Okay, picture this: It’s Tuesday night, you’re staring into the abyss of your pantry, and everyone’s already asking, “What’s for dinner?!” Sound familiar? That’s exactly when Taco Spaghetti swoops in to save the day. It’s like a glorious mashup of two of the most comforting foods on earth: tacos and spaghetti. Think of it as a deconstructed taco party, but instead of tortillas, you’ve got a pile of perfectly cooked pasta soaking up all those incredible taco flavors. It’s just… easier. If you love a good weeknight chili, or those cheesy GROUND BEEF casseroles your mom used to make, prepare to be obsessed. This one’s a keeper, folks.
What is Taco Spaghetti?
Taco Spaghetti is exactly what it sounds like – spaghetti noodles tossed in a flavorful, seasoned Ground Beef mixture that tastes just like your favorite tacos. It’s essentially taco filling meets pasta! I think it first came about when I accidentally made way too much taco meat one night (as you do), and didn’t want it to go to waste. I had some leftover spaghetti from the kids’ lunch and, boom, a star was born. It’s the perfect way to use up leftover taco fixings too, which is a major win in my book. Don’t think of it as gourmet; think of it as genius comfort food!
Why you’ll love this recipe?
Seriously, where do I even start? What I love most about this Taco Spaghetti is that it’s just so incredibly flavorful. We’re talking all the classic taco spices – chili powder, cumin, garlic – plus a little something special to really make it sing. It tastes like a celebration in a bowl! Plus, it’s ridiculously easy to make. It’s faster than ordering takeout, and way healthier too. You’re basically just browning some Ground Beef, adding spices, and tossing it with cooked spaghetti. Boom. Dinner is served! And let’s not forget how budget-friendly this recipe is. Ground beef is usually pretty affordable, and you probably already have most of the spices in your pantry.
Another thing that makes this dish special is its versatility. You can totally customize it to your liking. Don’t like ground beef? Use ground turkey or chicken. Vegetarian? Use lentils or black beans. Add your favorite toppings – sour cream, salsa, guacamole, shredded cheese – the possibilities are endless! It’s also great for meal prepping. Make a big batch on Sunday and enjoy it throughout the week. It tastes even better the next day, after the flavors have had a chance to meld together. If you’re a fan of quick, easy, and delicious dinners, you’re going to fall in love with this Taco Spaghetti.
How do I make Taco Spaghetti?
Quick Overview
Making Taco Spaghetti is seriously a breeze. You basically brown some Ground Beef with taco seasoning, simmer it with tomato sauce and diced tomatoes, and then toss it all together with cooked spaghetti. Top it with your favorite taco toppings, and that’s it! It’s so simple, even my kids can make it (with a little supervision, of course!). The secret? Don’t skimp on the taco seasoning – that’s where all the magic happens.
Ingredients
For the Main Event:
* 1 pound ground beef (I prefer 80/20 for flavor, but use whatever you like)
* 1 onion, chopped (yellow or white), whatever you have on hand.
* 2 cloves garlic, minced (fresh is best, but garlic powder works in a pinch)
* 1 packet taco seasoning (or homemade – recipe below)!
* 1 (15 ounce) can tomato sauce
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 cup beef broth (or water)
* 1 pound spaghetti (or your favorite pasta shape)*
* Optional: 1 (4 ounce) can diced Green Chilies, for a little kick!
For the Taco Goodness (Toppings!):
* Shredded cheddar cheese (or Monterey Jack, or a blend)
* Sour cream (or Greek yogurt)
* Salsa (mild, medium, or hot – your call!)
* Guacamole (because everything’s better with guac)
* Chopped cilantro
* Diced avocado
* Sliced black olives
* Diced tomatoes
* Shredded lettuce
What are the steps to
Step 1: Brown the Beef
In a large skillet or pot, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Once it’s browned, drain off any excess grease. This step is crucial – nobody wants greasy Taco Spaghetti!
Step 2: Sauté the Aromatics
Add the chopped onion and minced garlic to the skillet with the browned beef. Cook until onion is softened and translucent, about 5 minutes. This step really builds the flavor base, so don’t skip it!
Step 3: Taco Time!
Stir in the taco seasoning and cook for 1 minute more, until fragrant. This blooms the spices and really brings out their flavor. I always do this – it makes a huge difference!
Step 4: Simmer Away
If you have a large pot of tomato sauce, add diced tomatoes (undrained), beef broth (or water), and dice green chilies. Serve immediately. Is it safe to bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring constantly? What is the best way to make a sauce?
Step 5: Cook the Spaghetti
While the sauce is simmering, cook the spaghetti according to the package directions. Drain well. Don’t overcook it – you want it to be al dente!
Step 6: Combine and Conquer
Add the cooked spaghetti to the skillet with the taco meat sauce. Toss to combine. Make sure all the noodles are coated in that glorious sauce!
Step 7: Top It Off!
Serve immediately, topped with your favorite taco toppings. What is the best combination of cheese, sour cream, salsa, avocado, cilantro and guacamole? Let everyone customize their own bowl – that’s half the fun!
What should I serve it with?
What do you do when you get your Taco Spaghetti ready? I always like to add a few simple side dishes to my meals. What are some of the best?For a Casual Weeknight Dinner:What is a good side salad with olive oil? It adds a bit of freshness to balance out the richness of the Taco Spaghetti. What are some good tortilla chips to throw on the table and call it a day? My family loves that.For a Fiesta-Themed GatheringIf you’re serving this at a party, consider adding some Mexican rice and refried beans. What are some good side dishes to serve with guacamole? Don’t forget margaritas!For a Cozy Night In: Sometimes, all you need is a comfy couch and a big bowl of Taco Spaghetti. In that case, I like to pair it with a warm, crusty loaf of bread for soaking up all that delicious sauce. And maybe a glass of wine – because why not? My mom always made cornbread with hers, it was so tasty. This is perfect when you’re craving something savory and comforting after a long day.
Top Tips for Perfecting Your Taco Spaghetti
Alright, so you’ve got the basics down. But if you really want to take your Taco Spaghetti to the next level, here are a few tips and tricks I’ve learned over the years:
Beef it Up: Don’t be afraid to experiment with different types of ground beef. I’ve used ground turkey, ground chicken, and even ground sausage in this recipe, and they all work great. Just adjust the cooking time accordingly.
Spice It Up: If you like a little heat, add a pinch of cayenne pepper or some red pepper flakes to the taco seasoning. You can also use a hotter salsa or add some chopped jalapeños to the toppings.
Sauce It Up: If you want a thicker sauce, you can add a tablespoon of cornstarch to the beef broth before simmering. Or, for an even richer sauce, stir in a dollop of sour cream or cream cheese at the end.
Veggie Power: Feel free to add some extra veggies to the sauce. Diced bell peppers, corn, zucchini, and black beans all work great. Just add them along with the onion and garlic.
Noodle Know-How: While spaghetti is the classic choice, you can use any type of pasta you like. Penne, rotini, and even elbow macaroni all work well. I’ve even used egg noodles, and it was surprisingly delicious!
Cheese Please: Don’t be shy with the cheese! I like to use a blend of cheddar and Monterey Jack, but you can use whatever you have on hand. Pepper Jack adds a nice kick, and queso fresco adds a bit of freshness.
Storing and Reheating Tips
Taco Spaghetti is great for leftovers! Here’s how to store it and reheat it properly:
Room Temperature: I really wouldn’t recommend leaving this out at room temperature for more than two hours. Bacteria love warm, moist environments, and this dish is definitely both!
Refrigerator Storage: Store leftover Taco Spaghetti in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken as it sits, but it’ll still taste amazing!
Freezer Instructions: For longer storage, you can freeze Taco Spaghetti for up to 2-3 months. Let it cool completely before transferring it to a freezer-safe container. When you’re ready to eat it, thaw it in the refrigerator overnight.
Reheating Magic: To reheat Taco Spaghetti, simply microwave it until heated through, stirring occasionally. You can also reheat it in a skillet over medium heat, adding a splash of beef broth or water if needed to prevent it from drying out. Don’t reheat it more than once though, quality goes down hill after that.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to recipe for Taco Spaghetti. It’s quick, easy, delicious, and always a hit with the whole family. If you’re looking for a fun and flavorful weeknight dinner, this is definitely the recipe for you. And once you try it, I have a feeling it’ll become a regular on your dinner rotation, just like it has in my house! I really think this will be a new staple on your recipe list.
If you’re a fan of easy pasta dishes, you might also enjoy my Creamy Tomato Pasta or my One-Pot Lemon Herb Pasta.
Happy cooking (and eating!), and I can’t wait to hear how your Taco Spaghetti turns out! Be sure to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about those too!
Taco Spaghetti Recipes
Ingredients
Main Ingredients
- 1 pound Spaghetti
- 1 pound Ground beef
- 1 cup Taco seasoning
- 0.5 cup Diced tomatoes
- 1 cup Shredded cheddar cheese
Instructions
Preparation Steps
- Cook spaghetti according to package directions.
- Brown ground beef in a skillet over medium heat. Drain excess fat.
- Stir in taco seasoning and diced tomatoes. Simmer for 5 minutes.
- Combine cooked spaghetti and beef mixture. Serve topped with shredded cheddar cheese.
