Taco Spaghetti
Creamy, cheesy, and absolutely crave-worthy, Taco Spaghetti is the kind of comfort food that feels like a hug on a plate.
Servings: 6 servings
Equipment
- Large Pot
- Large Deep Skillet
Ingredients
Pasta
- 1 pound Spaghetti noodles Cooked according to package directions and drained.
Meat
- 2 pounds Ground beef Browned and drained if needed.
Vegetables
- 1/2 cup Yellow onion Diced.
- 1 cup Bell pepper Diced.
Oils & Seasonings
- 2 tablespoons Olive oil
- 1 packet Taco seasoning
Canned Goods
- 1 can Tomatoes with green chiles 10 oz, undrained.
Dairy
- 1 cup Sour cream Room temperature.
- 1 cup Beef broth
- 2 cups Shredded Mexican blend cheese
Instructions
- Step 1: Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Drain and set aside, tossing with a little olive oil to prevent sticking.
- Step 2: Sauté & Brown: In a large, deep skillet, heat olive oil over medium-high heat. Add diced onion and bell pepper, cooking 3 to 4 minutes until softened. Add ground beef, breaking it up. Cook until no pink remains, about 6 to 8 minutes. Drain excess fat if necessary.
- Step 3: Make it Saucy: Return beef mixture to medium-low heat. Stir in taco seasoning, tomatoes with green chiles, beef broth, and sour cream. Mix until smooth. Add shredded cheese and stir until melted. Simmer gently for 3 to 5 minutes until slightly thickened.
- Step 4: Mix with Spaghetti: Add cooked spaghetti to the skillet. Toss to coat noodles evenly in the sauce. If too thick, add a splash of reserved pasta water or extra beef broth.
- Step 5: Serve: Divide into bowls and garnish with cilantro, extra cheese, green onions, avocado, or tortilla chips. Serve hot and enjoy!
Notes
Use room-temperature sour cream for smooth blending. Customize toppings to your taste.