Description
This recipe combines the best of tacos and spaghetti into a flavorful, family-friendly dish.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes with green chilies (Rotel)
- 1 (1.25 ounce) packet taco seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 8 ounces spaghetti, broken in half
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream (for topping)
- 1/4 cup chopped fresh cilantro (for topping)
Instructions
- Brown ground beef in a large skillet over medium-high heat. Drain excess fat.
- Add onion and garlic to the skillet. Cook until softened, about 5 minutes.
- Stir in tomato sauce, diced tomatoes with green chilies, taco seasoning, chili powder, cumin, and cayenne pepper (if using). Bring to a simmer.
- Add broken spaghetti and beef broth to the skillet. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until spaghetti is tender and liquid is absorbed. Stir occasionally to prevent sticking.
- Remove from heat. Stir in shredded cheddar cheese until melted.
- Serve hot, topped with sour cream and fresh cilantro.
Notes
- You can adjust the spice level by adding more or less cayenne pepper.
- Feel free to add other taco toppings like sliced black olives, jalapeños, or crushed tortilla chips.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
Keywords: taco spaghetti, ground beef, pasta, family dinner, easy recipe