Description
Taco Spaghetti is a flavorful fusion dish combining classic taco-seasoned ground beef with creamy tomato sauce and spaghetti. This hearty one-pan meal blends the savory spices of taco seasoning with the comfort of cheesy pasta, garnished with fresh cilantro for a vibrant finish.
Ingredients
Scale
Sauce Ingredients
- 16 oz. tomato sauce
- 1 cup chicken broth
- ½ cup half and half
- 2 teaspoons Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon hot sauce
Meat and Seasoning
- 1 lb. ground beef
- 2/3 cup beef broth
- 1 oz. packet taco seasoning
- 1 (10 oz.) can Rotel tomatoes (juices reserved)
Vegetables and Aromatics
- 1 tablespoon butter
- 1 small yellow onion
- 2 tablespoons tomato paste
- 3 cloves garlic
Cheese and Pasta
- 1 tablespoon cream cheese (softened)
- 1 ½ cups shredded Cheddar cheese
- ¾ lb. spaghetti
Garnish
- Fresh cilantro (to garnish)
Instructions
- Prep Work: Combine tomato sauce, chicken broth, half and half, Worcestershire sauce, mustard powder, and hot sauce in a large measuring cup with a spout; set aside. Measure out remaining ingredients, separating the juice from the diced tomatoes (about ¼ cup juice reserved).
- Cook the Ground Beef: In a large skillet over medium-high heat, cook and crumble the ground beef for 6-7 minutes. Drain excess grease, return skillet to heat, stir in beef broth and taco seasoning, and bring to a boil. Reduce heat and simmer for 2-3 minutes, then remove from heat and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil (use about ¾ tbsp. kosher salt). Add spaghetti and cook according to package directions until al dente. Drain and set aside.
- Reduce Tomato Juice: Add the reserved diced tomato juice to the skillet used for the beef. Use a silicone spatula to scrape the bottom and sides of the skillet, then reduce the liquid by half over medium heat.
- Sauté Aromatics: Add the butter and diced yellow onion to the skillet. Cook for about 5 minutes until onions are softened. Stir in tomato paste and garlic, cooking for another 3 minutes until fragrant.
- Build the Sauce: Add the diced tomatoes to the skillet. Slowly pour in the prepared sauce mixture, bring to a boil, then reduce to a simmer.
- Combine Meat and Sauce: Stir the cooked taco-seasoned meat into the sauce. Let it simmer uncovered while the pasta finishes cooking.
- Add Cheese: Reduce heat to low. Stir in the softened cream cheese and gradually add the shredded cheddar cheese, stirring continuously until all cheese is melted and the sauce is creamy.
- Mix Pasta and Sauce: Add the drained spaghetti to the skillet, preferably slightly less than ¾ lb. for an extra saucy texture. Toss to coat the pasta evenly with the sauce.
- Serve: Allow the sauce to thicken while the spaghetti absorbs it slightly. Garnish with freshly chopped cilantro and serve hot.
Notes
- Use chicken broth to add depth of flavor without overwhelming the dish.
- Adjust hot sauce amount to taste based on preferred spice level.
- Shredded cheddar cheese provides rich creaminess; you can substitute with a Mexican cheese blend if desired.
- For best texture, ensure pasta is not overcooked; al dente works well to hold the sauce.
- Fresh cilantro garnish adds a bright, herbal contrast to the rich flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Keywords: taco spaghetti, cheesy spaghetti, taco pasta, ground beef pasta, fusion recipe, quick dinner, one skillet meal
