Easy Taco Spaghetti Recipe
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Easy Taco Spaghetti Recipe
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25 Minute Taco Spaghetti boasts simple prep, minimal cleanup and TONS of TACO flavor! Readers call it "a new favorite," "quick, easy, and absolutely delicious." It's the wonderfully versatile answer to what's for dinner that will have everyone joining readers in exclaiming “add this to the rotation!”
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Ingredients
- 16 oz. spaghetti
- 1 tablespoons olive oil
- 1 yellow onion may sub 1 tsp onion powder, medium, diced
- 1 lb. ground beef lean, or turkey or chicken
- 2 tablespoons tomato paste
- 4 garlic may sub 1 tsp garlic powder, cloves, minced
- 2 tablespoons chili powder
- 1 1/2 teaspoons cumin ground
- 1 teaspoon salt
- 1/2 tsp EACH dried oregano
- 1/2 tsp EACH smoked paprika
- 1/2 tsp EACH pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 cup water
- 2 .5 oz. cans diced tomatoes with liquid, fire roasted
- 1 oz. can green chiles mild, diced
- 1 tablespoon beef bouillon
- 1 cup cheddar cheese freshly shredded, sharp
- 1 cup Monterrey Jack cheese may sub sharp cheddar, freshly grated
Garnishes (optional)
- tortilla chip crushed
- cheese more
- diced tomatoes
- avocado diced
- cilantro chopped
- sour cream
Instructions
- Cook Spaghetti: Cook spaghetti al dente according to package directions in generously salted water. Rinse and drain. Toss with a little olive oil to prevent sticking. Set aside. Meanwhile:
- Brown Beef: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add onions and sauté for 5 minutes. Add the ground beef and cook, while crumbling, until cooked through and onions are softened.
- Add Ingredients: Add tomato paste, garlic, and all seasonings and cook an additional 1 minute. Stir in 1 cup water while scraping the bottom of the pan to deglaze. Add diced tomatoes, green chilies and beef bouillon.
- Simmer: Simmer, uncovered, for 5 minutes, stirring occasionally.
- Add Cheeses: Remove from heat and stir in cheeses a handful at a time until melted.
- Add Spaghetti: Add spaghetti and stir until evenly coated in sauce. Season with additional salt and pepper/cayenne pepper to taste.
- Serve: Top individual servings with desired garnishes.
Notes
- Storage: Let the spaghetti cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days. The sauce (without the spaghetti) freezes beautifully.
- Variations: See post for vegetarian option, plus other variations and fun add-ins!
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