Description
This Best Taco Spaghetti recipe is a flavorful fusion of classic Italian pasta and zesty taco-inspired ingredients. Featuring seasoned ground beef, fire-roasted tomatoes with green chilis, creamy cheese, and perfectly cooked spaghetti, it offers a delicious twist on traditional spaghetti that’s quick and easy to prepare. Ideal for a family dinner or casual gatherings, this dish combines the comforting textures of pasta with the bold, spicy flavors of Mexican cuisine.
Ingredients
Scale
Pasta
- 8 ounces uncooked spaghetti noodles
Meat and Seasoning
- 1 ½ pounds lean ground beef
- 1 packet taco seasoning (or homemade blend)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
Sauce and Flavorings
- 1 tbsp olive oil
- 1 can fire-roasted Rotel (with green chilis) (about 10 ounces)
- 2 tbsp tomato paste
- 2 cups beef broth
- ½ cup heavy cream
Cheese and Garnish
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- 1 jalapeño, sliced (optional)
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package instructions until al dente. Drain well and set aside for later use.
- Brown the ground beef: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Drain any excess grease if needed to keep the dish from being too oily.
- Add seasonings and tomato base: Stir in the taco seasoning, tomato paste, and fire-roasted Rotel. Cook this mixture for about 2 minutes to blend the flavors and deepen the sauce.
- Simmer with broth: Pour in the beef broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 5 minutes to allow the sauce to thicken and reduce slightly.
- Incorporate cream and pasta: Reduce the heat to low and stir in the heavy cream. Add the cooked spaghetti to the skillet and toss everything together to ensure the noodles are evenly coated with the creamy, flavorful sauce.
- Melt the cheese: Sprinkle shredded cheddar and Monterey Jack cheeses over the top of the spaghetti. Cover the pan with a lid and let it sit for 2-3 minutes so the cheese melts thoroughly and becomes gooey.
- Garnish and serve: Finally, garnish the dish with freshly chopped cilantro and sliced jalapeños if you like a bit of extra heat. Serve the taco spaghetti hot and enjoy this tasty blend of comfort foods!
Notes
- You can substitute ground turkey or chicken to make a leaner version of this dish.
- Adjust the amount of jalapeño to control the spice level according to your preference.
- Use gluten-free spaghetti noodles to make this recipe gluten free.
- For a dairy-free version, omit the cheese and use coconut cream or a dairy-free heavy cream alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
