Description
Taco Spaghetti is the ultimate one-pot fusion dish, combining bold taco flavors with the comforting heartiness of pasta. Perfect for busy weeknights, this dish is quick, cheesy, and packed with flavor!
Ingredients
Units
Scale
- Meat
- 1 lb ground beef
- Produce
- 1/4 cup red onion, diced
- 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies)
- Fresh cilantro, for garnish
- Canned Goods
- 2 cups beef broth
- 1 cup tomato sauce
- Pasta & Grains
- 12 oz spaghetti
- Condiments & Seasoning
- 1 packet taco seasoning
- Oils
- 1 tbsp olive oil
- Dairy
- 1 cup cheddar cheese, shredded
Instructions
- Cook the Beef
- Heat olive oil in a large pot or deep skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add Seasonings and Vegetables
- Stir in the taco seasoning, diced red onion, and Rotel tomatoes. Cook for 2-3 minutes until fragrant.
- Add Liquids and Spaghetti
- Pour in beef broth and tomato sauce. Bring to a boil, then break spaghetti in half and add it to the pot.
- Cook the Pasta
- Reduce the heat to medium-low and simmer, stirring occasionally, until the spaghetti is cooked and the liquid is absorbed (about 15 minutes).
- Add Cheese
- Stir in half of the cheddar cheese until melted and incorporated.
- Serve
- Sprinkle the remaining cheese on top and garnish with fresh cilantro. Serve immediately.
Notes
- Customizations: Add black beans, corn, or diced bell peppers for extra texture and flavor.
- Spice Level: Use mild, medium, or hot Rotel tomatoes depending on your spice preference.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of broth or water.
