Description
Taco Spaghetti is what happens when two culinary worlds collide in the most delicious way imaginable. If you love the zesty kick of tacos and the cozy satisfaction of spaghetti, this dish is your new best friend.
Ingredients
Ingredients:
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1 pound spaghetti noodles
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2 pounds ground beef
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½ yellow onion, diced
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1 bell pepper, diced (any color works, but red or green are great for flavor)
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2 tablespoons olive oil
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1 packet taco seasoning
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1 can (10 oz) diced tomatoes with green chilis, undrained
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1 cup sour cream
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1 cup beef broth
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2 cups shredded Mexican blend cheese
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Optional: chopped fresh cilantro or extra shredded cheese for garnish
Instructions
Begin by cooking your spaghetti noodles according to the package directions. Make sure the noodles are al dente — tender but with a slight bite — as they will continue to absorb flavor from the sauce later. Once cooked, drain them and set aside.
In a large skillet or deep sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the diced yellow onion and bell pepper. Sauté for about 3–4 minutes until the vegetables are softened and fragrant.
Add the ground beef to the skillet. Use a wooden spoon to break up the meat and cook until fully browned, about 7–8 minutes. Once cooked, drain any excess fat to avoid a greasy sauce.
Return the beef and veggie mixture to the skillet. Sprinkle in the taco seasoning and stir to coat the meat evenly.
Pour in the can of diced tomatoes with green chilis — don’t drain them; the liquid adds extra flavor. Add the beef broth and stir to combine.
Lower the heat and mix in the sour cream and shredded Mexican cheese. Stir continuously until the cheese has melted and the sauce becomes creamy and smooth. Simmer on low for another 5–7 minutes, allowing all the flavors to meld together.
Add the cooked and drained spaghetti noodles to the skillet with the creamy taco meat sauce. Using tongs or a pasta spoon, toss the noodles gently but thoroughly to coat them in the flavorful sauce. Let it cook for 2 more minutes to allow the spaghetti to soak in the flavors.
Plate your Taco Spaghetti hot. Optionally, garnish with chopped cilantro, a sprinkle of extra shredded cheese, or even a dollop of sour cream. Serve with tortilla chips on the side for a fun textural contrast or a simple green salad to round out the meal.
Notes
Cooking Note:
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Don’t skip draining the excess fat from the beef—it makes the sauce smoother and prevents greasy results.
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The sour cream provides creaminess and balance, but you can substitute with Greek yogurt for a lighter twist.
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Want a smoky flavor? Stir in a teaspoon of chipotle chili powder or smoked paprika.
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You can prepare the taco sauce ahead of time and reheat it when needed—just boil fresh spaghetti for a fast meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 685 kcal
- Sugar: 5g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 95mg
Keywords: taco spaghetti, fusion, pasta, tex-mex, dinner, family meal