Description
A flavorful and easy-to-make Taco Spaghetti recipe that combines the bold spices and savory flavors of classic taco ingredients with tender spaghetti. Ready in just 20 minutes, this dish features ground beef simmered with fire-roasted tomatoes, green chiles, and a blend of chili spices, all tossed with spaghetti and melted sharp cheddar and Monterrey Jack cheeses. Perfect for a quick weeknight dinner that brings a Tex-Mex twist to a family favorite.
Ingredients
Pasta
- 16 oz. spaghetti
- 1 tablespoon olive oil
Protein and Vegetables
- 1 medium yellow onion, diced (or 1 tsp onion powder)
- 1 lb. lean ground beef, turkey or chicken
- 4 garlic cloves, minced (or 1 tsp garlic powder)
Seasonings and Sauces
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
Liquids and Additions
- 1 cup water
- 2 (14.5 oz) cans fire roasted diced tomatoes, with liquid
- 1 (4 oz) can mild diced green chiles
- 1 tablespoon beef bouillon
Cheese and Garnishes
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup freshly grated Monterrey Jack cheese (may substitute sharp cheddar)
- Crushed tortilla chips
- More shredded cheese for topping
- Diced tomatoes
- Diced avocado
- Chopped cilantro
- Sour cream
Instructions
- Cook Spaghetti: Bring a large pot of generously salted water to a boil. Cook the spaghetti al dente according to package directions. Drain and rinse under warm water, then toss with a little olive oil to prevent sticking. Set aside.
- Brown Beef: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the diced onions and sauté for about 5 minutes until softened. Add the ground beef (or turkey/chicken) and cook, breaking it apart with a spoon, until fully browned and the onions are tender.
- Add Ingredients: Stir in the tomato paste, minced garlic, chili powder, ground cumin, salt, oregano, smoked paprika, black pepper, and optional cayenne pepper. Cook for 1 minute to let the spices bloom. Pour in 1 cup of water while scraping the bottom of the pan to loosen any browned bits. Then add the fire-roasted diced tomatoes with liquid, diced green chiles, and beef bouillon. Stir until combined.
- Simmer: Allow the mixture to simmer uncovered for 5 minutes, stirring occasionally, until the sauce slightly thickens and flavors meld.
- Add Cheeses: Remove the pot from heat. Gradually stir in the shredded sharp cheddar and Monterrey Jack cheeses a handful at a time until fully melted and the sauce is creamy.
- Add Spaghetti: Add the cooked spaghetti to the cheese and sauce mixture. Stir thoroughly to coat the pasta evenly with the taco-flavored sauce. Taste and adjust seasoning by adding more salt, pepper, or cayenne pepper as desired.
- Serve: Spoon the taco spaghetti onto plates or bowls. Top with crushed tortilla chips, extra shredded cheese, diced tomatoes, diced avocado, chopped cilantro, and a dollop of sour cream for garnish. Serve immediately and enjoy.
Notes
- You can substitute ground beef with lean ground turkey or chicken for a lighter version.
- If fresh onions or garlic are not available, use 1 tsp onion powder and/or garlic powder respectively.
- The recipe can be made spicier by increasing cayenne pepper or adding sliced jalapeños.
- For a vegetarian version, replace meat with plant-based crumbles and use vegetable bouillon instead of beef bouillon.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Adding crushed tortilla chips on top adds a delightful crunch and texture contrast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
