Description
This Taco Spaghetti recipe is a flavorful fusion dish combining the classic comfort of spaghetti with the bold, zesty flavors of taco seasoning. It’s a quick, one-pot meal perfect for busy weeknights that features seasoned ground beef, Rotel tomatoes, and melted cheddar cheese, garnished with fresh cilantro and served with sour cream for an extra creamy touch.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Meat and Aromatics
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
Seasonings and Sauces
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies), undrained
- 1 cup tomato sauce
- 2 cups beef broth
Cheese and Garnishes
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream (optional, for serving)
Instructions
- Cook the Spaghetti: Prepare the spaghetti according to the package instructions until al dente. Once cooked, drain the pasta thoroughly and set aside to be combined later.
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 to 4 minutes until the onion is translucent and tender. Then add the minced garlic and sauté for an additional 30 seconds until fragrant but not browned.
- Brown the Ground Beef: Add the lean ground beef to the pot with the sautéed onions and garlic. Increase heat to medium-high and cook the beef while breaking it apart with a spoon. Continue cooking until the beef is browned and no longer pink. Drain any excess fat to keep the dish lean.
- Add Seasoning and Liquids: Stir in the taco seasoning, ensuring the meat is evenly coated. Then add the can of undrained Rotel tomatoes, tomato sauce, and beef broth. Stir everything well, bring the mixture to a simmer, and let it cook for a few minutes to meld the flavors.
- Combine with Spaghetti: Return the cooked spaghetti to the pot and gently toss it with the beef and sauce mixture until the pasta is evenly coated and heated through.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the pasta mixture. Stir thoroughly until the cheese melts completely and is well incorporated into the dish, giving it a creamy texture.
- Serve: Garnish with freshly chopped cilantro for brightness and freshness if desired. Serve portions with a dollop of sour cream on the side for extra creaminess and tang.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Use gluten-free spaghetti to make this recipe gluten-free.
- Adjust the level of spice by choosing mild or hot Rotel tomatoes or adding additional chili powder.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- For a cheesier version, add extra cheddar cheese or mix in some Mexican blend cheese.
