Description
This Taco Spaghetti recipe combines the bold flavors of classic taco seasoning with tender spaghetti noodles in a one-pan, easy-to-make dinner that’s perfect for busy weeknights. Ground beef is browned with onions, then simmered with Rotel tomatoes, taco seasoning, and spaghetti noodles until the pasta is perfectly cooked. Finished with melted cheddar cheese and fresh cilantro, this dish offers a tasty Tex-Mex twist on traditional spaghetti.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- ¼ cup yellow onions, chopped
Seasoning and Sauces
- 2 tablespoons olive oil
- ¼ cup taco seasoning (or 1 packet)
- 10 oz. can Rotel tomatoes (do NOT drain)
Pasta and Dairy
- 8 oz. spaghetti noodles (uncooked)
- 3 cups water
- 4 oz. cheddar cheese, shredded
- ½ cup chopped cilantro
Instructions
- Brown the Meat and Onions: Heat olive oil in a 12-inch skillet over medium heat. Add ground beef and chopped yellow onions, cooking until the beef is no longer pink and the onions become soft and translucent, about 5-7 minutes.
- Add Seasonings and Ingredients: Stir in taco seasoning and the entire can of Rotel tomatoes including the juice. Next, add uncooked spaghetti noodles and 3 cups of water to the skillet.
- Simmer the Spaghetti: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet, and let it simmer gently for 15 minutes, or until the noodles are fully cooked and most of the liquid has been absorbed.
- Mix in Cheese: Remove the skillet from heat. Sprinkle half of the shredded cheddar cheese into the pan and stir well to evenly distribute the cheese through the cooked spaghetti.
- Garnish and Serve: Top the taco spaghetti with the remaining cheese and sprinkle chopped cilantro on top before serving for a fresh, vibrant finish.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For extra heat, add diced jalapeños or hot sauce to the skillet along with the tomatoes.
- If you prefer a creamier texture, stir in a splash of heavy cream or sour cream after removing from heat.
- Make sure not to drain the Rotel tomatoes as the juice adds flavor and liquid needed to cook the pasta.
- This dish reheats well; store leftovers in an airtight container in the refrigerator for up to 3 days.
