Description
Taco Spaghetti is a cheesy, hearty fusion of Mexican spices and classic Italian pasta, all cooked in one pot for the ultimate easy dinner. Perfect for busy weeknights and family meals!
Ingredients
- 1 tbsp Olive Oil or Vegetable Oil
- 1 lb Ground Beef (See Variations for alternatives like ground turkey)
- 1 Medium Onion (chopped)
- 2-3 Cloves Garlic (minced)
- 1 Packet (1 oz Taco Seasoning (or 2-3 tablespoons homemade taco seasoning))
- 1 Can (10-oz Diced Tomatoes and Green Chilies (like Rotel® Tomatoes) – Choose mild, original, or hot based on your preference!)
- 04 Cups Beef Broth (or water, or a mix – Low sodium recommended to control saltiness.)
- 8 oz Spaghetti (broken in half (helps fit in the pan))
- 1/2 cup Heavy Cream OR 4 oz Velveeta Cheese (cubed (Optional, for creamy taco spaghetti))
- 1 – 1.5 cups Shredded Cheddar Cheese (or a Mexican blend)
- Salt and Pepper to taste
- Optional Toppings: Sour cream (chopped cilantro, sliced green onions, avocado, crushed tortilla chips, extra shredded cheese.)
Instructions
Brown the Beef
- In a large-skillet or Dutch oven over medium-high heat, cook the ground-beef until browned, breaking it up with a spoon-as it cooks. Drain any excess fat.
Sauté the Veggies
- Add the diced onion, bell pepper, and garlic to the pan. Cook-until the vegetables are softened, about 3–4 minutes.
Add Seasoning and Tomatoes
- Stir in the taco seasoning, diced-tomatoes with green-chilies, tomato sauce, and beef broth. Mix everything well.
Add the Spaghetti
- Break the spaghetti in half and add it directly into the pot. Push the noodles down into the liquid as much as possible. Bring to a boil, then reduce-heat to a simmer. Cover and cook for about 12–15 minutes, stirring-occasionally to prevent sticking.
Add the Cheese
- Once the spaghetti is tender and most-of the liquid is absorbed, stir in the shredded cheeses until melted and creamy.
Garnish and Serve
- Top with fresh cilantro, green onions, or extra cheese. Serve-immediately and enjoy the fusion of flavors!
Notes
– Swap beef with turkey or a plant-based meat alternative.
– Add jalapeños or hot sauce for extra spice.
– Stir in sour cream for a creamier version.
– Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Main Course
- Cuisine: Italian, Mexican