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Taco spaghetti brings together two of my favorite comfort foods in one pan and offers a fun, family-friendly twist on pasta night. This recipe creates a saucy taco-flavored spaghetti dish, perfect for busy weeknights when you crave both heartiness and big flavor with minimal cleanup.
My family first tried this on a cold evening when we could not agree between tacos and pasta. Now it is a regular request that gets everyone excited for dinner.
Ingredients
- Spaghetti: Choose regular or whole grain for added fiber. Cook just until tender for best texture.
- Ground beef: Brings richness and the classic taco flavor. Look for leaner blends for less grease.
- Taco seasoning: Infuses all the spices you would find in tacos. Try a homemade blend for extra freshness control.
- Rotel tomatoes with green chilies: Adds a tangy kick and gentle heat. Choose mild or hot based on your taste.
- Beef broth: Builds up the sauce while layering in more meaty depth. Go for low sodium if you prefer.
- Tomato sauce: Gives body to the dish and balances acidity. Opt for high quality with simple ingredients.
- Shredded cheddar cheese: Offers that melty topping everyone loves. Freshly shredded melts best.
- Red onion: Provides brightness and a mild crunch. Select firm onions for freshest flavor.
- Fresh cilantro: Brings color and lifts flavor at the end. Use only the leafy tops for tender texture.
- Olive oil: Helps to brown the meat and rounds out flavors. A light variety works best for sautéing.
Step-by-Step Instructions
- Brown the Beef:
- Pour olive oil into a large skillet and set over medium heat. Let it warm for a minute before adding ground beef. Break up the beef with a spatula and cook until there is no pink left. This should take about eight minutes. Drain any extra oil out to keep the dish light and not greasy.
- Season the Meat:
- Sprinkle the taco seasoning evenly over the browned beef. Stir thoroughly to coat every piece. The spices should become fragrant as they toast with the meat. This makes sure every bite is flavorful.
- Create the Sauce:
- Pour in the Rotel tomatoes with their juices, then add the beef broth and tomato sauce. Pick up any bits stuck to the skillet—these will flavor the sauce. Stir until well combined and start to bring the mix up to a simmer.
- Add the Pasta:
- Break the spaghetti noodles in half so they fit easily in the skillet. Add them right into the liquid. Push them down with a spoon until they are covered by the sauce. This ensures even cooking and that every noodle soaks up flavor.
- Simmer and Cook:
- Cover the skillet with a lid. Reduce the heat to medium low. Allow the pasta to cook for about twelve to fifteen minutes, giving it an occasional stir so nothing sticks or burns. The spaghetti will absorb most of the liquid and become saucy and tender.
- Melt the Cheese:
- Lift the lid and sprinkle cheddar cheese all over the top. Cover again for another two or three minutes. This lets the cheese gently melt and form a creamy cheesy finish.
- Serve and Garnish:
- Turn off the heat and top with diced red onion and plenty of fresh cilantro. Add other favorite taco toppings if you like. Serve hot right from the skillet so every scoop is gooey and loaded with flavor.
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My kids always race for the first serving of this spaghetti and the smell alone gets everyone to the table. I think the best part is how the cheese forms a melty blanket over the whole skillet which makes every bite special.
Storage Tips
Taco spaghetti keeps beautifully in an airtight container in the fridge for up to three days and the flavors deepen as it rests. For freezing, place in individual portions with a layer of wax paper between so you can easily reheat just what you need. Rewarm gently on the stovetop with a splash of broth to bring back the saucy texture.
Ingredient Substitutions
Swap ground turkey or chicken for a lighter spin if you want less beef. You can use any short pasta shape in place of spaghetti and gluten-free noodles work just as well. Add beans or corn to stretch the recipe or boost fiber.
Serving Suggestions
Pile on more taco toppings such as crushed tortilla chips, avocado cubes, or pickled jalapenos for extra zing. I like serving it with a crisp green salad and lime wedges for a contrast in texture and brightness.
The Tex Mex Story
Taco spaghetti is a true mashup of classic Italian pasta and bold Tex Mex seasonings. This dish finds its roots in Southern kitchens where Tex Mex and comfort food traditions blend. It is proof that sometimes the best recipes happen when worlds and cravings collide right on a weeknight.
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This taco spaghetti is the perfect combination of Italian comfort and Tex Mex flair. Make it part of your next family dinner!
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, penne or fettuccine work well. Adjust cooking times as needed for different shapes.
- → How can I make this dish spicier?
Add extra chili powder, diced jalapeños, or choose hot Rotel tomatoes for more heat.
- → What toppings go well with this meal?
Try sour cream, sliced avocado, green onions, or crushed tortilla chips as tasty additions.
- → Can I swap ground beef for another protein?
Ground turkey or chicken provide lighter alternatives and can be seasoned the same way.
- → Is this suitable for meal prep?
Yes, leftovers reheat well and can be stored in the fridge up to three days.