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Taco Spaghetti Recipe

Taco Spaghetti Recipe
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★★★★★

5.1 from 24 reviews

Taco Spaghetti is a flavorful and easy one-pot meal that combines the bold spices of taco seasoning with the comfort of classic spaghetti pasta. Ground beef is simmered with onions, garlic, diced tomatoes, salsa, and beef broth, creating a rich and savory sauce in which the spaghetti cooks directly. Topped with melted Monterey Jack cheese and fresh cilantro, this dish is perfect for a quick weeknight dinner that the whole family will love.

Ingredients

Scale

Meat and Vegetables

  • 1 pound ground beef
  • 1 small yellow onion, diced (about 1 cup)
  • 1 teaspoon garlic, minced

Seasonings and Sauces

  • 2 tablespoons taco seasoning (or more, to taste)
  • 1 can (10 ounces) diced tomatoes, with juice (do not drain)
  • 1 cup (259 g) chunky salsa (mild, medium, or hot)

Liquids and Pasta

  • 4 cups (32 ounces / 960 g) beef broth
  • 16 ounces spaghetti

Cheese and Garnish

  • 1 cup (113 g) Monterey Jack cheese, shredded
  • Cilantro, chopped (for garnish)

Instructions

  1. Cook ground beef and onion: In a large Dutch oven or pot with a lid, cook the ground beef and diced onion over medium heat for 8–10 minutes, or until the beef is fully browned. Make sure to break up the meat as it cooks. Drain any excess grease.
  2. Stir in garlic and taco seasoning: Add the minced garlic to the pot and cook for 1 minute until fragrant. Then sprinkle in the taco seasoning and stir well to evenly coat the meat and onions with the spices.
  3. Add tomatoes, salsa, and beef broth; bring to boil: Pour in the diced tomatoes with their juice, chunky salsa, and beef broth. Stir to combine all the ingredients and raise the heat to bring the mixture to a rolling boil over medium heat.
  4. Add spaghetti and cook: Once boiling, add the spaghetti. If necessary, break the spaghetti in half to fit it into the pot and arrange it in a crisscross pattern for even cooking. Press the noodles under the liquid, reduce the heat to a gentle simmer, and cover the pot. Cook for 15–20 minutes, stirring every 5 minutes to prevent the pasta from sticking together. Cover the pot again after each stir.
  5. Remove from heat and stir in cheese: When the spaghetti is tender and the sauce is thickened, remove the pot from the heat. Gradually add the shredded Monterey Jack cheese, stirring it in a little at a time until fully melted and smooth throughout the dish.
  6. Garnish and serve: Spoon the taco spaghetti into bowls and garnish generously with freshly chopped cilantro. Serve immediately while hot and cheesy.

Notes

  • You can adjust the spice level by choosing mild, medium, or hot salsa and increasing or decreasing the taco seasoning accordingly.
  • If desired, substitute ground beef with ground turkey or chicken for a leaner option.
  • Stirring the pasta regularly while cooking prevents it from sticking and ensures even cooking.
  • This dish can be made in advance and reheated; add extra cheese when reheating if needed for creaminess.
  • For a gluten-free version, use gluten-free pasta instead of regular spaghetti.

Nutrition

Keywords: taco spaghetti, one pot pasta, taco seasoning recipe, ground beef pasta, quick dinner, easy weeknight meal

Find it online: https://cheframiflavor.com/taco-spaghetti-recipe-2/