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Taco spaghetti is my family’s favorite weeknight answer when nobody can decide between Tex-Mex or Italian. It brings all the flavor of tacos plus the comfort of cheesy skillet pasta in just one pan.
I first mixed these up on a busy night and everyone asked for seconds before the pan hit the table It is now our go-to whenever taco Tuesday and pasta night fall on the same day
Ingredients
- Spaghetti: makes this dish hearty Use a high quality brand that holds its shape during simmering I like bronze-cut pasta for better saucing
- Ground beef: delivers richness and taco essence Choose an 80 percent lean blend for flavor but not too much grease
- Taco seasoning: brings smoky bold flavor Make your own for more punch or use your favorite store blend
- Rotel tomatoes: with green chilies add tang and gentle heat Look for cans with no added salt so you control seasoning
- Beef broth: creates a savory base Opt for low sodium broth if you want to watch salt levels
- Tomato sauce: helps meld everything into a silky sauce Choose a smooth unsweetened sauce for clean flavor
- Shredded cheddar: makes things meltingly cheesy Always shred cheese fresh for best melt and flavor
- Diced red onion: for even more zip and crunch Pick firm glossy onions with no soft spots
- Fresh cilantro: lifts everything to a bright finish Use sparingly or generously by taste
- Olive oil: helps brown beef without sticking Go for a mellow flavored oil to avoid overpowering the other notes
Step-by-Step Instructions
- Sauté the Ground Beef:
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook for about eight minutes, breaking it into small crumbles. Wait until the beef is evenly browned before moving on. If there is excess fat, spoon it out for a less greasy sauce.
- Season the Beef:
- Sprinkle the taco seasoning over the browned beef. Stir thoroughly so every morsel is coated. This ensures every bite comes through with taco flavor.
- Simmer the Sauce:
- Add the undrained Rotel tomatoes, beef broth, and tomato sauce right on top of the seasoned beef. Stir well and bring everything to a gentle simmer. The tomatoes add tang while the broth and sauce join into a base for your pasta.
- Add and Cook the Spaghetti:
- Break spaghetti noodles in half so they fit more easily in the pan. Scatter them into the simmering liquid, gently nudging so all strands are submerged. Cover the pan and cook for twelve to fifteen minutes, stirring now and then to separate the pasta and prevent sticking. The noodles are ready when al dente and most of the sauce is absorbed.
- Cheesy Finish:
- Sprinkle shredded cheddar over the pasta mixture. Replace the lid and let sit off heat for about three minutes so the cheese melts into gooey pockets throughout the skillet.
- Brighten and Serve:
- Top the finished pasta with diced red onion and as much fresh cilantro as you like. Serve hot from the pan.
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Cilantro is the ingredient my youngest loves to sprinkle everywhere It always reminds me of the time she insisted on doing the cilantro garnish all by herself and accidentally coated the entire skillet which turned out fresh and tasty
Storage Tips
This taco spaghetti keeps well for up to three days in an airtight container in the fridge. If you want to freeze leftovers divide into single portions and wrap tightly before freezing for up to two months. When reheating add a splash of beef broth or water to bring back the original sauciness.
Ingredient Substitutions
If you are out of ground beef try ground turkey or even black beans for a lighter or vegetarian twist. Any sturdy pasta works but spaghetti delivers the classic texture. No Rotel on hand Use diced tomatoes and a few extra pinches of chili flakes.
Serving Suggestions
Top each plate with avocado slices a dollop of sour cream or crushed tortilla chips for extra crunch and richness. This main pairs especially well with simple corn salad or a green salad with lime vinaigrette.
Taco Spaghetti’s Tex-Mex Roots
This dish is a true fusion classic popularized in southern home kitchens where Tex-Mex flavors meet the weeknight ease of pasta. It brings together the zesty character of the border’s favorite dishes with the practicality of American comfort food. Every Texan I know has a version in their back pocket.
Frequently Asked Questions
- → Can I substitute another type of pasta?
Yes! While spaghetti works well, you can use fettuccine, linguine, or even short pasta like penne or rotini as a substitute.
- → What can I use instead of Rotel tomatoes?
If Rotel tomatoes are unavailable, mix canned diced tomatoes with green chilies or use plain diced tomatoes with a pinch of chili flakes for spice.
- → Can I make this dish vegetarian?
Absolutely! Swap the ground beef for a plant-based protein like crumbled tofu, lentils, or a meat substitute for a vegetarian version.
- → How do I store leftovers?
Store leftover taco spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a splash of broth if needed.
- → Can I make it spicier?
To kick up the spice level, add a diced jalapeño or a pinch of cayenne pepper while cooking the beef or use a spicy taco seasoning blend.