This Taco Spaghetti recipe is a delightful twist on two beloved dishes that my family absolutely adores – classic spaghetti and taco night! It combines the savory and zesty flavors of taco seasoning with the comfort of pasta to create a meal that's perfect for busy weeknights. Cooking this dish is a breeze, and it's a surefire way to bring everyone to the table with smiles on their faces.
Taco Spaghetti pairs wonderfully with a fresh side salad or a batch of warm, buttery garlic bread. To bring a bit of southwestern flair to your meal, try serving it with my favorite homemade guacamole and corn chips. If you're feeling adventurous, a side of Mexican street corn – elote – with a sprinkle of chili powder and cotija cheese can make your dinner extra special.
Taco Spaghetti
Servings: 6
Ingredients
1 pound ground beef
1 small onion, diced
1 packet taco seasoning mix
2 cups water
1 can (10 ounces) diced tomatoes with green chilies
1 can (8 ounces) tomato sauce
8 ounces spaghetti, uncooked
1 cup shredded cheddar cheese
Fresh cilantro for garnish (optional)
Directions
In a large skillet, cook the ground beef and diced onion over medium heat until the meat is browned and the onion is tender. Drain any excess fat.
Stir in the taco seasoning mix, water, diced tomatoes with green chilies, and tomato sauce. Bring the mixture to a boil.
Break the uncooked spaghetti in half and add it to the skillet. Reduce the heat to medium-low and simmer, stirring occasionally, until the spaghetti is tender and has absorbed most of the liquid, about 15 minutes.
Once the spaghetti is cooked, sprinkle the shredded cheddar cheese over the top. Cover the skillet and let it sit for a few minutes until the cheese is melted.
Garnish with fresh cilantro if desired and serve hot.
