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Taco Spaghetti merges the cozy texture of classic spaghetti with bold taco flavors for a meal that is pure comfort on a busy weeknight. This clever fusion is cooked in one pot so cleanup is easy and every noodle is infused with savory spices and melty cheese. If you crave both pasta and Mexican-inspired dishes this recipe hits the spot.
My family asks for this again and again especially when we want something both easy and satisfying. The first time I made this it disappeared before I could even get seconds.
Ingredients
- Ground beef: for rich flavor and hearty texture try to pick beef with a little fat for extra flavor
- Yellow onion: adds sweetness and depth look for firm onions without blemishes
- Garlic: brings an aromatic lift fresh and minced is best for maximum flavor
- Taco seasoning: gives that signature taco taste use your favorite blend or homemade mix
- Diced tomatoes with juice: provide moisture and a bright tang choose high-quality canned tomatoes for the best flavor
- Chunky salsa: gives extra spice and texture pick mild or spicy based on your preference
- Beef broth: brings everything together with a rich base low sodium is a good option if you want to control saltiness
- Spaghetti: soaks up all those flavors buy a good-quality brand for the best texture
- Monterey Jack cheese: melts into silky strings and keeps things creamy shred your own for a smoother melt
- Cilantro: as a garnish adds freshness and brightness go for fresh vibrant bunches
Step-by-Step Instructions
- Brown the Beef and Onion:
- In a large Dutch oven or sturdy soup pot cook ground beef and diced onion over medium heat for about eight to ten minutes until the meat is deeply browned and the onion is softened and fragrant. Use a spatula to break the beef into small pieces as it cooks. Carefully drain off any excess grease for a lighter dish.
- Build the Flavor Base:
- Add the minced garlic to the pot and cook for one more minute stirring well. Sprinkle in the taco seasoning and mix thoroughly to coat the meat mixture. Let the seasoning bloom in the hot pan for optimal flavor.
- Add the Liquids and Tomatoes:
- Pour in the can of diced tomatoes with juices salsa and beef broth. Stir to combine all the ingredients scraping up any browned bits from the bottom of the pot to capture extra flavor. Bring the mixture to a boil over medium heat.
- Cook the Spaghetti:
- Add the dry spaghetti to the bubbling liquid. Break the noodles in half if your pot is not wide enough. Place the noodles in a crisscross pattern so they do not stick together. Carefully press them under the liquid using a spatula. Reduce the heat so the mixture is simmering then cover the pot. Cook for fifteen to twenty minutes stirring well every five minutes to keep the pasta from sticking to the bottom. Always replace the lid after stirring to retain moisture.
- Finish with Cheese:
- Remove the pot from the heat once the pasta is tender and most of the liquid is absorbed yet still saucy. Add Monterey Jack cheese a little at a time stirring after each handful so it melts smoothly into the pasta and the sauce becomes silky.
- Garnish and Serve:
- Sprinkle with freshly chopped cilantro just before serving to wake up all the flavors and add a pop of color.
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One of my favorite things about this dish is the creamy melt that Monterey Jack brings I always sneak an extra handful of cheese when no one is watching because it makes everything gooey and irresistible. My kids love swirling their noodles in the cheesy sauce and always fight for the last scoop.
Storage Tips
Taco Spaghetti keeps well in an airtight container in the fridge for up to three days. Add a splash of broth or a spoonful of salsa before reheating to revive the creamy texture. For longer storage freeze individual portions in freezer-safe bags and thaw overnight before reheating on the stove.
Ingredient Swaps
If you want to lighten things up try lean ground turkey or chicken instead of beef. Swap out Monterey Jack for cheddar or Pepper Jack for more kick. Gluten-free spaghetti works well here and if you are out of beef broth vegetable broth makes a good substitute.
Serving Suggestions
Brighten up each portion with a dollop of sour cream or slices of avocado. Serve alongside a crisp green salad or roasted veggies for a balanced dinner. Some nights I add crunchy tortilla strips on top for fun.
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Cultural Inspiration
Taco Spaghetti borrows the comforting qualities of Italian pasta and the punchy flavors of Tex-Mex cuisine. This fusion dish is a delicious reflection of home cooks adapting traditional favorites with bold new twists.
Frequently Asked Questions
- → Can I use ground turkey instead of beef?
Yes, ground turkey works well and still absorbs the taco seasoning and other flavors nicely.
- → What type of salsa should I use?
Choose mild, medium, or hot salsa based on your heat preference. Chunky salsa adds more texture.
- → Is it possible to make this dish vegetarian?
Absolutely. Substitute the beef with plant-based meat or extra vegetables and use vegetable broth.
- → How do I prevent the spaghetti from sticking?
Stir the pasta every few minutes while simmering and keep it submerged under the liquid.
- → Can this meal be made ahead of time?
Yes, you can refrigerate leftovers and gently reheat on the stovetop, adding broth if needed.
- → What toppings go well for serving?
Fresh cilantro, diced tomatoes, jalapeños, or extra cheese make great finishing touches.