Description
A hearty and flavorful Taco Spaghetti recipe that combines classic taco seasonings with creamy cheese sauce and tender ground beef, creating a satisfying pasta dish perfect for family dinners. This dish balances the zest of Rotel tomatoes and green chilies with savory sautéed vegetables, making a delightful fusion between Mexican and Italian flavors.
Ingredients
Pasta
- 16 oz. spaghetti
- Olive oil (for tossing pasta)
- Kosher salt (to season pasta)
- Fresh cracked pepper (to season pasta)
Beef Mixture
- 16 oz. ground beef
- 1 packet taco seasoning (divided use)
- Water (a few splashes to coat beef)
Vegetables and Sauce
- 6 tablespoons butter
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 6 cloves garlic, minced
- ¼ cup all-purpose flour
- 14.5 oz. can beef broth (use all)
- 1.5 cups heavy cream
- 8 oz. shredded sharp cheddar cheese
- 10 oz. can Rotel tomatoes and green chilies (undrained)
- Kosher salt (to taste)
- Fresh cracked pepper (to taste)
Garnish
- Fresh chopped cilantro
- Thinly sliced green onion
Instructions
- Cook pasta: Cook spaghetti until al dente according to package instructions. Once drained, toss with olive oil and season with kosher salt and fresh cracked pepper to prevent sticking and enhance flavor.
- Brown ground beef: Heat a large sauté pan over medium heat. Add ground beef and cook, breaking it up with a spatula until browned and cooked through.
- Season beef: Add about two-thirds of the taco seasoning packet to the beef along with a few splashes of water. Stir so the seasoning coats the beef evenly, then cook for another minute to intensify flavors.
- Set beef aside: Transfer the seasoned beef to a plate and set aside temporarily.
- Sauté vegetables: In the same large sauté pan (no need to clean), melt butter over medium heat. Add diced onion, green, and red bell peppers, then season with a couple of large pinches of salt and fresh cracked pepper. Cook, stirring frequently, for 5-6 minutes until vegetables soften.
- Add garlic and seasoning: Stir in minced garlic and the remaining taco seasoning packet. Cook for 1 minute, stirring often, to release the garlic aroma and infuse the seasoning.
- Create roux: Sprinkle the flour over the veggies and stir thoroughly to combine. Continue cooking and stirring frequently for 1 minute to cook the flour and aid thickening.
- Add broth: Gradually pour about half a cup of beef broth into the pan, stirring constantly to deglaze and loosen any browned bits from the pan bottom.
- Finish sauce base: Reduce heat to low. Slowly stir in the remaining beef broth and heavy cream until the mixture is smooth and creamy. Season with a couple pinches of salt and pepper.
- Melt cheese: Stir in shredded cheddar cheese until it fully melts into the sauce, creating a rich, cheesy base.
- Add tomatoes and beef: Mix in the undrained Rotel tomatoes along with the seasoned cooked ground beef, combining evenly with the cheese sauce.
- Season to taste: Adjust seasoning with additional salt and pepper as needed for balance and depth of flavor.
- Toss pasta in sauce: Carefully add the cooked spaghetti to the pan. Toss thoroughly to coat every strand with the creamy taco sauce, mixing until everything is well combined.
- Garnish and serve: Sprinkle fresh chopped cilantro and thinly sliced green onions on top as a bright, fresh garnish. Serve immediately and enjoy!
Notes
- Make sure to not drain the Rotel tomatoes to retain flavor and moisture in the sauce.
- Tossing the spaghetti with olive oil after cooking prevents clumping before mixing with the sauce.
- You can adjust the heat by choosing mild or hot taco seasoning or Rotel variety.
- For a lighter option, substitute heavy cream with half-and-half or evaporated milk, though the sauce may be less rich.
- Leftovers reheat well in a covered skillet over low heat with a splash of milk to loosen the sauce.
- Adding fresh cilantro and green onions enhances freshness but can be omitted if unavailable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Mexican-American Fusion
