Taco Spaghetti Recipe

Introduction

Taco Spaghetti is a fun and flavorful twist on classic pasta, combining the zest of taco seasoning with the comfort of spaghetti. This easy one-pan meal brings together ground beef, tomatoes, and cheese for a delicious dinner that’s ready in just about 30 minutes.

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• ¼ cup yellow onions, chopped
• ¼ cup taco seasoning (about 1 packet)
• ½ teaspoon salt
• ½ teaspoon pepper
• 10 ounces Rotel tomatoes (with liquid)
• 8 ounces spaghetti noodles, uncooked (broken in half)
• 3 cups water
• 4 ounces cheddar cheese, shredded
• ½ cup cilantro, chopped

Instructions

1. Step 1: Heat the olive oil in a 12-inch skillet over medium heat.
2. Step 2: Add ground beef and chopped onions, cooking until the beef is no longer pink and the onions are soft and translucent.
3. Step 3: Break the spaghetti noodles in half and set aside.
4. Step 4: Stir in the taco seasoning, salt, pepper, Rotel tomatoes with their liquid, broken spaghetti noodles, and water into the skillet.
5. Step 5: Bring the mixture to a boil over high heat.
6. Step 6: Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15 minutes until the pasta is cooked.
7. Step 7: Remove the skillet from the heat.
8. Step 8: Sprinkle half of the shredded cheddar cheese over the pasta and stir gently to combine and melt the cheese evenly.
9. Step 9: Top the dish with the remaining cheese and chopped cilantro before serving.

Tips & Variations

• For a healthier twist, substitute ground beef with ground turkey or chicken.
• Use pepper jack cheese instead of cheddar for a spicier flavor.
• Add black beans or corn into the mix for extra texture and nutrition.
• Make it vegetarian by replacing ground beef with crumbled tofu or a plant-based meat alternative.

Storage

Store leftover Taco Spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute spaghetti with any pasta shape you prefer, such as penne or rotini. Just adjust the cooking time as needed depending on the pasta’s size and shape.

Is this recipe freezer-friendly?

While you can freeze Taco Spaghetti, the texture of the pasta may change after thawing. If you choose to freeze it, store in an airtight container for up to 2 months and thaw overnight in the fridge before reheating.

Taco Spaghetti Recipe

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Taco Spaghetti is a quick and flavorful one-pan meal combining the zest of taco seasoning with the comfort of spaghetti and melted cheddar cheese, perfect for a satisfying weeknight dinner.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 pound ground beef
• ¼ cup yellow onions, chopped
• ½ cup cilantro, chopped

Seasonings and Spices

• 2 tablespoons olive oil
• ¼ cup taco seasoning (1 packet)
• ½ teaspoon salt
• ½ teaspoon pepper

Liquids and Canned Goods

• 10 ounces Rotel tomatoes (including liquid)
• 3 cups water

Pasta and Cheese

• 8 ounces spaghetti noodles, uncooked
• 4 ounces cheddar cheese, shredded

Instructions

1. Heat the olive oil: Warm 2 tablespoons of olive oil in a 12-inch skillet over medium heat to prepare for cooking the beef and onions.
2. Brown the beef and onions: Add 1 pound of ground beef and ¼ cup chopped yellow onions to the skillet. Cook until the beef is no longer pink and the onions are soft and translucent, stirring occasionally.
3. Break the spaghetti: Take the 8 ounces of spaghetti noodles and break them in half to fit better into the skillet and ensure even cooking.
4. Add seasonings and liquids: Stir in ¼ cup taco seasoning, ½ teaspoon salt, ½ teaspoon pepper, and 10 ounces of Rotel tomatoes with their juices. Then add the broken spaghetti noodles and 3 cups of water into the skillet.
5. Bring to a boil: Increase heat to high and bring the mixture to a rolling boil, ensuring the spaghetti begins to cook through the liquid.
6. Simmer covered: Once boiling, reduce heat to low, cover the skillet, and let it simmer for 15 minutes until the noodles are tender and most of the liquid is absorbed.
7. Remove from heat: Turn off the stove and take the skillet off the burner, preparing for cheese incorporation.
8. Add half the cheese: Sprinkle half of the 4 ounces of shredded cheddar cheese into the skillet and stir it gently to combine the cheese with the hot pasta and beef mixture.
9. Mix thoroughly: Stir the spaghetti and cheese evenly throughout the pan so the cheese melts into the noodles and beef, creating a creamy texture.
10. Top and serve: Sprinkle the remaining cheese and chopped cilantro over the top as a garnish, then serve immediately while warm.

Notes

• Breaking the spaghetti in half helps the noodles fit better in the skillet and cook evenly without sticking together.
• Using Rotel tomatoes adds a nice spicy kick and extra flavor without needing additional seasoning.
• Covering the skillet while simmering traps steam and helps cook the pasta perfectly without extra water.
• You can substitute ground turkey or chicken for a leaner protein option.
• For a vegetarian version, replace ground beef with plant-based crumbles and adjust seasonings accordingly.
• Adding a dash of hot sauce or jalapeños can increase the spiciness if desired.

Keywords: Taco Spaghetti, One-pot meal, Ground beef recipe, Tex-Mex pasta, Easy weeknight dinner, Cheesy spaghetti, Taco flavored pasta