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Easy Cheesy Taco Spaghetti

A brilliant mashup of savory taco flavors and comforting spaghetti, creating a hearty and cheesy pasta dish that's incredibly quick, uses simple ingredients, and is perfect for a weeknight family dinner.
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Prep Time 10 minutes
Cook Time 25 minutes

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.

Notes

Leftovers store in an airtight container in the refrigerator for 3-4 days. Reheat in microwave or gently on the stove, adding a splash of broth or water if dry. For best texture when making ahead, cook sauce base and spaghetti separately and combine before serving.