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This filling Taco Spaghetti blends two crowd-pleasers into one tasty dish that's ideal for those busy nights when you want something good but can't spend forever cooking. The punchy Mexican tastes work amazingly with comforting pasta elements in this mixed-up meal that's quickly become a regular at my house.
I came up with this dish when my children were stuck in that phase of asking for pasta or tacos every single day. Instead of picking one, I threw their favorites together, and now this meal shows up on our table a couple times each month because everyone keeps asking for it.
What You'll Need
- 8 ounces spaghetti: works with standard or gluten-free types based on what your diet allows
- 1 pound ground beef: gives a lovely rich taste and protein but turkey works too if you want something lighter
- 1 cup diced onion: makes the base flavor and brings a bit of natural sweetness
- 3 cloves garlic: adds wonderful smell that goes well with the taco mix
- 2 tablespoons taco seasoning: the key flavor maker; try to find ones without extra junk
- 1 cup beef broth: helps make a smooth sauce that sticks to your pasta
- 14.5 ounce can diced tomatoes: gives nice chunks and tang; fire-roasted ones taste even better
- 4 ounce can diced green chilies: adds gentle heat that won't burn your mouth
- 2 teaspoons soy sauce (optional): makes the flavor deeper and richer
- 2 teaspoons Worcestershire sauce (optional): brings out more layers and makes the meat taste meatier
- 1 cup shredded cheese: creates that lovely creamy feel; Mexican blend works best for authentic taste
- Salt and pepper: lets you make it taste just right for you
- 2 tablespoons chopped cilantro (optional): adds a fresh pop of herb flavor at the end
Cooking Guide
- Get Your Pasta Ready:
- Boil spaghetti following the package info until it's got a little bite to it. This normally takes between 8-10 minutes in water with some salt. Don't let it get mushy since it'll soak up more sauce later. Save about ¼ cup of the pasta water before you drain it in case your sauce needs thinning.
- Cook Meat With Onions:
- Get a big, deep pan hot over medium high heat. Throw in both ground beef and onion, breaking the meat up as it cooks with a wooden spoon. Let it go for about 7-8 minutes until you don't see any pink in the meat and the onions have gone soft and clear. If there's too much fat, tip the pan and scoop it out or use a strainer.
- Mix In Flavors:
- Put the pan back on the heat and toss in the chopped garlic and taco seasoning right into the meat mix. Keep stirring for about a minute until it smells amazing. This step wakes up all the spices and gets their oils flowing for the best flavor.
- Make Your Sauce:
- Pour beef broth into the pan to loosen all those tasty brown bits stuck on the bottom; they're packed with flavor. Add your tomatoes with all their juice, green chilies, soy sauce, and Worcestershire sauce. Let it bubble up gently, then turn the heat down to medium low and let it simmer uncovered for 5 minutes. This helps blend the flavors and thicken things up a bit.
- Add The Cheese:
- Take the pan off the heat and right away add your shredded cheese. Keep stirring until it's completely melted and makes a smooth, creamy sauce. The leftover heat will melt the cheese just right without making it clump up like it can do on high heat.
- Put It All Together:
- Taste and add salt and pepper as needed, keeping in mind that taco seasoning and cheese already have salt in them. Add your drained pasta and cilantro to the sauce, using tongs to coat every strand with the rich sauce. If it looks too thick, splash in some of that pasta water you saved to get it just how you like it.
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The taco mix is really what makes this dish special. I always keep some homemade stuff in my kitchen after finding out how much tastier it is without all the extra junk in store versions. My grandma showed me to lightly toast the spices before mixing them together, and that tiny extra step really brings out deep, interesting flavors.
Keeping Extras
This Taco Spaghetti stays good in the fridge for up to 4 days if you put it in a sealed container. The flavors actually get better overnight, making it one of those unusual pasta meals that often tastes yummier the day after. When you warm it up, add a tiny bit of water or broth to freshen the sauce since the pasta will have soaked up some of the liquid.
Plan Ahead Ideas
This dish is perfect for prepping ahead. You can make the meat sauce up to 2 days early and keep it apart from the pasta. When you're ready to eat, just warm up the sauce, cook some fresh pasta, and mix them together. On my busiest weeks, I often make twice as much and freeze half in family-sized portions that can be thawed and heated for a super quick homemade dinner.
Ways To Change It Up
What's great about this Taco Spaghetti is how easy it is to switch things around. Try adding black beans or corn for extra crunch and nutrition. If you don't eat meat, swap the beef with lentils or fake meat. Want it hotter? Throw in some chopped jalapeños or a few drops of hot sauce. Set up a taco spaghetti station with toppings like chopped avocado, sliced olives, sour cream, and extra cheese so everyone can fix their bowl just how they want it.
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What To Serve With It
Though it's tasty by itself, Taco Spaghetti goes great with simple sides. Try it with a fresh green salad with lime dressing for a crisp contrast to the rich pasta. Warm tortillas or garlic bread are perfect for soaking up any extra sauce. For a real Mexican feel, add a side of street corn salad or plain black beans to round out your meal with authentic touches.
Common Questions
- → What extras go nicely with Taco Spaghetti?
Folks love adding tangy cream, sliced avocado, chopped green onions, chunky salsa, or more shredded cheese on top. Make it your own!
- → Can I fix this dish for gluten allergies?
Sure, swap in gluten-free pasta and use tamari instead of soy sauce to keep everything safe for gluten-free diets.
- → What's the best way to keep and warm up extras?
Pop leftover food in a sealed container in your fridge for up to 3 days. Warm it up slowly in a pan or microwave, adding a bit of broth if it seems dry.
- → Can I swap out the ground beef for something else?
For sure, ground turkey, chicken, or even veggie crumbles work great as stand-ins.
- → How can I make it hotter?
Throw in a chopped jalapeño or more chili powder when cooking the onions, or drizzle hot sauce on your plate when serving.