Taco Spaghetti combines the bold flavors of Mexican tacos with the comforting essence of Italian spaghetti, creating a fusion dish that’s bursting with flavor. This recipe is perfect for those looking to spice up their pasta night with something fun and flavorful. It’s easy to make, incredibly satisfying, and sure to be a hit with both kids and adults.

Equipment:

Large skillet
Pot for boiling pasta
Colander
Mixing spoon
Cheese grater (if using fresh cheese)

Ingredients:

For the Taco Meat:

1 lb ground beef
1 packet taco seasoning mix
1 onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup water

For the Spaghetti:

8 oz spaghetti
Salt (for pasta water)

For the Assembly:

1 cup cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
1/4 cup sour cream (optional)
1/4 cup sliced black olives (optional)
Fresh cilantro, chopped (for garnish)
Jalapeño slices (for garnish)

Instructions:

Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Prepare the Taco Meat:
- Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a spoon as it cooks.
- Once the beef is about halfway cooked, add the chopped onion and minced garlic. Continue cooking until the beef is fully browned and the onions are soft.
- Stir in the taco seasoning, diced tomatoes, and water. Reduce heat to low and simmer for about 5 minutes, allowing the flavors to meld together.
Combine Spaghetti and Taco Meat:
- Add the drained spaghetti to the skillet with the taco meat. Toss well to ensure the spaghetti is evenly coated with the taco sauce.
Add Cheeses:
- Sprinkle the cheddar and Monterey Jack cheeses over the top of the spaghetti. Cover the skillet with a lid or aluminum foil, allowing the heat to melt the cheese.
Garnish and Serve:
- Once the cheese is melted, remove from heat. Dollop sour cream on top, and sprinkle with sliced black olives, chopped cilantro, and jalapeño slices if using.
- Serve hot, allowing guests to mix the creamy, cheesy top layer into the spicy spaghetti as they dish it out.

Tips:

For a lighter version, substitute ground beef with ground turkey or chicken.
Customize the heat level by adjusting the amount of jalapeños or adding crushed red pepper flakes to the meat as it cooks.
This dish is excellent for leftovers and can be reheated easily, making it perfect for meal prep or next-day lunches.

Taco Spaghetti is a delightful fusion dish that brings together the zest of tacos and the comfort of spaghetti in one delicious meal. It’s a versatile recipe that can be tweaked to suit your taste preferences and is sure to add a fun twist to your typical pasta routine. Enjoy this flavorful feast that promises to satisfy your cravings for something different and delicious!

Taco Spaghetti

Taco Spaghetti combines the bold flavors of Mexican tacos with the comforting essence of Italian spaghetti, creating a fusion dish that's bursting with flavor.

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Equipment

Large skillet
Pot for boiling pasta
Colander
Mixing spoon
Cheese grater (if using fresh cheese)

Ingredients

For the Taco Meat:
1 lb ground beef
1 packet taco seasoning mix
1 onion finely chopped
2 cloves garlic minced
1 can 14.5 oz diced tomatoes, undrained
1/4 cup water
For the Spaghetti:
8 oz spaghetti
Salt for pasta water
For the Assembly:
1 cup cheddar cheese shredded
1/2 cup Monterey Jack cheese shredded
1/4 cup sour cream optional
1/4 cup sliced black olives optional
Fresh cilantro chopped (for garnish)
Jalapeño slices for garnish

Instructions

Cook the Spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Prepare the Taco Meat:
Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a spoon as it cooks.
Once the beef is about halfway cooked, add the chopped onion and minced garlic. Continue cooking until the beef is fully browned and the onions are soft.
Stir in the taco seasoning, diced tomatoes, and water. Reduce heat to low and simmer for about 5 minutes, allowing the flavors to meld together.
Combine Spaghetti and Taco Meat:
Add the drained spaghetti to the skillet with the taco meat. Toss well to ensure the spaghetti is evenly coated with the taco sauce.
Add Cheeses:
Sprinkle the cheddar and Monterey Jack cheeses over the top of the spaghetti. Cover the skillet with a lid or aluminum foil, allowing the heat to melt the cheese.
Garnish and Serve:
Once the cheese is melted, remove from heat. Dollop sour cream on top, and sprinkle with sliced black olives, chopped cilantro, and jalapeño slices if using.
Serve hot, allowing guests to mix the creamy, cheesy top layer into the spicy spaghetti as they dish it out.