Here’s a fun and flavorful Taco Spaghetti recipe—a fusion of Italian pasta and Mexican taco flavors.
Ingredients (Serves 4)
- 8 oz (≈225 g) spaghetti
- 1 lb (≈450 g) ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade: chili powder, cumin, paprika, salt, pepper)
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1 cup shredded cheddar cheese (or Mexican blend)
- ¼ cup water or beef broth
- Optional toppings: sour cream, chopped tomatoes, sliced jalapeños, chopped cilantro
Instructions
- Cook Spaghetti:
Cook spaghetti according to package directions until al dente. Drain and set aside. - Cook the Meat:
- In a large skillet, cook ground beef and onion over medium heat until meat is browned and onion is soft.
- Add garlic and cook 30 seconds more.
- Add Taco Seasoning & Tomatoes:
- Stir in taco seasoning, diced tomatoes, and water/broth.
- Simmer 5–7 minutes until slightly thickened.
- Combine with Pasta:
- Add cooked spaghetti to the skillet and toss to coat with the taco meat sauce.
- Add Cheese:
- Sprinkle shredded cheese over the top, cover, and let melt for 2–3 minutes.
- Serve:
- Serve hot with optional toppings like sour cream, fresh tomatoes, jalapeños, or cilantro.
💡 Tips:
- For a creamier version, stir in ¼ cup cream or cream cheese.
- Add corn or black beans to make it more filling.
- You can also bake it: top with cheese and bake at 350°F (175°C) for 10–15 minutes until bubbly.
I can also give a slow cooker version that lets the spaghetti and taco flavors cook together for a hands-off meal. Do you want that version?
