Taco Spaghetti
This easy taco spaghetti recipe is a one pot dinner packed with bold taco flavor, melty cheese, and pasta. Perfect for busy weeknights!
Servings: 6
Calories: 394kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 onion, diced
- ½ green onion, diced
- 1 package taco seasoning
- 2 teaspoons kosher salt
- 2 tablespoons hot sauce
- 2 cups beef stock
- 1 (10 ounce) can Rotel diced tomatoes and chilies
- 8 ounces dry spaghetti
- 1 ½ cups Mexican blend shredded cheese
To Serve
- fresh cilantro, roughly chopped
- sour cream
Instructions
- Add the vegetable oil to a large skillet over medium high heat. Once the oil is heated, add the ground beef and cook until browned throughout, 7 to 8 minutes. Add the onion, bell pepper, taco seasoning and salt, then sauté for another 6 to 7 minutes until the vegetables are tender.
- Lower the heat to medium, then add the hot sauce, beef stock and canned tomatoes. Bring to a simmer.
- Break the spaghetti noodles in half, then add to the pot with the meat sauce. Cook until the noodles are done but still al dente, 10 to 12 minutes. Remove from the heat, then mix in the shredded cheese until it begins to melt. Transfer to serving bowls, garnish with fresh cilantro and sour cream, then serve.
Notes
- Check the noodles at 10 minutes; if they are still hard, keep cooking and check again after another minute. Keeping cooking the noodles until they reach your preferred consistency.
- If the pasta absorbs liquid too quickly, add a splash of broth before serving.
- Let it rest for a few minutes — the sauce thickens as it sits.
Nutrition
Calories: 394kcal | Carbohydrates: 35g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 1789mg | Potassium: 556mg | Fiber: 3g | Sugar: 4g | Vitamin A: 729IU | Vitamin C: 7mg | Calcium: 349mg | Iron: 3mg