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This filling Taco Spaghetti mixes two family hits into one tasty dish that's ideal for hectic evenings when you want something good but can't spend forever cooking. The punchy Mexican tastes work wonderfully with traditional pasta comfort in this mash-up that's quickly become a regular in my meal lineup.
I came up with this dish when my children went through a stage of asking for tacos or pasta at every meal. Instead of picking one, I threw their favorites together, and now we enjoy this meal at least twice monthly because everyone demands it.
What You'll Need
- 8 ounces spaghetti: works well with standard or gluten-free options based on what your diet allows
- 1 pound ground beef: adds flavor and protein though turkey makes a nice lighter substitute
- 1 cup diced onion: creates the taste base and brings mild sweetness
- 3 cloves garlic: delivers fragrant depth that works with the taco mix
- 2 tablespoons taco seasoning: the key flavor enhancer; try to find ones without extra stuff
- 1 cup beef broth: makes a smooth sauce that sticks to the noodles
- 14.5 ounce can diced tomatoes: gives texture and tanginess; fire-roasted ones amp up the flavor
- 4 ounce can diced green chilies: adds gentle heat without being too much
- 2 teaspoons soy sauce (optional): boosts savory notes and deepens overall taste
- 2 teaspoons Worcestershire sauce (optional): creates richness and highlights the meaty flavors
- 1 cup shredded cheese: delivers the creamy feel; Mexican blend works best for authentic taste
- Salt and pepper: lets you tweak the flavor to how you like it
- 2 tablespoons chopped cilantro (optional): adds freshness and bright herb notes to finish
Cooking Steps
- Get Pasta Ready:
- Boil spaghetti following box instructions until just firm. This typically needs 8 to 10 minutes in water with salt. Don't cook it too long since it'll soak up more sauce later. Save about ¼ cup of the pasta water before you drain it in case your sauce needs thinning.
- Cook Meat and Veggies:
- Warm up a big, deep pan on medium-high. Throw in the ground beef and onion together, breaking the meat into tiny bits with a spoon. Let it cook about 7 to 8 minutes until beef isn't pink anymore and onions have gone soft and clear. If there's too much fat, tip the pan and scoop it out or use a strainer.
- Mix in Flavors:
- Put the pan back on heat and dump in the chopped garlic and taco seasoning right with the meat mix. Keep stirring for about a minute until it smells amazing. This part wakes up the spices and pulls out their essential oils for the biggest flavor punch.
- Build Your Sauce:
- Add the beef broth to clean off any stuck bits from the bottom; these have tons of flavor. Mix in diced tomatoes with all their juice, green chilies, soy sauce, and Worcestershire sauce. Let it bubble gently, then turn down to medium-low and simmer without a lid for 5 minutes so everything can mingle and thicken up a bit.
- Add the Cheese:
- Take the pan off the heat and right away add your shredded cheese. Keep stirring until it's totally melted into a smooth, creamy sauce. The leftover heat will melt the cheese just right without the risk of it breaking apart that can happen when it's too hot.
- Mix and Serve:
- Add salt and pepper to your liking, remembering the taco mix and cheese already have some salt. Put the drained pasta and cilantro into the sauce, using tongs to coat every noodle with the rich sauce. If it seems too thick, splash in some of that saved pasta water to get it just how you want it.
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The taco mix really makes this dish shine. I always keep a homemade batch in my kitchen after learning how much tastier it is without all the extras in store brands. My grandma showed me how to lightly toast the spices before mixing them up, and that tiny extra step really brings out those deep, rich flavors.
Keeping Extras
This Taco Spaghetti stays good in the fridge up to 4 days if you keep it in a sealed container. The flavors actually get better overnight, making it one of those unusual pasta meals that often tastes yummier the next day. When you warm it up, add a tiny bit of water or broth to liven up the sauce since the pasta will have soaked up some of the liquid.
Planning Ahead
This meal works great for advance cooking. You can fix the meat sauce up to 2 days before and keep it separate from the pasta. When you're ready to eat, just warm up the sauce, cook fresh pasta, and mix them together. During my crazy weeks, I often double everything and freeze half in family-size portions that can be thawed and heated for an almost instant homemade dinner.
Ways to Switch It Up
What's great about this Taco Spaghetti is how easy it is to change. Think about throwing in black beans or corn for more texture and nutrients. If you don't eat meat, swap the beef with lentils or a meat substitute. Want it hotter? Add chopped jalapeños or a splash of hot sauce. Set up a taco spaghetti station with toppings like chopped avocado, sliced olives, sour cream, and extra cheese so everyone can fix their bowl just how they like it.
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What to Serve With It
Though tasty by itself, Taco Spaghetti goes really well with simple sides. Try it with a fresh green salad topped with lime dressing for a crispness that balances the hearty pasta. Warm tortillas or garlic bread are perfect for mopping up extra sauce. For a complete Mexican feast, add a side of street corn salad or plain black beans to round out your meal with genuine Mexican touches.
Common Questions
- → What garnishes go great with Taco Spaghetti?
Folks love adding tangy cream, sliced avocado, chopped green onions, chunky salsa, or more grated cheese on top. Make it your own way!
- → Can I turn this into a gluten-free meal?
Sure thing, just grab gluten-free pasta and swap in tamari instead of soy sauce to keep everything gluten-free.
- → How should I keep and warm up what's left?
Pop leftovers in a sealed container and keep them in your fridge up to 3 days. Warm them slowly on your stove or in your microwave, adding a bit of broth if it seems dry.
- → Can I swap the beef for something else?
You bet, ground turkey, chicken, or even veggie crumbles work great as stand-ins.
- → How can I crank up the heat?
Throw in a chopped jalapeño or more chili powder when cooking the onions, or drizzle hot sauce over your finished bowl.