Taco Spaghetti Recipe

This Taco Spaghetti combines the bold flavors of tacos with the comfort of pasta. It’s cheesy, hearty, and ready in under 30 minutes—perfect for busy weeknights!

🧀 Ingredients

• 1 lb (450g) ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or 2 Tbsp homemade)
• 1 (10 oz) can Rotel (diced tomatoes with green chilies)
• 1 (8 oz) can tomato sauce
• 2 cups beef broth or water
• 8 oz spaghetti (half a box), broken in half
• 1 ½ cups shredded cheddar cheese
• Optional toppings: sour cream, green onions, cilantro, jalapeños

🍳 Instructions

1. Brown the beef:
   In a large skillet or sauté pan, cook the ground beef and diced onion over medium heat until the beef is no longer pink. Drain excess fat.
2. Add seasoning:
   Stir in garlic and taco seasoning. Cook for 1 minute until fragrant.
3. Add liquids & pasta:
   Add Rotel, tomato sauce, and beef broth. Stir to combine. Add broken spaghetti and push it down so it’s mostly submerged.
4. Cook pasta:
   Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
5. Add cheese:
   Stir in shredded cheese until melted and creamy.
6. Serve:
   Top with your favorite taco toppings and enjoy!

🌟 Tips

• For extra heat, use hot Rotel or add chili flakes.
• Swap ground beef for ground turkey or plant-based crumbles for a lighter version.
• Make it a one-pot meal with a deep skillet or Dutch oven.