Taco Spaghetti

Taco Spaghetti is the ultimate fusion dish that brings together the bold flavors of tacos and the comfort of pasta. It's creamy, cheesy, and loaded with seasoned beef, tomatoes, and spices. Perfect for a quick weeknight dinner or a crowd-pleasing potluck dish, this recipe will have everyone asking for seconds.

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Equipment

Large skillet
Large pot
Colander
Wooden spoon or spatula
Cheese grater

Ingredients

8 oz spaghetti
1 lb ground beef
1 small onion diced
2 cloves garlic minced
1 packet taco seasoning or 2 tbsp homemade taco seasoning
1 can 10 oz diced tomatoes with green chilies (e.g., Rotel)
1½ cups beef broth
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
¼ cup sour cream
2 tbsp fresh cilantro chopped (optional, 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.
Cook the Ground Beef:
In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Add the diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 3–4 minutes.
Add Seasoning and Liquids:
Stir in the taco seasoning, coating the beef mixture evenly. Add the diced tomatoes with green chilies and beef broth, stirring to combine. Let the mixture simmer for 5–7 minutes to allow the flavors to meld.
Combine with Spaghetti:
Reduce the heat to low and add the cooked spaghetti to the skillet, tossing to coat the pasta in the sauce. Stir in the cheddar cheese, Monterey Jack cheese, and sour cream until melted and creamy.
Serve:
Garnish with chopped cilantro if desired and serve hot. Enjoy your cheesy, flavorful Taco Spaghetti!

Notes

For Extra Heat: Add a pinch of cayenne pepper or a chopped jalapeño.
Cheese Variations: Use pepper jack or a Mexican cheese blend for a spicier flavor.
Make it Vegetarian: Replace the ground beef with black beans or crumbled tofu.