Taco spaghetti

Taco Spaghetti is the ultimate fusion comfort food, combining the best of two classic dishes into one easy, family-friendly meal. It’s cheesy, savory, and guaranteed to be a hit.

Here are a couple of ways to make it, from a simple one-pot method to a more layered casserole.

Recipe 1: One-Pot Taco Spaghetti

This is the quickest, easiest method with minimal cleanup.

Yields: 4-6 servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

• 1 lb ground beef (or turkey)

• 1 small onion, chopped

• 1 packet (1 oz) taco seasoning

• 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained

• 1 (8 oz) can tomato sauce

• 4 cups low-sodium chicken or beef broth

• 8 oz spaghetti, broken in half

• 1 cup shredded cheddar or Mexican blend cheese

• For serving: Sour cream, chopped cilantro, diced avocado, sliced jalapeños

Instructions

1. Brown the Meat: In a large pot or Dutch oven, cook the ground beef and onion over medium-high heat until the beef is no longer pink. Drain off any excess grease.

2. Add Seasonings: Stir in the taco seasoning and cook for 1 minute until fragrant.

3. Combine Liquids and Pasta: Add the undrained Rotel, tomato sauce, and broth to the pot. Stir well and bring to a boil.

4. Cook the Spaghetti: Once boiling, add the broken spaghetti noodles. Submerge them in the liquid. Reduce the heat to a steady simmer and cook, uncovered, for 9-12 minutes, stirring frequently to prevent sticking, until the pasta is al dente and most of the liquid is absorbed.

5. Cheesy Finish: Remove from heat. Stir in half of the shredded cheese until it melts into the sauce.

6. Serve: Top with the remaining cheese, cover for a minute to let it melt, and then garnish with your favorite taco toppings like a dollop of sour cream and fresh cilantro.

Recipe 2: Taco Spaghetti Casserole

This version is baked for a golden, cheesy top and is perfect for making ahead.

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients

• 1 lb ground beef

• 1 small onion, chopped

• 1 packet (1 oz) taco seasoning

• 1 (15 oz) can tomato sauce

• 1 (10 oz) can diced tomatoes with green chilies, undrained

• 16 oz spaghetti, cooked al dente and drained

• 2 cups shredded Colby-Jack or Cheddar cheese, divided

• 1 (8 oz) container sour cream (optional, for a creamier layer)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Cook Meat & Sauce: In a skillet, cook the ground beef and onion until browned. Drain fat. Stir in the taco seasoning, tomato sauce, and undrained diced tomatoes. Simmer for 5 minutes.

3. Combine: In a large bowl, combine the cooked and drained spaghetti with the meat sauce. Stir in 1 ½ cups of the shredded cheese.

4. Optional Creamy Layer: For an extra-indulgent casserole, spread half of the spaghetti mixture in the prepared dish. Spread the entire container of sour cream evenly over the top, then cover with the remaining spaghetti mixture.

5. Bake: Top with the remaining ½ cup of cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes, until the cheese is bubbly and golden.

6. Serve: Let it cool for 5-10 minutes before serving. Top with chopped green onions, olives, or a drizzle of hot sauce.

🌟 Pro-Tips & Variations:

• Customize the Protein: Use ground chicken, turkey, or even lentils for a vegetarian version.

• Kick Up the Heat: Use hot Rotel or add a diced jalapeño when cooking the onion.

• Add Beans: Stir in a can of drained and rinsed black beans or pinto beans with the sauce for extra fiber and protein.

• Pasta Choice: While spaghetti is classic, this works great with rotini, penne, or any short pasta you have on hand.

No matter which method you choose, Taco Spaghetti is a fun, delicious, and satisfying meal that solves the “tacos or pasta?” debate for good