Description
This flavorful Taco Spaghetti recipe combines the zest of taco seasoning with hearty spaghetti for a quick and delicious one-pan meal. Ground beef is browned with onions, then simmered with Rotel tomatoes, seasoned with taco spices, and cooked with spaghetti noodles until tender. Finished with melted cheddar cheese and fresh cilantro, this dish delivers a fusion of Tex-Mex and Italian comfort food perfect for a family dinner in just 30 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- ¼ cup yellow onions, chopped
- ½ cup chopped cilantro
Seasonings and Sauces
- 2 tablespoons olive oil
- ¼ cup taco seasoning (or 1 packet)
- 10 oz. can Rotel tomatoes (do NOT drain)
Pasta and Dairy
- 8 oz. uncooked spaghetti noodles
- 3 cups water
- 4 oz. shredded cheddar cheese
Instructions
- 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 chopped yellow onions. Cook until the beef is no longer pink and the onions are soft and translucent, stirring occasionally to break up the meat.
- Add Seasonings and Liquids: Stir in ¼ cup taco seasoning and a 10 oz. can of undrained Rotel tomatoes. Then add 8 oz. of uncooked spaghetti noodles and 3 cups of water, distributing the ingredients evenly in the skillet.
- Simmer the Spaghetti: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 15 minutes until the spaghetti is cooked through and has absorbed most of the liquid.
- Melt in Cheese: Remove the skillet from heat. Sprinkle half of the 4 oz. shredded cheddar cheese into the pan and stir well to distribute the cheese evenly throughout the spaghetti and beef mixture.
- Garnish and Serve: Top the dish with the remaining shredded cheddar cheese and ½ cup chopped cilantro for fresh flavor and color. Serve warm and enjoy your flavorful taco spaghetti!
Notes
- Use a 12-inch skillet or pan with a lid to ensure even cooking and enough space for all ingredients.
- If you prefer a spicier dish, add extra taco seasoning or a pinch of cayenne pepper.
- Rotel tomatoes add a nice tang and mild heat; you can substitute with diced tomatoes and green chiles if unavailable.
- For a lighter version, substitute ground beef with ground turkey or chicken.
- Make sure not to drain the tomatoes, as their liquid helps cook the spaghetti noodles.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
