Description
A quick and filling pasta-and-taco hybrid that hits all the weeknight sweet spots.
Ingredients
Scale
- 12 oz (340 g) spaghetti noodles
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet (1 oz / 28 g) taco seasoning
- 1 can (14.5 oz / 411 g) diced tomatoes
- 1 can (10 oz / 284 g) mild diced tomatoes with green chilies
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) tomato sauce
- 1½ cups (170 g) shredded cheddar cheese
- ½ cup (120 ml) sour cream
- 2 tbsp olive oil or vegetable oil
- Salt and black pepper to taste
- Optional toppings: chopped fresh cilantro, sliced jalapeños, diced avocado
Instructions
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook spaghetti until just al dente — about 1–2 minutes less than package instructions so it finishes in the sauce. Drain and set aside.
- Brown the meat: Heat oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and break it apart with a spatula. Cook until browned and no longer pink. Drain excess fat if there’s a lot.
- Add aromatics and seasoning: Stir in diced onion and cook until softened, about 3–4 minutes. Add minced garlic and cook 30 seconds. Sprinkle in the taco seasoning and stir to coat.
- Build the sauce: Pour in the diced tomatoes, tomatoes with chilies, beef broth, and tomato sauce. Stir, bring to a gentle boil, and let simmer briefly to marry flavors.
- Combine pasta and sauce: Add drained spaghetti to the skillet. Reduce heat to low and toss to coat. Let simmer 3–4 minutes so the noodles absorb some sauce.
- Make it creamy: Stir in sour cream and half of the shredded cheddar until melted and creamy.
- Top and serve: Sprinkle remaining cheese over the top, cover for 1–2 minutes to melt, then garnish with cilantro, jalapeños, or avocado and serve hot.
Notes
Use gluten-free spaghetti if needed. Drain excess liquid from canned tomatoes for a thicker sauce. Store leftovers in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: taco spaghetti, one-pan dinner, quick meals, family favorite