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Taco Spaghetti Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 89 reviews
  • Author: Megane
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-American

Description

This Taco Spaghetti recipe combines the bold flavors of taco seasoning and Rotel tomatoes with tender spaghetti noodles for a quick, one-pan meal. Ground beef is browned with onions and simmered with pasta and spices, then finished with melted cheddar cheese and fresh cilantro for a comforting, flavorful twist on traditional spaghetti.

Ingredients

Units Scale

Meat and Vegetables

  • 1 pound ground beef
  • 1/4 cup yellow onions, chopped
  • 1/2 cup chopped cilantro

Dry and Canned Ingredients

  • 1/4 cup taco seasoning or 1 packet
  • 10 oz. can Rotel tomatoes (do NOT drain)
  • 8 oz. spaghetti noodles, uncooked

Liquids and Others

  • 2 tablespoons olive oil
  • 3 cups water
  • 4 oz. cheddar cheese, shredded

Instructions

  1. Brown the Meat and Onions: Heat 2 tablespoons of olive oil in a 12-inch skillet over medium heat. Add 1 pound of ground beef and ¼ cup of chopped yellow onions. Cook, stirring occasionally, until the beef is no longer pink and the onions are soft and translucent.
  2. Add Seasoning and Ingredients: Stir in ¼ cup taco seasoning (or 1 packet), the entire 10 oz. can of Rotel tomatoes including the juice, 8 oz. uncooked spaghetti noodles, and 3 cups of water into the skillet with the cooked beef and onions.
  3. Simmer the Spaghetti: Bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover the skillet, and let it simmer for 15 minutes, or until the spaghetti is tender and has absorbed most of the liquid.
  4. Add Cheese and Mix: Remove the skillet from heat. Sprinkle half of the 4 oz. shredded cheddar cheese into the pan and stir gently to combine the cooked spaghetti and cheese evenly.
  5. Garnish and Serve: Top the spaghetti with the remaining shredded cheddar cheese and the chopped cilantro. Serve warm.

Notes

  • Do not drain the Rotel tomatoes to preserve flavor and moisture.
  • Use a large enough skillet that can comfortably hold all ingredients and has a lid for simmering.
  • Feel free to adjust taco seasoning amount depending on desired spiciness.
  • This dish is perfect for a quick weeknight dinner and can be served with a side salad or tortilla chips.
  • Leftovers keep well and can be reheated gently on the stovetop or in the microwave.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 3g
  • Sodium: 700mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 65mg

Find it online: https://comfortplates.com/taco-spaghetti-recipe/