Taco Spaghetti Recipe
This Taco Spaghetti recipe has become a reader favorite. Its bold Tex-Mex flavors and comforting twist on classic pasta make it a quick and easy dish perfect for busy weeknights.
Ingredients:
- 12 oz spaghetti
- 1 lb ground beef
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1 can Rotel tomatoes (diced tomatoes with green chilies, undrained)
- 2 cups beef broth
- 1 cup tomato sauce
- 1 cup shredded cheddar cheese
- 1/4 cup diced red onion
- Fresh cilantro for garnish
- 1 tbsp olive oil
Instructions:
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it into crumbles. Drain excess grease.
- Sprinkle taco seasoning over the beef and stir well to coat.
- Add Rotel tomatoes, beef broth, and tomato sauce to the skillet. Stir to combine and bring to a simmer.
- Break the spaghetti in half and add it to the skillet. Stir to ensure the pasta is fully submerged in the liquid.
- Cover and cook for 12–15 minutes, stirring occasionally, until the spaghetti is tender and most of the liquid is absorbed.
- Sprinkle shredded cheddar cheese over the top, cover, and let the cheese melt for 2–3 minutes.
- Garnish with diced red onion, fresh cilantro, and additional toppings if desired.
- Serve immediately.
ENJOY!!