Description
This Taco Spaghetti recipe is a flavorful, one-pan meal combining seasoned ground beef, tomatoes, and spaghetti noodles for a quick, comforting dinner. With a cheesy finish and fresh cilantro garnish, it brings together the best of Italian and Tex-Mex cuisines in just 30 minutes.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- ¼ cup yellow onions, chopped
- ¼ cup taco seasoning (or 1 packet)
- 10 oz. can Rotel tomatoes (do NOT drain)
- 8 oz. spaghetti noodles (uncooked)
- 3 cups water
- 4 oz. cheddar cheese, shredded
- ½ cup chopped cilantro
Instructions
- Brown the beef and onions: Heat olive oil in a 12-inch skillet over medium heat. Add ground beef and chopped yellow onions. Cook until the beef is no longer pink and the onions become soft and translucent, stirring frequently to break up the meat.
- Add seasoning and liquids: Stir in taco seasoning, the entire can of Rotel tomatoes including the juice, uncooked spaghetti noodles, and 3 cups of water. Mix everything evenly to combine.
- Simmer the spaghetti: Increase heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer for 15 minutes until the noodles are tender and most of the liquid is absorbed.
- Incorporate cheese: Remove the skillet from heat. Sprinkle half of the shredded cheddar cheese into the pan and stir well to evenly distribute the melted cheese throughout the spaghetti and beef mixture.
- Garnish and serve: Top the dish with the remaining cheddar cheese and sprinkle chopped cilantro over the top. Serve warm and enjoy your cheesy taco spaghetti!
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For spicier flavor, add a pinch of cayenne or use spicy Rotel tomatoes.
- To make it gluten-free, use gluten-free spaghetti noodles.
- If you prefer a creamier dish, stir in ¼ cup sour cream or cream cheese after cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
