Taco Spaghetti is a delightful fusion of two beloved dishes—tacos and spaghetti—combined into a single, satisfying meal. This one-pot wonder brings together seasoned ground beef, zesty tomatoes, and melty cheese, all tossed with tender spaghetti noodles. It's a quick and easy recipe that's perfect for busy weeknights or when I crave comfort food with a twist.
Why I Love This Recipe
I find Taco Spaghetti to be a fantastic way to switch up my dinner routine. It's incredibly flavorful, thanks to the taco seasoning and Rotel tomatoes, and the addition of cheese makes it wonderfully creamy. Plus, it's a one-pan meal, which means fewer dishes to clean up afterward. Whether I'm feeding my family or hosting friends, this dish always gets rave reviews.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons olive oil
- 1 pound ground beef
- ¼ cup chopped yellow onion
- ¼ cup taco seasoning or 1 packet
- 10 oz can Rotel tomatoes (do not drain)
- 8 oz spaghetti noodles, uncooked
- 3 cups water
- 4 oz cheddar cheese, shredded
- ½ cup chopped cilantro
Directions
- I heat the olive oil in a large skillet over medium heat. Then, I add the ground beef and chopped onion, cooking until the meat is no longer pink and the onions are soft and translucent.
- Next, I stir in the taco seasoning, Rotel tomatoes (with their juice), spaghetti noodles, and water. I bring the mixture to a boil over high heat.
- Once boiling, I reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the spaghetti is tender.
- After removing the skillet from the heat, I stir in half of the shredded cheese, ensuring it's well distributed. Then, I sprinkle the remaining cheese on top and garnish with chopped cilantro before serving.
Servings and Timing
This recipe yields approximately 6 servings. It takes about 5 minutes to prepare and 25 minutes to cook, making the total time around 30 minutes.
Variations
I enjoy customizing this recipe to suit different tastes:
- Spicy Kick: For extra heat, I add diced jalapeños or a dash of hot sauce.
- Creamy Texture: Stirring in a few ounces of cream cheese gives the dish a richer, creamier consistency.
- Different Proteins: Ground turkey or chicken can be used instead of beef for a lighter option.
- Vegetarian Version: I substitute the meat with black beans or a plant-based meat alternative.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, I place a portion in a microwave-safe dish, add a splash of water to prevent drying out, cover, and microwave on medium power for about a minute. I continue heating in 15-second increments until it's warmed through.
FAQs
What type of cheese works best for Taco Spaghetti?
I prefer using freshly shredded cheddar cheese for its sharp flavor and excellent melting properties. Monterey Jack or a Mexican cheese blend also work well.
Can I make this dish ahead of time?
Yes, I often prepare the meat and sauce mixture in advance and store it in the refrigerator. When ready to serve, I reheat the sauce, cook the spaghetti, and combine them.
Is it possible to make this recipe gluten-free?
Absolutely. I use gluten-free spaghetti noodles and ensure that the taco seasoning and other ingredients are certified gluten-free.
Can I freeze Taco Spaghetti?
I find that the sauce freezes well on its own. I store it in a freezer-safe container for up to 3 months. When ready to eat, I thaw the sauce, cook fresh spaghetti, and combine them.
What sides pair well with this dish?
I like to serve Taco Spaghetti with a simple green salad, garlic bread, or tortilla chips with salsa or guacamole for a complete meal.
Conclusion
Taco Spaghetti is a flavorful, comforting dish that combines the best elements of tacos and pasta. It's quick to prepare, customizable, and sure to please a crowd. Whether I'm cooking for my family or entertaining guests, this recipe is always a hit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Description
This easy Taco Spaghetti combines the classic flavors of tacos with comforting pasta in a delicious, creamy sauce topped with melted cheese. Perfect for quick family dinners or potluck gatherings, it's kid-friendly, flavorful, and ready in under 30 minutes!
Ingredients
- 8 oz (226 g) spaghetti noodles, uncooked
- 1 lb (450 g) ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz / 28 g) taco seasoning mix (or homemade taco seasoning)
- 1 can (10 oz / 283 g) diced tomatoes with green chilies, undrained
- 2 tbsp tomato paste
- ½ cup water
- 4 oz (115 g) cream cheese, cubed
- ½ cup sour cream
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- Fresh cilantro, chopped (optional garnish)
- Sliced green onions (optional garnish)
- Salt and pepper, to taste
Instructions
- Cook Spaghetti:
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside. - Brown the Meat:
In a large skillet over medium heat, cook ground beef and diced onions until meat is browned and onions are soft. Drain excess grease. Add garlic and cook 1 minute. - Make the Sauce:
Stir in taco seasoning, diced tomatoes with green chilies, tomato paste, and water. Simmer for 5 minutes. - Add Creamy Ingredients:
Lower heat and stir in cream cheese until melted. Add sour cream and mix until smooth. - Combine with Pasta:
Add cooked spaghetti to the skillet. Toss to coat. Sprinkle with shredded cheese, cover, and heat until cheese melts, about 2–3 minutes. - Garnish & Serve:
Top with cilantro and green onions if desired. Serve hot.
Notes
- For extra nutrition, stir in corn, black beans, or bell peppers.
- Adjust spice level using mild or hot taco seasoning and tomatoes.
- Use ground chicken or plant-based crumbles for a lighter or vegetarian version.
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