Taco Spaghetti
This Taco Spaghetti is a fun fusion of taco flavors and comforting pasta, featuring seasoned ground beef, melty cheeses, and vibrant toppings for an easy, flavorful weeknight dinner.
Ingredients
- 1 pound spaghetti (regular or whole wheat)
- 1 tablespoon olive oil (or avocado oil)
- 1 pound ground beef (80-85% lean)
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1/2 cup diced onion (about 1/2 small onion)
- 2 cloves garlic minced
- 1 can diced tomatoes (14.5 oz; fire-roasted optional)
- 1/2 cup tomato sauce (or salsa)
- 1 cup shredded cheddar cheese (Mexican blend optional)
- 1/2 cup shredded Monterey Jack cheese
- salt and pepper to taste
- optional toppings sour cream, cilantro, green onions, jalapeño slices
Instructions
- Bring a large pot of salted water to a rolling boil. Cook spaghetti until al dente according to package directions, then drain, reserving 1/2 cup of pasta water.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef, diced onion, and garlic. Cook until the meat is no longer pink and onions are soft, about 5 minutes.
- Stir in taco seasoning, diced tomatoes, and tomato sauce. Reduce heat to medium-low and simmer for 5-7 minutes until the sauce thickens slightly.
- Add cooked spaghetti to the skillet along with the reserved pasta water. Toss gently until the pasta is fully coated in the taco-flavored sauce.
- Sprinkle shredded cheddar and Monterey Jack cheese on top. Cover and turn off heat, letting the cheese melt in the residual warmth for 2-3 minutes.
- Top with sour cream, cilantro, green onions, or jalapeño slices. Serve immediately and enjoy the cheesy Tex-Mex twist on spaghetti.
Notes
For extra heat, stir in chopped jalapeños or add a splash of hot sauce. You can freeze leftovers for up to 2 months and thaw overnight in the fridge before reheating.
Nutrition
Calories: 580kcal
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