Taco Spaghetti: A Delicious and Easy Weeknight Dinner Recipe

Taco Spaghetti: Prepare to ditch your usual Tuesday night routine because this one-pan wonder is about to revolutionize your dinner game! Forget choosing between tacos and spaghetti – now you can have the best of both worlds in a single, satisfying dish. Imagine the comforting familiarity of pasta swirled in a rich, savory sauce, but with a zesty, Tex-Mex twist that will have your taste buds singing.

While not steeped in centuries of tradition, Taco Spaghetti is a relatively modern culinary invention, born from the desire to simplify mealtime without sacrificing flavor. It cleverly combines the ease of spaghetti with the bold, vibrant flavors of tacos, making it a weeknight hero for busy families everywhere.

What makes this dish so irresistible? It’s the perfect marriage of textures – the tender spaghetti, the hearty ground beef, the creamy cheese, and the crunchy toppings. The flavor profile is equally enticing, offering a delightful blend of savory, spicy, and cheesy goodness. Plus, it’s incredibly versatile! You can customize it with your favorite taco toppings, from sour cream and salsa to avocado and jalapeños. So, if you’re looking for a quick, easy, and utterly delicious meal that will please even the pickiest eaters, look no further than this fantastic Taco Spaghetti recipe. Let’s get cooking!

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 (1 ounce) package taco seasoning
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 8 ounces spaghetti, uncooked
• 1 cup shredded cheddar cheese, or more to taste
• Optional toppings: sour cream, guacamole, salsa, chopped cilantro, black olives

Browning the Beef and Vegetables

1. First, let’s get started by browning our ground beef. Place a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned all over. This usually takes about 5-7 minutes. Make sure to drain off any excess grease – we don’t want our spaghetti swimming in it!
2. Now, add the chopped onion and green bell pepper to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables are softened. This should take another 5-7 minutes. You’ll know they’re ready when the onions are translucent and the bell pepper is slightly tender. The aroma at this point is already making my mouth water!

Adding the Flavor and Simmering

1. Time to add that delicious taco flavor! Sprinkle the taco seasoning over the beef and vegetable mixture. Stir well to coat everything evenly. Cook for about 1 minute, stirring constantly, to allow the spices to bloom and release their full flavor. Be careful not to burn the spices – a minute is all you need!
2. Pour in the tomato sauce and the can of diced tomatoes and green chilies (don’t drain them!). Stir to combine everything. The diced tomatoes and green chilies add a nice little kick, but if you’re sensitive to spice, you can use regular diced tomatoes instead.
3. Add the rinsed and drained kidney beans and the drained corn to the skillet. Stir everything together. The beans and corn add some texture and heartiness to our taco spaghetti.
4. Now, it’s time to simmer! Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it simmer for at least 15 minutes, or up to 30 minutes. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.

Cooking the Spaghetti

1. While the taco mixture is simmering, let’s cook the spaghetti. Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt to the boiling water – this helps to season the pasta.
2. Add the spaghetti to the boiling water and cook according to the package directions until it’s al dente. Al dente means “to the tooth” in Italian, and it means that the pasta should be firm to the bite. Overcooked spaghetti will be mushy, and we don’t want that!
3. Once the spaghetti is cooked, drain it well in a colander. Make sure to get rid of all the excess water.

Combining and Baking (Optional)

1. Now, it’s time to combine the spaghetti and the taco mixture. There are two ways you can do this:
   • Option 1: Add the cooked spaghetti directly to the skillet with the taco mixture. Stir well to coat the spaghetti evenly with the sauce. This is the quicker and easier method.
   • Option 2: For a more casserole-like dish, you can bake the spaghetti and taco mixture in the oven. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Spread half of the spaghetti in the bottom of the dish, then top with half of the taco mixture. Repeat with the remaining spaghetti and taco mixture.
2. If you’re baking the spaghetti, sprinkle the shredded cheddar cheese evenly over the top. If you’re not baking it, you can add the cheese directly to the skillet and stir until melted.
3. If baking, bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the spaghetti is heated through.

Serving and Toppings

1. Whether you baked it or not, your taco spaghetti is now ready to serve! If you baked it, let it cool for a few minutes before cutting and serving.
2. Serve the taco spaghetti hot, and don’t forget the toppings! Some of my favorite toppings include sour cream, guacamole, salsa, chopped cilantro, and black olives. Feel free to get creative and add your own favorite taco toppings!
3. Enjoy your delicious and easy taco spaghetti! It’s a crowd-pleaser that’s perfect for weeknight dinners or potlucks.

Tips and Variations

Here are a few tips and variations to make this taco spaghetti even more your own:

• Spice it up: If you like things spicy, add a pinch of cayenne pepper or a dash of hot sauce to the taco mixture. You can also use a spicier taco seasoning.
• Make it vegetarian: Substitute the ground beef with plant-based ground meat or black beans for a vegetarian version.
• Add more vegetables: Feel free to add other vegetables to the taco mixture, such as diced zucchini, mushrooms, or bell peppers.
• Use different types of cheese: Instead of cheddar cheese, try using Monterey Jack, pepper jack, or a Mexican cheese blend.
• Make it creamy: Stir in a dollop of cream cheese or sour cream to the taco mixture for a creamier sauce.
• Add a layer of tortilla chips: Before baking, sprinkle a layer of crushed tortilla chips over the spaghetti for a crunchy topping.
• Slow Cooker Option: Brown the beef and onions as directed. Then, combine all ingredients (except the spaghetti and cheese) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Cook the spaghetti separately, drain, and stir into the slow cooker before serving. Top with cheese.

Make Ahead Instructions

Taco Spaghetti is a great dish to make ahead of time! You can prepare the taco meat mixture up to 2 days in advance. Store it in an airtight container in the refrigerator. When you’re ready to serve, cook the spaghetti, then combine it with the taco meat mixture and bake as directed, or simply heat the taco meat mixture on the stovetop and toss with the cooked spaghetti.

Freezing Instructions

This dish also freezes well. Assemble the taco spaghetti in a baking dish, but don’t bake it. Cover tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator. Bake as directed, adding an extra 10-15 minutes to the baking time if necessary.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 450-550 per serving
• Protein: 30-40 grams
• Fat: 20-30 grams
• Carbohydrates: 40-50 grams

Enjoy your Taco Spaghetti! I hope you and your family love it as much as mine does!

Conclusion:

This Taco Spaghetti isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen, a guaranteed crowd-pleaser, and honestly, one of the easiest and most satisfying meals I’ve made in ages. The combination of familiar taco spices with the comforting texture of spaghetti creates a dish that’s both exciting and deeply comforting. It’s the perfect way to spice up your pasta routine and introduce a little fiesta to your dinner table. I truly believe this recipe is a must-try because it’s quick, customizable, and utterly delicious. Think about it: tender spaghetti noodles coated in a rich, savory sauce bursting with seasoned ground beef, juicy tomatoes, and just the right amount of spice. Topped with your favorite taco fixings, every bite is a symphony of textures and flavors. It’s a dish that even the pickiest eaters will devour, and it’s so simple to prepare that you can easily whip it up on a busy weeknight. But the best part? This recipe is incredibly versatile! Feel free to get creative with your toppings. I love adding a dollop of sour cream or Greek yogurt for a tangy coolness, a sprinkle of fresh cilantro for a burst of freshness, and a generous helping of shredded cheddar cheese for that melty, gooey goodness. For those who like a little extra heat, consider adding a dash of your favorite hot sauce or some diced jalapeños. Looking for variations? You could easily swap out the ground beef for ground turkey or chicken for a leaner option. Vegetarian? No problem! Simply replace the meat with black beans, lentils, or crumbled tofu. You can also experiment with different types of pasta. Penne, rotini, or even macaroni would work beautifully in this dish. And if you’re feeling adventurous, try adding some corn, bell peppers, or onions to the sauce for extra flavor and texture. Serving suggestions are endless! This Taco Spaghetti is fantastic on its own, but it also pairs well with a simple side salad or some crusty bread for soaking up all that delicious sauce. It’s also a great dish to bring to potlucks or parties, as it’s always a hit with a crowd. Leftovers (if there are any!) are just as delicious the next day, making it a perfect meal prep option. I’m so confident that you’ll love this recipe that I urge you to give it a try. It’s a fantastic way to introduce a fun and flavorful twist to your regular dinner rotation. The beauty of this Taco Spaghetti lies in its simplicity and adaptability. It’s a blank canvas for your culinary creativity, so don’t be afraid to experiment and make it your own. Once you’ve tried it, I would absolutely love to hear about your experience! Did you make any modifications? What were your favorite toppings? What did your family think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me create even better recipes for you in the future. So go ahead, grab your ingredients, and get cooking! I promise you won’t be disappointed. Happy cooking! Print