Description
Taco Spaghetti is a delicious Tex-Mex twist on traditional spaghetti, combining the flavors of tacos with cheesy pasta for a satisfying and flavorful meal. This easy weeknight dinner is sure to become a family favorite!
Ingredients
Scale
Spaghetti:
- 8 oz spaghetti
Meat Mixture:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1/2 cup water
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 cup tomato sauce
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- Chopped cilantro and sliced jalapeños for garnish (optional)
Instructions
- Cook the Spaghetti: Cook the spaghetti according to package directions until al dente. Drain and set aside.
- Prepare the Meat Mixture: In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Add the diced onion and cook until softened. Stir in the garlic and cook briefly. Drain excess fat if needed.
- Season and Simmer: Stir in the taco seasoning and water, coating the meat well. Add the diced tomatoes with green chilies and tomato sauce. Simmer for 5 minutes.
- Combine and Melt Cheese: Add the cooked spaghetti to the skillet and toss to combine. Sprinkle shredded cheddar cheese over the top, cover, and let sit until the cheese melts.
- Serve: Serve warm, garnished with cilantro and jalapeños if desired.
Notes
- For a spicier version, use hot diced tomatoes with chilies or add crushed red pepper.
- Ground turkey or chicken can be used instead of beef.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 6g
- Sodium: 840mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
