Description
Looking for a fun, fast, and flavorful meal that brings two favorite cuisines together in one dish? This Taco Spaghetti recipe is the ultimate comfort food mashup that transforms your usual pasta night into a spicy, cheesy, and totally satisfying dinner.
Ingredients
Main Ingredients:
- 12 oz spaghetti noodles
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 cup salsa
- ½ cup water
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack or pepper jack cheese
- Salt and pepper, to taste
- Fresh cilantro or green onions, for garnish
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti noodles until al dente according to package directions. Drain and set aside.
In a large skillet or Dutch oven, cook the ground beef over medium heat until browned. Drain excess grease, then add the diced onion and garlic. Cook until softened—about 3–4 minutes.
Sprinkle in taco seasoning and stir to coat the meat. Add salsa, diced tomatoes, and water. Stir to combine.
Bring the mixture to a gentle simmer. Add cooked spaghetti to the pan and toss to coat in the sauce. Stir in shredded cheese until melted and everything is evenly combined.
Top with extra cheese, fresh cilantro, green onions, or even jalapeños. Serve hot and enjoy!
Notes
- Salt your water generously before adding the pasta—it should taste like the sea.
- Use a big pot and plenty of water to avoid sticking.
- Cook until al dente so the noodles hold their shape and soak up the sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 380
- Fat: 8g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
Keywords: Taco Spaghetti