Description
A flavorful and easy one-pan Taco Spaghetti recipe that combines ground beef, taco seasoning, tomatoes, and spaghetti noodles for a delicious Tex-Mex twist on classic pasta. Ready in just 30 minutes and perfect for a quick family dinner.
Ingredients
Scale
Meat and Vegetables
- 2 tablespoons olive oil
- 1 pound ground beef
- ¼ cup yellow onions, chopped
Seasonings and Sauces
- ¼ cup taco seasoning (1 packet)
- 10 ounces Rotel tomatoes (diced tomatoes with green chilies)
Pasta and Dairy
- 8 ounces spaghetti noodles, uncooked
- 3 cups water
- 4 ounces cheddar cheese, shredded
- ½ cup cilantro, chopped
Instructions
- Heat olive oil: In a 12-inch skillet over medium heat, warm 2 tablespoons of olive oil until hot and shimmering.
- Brown beef and onions: Add the ground beef and chopped yellow onions to the skillet. Cook, stirring often, until the beef is fully browned and the onions have become translucent, about 5-7 minutes.
- Add seasoning and ingredients: Stir in ¼ cup taco seasoning, 10 ounces of Rotel tomatoes, 8 ounces of uncooked spaghetti noodles, and 3 cups of water, mixing everything evenly in the skillet.
- Simmer: Bring the mixture to a boil. Once boiling, reduce heat to low, cover the skillet, and let it simmer gently for 15 minutes or until the pasta is tender and most of the liquid is absorbed.
- Add cheese and cilantro: Stir in half of the shredded cheddar cheese into the pasta mixture until melted and combined. Then sprinkle the remaining cheese and the chopped cilantro on top just before serving for extra flavor and garnish.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Adjust the amount of taco seasoning based on your spice preference.
- Use gluten-free spaghetti noodles to make this recipe gluten-free.
- If you like it spicier, add some chopped jalapeños or hot sauce.
- Leftovers store well in the fridge for 3-4 days and reheat easily on the stovetop or microwave.
