Taco Spaghetti
This Taco Spaghetti blends zesty Mexican taco flavors with comforting spaghetti, creating a quick and cheesy pasta dinner that’s perfect for busy weeknights.
Ingredients
- 12 ounces spaghetti pasta gluten-free if needed
- 1 tablespoon olive oil extra virgin recommended
- 1 pound lean ground beef or ground turkey
- 1 medium onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning 1 oz store-bought or homemade
- 0.5 cup water
- 1 cup salsa mild, medium, or hot
- 0.5 cup beef broth or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups shredded cheddar cheese divided
- Salt and pepper to taste
- fresh cilantro chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente, then drain and set aside, reserving a splash of pasta water.
- Heat olive oil in a large skillet over medium-high heat, then add diced onion and garlic; cook for 2 minutes until fragrant before adding ground beef. Tip: Break meat into small pieces for even browning.
- Drain excess fat if necessary, sprinkle taco seasoning, ground cumin, and chili powder over the beef, then pour in water and stir to coat. Let the mixture simmer for 2–3 minutes until slightly thickened.
- Stir in salsa and beef broth, bring to a gentle simmer, and cook for another 2 minutes to meld flavors.
- Add cooked spaghetti to the skillet, tossing well to coat with the taco-infused sauce; if it seems dry, stir in reserved pasta water a little at a time.
- Sprinkle shredded cheddar cheese evenly over the pasta, cover the skillet, and remove from heat; let sit for 2 minutes until cheese melts.
- Uncover, garnish with chopped cilantro, then serve your Taco Spaghetti hot and enjoy the cheesy, taco-packed goodness!
Notes
Save a bit of pasta water to loosen the sauce if needed. Leftovers store well in the fridge for up to 4 days and can be frozen for 2 months.
Nutrition
Calories: 520kcal
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