This fusion of ground beef tacos and spaghetti is a weeknight meal that’ll satisfy everyone. It’s hearty, cheesy, and so delicious!
What’s in This Taco Spaghetti Recipe?
Pasta: I like classic spaghetti for this recipe, but any long pasta shape will work. Ground Beef: I like 90-93% lean ground beef. You can use fattier beef, but you’ll need to drain off the grease after cooking. Onion + Garlic: Creates a savory and earthy base of flavor. Taco Seasoning: Adds classic Mexican flavor to the beef. Diced Tomatoes and Green Chilies: I used Rotel. For a less milder dish, use plain diced tomatoes or your favorite salsa. Broth: Low-sodium beef broth adds moisture and umami flavor to the meat. Tomato Paste: Enhances the umami flavor of the meat sauce. Cheese: Velveeta cheese melts to create a rich and creamy sauce, while freshly shredded cheddar cheese adds cheesy flavor.
Tips for Success
Use low, even heat when adding the Velveeta and cheddar cheeses. If the heat is too high, the cheeses will turn grainy. This is a great dish for disguising veggies. I like to add chopped mushrooms, bell peppers, or zucchini. My kids never notice! You can also add some fresh corn or canned black beans to jazz things up.
How to Store and Reheat
Store leftover taco spaghetti in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second increments, stirring frequently, until warmed through. I do not recommend freezing this pasta, as the texture will degrade once thawed.
Serving Suggestions
This delicious taco spaghetti is great with a side of Texas toast garlic bread or a garden salad. I like to spoon leftovers into hard taco shells to make spaghetti tacos– so fun!
How to Make Taco Spaghetti Step by Step
Cook the Beef: Boil 12 ounces of spaghetti according to the package directions. Drain and set aside. While the pasta cooks, heat 2 teaspoons of olive oil in a large skillet set over medium heat. Add in 1½ pounds of lean ground beef, ½ of a diced yellow onion, and 4 minced cloves of garlic. Cook, breaking up the meat with a spoon, until the beef is cooked through and the onion is translucent. Season the Beef: Add in 1 ounce (1 packet) of taco seasoning and stir until fragrant. Make the Sauce: Stir in 10 ounces (1 can) of diced tomatoes, 1½ cups of beef broth, 3 tablespoons of tomato paste, and 4 ounces of cubed Velveeta cheese. Cook and stir until the cheese is melted and the sauce is warmed through. Toss and Serve: Toss in the spaghetti and 1½ cups of shredded cheddar cheese. Toss until the cheese is melted. Garnish with cilantro and serve.
More Spaghetti Recipes To Try
Baked Spaghetti Crockpot Spaghetti Casserole Creamy Chicken Spaghetti
