Description
This Best Taco Spaghetti recipe combines the flavors of tacos with a comforting pasta dish. It’s a cheesy, flavorful meal that’s perfect for a quick and easy weeknight dinner.
Ingredients
Scale
Spaghetti:
- 8 ounces spaghetti pasta
Taco Meat:
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning mix
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1/2 cup beef broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Cheese:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Garnish:
- Chopped fresh cilantro for garnish (optional)
- Sliced jalapeños for serving (optional)
Instructions
- Cook Spaghetti: Cook spaghetti according to package instructions until al dente; drain and set aside.
- Sauté Onion, Garlic, and Beef: In a large skillet, heat olive oil over medium heat. Add diced onion and garlic. Sauté for 2-3 minutes until softened. Add ground beef and cook until browned, breaking it up with a spoon, about 7-8 minutes. Drain excess fat if necessary.
- Add Seasonings and Tomatoes: Stir in taco seasoning, diced tomatoes, tomato sauce, and beef broth. Bring to a simmer and cook for 5 minutes to blend flavors.
- Combine and Melt Cheese: Add cooked spaghetti to the skillet and toss to combine. Stir in half of the shredded cheddar and Monterey Jack cheeses until melted and well mixed.
- Serve: Transfer to a serving dish and sprinkle remaining cheese on top. Garnish with fresh cilantro and sliced jalapeños if desired. Serve warm.
Notes
- Use your favorite taco seasoning for preferred spice level.
- For a creamy twist, add a dollop of sour cream before serving.
- This dish can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
