This quick and easy Taco Spaghetti is loaded with flavor from ground beef, onion, Rotel tomatoes, and taco seasoning. The dish is topped with a healthy amount of cheddar cheese, Monterey Jack Cheese, and chopped fresh cilantro. It comes together all in one pot, making it doable for a weeknight dinner and cleanup a breeze.
This quick and easy Taco Spaghetti is loaded with flavor from ground beef, onion, Rotel tomatoes, and taco seasoning.
HOW TO MAKE TACO SPAGHETTI
Start by browning the ground beef in a Dutch oven or large pot over medium-high heat. When the beef is about halfway browned, add the onions and continue cooking until the beef is browned and the onions are soft. Reduce the heat to low and add the garlic. Stir and cook for 1 minute.
How to make Taco Spaghetti
Increase the heat to medium and add the Rotel tomatoes, taco seasoning, beef broth, tomato paste, and Worcestershire sauce. Bring the mixture to a boil and add the spaghetti. Reduce the heat to a simmer and cook until the spaghetti is tender, scraping the bottom of the pan several times and stirring several times. Remove from the heat and top with both kinds of shredded cheese. Place a lid on the pot and let the cheese melt for several minutes. Remove the lid, stir the cheese in, and top with chopped cilantro.
The taco spaghett dish is topped with a healthy amount of cheddar cheese, Monterey Jack Cheese, and chopped fresh cilantro.
HELPFUL RECIPE TIPS
For optimal flavor, use ground beef with a bit of fat. It cooks up more tender and flavorful.
ProTip – Instead of trying to drain the fat from the pot and risk dumping the beef, tilt the pot on its end and use a paper towel to soak up the excess.
For optimum flavor, use my homemade taco seasoning made with chili powder, cumin, kosher salt, fresh ground black pepper, garlic powder, onion powder, paprika, oregano, red pepper flakes, and ground cayenne pepper.
Ground turkey or ground pork also works well with this recipe.
You can substitute fire-roasted tomatoes for the Rotel tomatoes.
Other kinds of pasta that work with this recipe include thin spaghetti, rotini, penne, elbow macaroni, cavatappi, or rigatoni.
Add small amounts of beef broth if needed to keep the pasta covered.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
Remove from the heat and top with both cheeses. Place a lid on the pot and let the cheese melt for several minutes. Remove the lid, stir the cheese in, and top with chopped cilantro.
RECIPE VARIATIONS
Top each serving with your choice of favorite taco toppings like sour cream, black olives, chopped tomatoes, chopped avocados, black beans, salsa, corn, jalapenos, or Pico de Gallo.
Turn up the heat a few notches with green chiles, minced jalapeno, serrano peppers, or ground cayenne pepper.
Try using ground turkey, pork, or chicken.
Change up the cheese with a good quality Mexican cheese blend, Pepper Jack Cheese, Queso Chihuahua, or Queso Quesadilla.
Ingredients
1 lb ground beef
1 medium onion chopped
3 cloves garlic
2 10-ounce cans Rotel tomatoes
¼ cup taco seasoning
3 cups low sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire Sauce
12 ounces spaghetti noodles
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack Cheese
Chopped fresh cilantro
Instructions
Brown the ground beef in a Dutch oven or large pot over medium heat. When the beef is about halfway browned, add the onions and continue cooking until the beef is browned and the onions are soft.
Reduce the heat to low and add the garlic. Stir and cook for 1 minute.
Increase the heat to medium and add the Rotel tomatoes, taco seasoning, beef broth, tomato paste, and Worcestershire sauce. Bring the mixture to a boil.
Add the spaghetti. Reduce the heat to a simmer and cook until the spaghetti is tender, approximately 15-20 minutes. Scrape the bottom of the pot several times and stir frequently.-
Remove from the heat and top with both cheeses. Place a lid on the pot and let the cheese melt for several minutes. Remove the lid, stir the cheese in, and top with chopped cilantro.
Notes
For optimal flavor, use ground beef with a little fat. It cooks up more tender and flavorful.
ProTip – Instead of trying to drain the fat out of the pot and risk dumping the beef, tilt the pot on its end and use a paper towel to soak up the excess.
For optimum flavor, use my homemade taco seasoning made with chili powder, cumin, kosher salt, fresh ground black pepper, garlic powder, onion powder, paprika, oregano, red pepper flakes, and ground cayenne pepper.
Ground turkey or ground pork also works well with this recipe.
You can substitute fire-roasted tomatoes for the Rotel tomatoes.
Other kinds of pasta that work with this recipe include thin spaghetti, rotini, penne, elbow macaroni, cavatappi, or rigatoni.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
Nutrition
Calories: 599kcal | Carbohydrates: 54g | Protein: 32g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1388mg | Potassium: 807mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1684IU | Vitamin C: 13mg | Calcium: 315mg | Iron: 4mg
