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Taco Spaghetti

This post has been sponsored by Cans Get You Cooking. All opinions are 100% mine.


You know when life gets busy and you need a quick dinner that is both delicious and easy? Yeah, this Taco Spaghetti is exactly that, thanks to several ingredients that come from my pantry! Now my pantry is totally organized (I’m a little OCD, what can I say?) and I definitely stock up on canned foods during case lot sales, which I love because I always have canned vegetables, soups, and fruits on hand all year round! The recipe possibilities are endless with these staple pantry items.


Taco Spaghetti

According to a University of California, Davis study, many canned fruits and vegetables have equal, or more nutrients than their fresh or frozen counterparts. Canned foods seal in freshness, flavor, and nutrition, naturally. Cans help you save prep time and get a healthy, homemade meal on the table more often. This is why I prefer a well-stocked pantry – or “cantry” – to help make hearty, flavorful, nutritious meals I can feel good about, anytime.


My Cantry

To learn more information about health benefits and recipes using cans visit:


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Taco Spaghetti

This meal uses canned corn, canned diced green chiles, and canned black olives that I keep on hand pretty much all year round! I just had to add pasta, beef, onion, taco seasoning, salsa and cheese for a delicious Mexican-Italian dish!


Taco Spaghetti

My kids loved the chips on top the best, but I loved that I had almost everything on hand in my “cantry” to make this!


Taco Spaghetti

Servings 6 servings


  • 5 oz whole wheat spaghetti
  • 1 lb lean ground beef
  • 1 onion, chopped (about 1 cup)
  • 3/4 cup water
  • 2 Tbsp taco seasoning
  • 1 (15oz) can corn, drained
  • 1 cup sliced black olives
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1 (4oz) can diced green chiles, drained
  • 6 cups chopped lettuce
  • 1 cup broken tortilla chips
  • 1 tomato, diced or in wedges for garnish
  • 1/2 cup light sour cream, optional


  • Cook pasta according to package directions. Drain pasta; set aside.
  • In a 12-inch skillet or deep stock pot, cook ground beef and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Add cooked pasta, corn, olives, half of the shredded cheese, the salsa, and chiles. Cook until the water is mostly absorbed.
  • Transfer mixture to a lightly greased 13x9-inch glass baking dish. Cover and bake in a 350 degree Fahrenheit oven for 15 to 20 minutes or until heated through. Sprinkle with remaining cheese.
  • Serve with shredded lettuce, tortilla chips, and tomato dices or wedges. If desired, top with sour cream.


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