Taco Spaghetti recipe
Satisfy your cravings with this mouthwatering Taco Spaghetti—a perfect fusion of Mexican and Italian flavors that’ll delight the entire family. With its savory ground beef, zesty tomatoes, and rich blend of cheeses, this dish brings comfort food to a whole new level.
In just one pot, you can enjoy a hearty, cheesy meal that’s perfect for busy weeknights. The tender spaghetti soaks up the bold taco seasoning, while the creamy cheese makes each bite irresistible. It’s an easy recipe with big flavor.
Top it off with fresh cilantro and a dollop of sour cream for a finishing touch that adds freshness and tang. Whether it’s a quick dinner or a cozy night in, Taco Spaghetti will become a new go-to favorite.
Taco Spaghetti Ingredients
Ground Beef:
The heart of this dish, ground beef provides a rich, savory base that perfectly absorbs the taco seasoning, adding a satisfying, meaty texture to every bite.
Diced Tomatoes:
Bringing a burst of acidity and juiciness, the tomatoes balance the spices, creating a flavorful sauce that clings to the pasta.
Taco Seasoning:
Infusing the spaghetti with bold, zesty flavors, the seasoning blends seamlessly into the sauce, offering that signature taco taste.
Spaghetti:
This classic pasta absorbs the seasoned sauce, becoming tender and infused with savory goodness for a delightful twist on tradition.
Velveeta & Cheddar Cheeses:
The creamy melt of Velveeta paired with the sharp tang of cheddar creates a luscious, cheesy sauce that ties all the flavors together.
Fresh Cilantro:
Sprinkled on top, cilantro adds a pop of freshness, brightening up each hearty serving with its herbal notes.
Recipe Tips
1. Use Fresh Ingredients for Maximum Flavor:
For the best results, use fresh onion and garlic. Finely chopped yellow onion adds a mild sweetness that complements the savory beef, while fresh garlic infuses the dish with a rich, aromatic depth. Additionally, opting for fresh cilantro enhances the overall flavor with its bright and herbaceous notes. When choosing canned tomatoes, go for those with green chilies, like Rotel, as they add a subtle heat that pairs perfectly with the taco seasoning.
2. Achieve the Perfect Cheese Melt:
The combination of Velveeta and sharp cheddar is key to the creamy texture of Taco Spaghetti. To avoid clumping and ensure a smooth, velvety finish, stir the cheeses in off the heat, allowing the residual warmth to melt them gently. This technique ensures the sauce stays creamy without breaking. If you prefer a spicier kick, consider adding a small amount of shredded pepper jack cheese alongside the cheddar for an extra layer of flavor.
3. Customize the Spice Level:
The beauty of this recipe lies in its adaptability to different spice preferences. To keep the heat mild, stick with a standard taco seasoning packet. For more heat, you can add a pinch of crushed red pepper flakes or use a spicy taco seasoning blend. If you want a deeper, smokier flavor, mix in a teaspoon of smoked paprika or chipotle powder. This customization ensures that each serving of Taco Spaghetti perfectly matches your preferred spice level.
What to Serve with Taco Spaghetti
1. Mexican Street Corn:
Serve Taco Spaghetti alongside Mexican street corn for a complete meal. The creamy, cheesy, and tangy flavors of the grilled corn perfectly complement the savory richness of the spaghetti. Sprinkle a bit of chili powder and crumbled cotija cheese over the corn for an extra burst of flavor, creating a delicious contrast with the pasta.
2. Fresh Avocado Salad:
A light avocado salad is a refreshing side dish that balances the richness of the cheesy spaghetti. Toss ripe avocado chunks with diced tomatoes, red onion, and a squeeze of lime juice. The creamy avocado and citrusy dressing add a fresh, vibrant element to the meal, while the acidity helps to cut through the heavier flavors of the pasta.
3. Warm Flour Tortillas:
Keep it simple with a side of warm flour tortillas. They can be used to scoop up the saucy, cheesy goodness of the Taco Spaghetti or even serve as a vessel for wrapping up a portion of the pasta for a fun twist on a taco. This easy addition makes it a comforting, family-friendly meal.
FAQ
1. Can I make this recipe ahead of time?
Yes, you can prepare Taco Spaghetti ahead of time. After cooking, let it cool completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat, adding a splash of water or broth to maintain the creamy texture.
2. Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a great substitute for ground beef and makes the dish a bit leaner. Follow the same steps as the original recipe, but be mindful that turkey cooks faster. Adjust the cooking time to ensure it doesn’t dry out.
3. What if I don’t have Velveeta?
If you don’t have Velveeta on hand, you can use cream cheese or extra shredded cheddar as an alternative. Cream cheese will add a smoother, tangy texture, while extra cheddar will make the sauce richer but slightly less creamy.
4. How can I make this dish vegetarian?
To make a vegetarian version, swap the ground beef with plant-based crumbles or a can of black beans. Add the beans when you would normally add the meat, allowing them to simmer with the tomatoes and seasoning to absorb the flavors. This version is just as hearty and satisfying.
Taco Spaghetti
Ingredients
- 8 oz. spaghetti
- 1 lb. lean ground beef 93%
- 1 small yellow onion finely diced
- 4 garlic cloves minced
- 1 14.5-oz. can diced tomatoes, preferably with green chilies (such as Rotel)
- 4 cups water
- 1 packet 1 oz. taco seasoning or 2 tbsp. homemade blend
- 4 oz. Velveeta or American cheese cut into pieces
- 1 cup 4 oz. shredded sharp cheddar cheese
- 1/2 cup chopped fresh cilantro plus extra for garnish
- Sour cream or Mexican crema optional for serving
Instructions
- In a large pot over medium-high heat, cook the ground beef along with the chopped onion and minced garlic. Stir occasionally until the beef is thoroughly browned, about 5 to 6 minutes. Add the water, diced tomatoes, and taco seasoning. Cover the pot and bring the mixture to a boil.
- Break the spaghetti in half and add it to the boiling sauce. Lower the heat to medium, cover, and let it simmer until the pasta becomes tender, approximately 12 to 14 minutes.
- Take the pot off the heat and incorporate the Velveeta and shredded cheddar. Stir until the cheese is fully melted and creamy. Mix in the chopped cilantro. Serve with a sprinkle of additional cilantro and a dollop of sour cream, if desired.
