Taco Spaghetti Recipe

Introduction

Taco Spaghetti is a delicious fusion dish that combines the bold flavors of taco seasoning with the comfort of spaghetti. It’s a quick, one-pan meal perfect for busy weeknights when you want something flavorful and easy to prepare.

Ingredients

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

Instructions

1. Step 1: Heat olive oil in a 12-inch skillet over medium heat.
2. Step 2: Add the ground beef and onions, cooking until the beef is no longer pink and the onions become soft and translucent.
3. Step 3: Stir in the taco seasoning and Rotel tomatoes with their juice, then add the uncooked spaghetti noodles and water.
4. Step 4: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15 minutes, or until the noodles are tender.
5. Step 5: Remove the skillet from heat. Sprinkle half of the shredded cheddar cheese over the spaghetti and stir well to combine the cheese evenly.
6. Step 6: Top the dish with the remaining cheese and chopped cilantro before serving.

Tips & Variations

• For a spicier version, add a pinch of cayenne pepper or use spicy Rotel tomatoes.
• Substitute ground turkey or chicken for a leaner protein choice.
• Try using pepper jack cheese instead of cheddar for a different flavor.
• If you prefer, add black beans or corn for extra texture and nutrients.

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 to help loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can substitute spaghetti with other pasta shapes like penne or rotini, but cooking times may vary slightly. Be sure to adjust the water and cooking time accordingly.

Is this recipe freezer-friendly?

While you can freeze taco spaghetti, the texture of the pasta may change upon thawing. If freezing, store in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.

Taco Spaghetti Recipe

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★★★★★

4.7 from 115 reviews

• Author: Simon
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Taco Spaghetti is a flavorful fusion dish combining the zesty, seasoned goodness of tacos with classic spaghetti pasta. Ground beef is cooked with onions and taco seasoning, then simmered with Rotel tomatoes and spaghetti noodles to create a one-pan meal that’s both easy and satisfying. Topped with sharp cheddar cheese and fresh cilantro, this recipe blends Mexican-inspired flavors with Italian comfort dish elements for a unique, family-friendly dinner option.

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Ingredients

Scale 1x2x3x

Protein and Vegetables

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

Pantry

• 2 tablespoons olive oil
• ¼ cup taco seasoning (1 packet)
• 10 ounces Rotel tomatoes (diced tomatoes with green chilies)
• 8 ounces spaghetti noodles (uncooked)
• 3 cups water

Dairy

• 4 ounces cheddar cheese, shredded

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Instructions

1. Heat the oil: Heat 2 tablespoons of olive oil in a 12-inch skillet over medium heat until shimmering but not smoking.
2. Brown the beef and sauté onions: Add 1 pound ground beef and ¼ cup chopped yellow onions to the skillet. Cook, stirring frequently, until the beef is no longer pink and the onions become soft and translucent, about 5-7 minutes.
3. Add seasoning and tomatoes: Stir in ¼ cup taco seasoning and 10 ounces of Rotel tomatoes with their juice, mixing thoroughly to combine all flavors.
4. Add noodles and water: Pour in 8 ounces of uncooked spaghetti noodles and 3 cups of water. Stir everything together to ensure the noodles are mostly submerged.
5. Simmer the spaghetti: Increase the heat and bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover the skillet with a lid, and simmer gently for 15 minutes or until the noodles are tender and most of the liquid is absorbed. Avoid stirring frequently to prevent noodles from breaking.
6. Incorporate cheese: Remove the skillet from heat. Sprinkle half of the shredded cheddar cheese into the pan and gently fold it into the cooked spaghetti to create a creamy texture.
7. Garnish and serve: Top the dish with the remaining cheddar cheese and chopped cilantro. Serve immediately while warm for the best flavor experience.

Notes

• Use a 12-inch deep skillet or sauté pan with a lid for best cooking results.
• If Rotel tomatoes are unavailable, substitute with diced tomatoes and add a small amount of chopped green chilies for similar flavor.
• For a spicier dish, add extra chili flakes or hot sauce according to taste.
• This recipe serves well as a quick weeknight meal and pairs nicely with a fresh green salad or guacamole.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on stovetop with a splash of water or broth to loosen noodles.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-American Fusion

Keywords: taco spaghetti, fusion recipe, ground beef pasta, one-pan dinner, quick spaghetti, taco seasoning recipe