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Taco Spaghetti Recipe

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4 from 84 reviews

This Taco Spaghetti recipe combines classic taco flavors with homestyle spaghetti for a delicious and easy weeknight dinner. Featuring ground beef, a rich tomato-based sauce with a hint of spice, and creamy cheese, it’s a crowd-pleasing dish sure to satisfy your family’s craving for comfort food with a Tex-Mex twist.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Sauce

  • 16 oz. tomato sauce
  • 1 cup chicken broth
  • ½ cup half and half
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon mustard powder
  • 1 teaspoon hot sauce

Taco Spaghetti

  • 1 lb. ground beef
  • ⅔ cup beef broth
  • 1 oz. packet taco seasoning
  • 1 (10 oz.) can Rotel tomatoes, juices reserved
  • 1 tablespoon butter
  • 1 small yellow onion, chopped
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 tablespoon cream cheese, softened
  • 1 ½ cups shredded cheddar cheese
  • ¾ lb. spaghetti
  • Fresh cilantro, for garnish

Instructions

  1. Prepare Sauce Mixture: Combine the tomato sauce, chicken broth, half and half, Worcestershire sauce, mustard powder, and hot sauce in a large measuring cup with a spout. Set aside.
  2. Cook Ground Beef: In a large 3-quart skillet over medium-high heat, cook and crumble the ground beef for 6-7 minutes until browned. Drain excess grease. Return skillet to heat, stir in beef broth and taco seasoning, and bring to a boil. Reduce heat to a simmer and cook for 2-3 minutes, then remove from heat and set aside.
  3. Prepare Pasta Water: Start boiling a large pot of water. Once boiling, salt generously with approximately ¾ tablespoon kosher salt, then cook the spaghetti according to package instructions until al dente. Drain and set aside.
  4. Reduce Tomato Juice: Separate about ¼ cup of the juices from the canned Rotel tomatoes. Add this juice to the skillet used for beef, using a silicone spatula to scrape and clean the browned bits from the bottom and sides. Simmer until the liquid is reduced by half.
  5. Sauté Onions and Aromatics: Add the chopped onion and butter to the skillet and cook for about 5 minutes until onions are softened. Stir in the tomato paste and minced garlic, cooking for another 3 minutes to develop flavors.
  6. Add Tomatoes and Sauce: Add the diced Rotel tomatoes to the skillet. Gradually stir in the prepared sauce mixture, bring everything to a boil, then reduce heat to a gentle simmer.
  7. Combine Meat and Sauce: Stir the cooked taco-seasoned ground beef into the sauce and allow to simmer uncovered while you finish cooking pasta if you haven’t already.
  8. Add Cheeses: Lower heat to low, then add the softened cream cheese, stirring until melted and incorporated. Gradually sprinkle in the shredded cheddar cheese, stirring continuously to create a creamy sauce.
  9. Mix Pasta and Sauce: Add the drained spaghetti to the skillet, tossing gently to coat thoroughly. The sauce will thicken further as it stands, with the pasta absorbing the flavors.
  10. Garnish and Serve: Garnish the taco spaghetti with chopped fresh cilantro and serve immediately while hot.

Notes

  • Use chicken broth in the sauce for added depth, but beef broth can be substituted if preferred.
  • The hot sauce can be adjusted or omitted based on your desired spice level.
  • For a cheesier dish, feel free to add more shredded cheddar or substitute with a Mexican cheese blend.
  • Reserve the tomato juices from the canned tomatoes for reducing and flavor concentration.
  • Slightly undercook the pasta if you prefer it to absorb more sauce while simmering in the skillet.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Tex-Mex

Find it online: https://flavorhug.com/taco-spaghetti-recipe/