Description
This Taco Spaghetti recipe combines the bold flavors of classic taco seasoning with comforting spaghetti, creating a quick and hearty one-pan meal perfect for weeknight dinners. Ground beef is cooked with onion and garlic, then simmered with tomatoes, broth, and cheeses to form a creamy, cheesy sauce. Tossed with spaghetti and garnished with fresh cilantro, this dish is a delicious fusion of Tex-Mex and Italian influences.
Ingredients
Scale
Pasta
- 12 ounces dry spaghetti
Meat and Aromatics
- 2 teaspoons olive oil
- 1½ pounds lean ground beef
- ½ yellow onion, diced
- 4 cloves garlic, minced
Seasonings and Sauce
- 1 ounce taco seasoning (about 2 tablespoons)
- 10 ounces diced tomatoes and green chilies (1 can, such as Rotel)
- 1½ cups low-sodium beef broth
- 3 tablespoons tomato paste
Cheeses
- 4 ounces Velveeta cheese, cut into 1-inch cubes
- 1½ cups freshly shredded cheddar cheese
Garnish
- Chopped fresh cilantro (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain well and set aside.
- Cook the beef mixture: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef, diced yellow onion, and minced garlic. Cook, breaking up the meat with a spoon, until the beef is fully cooked and onions are translucent, about 6-8 minutes.
- Add taco seasoning: Sprinkle the taco seasoning over the beef mixture and stir well, cooking for about 1 minute until fragrant to layer the flavors.
- Make the sauce: Stir in the diced tomatoes with green chilies, low-sodium beef broth, tomato paste, and cubed Velveeta cheese. Cook and stir continuously until the Velveeta melts and the sauce is hot and creamy, about 5 minutes.
- Combine pasta and cheese: Add the cooked spaghetti and shredded cheddar cheese into the skillet. Toss everything together until the cheddar melts and the spaghetti is evenly coated with the cheesy taco sauce.
- Garnish and serve: Sprinkle chopped fresh cilantro on top if desired. Serve the taco spaghetti warm in bowls and enjoy this flavorful fusion comfort dish.
Notes
- Use lean ground beef for less grease in the sauce.
- Velveeta cheese provides the creamy texture; you can substitute with cream cheese for a different consistency.
- Add jalapeños for extra heat if desired.
- To keep it gluten-free, substitute the spaghetti with gluten-free pasta.
- Leftovers store well in the refrigerator for up to 3 days.
