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Taco Spaghetti

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Taco Spaghetti is a one-pot fusion of tacos and pasta, combining seasoned beef, zesty tomatoes, spaghetti, and melted cheese into a quick, hearty, and flavorful meal perfect for busy nights.

Ingredients

  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 packet taco seasoning (or 2 tbsp homemade blend)
  • 1 can (10 oz) Rotel diced tomatoes with green chilies
  • 1 can (15 oz) tomato sauce
  • 3 cups beef broth
  • 12 oz spaghetti noodles, broken in half
  • 2 cups shredded cheddar cheese
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish (optional)
  • Sour cream, for serving (optional)

Instructions

  1. Heat olive oil in a large pot or deep skillet over medium heat. Add diced onions and sauté until soft and translucent.
  2. Add ground beef and garlic. Cook until beef is browned, then drain excess fat.
  3. Stir in taco seasoning until the beef is well-coated.
  4. Add Rotel, tomato sauce, and beef broth. Mix and bring to a gentle boil.
  5. Break spaghetti in half and submerge in the liquid.
  6. Reduce heat to a simmer. Cover and cook 12–15 minutes, stirring occasionally, until pasta is tender and liquid mostly absorbed.
  7. Turn off heat and stir in shredded cheddar cheese until melted and creamy.
  8. Garnish with fresh cilantro and serve with sour cream if desired.

Notes

  • Swap ground beef for chicken, turkey, or plant-based meat for variation.
  • Add cream cheese for a richer, creamier version.
  • Use gluten-free pasta if needed.
  • Top with crushed tortilla chips, avocado, or jalapeños for extra flavor.
  • This recipe freezes well for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/taco-spaghetti-2/