Description
This Cheesy, Flavor-Packed Taco Spaghetti combines the bold flavors of taco seasoning, diced tomatoes with green chiles, and salsa with tender spaghetti pasta and melted cheddar and Monterey Jack cheeses. A quick and hearty one-pan meal perfect for busy weeknights, it offers a delicious twist on traditional spaghetti by infusing it with vibrant Mexican-inspired flavors.
Ingredients
Scale
Main Ingredients
- 12 oz spaghetti (uncooked)
- 1 lb ground beef
- 1 small onion, diced
- 1 packet taco seasoning (about 1 oz)
- 10 oz can diced tomatoes with green chiles (undrained)
- 1 cup salsa
- 3 cups water
- 1½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack or Mexican blend cheese
Instructions
- Cook the Beef: In a large skillet over medium-high heat, cook ground beef and diced onion until browned and fully cooked. Drain excess fat if needed to reduce grease.
- Add Seasoning and Liquids: Stir in the taco seasoning, undrained diced tomatoes with green chiles, salsa, and water. Mix thoroughly to combine all the ingredients evenly.
- Add Pasta: Break the uncooked spaghetti in half and add it directly to the skillet. Stir to ensure the pasta is completely submerged in the liquid mixture for even cooking.
- Simmer: Bring the mixture to a boil, then reduce heat to medium-low. Cover the skillet and let it cook for about 15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
- Add Cheese: Remove the lid and stir in the shredded cheddar and Monterey Jack cheeses until they melt completely, forming a creamy and cheesy sauce.
- Serve: Serve the taco spaghetti hot, optionally topped with your favorite garnishes such as chopped cilantro, sliced jalapeños, sour cream, or avocado slices.
Notes
- For a spicier dish, add some chopped jalapeños or hot sauce when adding salsa.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Use gluten-free spaghetti to make this recipe gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of water if the pasta seems dry.
