Description

Taco Spaghetti is a delicious fusion recipe combining the bold, spiced flavors of tacos with hearty spaghetti noodles. Featuring seasoned ground beef, diced Rotel tomatoes, and melted cheddar cheese, this one-pan dish is quick, creamy, and perfect for family dinners or casual gatherings. With fresh cilantro garnish and customizable spice options, it’s an easy and satisfying weeknight meal that brings two favorite comfort foods together in one flavorful, cheesy casserole.

Ingredients

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Taco Spaghetti Ingredients

2 tablespoons olive oil
1 pound ground beef
1/4 cup yellow onions, chopped
1/4 cup taco seasoning (or 1 packet)
1 (10 oz) can Rotel tomatoes (do not drain)
8 oz spaghetti noodles (uncooked)
3 cups water
4 oz cheddar cheese, shredded
1/2 cup chopped cilantro

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Instructions

Heat the Oil: Heat the olive oil in a large skillet over medium heat to prepare for browning the beef and sautéing the onions.
Cook Ground Beef and Onions: Add the ground beef and chopped onions to the skillet. Cook until the beef is browned and onions are softened, stirring occasionally to crumble the meat.
Add Seasoning and Rotel: Stir in the taco seasoning packet and the entire can of Rotel tomatoes with their juices. Mix everything well and let it combine.
Add Spaghetti and Water: Place the uncooked spaghetti noodles into the skillet, then pour in 3 cups of water. Stir to combine evenly with the beef mixture.
Simmer the Dish: Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover the skillet and simmer for 12-15 minutes until the spaghetti is tender and most of the liquid is absorbed.
Incorporate Cheese: Stir in the shredded cheddar cheese until it melts completely and blends smoothly into the taco spaghetti, creating a cheesy sauce.
Garnish and Serve: Remove the skillet from heat. Garnish with chopped cilantro and serve the taco spaghetti hot for an enjoyable, flavorful meal.

Notes

For extra flavor, add a squeeze of fresh lime juice or diced avocado on top before serving.
If you prefer more heat, include sliced jalapeños or a dash of hot sauce while cooking.
Swap ground beef with ground turkey or chicken for a leaner protein option.
This dish can be refrigerated and reheated within 3 days or frozen for up to 2 months.
Use any pasta shape you prefer, but spaghetti works best for this recipe.