Taco Spaghetti
Are you looking for a quick and delicious dinner idea that will satisfy your cravings for both spaghetti and tacos? Look no further than this mouthwatering Taco Spaghetti recipe! With just a few simple ingredients and minimal prep time, you can whip up a hearty and flavorful meal that the whole family will love.
Why Taco Spaghetti?
Taco Spaghetti combines the best of both worlds: the comforting familiarity of spaghetti with the bold and zesty flavors of tacos. It’s the perfect fusion dish for when you’re craving something a little different but still want that classic Italian pasta experience.
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
- 8 ounces spaghetti (gluten-free or regular)
- 1 pound ground beef (or turkey)
- 1 cup onion, diced
- 3 cloves garlic, chopped
- 2 tablespoons taco seasoning
- 1 (14.5 ounce) can diced tomatoes
- 1 (4 ounce) can diced green chilies
- 1 cup beef broth
- 2 teaspoons Worcestershire sauce (optional)
- 2 teaspoons soy sauce (gluten-free or tamari for gluten-free) (optional)
- 1 cup cheese (cheddar and/or monterey jack, mozzarella, etc.), shredded
- Salt and pepper to taste
- 2 tablespoons cilantro, chopped (optional)
Directions:
- Start by cooking the pasta according to the package instructions.
- In a large pan, cook the ground beef and onion over medium-high heat until browned. Drain off any excess grease.
- Add the garlic and taco seasoning to the pan, and cook until fragrant, about 1 minute.
- Stir in the diced tomatoes, green chilies, beef broth, Worcestershire sauce, and soy sauce. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
- Turn off the heat, and stir in the shredded cheese until melted and creamy.
- Season the sauce with salt and pepper to taste.
- Add the cooked and drained spaghetti to the pan, and toss until well coated in the sauce.
- Garnish with chopped cilantro, if desired, and serve hot.
Recipe Variations:
- Spice it Up: Add a diced jalapeno along with the onion for an extra kick of heat.
- Creamy Version: Stir in 4 ounces of sour cream, cream cheese, or heavy cream along with the cheese for a richer and creamier sauce.
- Add Some Beans: Mix in a can of black beans (rinsed and drained) for added protein and fiber.
- Serve with Toppings: Garnish your Taco Spaghetti with your favorite taco toppings, such as diced tomatoes, avocado, sour cream, or sliced jalapenos.
Kitchen Equipment Needed:
- Large pot for cooking pasta
- Large skillet or frying pan
- Cutting board and knife for chopping vegetables
- Wooden spoon or spatula for stirring
Leftover Storage:
If you have any leftovers (which is rare with this delicious dish!), store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.
Food Pairings:
Pair your Taco Spaghetti with a side of garlic bread or a fresh green salad for a complete and satisfying meal. For drinks, try serving it with a crisp and refreshing beer or a glass of chilled white wine.
Share and Subscribe!
If you loved this Taco Spaghetti recipe, be sure to share it with your friends and family! Don’t forget to subscribe to our blog for more delicious recipes and cooking tips delivered straight to your inbox.
Taco Spaghetti
Equipment
- Large pot for cooking pasta
- Large skillet or frying pan
- Cutting board and knife for chopping vegetables
- Wooden spoon or spatula for stirring
Ingredients
- 8 ounces spaghetti gluten-free or regular
- 1 pound ground beef or turkey
- 1 cup onion diced
- 3 cloves garlic chopped
- 2 tablespoons taco seasoning
- 1 14.5 ounce can diced tomatoes
- 1 4 ounce can diced green chilies
- 1 cup beef broth
- 2 teaspoons Worcestershire sauce optional
- 2 teaspoons soy sauce gluten-free or tamari for gluten-free (optional)
- 1 cup cheese cheddar and/or monterey jack, mozzarella, etc., shredded
- Salt and pepper to taste
- 2 tablespoons cilantro chopped (optional)
Instructions
- Start by cooking the pasta according to the package instructions.
- In a large pan, cook the ground beef and onion over medium-high heat until browned. Drain off any excess grease.
- Add the garlic and taco seasoning to the pan, and cook until fragrant, about 1 minute.
- Stir in the diced tomatoes, green chilies, beef broth, Worcestershire sauce, and soy sauce. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
- Turn off the heat, and stir in the shredded cheese until melted and creamy.
- Season the sauce with salt and pepper to taste.
- Add the cooked and drained spaghetti to the pan, and toss until well coated in the sauce.
- Garnish with chopped cilantro, if desired, and serve hot.
Notes
Recipe Variations:
- Spice it Up: Add a diced jalapeno along with the onion for an extra kick of heat.
- Creamy Version: Stir in 4 ounces of sour cream, cream cheese, or heavy cream along with the cheese for a richer and creamier sauce.
- Add Some Beans: Mix in a can of black beans (rinsed and drained) for added protein and fiber.
- Serve with Toppings: Garnish your Taco Spaghetti with your favorite taco toppings, such as diced tomatoes, avocado, sour cream, or sliced jalapenos.