Taco spaghetti is the ultimate mashup of two beloved comfort foods: spicy tacos and classic spaghetti. This Tex-Mex-inspired dish offers bold, savory flavors combined with the familiar texture of pasta, all in one skillet. It’s a crowd-pleasing dinner that’s quick to make, easy to customize, and perfect for busy weeknights. With seasoned ground beef, melted cheese, and taco spices, this recipe captures the essence of taco night—with a twist.
Ingredients
Main Ingredients:
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12 oz spaghetti (regular or whole wheat)
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1 lb ground beef (or ground turkey)
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1 tablespoon olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 packet taco seasoning (or 2 tbsp homemade mix)
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1 cup tomato sauce
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1 can (10 oz) diced tomatoes with green chilies (like Rotel)
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1 cup beef broth (or water + bouillon)
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1 ½ cups shredded cheddar cheese
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½ cup shredded mozzarella cheese
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Salt and pepper to taste
Optional Toppings:
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Chopped fresh cilantro
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Sliced jalapeños
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Sour cream
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Diced avocado
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Crushed tortilla chips
Substitutions:
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Gluten-free? Use gluten-free pasta.
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Vegetarian? Swap beef for plant-based ground or black beans.
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Dairy-free? Use vegan cheese alternatives or omit the cheese.
Step-by-Step Cooking Instructions
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Boil the Pasta
Cook spaghetti in salted boiling water according to package instructions. Drain and set aside. -
Cook the Meat and Aromatics
In a large skillet, heat olive oil over medium heat. Add onions and sauté until translucent (about 3-4 minutes). Stir in garlic and cook for 30 seconds. -
Brown the Meat
Add ground beef to the skillet. Cook until browned and fully cooked through. Drain excess fat if necessary. -
Add Seasoning and Liquids
Stir in taco seasoning, tomato sauce, diced tomatoes, and beef broth. Simmer for 5 minutes, allowing the flavors to meld. -
Combine with Pasta
Add cooked spaghetti to the skillet and toss well to coat. Simmer for another 2-3 minutes. -
Cheese It Up
Sprinkle both cheeses on top, cover with a lid, and let it sit for 2-3 minutes until the cheese melts. -
Garnish and Serve
Top with fresh cilantro, jalapeños, and any other toppings you love.
🕒 Total Time: ~30 minutes
Pro Tips and Cooking Techniques
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Use a deep skillet or Dutch oven to prevent overflow when mixing.
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Toast the taco seasoning for 30 seconds before adding liquids to intensify flavor.
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Reserve pasta water to loosen the sauce if it thickens too much.
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For added depth, add a splash of lime juice or a dash of smoked paprika.
Variations and Customizations
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Vegetarian: Use lentils or black beans instead of meat.
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Low-carb: Swap pasta for spaghetti squash or zucchini noodles.
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Spicy: Add hot sauce or extra jalapeños.
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Fusion: Mix in corn, black olives, or top with crumbled queso fresco.
Serving Suggestions
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Serve in a bowl topped with a dollop of sour cream and avocado slices.
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Pair with Mexican street corn, a simple green salad, or garlic bread.
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For drinks, go with agua fresca, iced tea, or a light Mexican lager.
Nutritional Information (Approx. per serving, based on 6 servings)
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Calories: 480
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Protein: 26g
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Carbohydrates: 48g
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Fat: 20g
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Fiber: 4g
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Sugar: 5g
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Sodium: 720mg
Frequently Asked Questions (FAQs)
Q: Can I make taco spaghetti ahead of time?
A: Yes! Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to loosen the sauce.
Q: Can I freeze this dish?
A: Absolutely. Freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge before reheating.
Q: What if I don’t have taco seasoning?
A: Use a mix of chili powder, cumin, paprika, garlic powder, onion powder, and oregano.
Q: Can I bake this for a casserole version?
A: Yes! Transfer to a baking dish, top with cheese, and bake at 375°F for 15 minutes.
Closing Thoughts
Taco spaghetti is a fun, delicious way to shake up your dinner routine. Whether you’re a taco lover, a pasta enthusiast, or simply looking for something new, this dish delivers on all fronts. Try it out, make it your own, and don’t forget to share your version with us—we’d love to see what you create!
