Taco Spaghetti

How to Make Taco Spaghetti?

Start by browning the ground beef in a Dutch oven or large pot over medium-high heat. When the beef is about halfway browned, add the onions and continue cooking until the beef is browned and the onions are soft. Reduce the heat to low and add the garlic. Stir and cook for 1 minute.

Increase the heat to medium and add the Rotel tomatoes, taco seasoning, beef broth, tomato paste, and Worcestershire sauce. Bring the mixture to a boil and add the spaghetti. Reduce the heat to a simmer and cook until the spaghetti is tender, scraping the bottom of the pan several times and stirring several times. Remove from the heat and top with both kinds of shredded cheese. Place a lid on the pot and let the cheese melt for several minutes. Remove the lid, stir in the cheese, and top with chopped cilantro.

Recipe Tips

For optimal flavor, use ground beef with a bit of fat. It cooks up more tender and flavorful.
Instead of trying to drain the fat from the pot and risking dumping the beef, tilt the pot on its end and use a paper towel to soak up the excess.
For optimum flavor, use my homemade taco seasoning, which is made with chili powder, cumin, kosher salt, fresh ground black pepper, garlic powder, onion powder, paprika, oregano, red pepper flakes, and ground cayenne pepper.
Ground turkey or ground pork also works well with this recipe.
You can substitute fire-roasted tomatoes for the Rotel tomatoes.
Other pasta that works with this recipe includes thin spaghetti, rotini, penne, elbow macaroni, cavatappi, or rigatoni.
Add small amounts of beef broth if needed to keep the pasta covered.

Recipe Variations

Top each serving with your favorite taco toppings, such as sour cream, black olives, chopped tomatoes, chopped avocados, black beans, salsa, corn, jalapenos, or Pico de Gallo.
Turn the heat up with green chiles, minced jalapeno, serrano peppers, or ground cayenne pepper.
Try using ground turkey, pork, or chicken.
Change up the cheese with a good quality Mexican cheese blend, Pepper Jack Cheese, Queso Chihuahua, or Queso Quesadilla.

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power for short increments until warm or in a skillet on the stovetop over low heat until warm.

One-Pot Taco Spaghetti Recipe

Enjoy this quick and tasty Taco Spaghetti made with common ingredients easily in one pot right on the stovetop.

Course: mail meal pasta

Cuisine: Tex-Mex

Prep Time: 5minutes

Cook Time: 30minutes

Servings: 6 servings

Calories: 599kcal

Ingredients

1 lb ground beef
1 medium onion chopped
3 cloves garlic
2 10-ounce cans Rotel tomatoes
¼ cup taco seasoning
3 cups low sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire Sauce
12 ounces spaghetti noodles
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack Cheese
Chopped fresh cilantro

Instructions

Brown the ground beef in a Dutch oven or large pot over medium heat. When the beef is about halfway browned, add the onions and continue cooking until the beef is browned and the onions are soft.
Reduce the heat to low and add the garlic. Stir and cook for 1 minute.
Increase the heat to medium and add the Rotel tomatoes, taco seasoning, beef broth, tomato paste, and Worcestershire sauce. Bring the mixture to a boil.
Add the spaghetti. Reduce the heat to a simmer and cook until the spaghetti is tender, approximately 15-20 minutes. Scrape the bottom of the pot several times and stir frequently.-
Remove from the heat and top with both cheeses. Place a lid on the pot and let the cheese melt for several minutes. Remove the lid, stir the cheese in, and top with chopped cilantro.

Notes

For optimal flavor, use ground beef with a little fat. It cooks up more tender and flavorful.
ProTip – Instead of trying to drain the fat out of the pot and risk dumping the beef, tilt the pot on its end and use a paper towel to soak up the excess.
For optimum flavor, use my homemade taco seasoning made with chili powder, cumin, kosher salt, fresh ground black pepper, garlic powder, onion powder, paprika, oregano, red pepper flakes, and ground cayenne pepper.
Ground turkey or ground pork also works well with this recipe.
You can substitute fire-roasted tomatoes for the Rotel tomatoes.
Other kinds of pasta that work with this recipe include thin spaghetti, rotini, penne, elbow macaroni, cavatappi, or rigatoni.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.

Nutrition

Pages: 1 2