So what’s something new, exciting, and delicious for dinner?
Well, I’ll tell you right now. It’s this Taco Spaghetti recipe!
It’s easy to make, packed with flavor, and perfect for all the mouths in your household (it certainly is for mine!).
Plus, it’s a great way to use up leftover taco meat or to add some variety to your meal rotation.
The combination of tender spaghetti, savory taco seasoning, and melted cheese is out of this world.
Taco Spaghetti Recipe
- 12 oz spaghetti
- 1 lb lean ground beef or turkey
- 1 small yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 (14.5-oz) can diced tomatoes, preferably Rotel
- 1 (1-oz) packet of taco seasoning
- 2 cup shredded Mexican cheese blend
- 2/3 cup salsa
- Cook spaghetti noodles in salted water and set aside.
- Heat olive oil in skillet and cook onion and garlic until onion softens.
- Add ground beef or turkey and brown for 5-7 minutes, breaking it up.
- Mix in taco seasoning.
- Add ROTEL tomatoes and simmer for 5 minutes.
- Drain spaghetti noodles and add to taco meat mixture.
- Stir everything together.
- Transfer to a serving dish, sprinkle cheese on top, and allow it to melt.
- Add optional toppings like cilantro and sour cream if desired.
Tips for Making the Best Taco Spaghetti
Be sure you’ve cooked the spaghetti al dente. You know the drill…slightly firm but not too soft.
Choose lean meat like ground turkey to reduce saturated fat and cholesterol.
You can also season with kosher salt to taste as well as add real butter for extra richness.
Serve this recipe alongside guacamole for an extra kick of fun for your taste buds.
Here’s a few ways I’ve bumped this one up a few more notches:
First, choose angel hair pasta for a thinner, lighter texture in the dish.
I’ve also used low-sodium chicken broth over water when cooking the spaghetti to spice up the flavor.
Speaking of flavor enhancement, you can add corn kernels or diced green chilies. Mmm, good.
You should definitely consider other traditional taco toppings, like black olives, lettuce, and diced avocado.
My personal favorite is to add some fresh cilantro as a bright and fragrant addition.
My sister simply garnishes her final dish with green onions to add freshness and depth of flavor.
And when it’s time to serve…
While your dish is still piping hot, sprinkle some extra cheese on top and let the fireworks begin.
You can also offer some heat to those who like things spicy by providing a side of Rotel – it’s a great add-on in my household.
Don’t forget to include lime wedges, so your eaters can squeeze some fresh citrus to liven up their plate even more.
Ultimately, you should aim to have your taco spaghetti prepped and served within 30 minutes for the best taste and texture.
Your Top Questions Answered
1. Why did my taco spaghetti turn out watery?
This can be discouraging, but it’s usually a simmer issue.
If you didn’t reduce the heat low enough after boiling, the pasta absorbs less liquid and leaves a soupy sauce behind.
I always make sure the lid is slightly ajar in the last few minutes so excess steam escapes and the sauce tightens up nicely!
2. Why does my pasta clump together at the bottom?
Not stirring mid-simmer is the culprit almost every time.
The starch releases quickly and causes strands to stick when left untouched.
What I do is stir once at the 7-minute mark, then again at 12 minutes, to keep everything moving and evenly coated in that bold taco sauce!
3. How do I know the sauce consistency is right before adding cheese?
You want the liquid mostly absorbed but the mixture still slightly glossy and loose, not dry.
If it looks like thick soup, give it two more minutes uncovered.
If it looks chalky or the pasta is sticking to the pan, your heat was too high. Add a splash of water to bring it back.
4. Why does my cheese turn greasy instead of melting smoothly?
Pre-shredded cheese contains anti-caking starch that resists smooth melting!
I always shred cheddar straight from the block right before stirring it in.
Also, pull the skillet off heat first. Adding cheese to an actively hot pan breaks the fat and turns it oily fast.
5. Why is my taco spaghetti bland even with a full seasoning packet?
Don’t drain the Rotel, ever!
That liquid carries a ton of flavor and helps bloom the taco seasoning throughout the sauce.
In my experience, skipping that juice is the single biggest reason the dish tastes flat. You’re closer than you think, so trust the process!
6. How do I get a richer, deeper flavor in the beef base?
Let the beef and onions cook until you see light browning on the meat, not just gray.
That caramelization builds a savory depth that seasoning alone can’t replicate.
I’ll usually add the taco seasoning directly onto the beef before adding any liquid so it toasts slightly in the fat first.
7. Why does my spaghetti keep breaking unevenly when I add it to the skillet?
Uneven breaks create short and long pieces that cook at different rates, which throws off the texture!
I snap the noodles in half deliberately before adding them, then fan them out across the skillet rather than dropping them in one clump.
Spreading them out helps every strand cook evenly in the liquid.
Now, grab a fork and dive into your scrumptious taco spaghetti!
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