Description
A fusion of two favorites, this Easy Taco Spaghetti combines the bold flavors of tacos with the comforting texture of spaghetti. Quick, delicious, and perfect for busy weeknights!
Ingredients
Scale
For the Taco Spaghetti:
- 8 oz spaghetti pasta
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 can (8 oz) tomato sauce
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream (optional)
- 1 tbsp olive oil (for cooking)
- 1/4 cup chopped green onions (optional for garnish)
- 1/4 cup chopped cilantro (optional for garnish)
Instructions
- Cook the Pasta:
- Cook the spaghetti according to the package directions. Drain and set aside.
- Prepare the Beef:
- In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Make the Taco Sauce:
- Add taco seasoning, diced tomatoes (with juices), and tomato sauce to the skillet with the beef. Stir and let simmer for 5 minutes, allowing the flavors to blend.
- Combine the Pasta and Sauce:
- Add the cooked spaghetti to the skillet with the beef mixture. Toss everything together until the pasta is coated with the taco sauce.
- Add the Cheese:
- Sprinkle shredded cheddar cheese over the pasta and cover the skillet for 2-3 minutes until the cheese is melted and bubbly.
- Serve:
- Serve the Taco Spaghetti hot, topped with sour cream, green onions, and cilantro if desired.
Notes
- For a spicier version, add a few jalapeño slices or a dash of hot sauce.
- You can substitute ground turkey or chicken for a lighter option.
- Leftovers can be stored in the fridge for up to 3 days and reheated easily.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 40g
- Protein: 22g