Description
This Taco Spaghetti recipe combines the bold flavors of a classic taco with the comforting texture of spaghetti, creating a quick and delicious one-pan meal perfect for busy weeknights. Ground beef is cooked with onions and taco seasoning, then simmered with spaghetti noodles and tomatoes before being topped with melted cheddar cheese and fresh cilantro for a vibrant finish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- ¼ cup yellow onions, finely chopped
- ¼ cup taco seasoning (1 packet)
- 10 ounces Rotel tomatoes (diced tomatoes with green chilies)
- 8 ounces spaghetti noodles, uncooked
- 3 cups water
- 4 ounces cheddar cheese, shredded
- ½ cup cilantro, chopped
Instructions
- Heat olive oil: In a 12-inch skillet, warm 2 tablespoons of olive oil over medium heat to prepare for sautéing the beef and onions.
- Brown beef and onions: Add 1 pound of ground beef and ¼ cup of chopped yellow onions to the skillet. Cook, stirring occasionally, until the beef is fully browned and the onions are translucent, about 5-7 minutes.
- Add seasoning and ingredients: Stir in ¼ cup of taco seasoning and 10 ounces of Rotel tomatoes. Then add 8 ounces of uncooked spaghetti noodles and 3 cups of water, mixing everything together so the noodles are submerged.
- Simmer: Bring the mixture to a boil, then cover the skillet. Reduce heat to low and let it simmer for 15 minutes, or until the spaghetti is tender and has absorbed most of the liquid.
- Add cheese and cilantro: Stir in half of the 4 ounces of shredded cheddar cheese until melted and mixed. Remove from heat, then top with the remaining cheese and ½ cup of chopped fresh cilantro before serving.
Notes
- Use a 12-inch skillet or pan with a lid to ensure even cooking and proper simmering.
- You can substitute ground turkey or chicken for a leaner option.
- If you like extra spice, add more diced green chilies or a pinch of cayenne pepper.
- For a creamier texture, stir in a splash of cream or milk with the cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
