Taco Spaghetti
Enjoy a quick and easy spaghetti dinner featuring a flavorful taco beef sauce!
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.