Taco Spaghetti
A delightful fusion of classic tacos and spaghetti, Taco Spaghetti embodies savory flavors that make for a comforting meal perfect for any occasion.
Ingredients
Pasta Preparation
- 12 ounces spaghetti Use whole wheat for added fiber or gluten-free versions if you’re avoiding gluten.
Main Ingredients
- 1 pound ground beef Opt for lean ground beef to keep it healthier.
- 1 small onion, diced Sweet or yellow onion work best for a balanced flavor.
- 2 cloves garlic, minced Fresh garlic elevates the dish significantly; garlic powder can be used as a substitute.
- 1 packet taco seasoning (1-ounce) Consider McCormick’s for reliable flavor, homemade is also great.
- 1 can (14.5-ounce) diced tomatoes, undrained Look for fire-roasted for extra depth.
- 1 can (10-ounce) Rotel (diced tomatoes with green chilies) This adds zest and a bit of heat.
- 1 cup beef or chicken broth Homemade is best, but store-bought is convenient.
- 1 cup shredded cheddar cheese Sharp cheddar provides the most flavor.
- 1 cup shredded Monterey Jack cheese This melts beautifully and adds creaminess.
Garnishes and Optional Toppings
- 1 bunch fresh cilantro, chopped A must for garnish.
- sliced jalapeños Optional, but great for a spicy kick.
- sour cream Creamy, tangy goodness to complement the dish.
- diced avocado A refreshing topping that balances the flavors.
Instructions
Preparation
- Cook the spaghetti according to the package instructions. Drain and set aside.
- In a large skillet or pot over medium heat, cook the ground beef until browned, about 5-7 minutes. Break it up with a spatula while cooking.
- Add the diced onion and minced garlic to the skillet, sautéing until softened, about 2-3 minutes. If too greasy, drain excess fat before proceeding.
- Toss in the taco seasoning, diced tomatoes, Rotel, and broth. Stir to combine and bring everything to a simmer for about 5 minutes.
- Gently add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the sauce while allowing it to simmer for another 2-3 minutes.
- Sprinkle the cheddar and Monterey Jack cheese over the spaghetti mix. Cover and cook for an additional 2-3 minutes until the cheese is melted and bubbly.
- Top with fresh cilantro, sliced jalapeños, a dollop of sour cream, or diced avocado before serving.
Notes
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator. Can be frozen for up to 3 months. Reheat carefully to maintain texture.