Description
Cheesy Taco Spaghetti is a flavorful and comforting one-pan meal that combines seasoned ground beef, spaghetti, and melted cheddar cheese with a zesty taco twist. This easy and hearty dish is perfect for a quick weeknight dinner, offering a perfect blend of Mexican-inspired flavors and classic pasta goodness.
Ingredients
Meat and Vegetables
- 1 lb ground beef (85% lean)
- 1 cup diced red onion
Seasonings and Add-ins
- 1 tablespoon olive oil
- 1 packet taco seasoning (about 1 oz)
- 1 can (10 oz) Rotel (diced tomatoes with green chilies), undrained
Pasta and Dairy
- 8 oz dry spaghetti
- 3 cups water
- 1½ cups shredded cheddar cheese
Instructions
- Heat Oil and Cook Aromatics and Meat: In a large deep skillet or sauté pan, heat 1 tablespoon olive oil over medium heat. Add 1 cup diced red onion and 1 lb ground beef. Cook, breaking up the beef with a spoon, until the meat is browned and the onions are softened, about 6 to 8 minutes.
- Drain Excess Grease: If necessary, carefully drain excess grease from the skillet to avoid a greasy final dish.
- Add Seasonings and Pasta: To the skillet, add 1 packet taco seasoning and 1 can (10 oz) of undrained Rotel tomatoes. Then add 8 oz dry spaghetti and 3 cups water directly into the skillet.
- Combine and Boil: Stir all ingredients well to combine, making sure the spaghetti is submerged as much as possible. Bring the mixture to a boil over medium-high heat.
- Simmer Pasta: Reduce heat to low and cover the skillet. Let simmer for 12 to 15 minutes, stirring occasionally to prevent sticking, until the spaghetti is tender and most of the liquid is absorbed.
- Incorporate Cheese: Remove the skillet from heat and stir in 1½ cups shredded cheddar cheese until it melts and the sauce becomes creamy and fully combined.
- Serve: Serve the cheesy taco spaghetti hot, optionally garnished with chopped fresh cilantro or extra diced tomatoes for a fresh finish.
Notes
- Use 85% lean ground beef to balance flavor and reduce excess fat.
- If you prefer a spicier dish, add extra diced green chilies or a pinch of cayenne pepper.
- For a vegetarian version, substitute ground beef with textured vegetable protein and use vegetarian taco seasoning.
- Ensure to stir occasionally during simmering to prevent the pasta from sticking to the pan.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of water to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
