Description
This Easy Taco Spaghetti recipe combines the bold flavors of taco seasoning with classic spaghetti for a quick, satisfying one-pan meal perfect for weeknight dinners. Ground beef, bell peppers, and tomatoes simmer with spaghetti in a cheesy, flavorful broth, topped with fresh cilantro and green onions for a vibrant finish.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 pound ground beef
- 1/2 yellow onion, diced
- 1/2 green bell pepper, diced
- 1 packet taco seasoning
- 1 (10 ounce) can Rotel tomatoes
- 8 ounces uncooked spaghetti
- 3 cups low-sodium chicken broth
- 1 1/2 cups shredded Mexican cheese
Garnish
- Cilantro, for serving
- Green onions, for serving
Instructions
- Cook the Beef and Vegetables: Melt the butter in a deep, large skillet over medium heat. Add ground beef, diced onions, and diced green bell pepper. Cook, stirring frequently, until the beef is browned and vegetables are softened, about 5 minutes. Drain any excess fat from the skillet.
- Add Seasoning and Liquids: Stir in the taco seasoning packet, can of Rotel tomatoes (including juice), uncooked spaghetti broken in half, and chicken broth. Mix well to combine and ensure spaghetti is submerged.
- Simmer the Spaghetti: Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Let it simmer gently for about 15 minutes, or until the spaghetti reaches al dente texture and most of the liquid has been absorbed.
- Add Cheese and Melt: Remove the skillet from the heat. Sprinkle the shredded Mexican cheese evenly over the top. Cover again and let sit for a few minutes until the cheese melts into a creamy layer.
- Garnish and Serve: Top the taco spaghetti with fresh chopped cilantro and sliced green onions for a burst of fresh flavor. Serve immediately and enjoy this easy, flavorful dinner.
Notes
- You can substitute ground turkey or chicken for ground beef for a lighter option.
- If you prefer spicier, use hot Rotel tomatoes or add extra chili flakes.
- To make this vegetarian, replace ground beef with plant-based protein and use vegetable broth instead of chicken broth.
- Make sure to break the spaghetti in half to better fit in the skillet and cook evenly.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
