Taco Spaghetti is a fun and delicious twist on traditional spaghetti that combines the flavors of tacos with the comfort of pasta. This dish is packed with lean ground beef, zesty tomatoes, and creamy cheese, making it a family favorite. It’s easy to prepare and is sure to satisfy your hunger.
Why Make This Recipe
If you’re looking for a quick and tasty meal that the whole family will love, Taco Spaghetti is a great choice. It combines the best of both worlds—Italian and Mexican cuisine. This recipe is perfect for busy weeknights or casual get-togethers. Plus, it’s full of protein and flavor, making it a hearty option for everyone at the table.
How to Make Taco Spaghetti
Making Taco Spaghetti is straightforward. Follow these simple steps for a fantastic meal that’s ready in no time.
Ingredients:
- 12 ounces spaghetti noodles
- 2 tablespoons olive oil
- 1 cup diced onion (about half a large onion)
- 2 teaspoons minced garlic (about 2 cloves)
- 1 ½ pounds lean ground beef
- 1 (1-ounce) packet taco seasoning (or 3 tablespoons homemade taco seasoning)
- 1 (10-ounce) can Rotel tomatoes
- 1 ½ cups beef broth
- 3 tablespoons tomato paste
- 3 ounces softened cream cheese
- 1 ½ cups shredded Colby Jack cheese
- Chopped fresh cilantro (for garnish)
Directions:
- Cook 12 ounces of spaghetti noodles according to the package directions. Drain and set aside.
- In a large skillet, add 2 tablespoons of olive oil and 1 cup of diced onion. Cook the onions over medium heat until they are tender and translucent, about 5-6 minutes.
- Add 2 teaspoons of minced garlic and cook for an additional minute.
- Next, add 1 ½ pounds of lean ground beef. Cook over medium-high heat until the meat is no longer pink. Drain any excess fat if needed.
- Reduce the heat to medium. Stir in 1 (1-ounce) packet of taco seasoning, 1 (10-ounce) can of Rotel tomatoes, 3 tablespoons of tomato paste, 1 ½ cups of beef broth, and 3 ounces of softened cream cheese. Mix well and cook until the cream cheese is melted, about 5 minutes.
- Fold in the cooked spaghetti and 1 ½ cups of shredded Colby Jack cheese. Stir until the cheese is fully melted.
- Garnish with fresh chopped cilantro and enjoy!
How to Serve Taco Spaghetti
Serve Taco Spaghetti hot straight from the skillet. It pairs well with a side salad, tortilla chips, or your favorite toppings like sour cream, jalapeños, and avocado.
How to Store Taco Spaghetti
To store Taco Spaghetti, allow it to cool completely. Place it in an airtight container and refrigerate for up to 3 days. To reheat, simply warm it in the microwave or on the stove until heated through.
Tips to Make Taco Spaghetti
- For added heat, include diced jalapeños or use spicy taco seasoning.
- You can substitute ground beef with ground turkey or a meat alternative for a lighter dish.
- Feel free to add vegetables such as bell peppers or corn for extra nutrition and flavor.
Variation
You can easily make a vegetarian version of Taco Spaghetti by swapping the ground beef for black beans or lentils. Use vegetable broth instead of beef broth for a tasty plant-based meal.
FAQs
1. Can I use any type of pasta?
Yes, you can use any pasta type you prefer. Just adjust cooking time as needed.
2. Is there a way to make this dish gluten-free?
Yes, you can use gluten-free pasta. The rest of the ingredients should also be checked for gluten.
3. Can I prepare Taco Spaghetti ahead of time?
Absolutely! You can prepare the meat sauce in advance and simply cook the spaghetti on the day you want to serve it.
Taco Spaghetti
Ingredients
Main Ingredients
- 12 ounces spaghetti noodles Cook according to package directions.
- 2 tablespoons olive oil
- 1 cup diced onion (about half a large onion)
- 2 teaspoons minced garlic (about 2 cloves)
- 1.5 pounds lean ground beef
- 1 ounce taco seasoning (or 3 tablespoons homemade)
- 1 10-ounce can Rotel tomatoes
- 1.5 cups beef broth
- 3 tablespoons tomato paste
- 3 ounces softened cream cheese
- 1.5 cups shredded Colby Jack cheese
- Chopped fresh cilantro (for garnish)
Instructions
Preparation
- Cook spaghetti noodles according to package directions. Drain and set aside.
- In a large skillet, add olive oil and diced onion. Cook the onions over medium heat until they are tender and translucent, about 5-6 minutes.
- Add minced garlic and cook for an additional minute.
- Add lean ground beef and cook over medium-high heat until meat is no longer pink. Drain excess fat if needed.
Cooking
- Reduce heat to medium. Stir in taco seasoning, Rotel tomatoes, tomato paste, beef broth, and softened cream cheese. Mix well and cook until cream cheese is melted, about 5 minutes.
- Fold in the cooked spaghetti and shredded Colby Jack cheese. Stir until cheese is fully melted.
- Garnish with fresh chopped cilantro and enjoy!
