Taco Spaghetti Recipe
Craving tacos and pasta? This Taco Spaghetti Recipe merges both into a 30-minute, family-friendly masterpiece! Al dente noodles, zesty taco-seasoned beef, melty cheese, and crunchy toppings—dinner drama solved. 🌶️🍝 Let’s taco ’bout spaghetti!
Equipment
- Large skillet
- pasta pot
- colander
- stirring spoon
Ingredients
- 8 oz spaghetti
- 1 lb ground beef or turkey/plant-based crumbles
- 1 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 packet taco seasoning or 2 tbsp homemade blend
- 1 15 oz can tomato sauce
- 1 cup beef broth or veg broth
- 1 cup shredded cheddar cheese
- Toppings: Diced tomatoes shredded lettuce, sour cream, avocado, jalapeños, cilantro, lime wedges
Instructions
- Cook the pasta: Boil spaghetti in salted water until al dente. Drain and set aside.
- Brown the beef: Heat olive oil in a skillet. Sauté onion and garlic for 2 minutes. Add beef and cook until browned. Drain excess grease.
- Spice it up: Stir in taco seasoning, tomato sauce, and broth. Simmer for 5 minutes until thickened.
- Cheese time: Toss cooked pasta into the skillet. Sprinkle cheese on top, cover, and let melt for 2 minutes.
- Serve: Load bowls with saucy pasta and pile on toppings. Dinner’s done!
Notes
- Substitute freely: Use ground turkey, lentils, or quinoa. Gluten-free pasta works too!
- Spice hack: Mild for kids? Skip jalapeños. Extra heat? Add cayenne or hot sauce.
- Leftovers? Stores in the fridge for 3 days. Reheat with a splash of broth to keep creamy.