Taco Spaghetti

Taco Spaghetti

Taco Spaghetti is a fun and delicious twist on two favorite dishes: tacos and spaghetti. This recipe combines the comforting texture of spaghetti noodles with the bold flavors of taco seasoning and all the fixings. It’s perfect for a busy weeknight dinner or a casual gathering with friends and family.

Why Make This Recipe

There are many reasons to make Taco Spaghetti. First, it is quick and easy to prepare, making it an ideal choice for those hectic days. Second, it brings the fun and flavor of tacos in a unique way that everyone will enjoy. Plus, it is a one-pot meal, which means less cleanup afterward!

How to Make Taco Spaghetti

Ingredients

• 1 pound spaghetti noodles
• 2 pounds ground beef
• 1/2 yellow onion, diced
• 1 bell pepper, diced
• 2 tablespoons olive oil
• 1 packet taco seasoning
• 1 can (10 oz) diced tomatoes with green chilis (undrained)
• 1 cup sour cream
• 1 cup beef broth
• 2 cups shredded Mexican blend cheese

Directions

1. Cook the Pasta: Prepare spaghetti according to package instructions. Drain and set aside.
2. Sauté & Brown: In a large skillet, heat olive oil over medium-high heat. Add diced onion and bell pepper. Sauté for 3-4 minutes until soft. Add ground beef and cook until browned. Drain any excess fat.
3. Make it Saucy: Return the beef mixture to the skillet. Add taco seasoning, canned tomatoes with green chilis (including juice), beef broth, sour cream, and shredded cheese. Stir well and let it simmer on low heat, stirring occasionally, until the sauce is creamy and cheese is melted.
4. Combine: Add the cooked spaghetti into the skillet. Toss well to coat the noodles evenly with the taco sauce.
5. Serve: Serve hot. Optional: garnish with chopped cilantro or a sprinkle of extra cheese.

How to Serve Taco Spaghetti

Taco Spaghetti is best served hot right off the stove. You can place it on plates and sprinkle with fresh cilantro or extra cheese. It makes a great main dish and can be served with a side salad or some tortilla chips for extra crunch.

How to Store Taco Spaghetti

To store leftovers of Taco Spaghetti, let it cool to room temperature. Place it in an airtight container and store it in the refrigerator for up to three days. You can reheat it in the microwave or on the stove until warmed through.

Tips to Make Taco Spaghetti

• For a little more spice, add some extra chili powder or diced jalapeños to the beef mixture.
• If you prefer, you can substitute the ground beef with ground turkey or chicken for a lighter option.
• Feel free to add your favorite toppings, like guacamole or diced tomatoes, to enhance the flavor.

Variation

You can also make a vegetarian version of Taco Spaghetti. Simply replace the meat with black beans or lentils, and use a vegetable broth instead of beef broth.

FAQs

1. Can I use other types of pasta?

   • Yes, you can use any type of pasta you like! Just keep an eye on the cooking time.

2. Is Taco Spaghetti spicy?

   • It can be! If you want a milder version, use a mild taco seasoning and skip the green chilis.

3. Can I make this recipe ahead of time?

   • Yes, you can prepare the beef and sauce mixture ahead of time, then mix in the spaghetti just before serving.

Taco Spaghetti

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• Author: hamidkom
• Total Time: 30 minutes
• Yield: 6 servings
• Diet: Beef

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Description

A fun and delicious twist on two favorites: tacos and spaghetti, ideal for busy weeknight dinners.

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Ingredients

• 1 pound spaghetti noodles
• 2 pounds ground beef
• 1/2 yellow onion, diced
• 1 bell pepper, diced
• 2 tablespoons olive oil
• 1 packet taco seasoning
• 1 can (10 oz) diced tomatoes with green chilis (undrained)
• 1 cup sour cream
• 1 cup beef broth
• 2 cups shredded Mexican blend cheese

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Instructions

1. Prepare spaghetti according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add diced onion and bell pepper. Sauté for 3-4 minutes until soft. Add ground beef and cook until browned. Drain any excess fat.
3. Return the beef mixture to the skillet. Add taco seasoning, canned tomatoes with green chilis (including juice), beef broth, sour cream, and shredded cheese. Stir well and let it simmer on low heat, stirring occasionally, until the sauce is creamy and cheese is melted.
4. Add the cooked spaghetti into the skillet. Toss well to coat the noodles evenly with the taco sauce.
5. Serve hot. Optionally garnish with chopped cilantro or a sprinkle of extra cheese.

Notes

For a vegetarian version, replace meat with black beans or lentils, and use vegetable broth.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican