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Bring a little excitement to the table with my Taco Spaghetti, blending the comfort of pasta with bold, zesty taco spices, all in one hearty and quick dish.
Family Favorite Taco Spaghetti
I’m thrilled to share with you a dish that’s a total flavor bomb: my Taco Spaghetti! It’s this incredible mix of tender pasta swirled with a rich, taco-spiced beef sauce – a real crowd-pleaser and an absolute breeze to whip up. Not only does it pack a punch in the taste department, but it also comes together in no time, perfect for those busy nights when you need something both scrumptious and straightforward.
Pro Tip
Don’t shy away from customizing the spice level to suit your taste. The beauty of this recipe lies in its flexibility – start with a milder amount of taco seasoning, and gradually add more until you hit that perfect spice note for you and your family.
Ingredients You’ll Need
- Olive Oil: Opt for a high quality olive oil but you can substitute it with any neutral-flavored oil.
- Lean ground beef: If you’re looking for a healthier lighter option, try ground turkey or chicken.
- Onion: For sweetness and depth. Yellow or white onions are great, but shallots could be great also.
- Garlic: Fresh is best, but if you don’t have any, feel free to sub with garlic powder.
- Taco seasoning: This brings the iconic taco flavor. You can make your own blend or use store-bought.
- Diced tomatoes with green chiles (like Rotel): They add a bit of heat and tang. Plain diced tomatoes work too, and you can add a separate can of green chiles if you like.
- Tomato sauce: It creates a rich base for the sauce. If you’re out of sauce, a can of crushed tomatoes will work.
- Beef broth: Opt for low sodium added or no sodium added. Chicken or vegetable broth are good substitutes.
- Heavy cream: It makes the sauce creamy. You can use light cream or half-and-half for a lighter version.
- Spaghetti: It’s the pasta of choice here. You can try other types, like fettuccine or even gluten-free options.
- Salt and pepper: Adjust these according to your taste.
- Cheddar cheese: You could try other melty cheeses like Monterey Jack or even a Mexican blend.
- Fresh parsley: For garnish and a fresh touch.
Cook The Beef And Onion
First, heat the olive oil in a large skillet over medium-high heat. Toss in the lean ground beef and diced onion. Cook them together until the beef is nicely browned and the onions are softened. This should take about 5 to 7 minutes.
Add Garlic And Seasoning
Once your beef is browned, stir in the minced garlic. Cook it for about a minute, just until it becomes fragrant – you’ll know it’s ready when the aroma fills your kitchen. Then, sprinkle the taco seasoning over the beef and onion mixture.
Combine With Tomatoes And Broth
Next, pour in the diced tomatoes with green chiles, tomato sauce, and beef broth. Give everything a good stir to mix it all together.
Simmer With Spaghetti
Now, it’s time to add the spaghetti. Break it if necessary and submerge it in the liquid. Bring the mixture to a boil, then reduce the heat to let it simmer. Cover and let it cook for about 15 minutes, or until the pasta is al dente.
Finish The Dish
Once your pasta is cooked to perfection, reduce the heat to low and stir in the heavy cream. Take your skillet off the heat. Season your dish with salt and pepper to taste, then sprinkle the shredded cheddar cheese over the top. Cover the skillet briefly, just long enough for the cheese to melt into ooey-gooey perfection. Finally, garnish your Taco Spaghetti with chopped fresh parsley.
How To Serve
A good side dish can really round out the meal, offering a contrast or an enhancement to the main dish. Here are some ideas that I think go great with Taco Spaghetti:
Frequently Asked Questions
Can I make Taco Spaghetti ahead of time?
Absolutely! You can cook the beef mixture ahead and simply reheat it when you’re ready to cook the spaghetti. It’s a great time-saver for busy days.
Can I use a different type of pasta for this recipe?
Definitely! Feel free to use any pasta you have on hand. Penne, fusilli, or even macaroni can work well. The cooking time might vary slightly, so keep an eye on it.
Is there a vegetarian option for this recipe?
Yes, you can easily make a vegetarian version by substituting the ground beef with a plant-based meat alternative or even cooked lentils. The key is to maintain the taco seasoning for that signature flavor.
Expert Tips
- Brown the Beef Well: For a deeper flavor, make sure to brown the ground beef thoroughly before adding other ingredients.
- Break Spaghetti Carefully: If your skillet is small, break the spaghetti in half to ensure it cooks evenly and fits well in the pan.
- Stir Occasionally: Keep stirring the mixture occasionally while it simmers to prevent the spaghetti from sticking and to cook it evenly.
- Adjust Liquid as Needed: If the mixture seems too dry during cooking, add a little more broth or water to keep the consistency right.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it up in a skillet over medium heat, adding a splash of broth or water if the spaghetti seems dry.
More Spaghetti Recipes
- One Pot Spaghetti
- Spaghetti Carbonara
- Spaghetti and Meatballs
- Creamy Garlic Butter Spaghetti
- Spaghetti Bolognese
- Baked Spaghetti
Taco Spaghetti
Video
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons taco seasoning
- 10 ounces diced tomatoes with green chiles like Rotel, 1 can
- 1 cup tomato sauce
- 1½ cups beef broth low sodium
- ½ cup heavy cream
- 8 ounced spaghetti uncooked
- salt and pepper to taste
- 1 cup cheddar cheese shredded
- fresh parsley chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook until beef is thoroughly browned and onions are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for about 1 minute until fragrant. Sprinkle the taco seasoning over the cooked beef and onions, stirring to fully coat the meat.
- Pour in the diced tomatoes with their juice, tomato sauce, and beef broth. Stir to combine.
- Gently mix in the uncooked spaghetti, ensuring it's submerged in the liquid. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let cook for 15 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Once the pasta is cooked, reduce the heat to low and stir in the heavy cream. Mix until everything is well combined and heated through. Remove from heat, season with salt and pepper to your taste, and sprinkle with shredded cheddar cheese.
- Cover the skillet for a few minutes to let the cheese melt. Garnish with chopped parsley or cilantro before serving.
Tips & Notes:
- Use lean ground beef for less grease and a healthier option.
- Feel free to adjust the taco seasoning to suit your spice preference.
- If you’re out of beef broth, chicken or vegetable broth works well too.
- Try different types of cheese for variety; Monterey Jack or a Mexican blend can add a new flavor.
- Garnish with fresh cilantro instead of parsley for an extra Mexican touch.
