Description
A delightful fusion of spaghetti and taco flavors, this Taco Spaghetti recipe is perfect for busy weeknights and family gatherings.
Ingredients
Scale
- 12 ounces spaghetti
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (1-ounce) packet taco seasoning
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (10-ounce) can Rotel (diced tomatoes with green chiles)
- 1 cup beef or chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped
- Sliced jalapeños (optional)
- Sour cream (for serving)
- Diced avocado (for serving)
Instructions
- Cook the spaghetti according to package instructions, drain, and set aside.
- In a large skillet, cook the ground beef over medium heat until browned, about 5-7 minutes. Drain excess fat.
- Add the diced onion and minced garlic to the skillet and sauté until onion is translucent, about 2-3 minutes.
- Stir in taco seasoning, diced tomatoes, Rotel, and broth. Bring to a simmer for about 5 minutes.
- Add the cooked spaghetti to the mixture and toss well to coat the pasta with sauce. Let simmer for 2-3 minutes.
- Sprinkle shredded cheddar and Monterey Jack cheeses on top, cover, and cook until the cheese is melted, about 2-3 minutes.
- Garnish with cilantro, sliced jalapeños, sour cream, and avocado before serving.
Notes
For a richer flavor, brown the beef with garlic powder and cumin. Use fresh taco seasonings for the best taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg