Description
This Best Taco Spaghetti recipe combines the bold flavors of taco seasoning and fire-roasted Rotel with creamy cheese and tender spaghetti noodles, creating a delicious fusion dish that’s easy to prepare and perfect for weeknight dinners. With a hearty beef base and a creamy sauce, it’s a comforting meal that your whole family will love.
Ingredients
Scale
Spaghetti
- 8 ounces uncooked spaghetti noodles
Meat and Sauce
- 1 ½ pounds lean ground beef
- 1 tbsp olive oil
- 1 can fire-roasted Rotel (with green chilis)
- 2 tbsp tomato paste
- 1 packet taco seasoning (or homemade blend)
- 2 cups beef broth
- ½ cup heavy cream
Cheese and Garnishes
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- 1 jalapeño, sliced (optional)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti noodles according to package instructions until al dente. Drain and set aside to prevent overcooking.
- Brown the Ground Beef: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula for even cooking. Drain any excess grease to keep the dish from being too oily.
- Add Seasonings and Tomato Paste: Stir in the taco seasoning, tomato paste, and fire-roasted Rotel. Cook this mixture for 2 minutes to allow the flavors to meld and tomatoes to blend into the meat.
- Simmer with Beef Broth: Pour in the beef broth and bring the mixture to a simmer. Let it cook for about 5 minutes to thicken slightly and develop a rich sauce base.
- Incorporate Cream and Pasta: Reduce the heat to low and stir in the heavy cream. Add the cooked spaghetti noodles and toss well to coat the pasta evenly with the creamy, flavorful sauce.
- Melt the Cheese: Sprinkle the shredded cheddar and Monterey Jack cheeses over the top of the mixture. Cover the skillet and allow the cheese to melt for 2 to 3 minutes, creating a gooey, cheesy topping.
- Garnish and Serve: Garnish with fresh chopped cilantro and sliced jalapeños, if using, to add a fresh and spicy kick. Serve hot and enjoy your flavorful taco-inspired pasta meal!
Notes
- You can adjust the spice level by adding more jalapeños or using mild Rotel if preferred.
- For a lighter version, swap heavy cream for half-and-half or milk.
- Homemade taco seasoning can be used instead of store-bought to control sodium levels.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently to maintain creaminess.
- Feel free to substitute ground turkey or chicken for a different protein option.
