Description
Taco Spaghetti is a flavorful one-pot dinner that combines the bold spices of taco night with the comforting heartiness of pasta.
Ingredients
Scale
- 12 oz spaghetti
- 1 lb ground beef
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1 can Rotel tomatoes (diced tomatoes with green chilies, undrained)
- 2 cups beef broth
- 1 cup tomato sauce
- 1 cup shredded cheddar cheese
- 1/4 cup diced red onion
- Fresh cilantro for garnish
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it into crumbles. Drain excess grease.
- Sprinkle taco seasoning over the beef and stir well to coat.
- Add Rotel tomatoes, beef broth, and tomato sauce to the skillet. Stir to combine and bring to a simmer.
- Break the spaghetti in half and add it to the skillet. Stir to ensure the pasta is fully submerged in the liquid.
- Cover and cook for 12–15 minutes, stirring occasionally, until the spaghetti is tender and most of the liquid is absorbed.
- Sprinkle shredded cheddar cheese over the top, cover, and let the cheese melt for 2–3 minutes.
- Garnish with diced red onion, fresh cilantro, and additional toppings if desired. Serve immediately.
Notes
- Adjust spice level by using mild or hot Rotel tomatoes.
- For a vegetarian option, substitute ground beef with black beans and use vegetable broth.
- If the sauce becomes too thick while cooking, add a splash of broth or water.
- Shred fresh cheese for the best melting results.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4g
- Sodium: 880mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 45mg