy and gooey texture, sprinkle the shredded cheddar cheese over the spaghetti. At this point, you can either cover the skillet to melt the cheese on the stovetop or transfer the dish to an oven-safe pan and bake at 375°F (190°C) for about 10 minutes. Baking gives it that beautiful golden, bubbly finish.

Once your Taco Spaghetti is ready, garnish it with sour cream, fresh cilantro, or chopped green onions if you like a fresh pop of flavor. I personally love the creamy tang that sour cream adds on top. Serve it warm and watch everyone dig in with smiles on their faces.