Description
A fun fusion dish combining the best of tacos and spaghetti, featuring seasoned ground beef, pasta, and all your favorite taco toppings in one delicious skillet meal.
Ingredients
Scale
- 8 oz spaghetti, broken in half
- 1 lb ground beef (or ground turkey)
- 1 packet (1 oz) taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 1 can (8 oz) tomato sauce
- 1 cup water
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tbsp taco sauce or hot sauce (optional)
- Toppings (optional):
- Diced avocado
- Sliced black olives
- Chopped cilantro
- Diced red onion
- Lime wedges
Instructions
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- In a large skillet, brown ground beef over medium-high heat until no longer pink. Drain excess fat.
- Add taco seasoning, diced tomatoes with green chilies, tomato sauce, and water to the skillet. Stir to combine.
- Bring mixture to a simmer, then reduce heat to low and cook for 5 minutes.
- Add cooked spaghetti to the skillet and toss to coat with the sauce.
- Stir in sour cream and taco sauce (if using) until well combined.
- Sprinkle cheese over the top, cover, and let sit for 2-3 minutes until cheese melts.
- Serve hot with desired toppings.
Notes
- For extra flavor, use fire-roasted diced tomatoes.
- Make it vegetarian by substituting plant-based ground meat and vegetable broth.
- Leftovers store well in the refrigerator for up to 3 days.
- For a creamier version, stir in 1/2 cup of cream cheese with the sour cream.
- To make in one pot, cook spaghetti first, remove from skillet, then proceed with recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of recipe (without toppings)
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg