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Taco Spaghetti

A quick one-pot Tex-Mex fusion that combines seasoned ground beef, zesty tomato sauce, melted cheese, and tender spaghetti for a family-friendly weeknight dinner ready in under 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Meat Sauce
  • 1 pound ground beef 80/20 blend works best
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes with juices
  • 1 can 8 oz tomato sauce
  • 1 packet taco seasoning or 3 tablespoons homemade
  • 1 cup beef broth
  • Salt and pepper to taste
Pasta
  • 12 ounces spaghetti
  • Water for boiling
  • 1 tablespoon salt for pasta water
Toppings
  • 2 cups shredded Mexican blend cheese
  • 1/4 cup fresh cilantro chopped
  • Sour cream for serving
  • Sliced jalapenos optional
  • Diced tomatoes for garnish

Method
 

  1. Bring a large pot of water to a rolling boil over high heat, add 1 tablespoon salt, and keep it ready for the pasta.
  2. Add the spaghetti to the boiling water and cook until al dente, 8–10 minutes. Reserve 1/2 cup pasta water, drain the pasta, and set aside.
  3. While the pasta cooks, heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until no pink remains, 5–6 minutes.
  4. Push the beef to one side of the pan, add the diced onion to the open space, and sauté for 3 minutes until softened. Stir in the minced garlic and cook 30 seconds more.
  5. Sprinkle taco seasoning over the meat mixture, stir to coat, and let the spices toast for 30 seconds to bloom their flavor.
  6. Pour in diced tomatoes with juices, tomato sauce, and beef broth. Stir well, bring to a simmer, and cook 5 minutes so the sauce thickens slightly.
  7. Add the drained spaghetti to the skillet, tossing until every strand is coated. If the mixture looks dry, splash in reserved pasta water a little at a time.
  8. Remove the skillet from heat, sprinkle shredded Mexican blend cheese evenly over the pasta, cover, and let stand 2 minutes until the cheese melts.
  9. Garnish with chopped cilantro, sour cream, jalapenos, and diced tomatoes as desired. Serve immediately while hot and cheesy.

Notes

For a creamier variation, stir 4 ounces of cream cheese into the sauce before adding the pasta. Leftovers keep well in an airtight container for up to 4 days and reheat best on the stovetop with a splash of broth or water.