Description: A quick and easy one-pot meal that combines the flavors of tacos with the comfort of spaghetti. Ground beef, taco seasoning, Rotel tomatoes, and cheddar cheese create a Tex-Mex delight that’s perfect for busy weeknights.
Ingredients:
- 12 oz spaghetti
- 1 lb ground beef (80/20 blend recommended)
- 1 packet taco seasoning (or 2 tbsp homemade blend – see recipe below)
- 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies, undrained)
- 2 cups beef broth (low sodium preferred)
- 1 cup tomato sauce
- 1 cup shredded cheddar cheese (sharp or mild, your preference)
- 1/4 cup diced red onion, for garnish
- Fresh cilantro, chopped, for garnish
- 1 tbsp olive oil or vegetable oil
- Optional toppings: sour cream, guacamole, jalapenos, black olives, crushed tortilla chips
Homemade Taco Seasoning (Optional):
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
Preparation:
Step 1: Gather all ingredients. Dice the red onion and chop the cilantro for garnish. Measure out the taco seasoning (either store-bought or homemade). Shred the cheddar cheese if you haven’t already. Open the cans of Rotel tomatoes and tomato sauce. Have the beef broth ready to pour.
Step 2: If making homemade taco seasoning, combine all the spices in a small bowl and mix well. Store in an airtight container for future use.
Step 3: Break the spaghetti in half or thirds. This makes it easier to eat in a one-pot dish.
Instructions:
Step 1: Heat olive oil in a large skillet or Dutch oven over medium heat. Make sure the skillet is large enough to accommodate all the ingredients. A 12-inch skillet or a 5-quart Dutch oven works well.
Step 2: Add ground beef to the skillet and cook, breaking it into crumbles with a spatula or wooden spoon. Cook until the beef is browned and no longer pink. This usually takes about 5-7 minutes.
Step 3: Drain any excess grease from the skillet. Use a spoon or a grease separator to remove the grease, leaving the browned beef in the skillet. Excess grease can make the final dish greasy.
Step 4: Sprinkle taco seasoning over the beef and stir well to coat. Ensure the seasoning is evenly distributed to flavor the beef thoroughly. Cook for an additional minute to allow the spices to bloom and release their aromas.
Step 5: Add Rotel tomatoes (undrained), beef broth, and tomato sauce to the skillet. Stir to combine all the ingredients, ensuring the beef and seasonings are well mixed with the liquids.
Step 6: Bring the mixture to a simmer over medium heat. A gentle simmer helps the flavors meld together without burning.
Step 7: Add the broken spaghetti to the skillet. Stir to ensure the pasta is fully submerged in the liquid. This is crucial for the spaghetti to cook evenly. If needed, add a little more beef broth to ensure the pasta is covered.
Step 8: Cover the skillet or Dutch oven and cook for 12–15 minutes, stirring occasionally. Stirring prevents the spaghetti from sticking to the bottom of the pan and ensures even cooking. Cook until the spaghetti is tender and most of the liquid is absorbed. Check the spaghetti for doneness by tasting a strand.
Step 9: Once the spaghetti is cooked and most of the liquid is absorbed, remove the lid. Sprinkle shredded cheddar cheese evenly over the top of the spaghetti.
Step 10: Cover the skillet again and let the cheese melt for 2–3 minutes. The residual heat will melt the cheese beautifully.
Step 11: Garnish with diced red onion, fresh cilantro, and any additional toppings you desire. Sour cream, guacamole, jalapenos, black olives, and crushed tortilla chips all add great flavor and texture.
Step 12: Serve immediately. Taco Spaghetti is best enjoyed hot.
Why You Will Love This Recipe:
This Taco Spaghetti is a winner for several reasons. First, it’s incredibly easy to make, requiring only one pot and minimal cleanup. Second, it’s a crowd-pleaser, appealing to both kids and adults with its familiar taco flavors. Third, it’s versatile – you can easily customize it with your favorite taco toppings and adjust the spice level to your liking. It’s a quick, comforting, and satisfying meal that’s perfect for busy weeknights or casual gatherings. The combination of savory ground beef, flavorful taco seasoning, tangy Rotel tomatoes, and cheesy goodness makes it an irresistible dish that you’ll want to make again and again. Plus, the one-pot nature of the recipe means less time spent washing dishes and more time enjoying your meal.
COOKING Rating:
- Ease of Preparation: 5/5 (Very easy)
- Taste: 4.5/5 (Delicious and flavorful)
- Kid-Friendly: 5/5 (Most kids love it)
- Overall: 4.8/5 (Highly recommended)
Serving Suggestions:
- Serve with a dollop of sour cream or Greek yogurt.
- Add a scoop of guacamole for extra creaminess and flavor.
- Sprinkle with crushed tortilla chips for added crunch.
- Serve with a side salad or some crusty bread.
- Offer a variety of toppings, such as diced tomatoes, jalapenos, and black olives, so everyone can customize their own bowl.
Tips:
- To make it spicier, add a pinch of cayenne pepper to the taco seasoning or use hot Rotel tomatoes.
- For a healthier version, use lean ground beef or ground turkey.
- If you don’t have Rotel tomatoes, you can substitute with a can of diced tomatoes and a small can of green chilies.
- Be careful not to overcook the spaghetti, as it can become mushy.
- If the spaghetti is too dry, add a little more beef broth.
- If you want to make this recipe vegetarian, substitute the ground beef with plant-based crumbles.
- To make this dish even easier, use pre-shredded cheese and pre-diced onions.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Nutritional Information (Approximate, per serving):
- Calories: 450-550
- Protein: 30-35g
- Sodium: 800-1000mg (depending on taco seasoning and broth used)
Conclusion:
Taco Spaghetti is a delightful fusion of Italian and Tex-Mex cuisines, offering a quick, easy, and satisfying meal that’s perfect for any occasion. With its customizable toppings and kid-friendly flavors, it’s sure to become a family favorite. The one-pot nature of the recipe makes cleanup a breeze, and the versatility of the ingredients allows you to adapt it to your preferences and dietary needs. So, gather your ingredients, fire up your skillet, and get ready to enjoy a delicious bowl of Taco Spaghetti!
Questions and Answers About This Recipe:
- Can I use a different type of pasta?
- Yes, you can substitute the spaghetti with other types of pasta, such as penne, rotini, or elbow macaroni. Keep in mind that different types of pasta may require slightly different cooking times, so adjust accordingly.
- Can I make this recipe ahead of time?
- Yes, you can prepare the Taco Spaghetti ahead of time and store it in the refrigerator for up to 3 days. When reheating, you may need to add a little more beef broth or water to loosen it up, as the pasta tends to absorb the liquid as it sits.
- Can I freeze Taco Spaghetti?
- While you can freeze Taco Spaghetti, the texture of the pasta may change slightly upon thawing. To freeze, let the spaghetti cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- What can I add to make it more flavorful?
- To boost the flavor of Taco Spaghetti, consider adding a can of corn, a can of black beans, or a dollop of salsa. You can also experiment with different types of cheese, such as Monterey Jack or pepper jack, for a different flavor profile.
- Can I make this in a slow cooker?
- Yes, you can adapt this recipe for a slow cooker. Brown the ground beef as directed, then transfer it to the slow cooker along with the taco seasoning, Rotel tomatoes, beef broth, and tomato sauce. Cook on low for 4-6 hours. Add the broken spaghetti during the last 30 minutes of cooking time, stirring occasionally to prevent sticking. Top with cheese and let it melt before serving.
