Introduction
Hey there, friend! Let’s talk comfort food. You know, those dishes that just wrap you up in a warm hug after a long day? For me, nothing screams cozy like a hearty, cheesy pasta dish. But sometimes, you want something a little different, a little adventurous, while still keeping things super easy. That’s where Taco Spaghetti comes in! It’s a brilliant mashup of two absolute favorites – savory taco flavors and comforting spaghetti – all in one pot (mostly!). It’s incredibly quick, uses simple ingredients you probably have on hand, and trust me, the whole family is going to devour it. Get ready for a weeknight win!
Why You’ll Love This Recipe
- Fast: Seriously speedy! Most of the cooking is just browning meat and simmering.
- Easy: Minimal steps, simple techniques, and hardly any fancy equipment needed.
- Giftable: Okay, maybe not the whole pot, but it’s a fantastic dish to bring to a potluck or share with a friend who needs a comforting meal.
- Crowd-pleasing: Kids and adults alike go crazy for this delicious combination of flavors!
Ingredients
Gather ’round, let’s get our ingredients ready. Nothing complicated here, just simple goodness!
- 1 pound spaghetti noodles: The classic choice, but feel free to use linguine or even a shorter pasta like rotini if that’s what you have.
- 2 pounds ground beef: I usually go for 80/20 or 85/15 for flavor, but lean works too – just make sure to drain off any excess fat.
- ½ yellow onion, diced: A kitchen staple for building flavor!
- 1 bell pepper, diced: Any color works! Green is classic, but red, yellow, or orange add a little sweetness.
- 2 tablespoons olive oil: Just a splash to get things started if your pan needs it, or if using leaner meat.
- 1 packet taco seasoning: The magical shortcut to all that delicious taco flavor! Use your favorite brand.
- 1 can (10 oz) tomatoes with green chilis (undrained): These little cans add so much flavor and a touch of heat. Don’t drain them, you need that liquid!
- 1 cup sour cream: This is key for creaminess and tang. Don’t skip it!
- 1 cup beef broth: Adds depth and helps create a lovely sauce.
- 2 cups shredded Mexican blend cheese: Because cheese makes everything better, right? Cheddar, Monterey Jack, or a mix work wonderfully too.
How to Make It
Alright, let’s get cooking! You’re just a few easy steps away from a delicious dinner.
First, cook your spaghetti according to package directions. Make sure to salt your pasta water generously! You want it cooked just to al dente, maybe even slightly under, because it will finish cooking in the sauce. Drain it really well once it’s done.
While your pasta is cooking, grab a large pot or a deep skillet – the biggest one you have! Heat a little olive oil over medium-high heat if needed. Add the ground beef and break it up with a spoon. Cook it until it’s completely browned, no pink left! This is where I like to take a moment to carefully drain off any excess grease. Nobody wants a greasy spaghetti, right?
Now, toss in your diced onion and bell pepper. Cook them with the beef, stirring occasionally, until they soften up, about 5-7 minutes. They’ll add such lovely flavor and texture.
Next, stir in that packet of taco seasoning. Cook for about 30-60 seconds, stirring constantly, to toast the spices and really bloom the flavor. It’s going to smell amazing!
Pour in the undrained can of tomatoes with green chilis and the beef broth. Give it all a good stir, scraping up any tasty brown bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat slightly and let it cook for about 5-10 minutes. This lets the flavors meld together and the sauce thicken just a bit.
Remove the pot from the heat. Stir in the sour cream until it’s completely combined and the sauce is wonderfully creamy. Now for the cheesy part – add about half of the shredded Mexican blend cheese to the pot and stir until it’s melted and gooey. Oh yes!
Finally, add your drained, cooked spaghetti noodles right into the pot with the sauce. Gently toss everything together until the spaghetti is coated in that delicious taco-cheese sauce.
Serve it up hot, topped with the remaining shredded cheese. You can also add your favorite taco toppings like extra sour cream, salsa, cilantro, or crushed tortilla chips!
Substitutions & Additions
- Swap the meat: Ground turkey or chicken works perfectly if you prefer a lighter option.
- Spice it up: Add a pinch of red pepper flakes with the taco seasoning, or dice up a jalapeño with the onion and pepper for extra heat. A dash of hot sauce at the end is great too!
- Add some beans or corn: Stir in a can of drained and rinsed black beans or corn (or both!) along with the tomatoes and broth for extra substance and flavor.
- Change the cheese: While Mexican blend is great, feel free to use sharp cheddar, Monterey Jack, or even a Pepper Jack for a little kick.
- Veggie power: Sneak in some other finely diced veggies like zucchini or mushrooms when you cook the onion and pepper.
Tips for Success
- Drain the fat: Don’t skip draining the grease from the ground beef! It keeps the sauce from being oily.
- Salt your pasta water: This is your only chance to season the spaghetti itself, so make sure it’s salty like the sea!
- Don’t overcook the pasta: Al dente is key. Since the pasta goes into the hot sauce, you don’t want it mushy.
- Use a big pot: A large pot or Dutch oven makes tossing the spaghetti in the sauce so much easier.
- Quality ingredients: While simple, using a taco seasoning packet you love and flavorful cheese makes a difference.
How to Store It
Got leftovers? Lucky you! This Taco Spaghetti stores quite well. Let it cool completely, then transfer it to an airtight container. It will keep in the refrigerator for 3-4 days.
To reheat, you can microwave individual portions. For larger amounts, gently reheat in a pot on the stove over medium-low heat, adding a splash of beef broth or water if it seems a little dry.
FAQs
Got questions? I’ve got answers!
Q: Can I make this ahead of time?
A: You can cook the meat sauce base ahead of time and store it separately. Cook the spaghetti just before serving and combine it with the reheated sauce for the best texture.
Q: Can I use a different kind of pasta?
A: Absolutely! While spaghetti is traditional for the name, feel free to use linguine, fettuccine, or even shorter pastas like penne or rotini. The cooking time might vary slightly.
Q: Is this dish spicy?
A: The tomatoes with green chilis add a mild warmth, and taco seasoning usually has a little kick. If you’re sensitive to spice, look for mild diced tomatoes with green chilis or use plain diced tomatoes and adjust seasoning. If you love spice, add extra chilis or hot sauce!
Q: What are the best toppings?
A: Load ’em up! Shredded lettuce, diced tomatoes, extra cheese, sour cream or Greek yogurt, salsa, guacamole, sliced black olives, or crushed tortilla chips are all fantastic!
Easy Cheesy Taco Spaghetti
Equipment
- Large pot or deep skillet The biggest one you have
Ingredients
Hauptzutaten
- 1 pound spaghetti noodles or linguine, rotini
- 2 pounds ground beef 80/20 or 85/15 recommended, or lean
- 0.5 yellow onion diced
- 1 bell pepper diced, any color
- 2 tablespoons olive oil optional, if pan needs it or using leaner meat
- 1 packet taco seasoning your favorite brand
- 1 can tomatoes with green chilis 10 oz, undrained
- 1 cup sour cream
- 1 cup beef broth
- 2 cups shredded Mexican blend cheese or cheddar, Monterey Jack, or a mix
Instructions
- Cook your spaghetti according to package directions, salting the water generously. Cook until al dente or slightly under. Drain well.
- While pasta cooks, heat olive oil (if needed) in a large pot or deep skillet over medium-high heat. Add ground beef and brown completely, breaking it up. Drain off excess grease.
- Add diced onion and bell pepper to the pot with the beef. Cook, stirring occasionally, until softened (about 5-7 minutes).
- Stir in the taco seasoning. Cook for 30-60 seconds, stirring constantly, to toast spices.
- Pour in the undrained tomatoes with green chilis and beef broth. Stir well, scraping up brown bits. Bring to a simmer, then reduce heat and cook for 5-10 minutes to meld flavors and thicken sauce.
- Remove pot from heat. Stir in the sour cream until completely combined and sauce is creamy.
- Add about half of the shredded Mexican blend cheese to the pot and stir until melted.
- Add the drained, cooked spaghetti noodles to the pot with the sauce. Gently toss to coat.
- Serve hot, topped with the remaining shredded cheese and optional taco toppings.