Description
This Taco Spaghetti recipe brings together the bold flavors of a classic taco in a comforting pasta dish. Ground beef is seasoned with taco spices, simmered with tomatoes and spaghetti noodles all in one skillet, then topped with melted cheddar cheese and fresh cilantro for a quick and easy family meal ready in just 30 minutes.
Ingredients
Scale
Meat and Seasoning
- 2 tablespoons olive oil
- 1 pound ground beef
- ¼ cup yellow onions, chopped
- ¼ cup taco seasoning (or 1 packet)
Main Ingredients
- 10 oz. can Rotel tomatoes (with juice, do NOT drain)
- 8 oz. spaghetti noodles (uncooked)
- 3 cups water
Toppings
- 4 oz. shredded cheddar cheese
- ½ cup chopped cilantro
Instructions
- Brown the beef and onions: Heat olive oil in a 12-inch skillet over medium heat. Add the ground beef and chopped onions, cooking until the meat is browned and no longer pink and onions are soft and translucent.
- Add seasoning and liquids: Stir in the taco seasoning, canned Rotel tomatoes along with their juice, uncooked spaghetti noodles, and water into the skillet with the beef mixture.
- Simmer the spaghetti: Bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover the skillet, and let it simmer for 15 minutes or until the spaghetti is cooked through.
- Mix in cheese: Remove the skillet from heat. Sprinkle half of the shredded cheddar cheese over the pasta and stir thoroughly to combine and melt the cheese into the spaghetti.
- Add final toppings: Top the pasta with the remaining shredded cheddar cheese and the chopped cilantro. Serve warm.
Notes
- Do not drain the Rotel tomatoes; their juice adds flavor and liquid for cooking the pasta.
- You can adjust the amount of taco seasoning to taste depending on your spice preference.
- Use a skillet with a lid to ensure even cooking and moisture retention during simmering.
- For a spicier dish, add jalapeños or hot sauce.
- This dish is a quick one-pot meal, minimizing cleanup.
