Description
A flavorful and easy-to-make Taco Spaghetti recipe that combines classic taco ingredients with pasta, creating a delicious and comforting one-pan meal perfect for busy weeknights.
Ingredients
Scale
Meat and Seasoning
- 2 tablespoons olive oil
- 1 pound ground beef
- ¼ cup yellow onions, chopped
- ¼ cup taco seasoning (or 1 packet)
Vegetables and Liquids
- 10 oz. can Rotel tomatoes (do NOT drain)
- 3 cups water
Pasta and Cheese
- 8 oz. spaghetti noodles (uncooked)
- 4 oz. cheddar cheese, shredded
- ½ cup chopped cilantro
Instructions
- Brown the Meat and Onions: Heat olive oil in a 12-inch skillet over medium heat. Add ground beef and yellow onions, cooking until the beef is no longer pink and the onions are soft and translucent, about 5-7 minutes.
- Add Seasoning and Tomatoes: Stir in the taco seasoning and the undrained Rotel tomatoes, ensuring the flavors combine evenly.
- Add Pasta and Water: Add the uncooked spaghetti noodles and 3 cups of water to the skillet. Stir gently to distribute the ingredients.
- Simmer the Spaghetti: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet, and simmer for 15 minutes or until noodles are tender and liquid is mostly absorbed.
- Incorporate Cheese: Remove the skillet from heat. Sprinkle half of the shredded cheddar cheese over the noodles and stir thoroughly to melt the cheese and combine it into the pasta.
- Garnish and Serve: Top the dish with the remaining cheddar cheese and chopped cilantro before serving to add freshness and extra flavor.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- If you prefer a spicier dish, add extra jalapeños or use a spicy taco seasoning.
- Use gluten-free spaghetti noodles to make this recipe gluten-free.
- For added creaminess, stir in a dollop of sour cream before serving.
- This recipe works well as leftovers and can be reheated easily on the stovetop or microwave.
