Description
This easy and flavorful Taco Spaghetti recipe combines the zest of taco-seasoned ground beef with tender spaghetti noodles for a comforting and unique one-pan meal that’s ready in just 30 minutes.
Ingredients
Scale
Meat and Vegetables
- 2 tablespoons olive oil
- 1 pound ground beef
- ¼ cup yellow onions, diced
- ½ cup chopped cilantro
Spices and Seasonings
- ¼ cup taco seasoning (or 1 packet)
Other Ingredients
- 10 oz. can Rotel tomatoes (do NOT drain)
- 8 oz. spaghetti noodles (uncooked)
- 3 cups water
- 4 oz. cheddar cheese, shredded
Instructions
- Brown the Meat and Onion: Heat olive oil in a 12-inch skillet over medium heat. Add ground beef and diced onions, cooking until the meat is no longer pink and the onions become soft and translucent, about 5-7 minutes.
- Add Seasonings and Liquids: Stir in the taco seasoning, undrained Rotel tomatoes, uncooked spaghetti noodles, and water. Make sure the noodles are submerged in the liquid for even cooking.
- Simmer: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet, and let simmer for 15 minutes until the noodles are tender and have absorbed most of the liquid.
- Mix in Cheese: Remove the skillet from heat. Sprinkle half of the shredded cheddar cheese into the pan and stir thoroughly to distribute the cheese evenly throughout the cooked spaghetti and meat mixture.
- Garnish and Serve: Top the dish with the remaining cheese and chopped cilantro. Serve warm and enjoy your hearty Taco Spaghetti!
Notes
- Use fresh cilantro for best flavor, but you can omit if preferred.
- If you like it spicier, add extra taco seasoning or a pinch of chili flakes.
- You can substitute ground turkey or chicken for a leaner option.
- Make sure not to drain the Rotel tomatoes as their liquid helps cook the pasta.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in a skillet or microwave.
