Taco Spaghetti: A Delicious and Easy Weeknight Dinner Recipe
A fun twist on spaghetti with ground beef, taco seasoning, beans, corn, and cheese. A quick and easy weeknight meal!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
Ingredients
Scale
- 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
Instructions
- Brown the Beef and Vegetables: Place a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned (5-7 minutes). Drain off any excess grease. Add the chopped onion and green bell pepper. Cook, stirring occasionally, until the vegetables are softened (5-7 minutes).
- Add the Flavor and Simmer: Sprinkle the taco seasoning over the beef and vegetable mixture. Stir well and cook for 1 minute, stirring constantly. Pour in the tomato sauce and diced tomatoes and green chilies (undrained). Stir to combine. Add the rinsed and drained kidney beans and the drained corn. Stir everything together. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally.
- Cook the Spaghetti: While the taco mixture is simmering, fill a large pot with water and bring to a rolling boil. Add a pinch of salt. Add the spaghetti and cook according to package directions until al dente. Drain well.
- Combine and Bake (Optional):
- Option 1 (Skillet): Add the cooked spaghetti directly to the skillet with the taco mixture. Stir well to coat. Add the cheese directly to the skillet and stir until melted.
- Option 2 (Baked Casserole): Preheat 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. Sprinkle the shredded cheddar cheese evenly over the top. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the spaghetti is heated through.
- Serve and Toppings: Serve hot. Top with your favorite taco toppings such as sour cream, guacamole, salsa, chopped cilantro, and black olives.
Notes
- Spice it up: Add cayenne pepper or hot sauce to the taco mixture.
- Make it vegetarian: Substitute ground beef with plant-based ground meat or black beans.
- Add more vegetables: Diced zucchini, mushrooms, or bell peppers can be added.
- Use different types of cheese: Monterey Jack, pepper jack, or a Mexican cheese blend can be used.
- Make it creamy: Stir in cream cheese or sour cream for a creamier sauce.
- Add a layer of tortilla chips: Sprinkle crushed tortilla chips over the spaghetti before baking.
- 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: 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: 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.
Find it online: https://mmmflavors.com/taco-spaghetti/