Description
The Best Taco Spaghetti is a delightful Tex-Mex inspired pasta dish combining classic taco flavors with hearty spaghetti. Ground beef, seasoned with taco spices and simmered with tomatoes and broth, is tossed with al dente spaghetti and topped with melted cheddar and Monterey Jack cheeses. Garnished with fresh cilantro and optionally served with sour cream and jalapeños, this easy weeknight meal offers bold flavors and comforting textures that the whole family will love.
Ingredients
Scale
Spaghetti and Meat Sauce
- 8 ounces spaghetti
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup tomato sauce
- 1/2 cup beef or chicken broth
Cheese and Garnishes
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Optional: sour cream for serving
- Optional: sliced jalapeños for serving
Instructions
- Cook spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain well and set aside.
- Brown the beef and onions: In a large skillet over medium heat, add the ground beef and diced onion. Cook, stirring occasionally, until the beef is browned and the onion is softened, about 6 to 8 minutes. Drain excess fat if needed.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Combine seasonings and liquids: Add the taco seasoning, diced tomatoes (with juice), tomato sauce, and broth to the beef mixture. Stir well to combine and bring to a simmer.
- Simmer the sauce: Let the sauce simmer gently for 5 to 7 minutes, stirring occasionally, until it slightly thickens and flavors meld.
- Toss spaghetti with sauce: Add the cooked spaghetti directly into the skillet with the sauce. Toss thoroughly to evenly coat all the pasta with the flavorful sauce.
- Add cheese and melt: Sprinkle shredded cheddar and Monterey Jack cheeses over the spaghetti. Cover the skillet and cook for 2 to 3 minutes until the cheese is melted and gooey.
- Garnish and serve: Remove the cover, sprinkle chopped fresh cilantro on top. Serve hot with optional sour cream and sliced jalapeños on the side for added creaminess and heat.
Notes
- For added texture and nutrition, consider adding black beans or corn during the simmering step.
- To make it spicier, use hot taco seasoning or add fresh chopped chili peppers with the garlic.
- Leftovers store well and can be reheated in the microwave or on the stovetop for easy next-day meals.
- For a gluten-free version, substitute the spaghetti with gluten-free pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 75 mg
