Taco Spaghetti

Name: Taco Spaghetti
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 people
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; 1 lb. ground beef; 2/3 cup beef broth; 1 oz. packet taco seasoning; 1 (10 oz.) can Rotel tomatoes; 1 tablespoon butter; 1 small yellow onion; 2 tablespoons tomato paste; 3 cloves garlic; 1 tablespoon cream cheese; 1 ½ cups shredded cheddar cheese; ¾ lb. Spaghetti; fresh cilantro

User Reviews

5.0

63 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
6 people
Calories
529 kcal
Course
Main Course
Cuisine
American, Mexican

Taco Spaghetti

Quade Oliver

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This Taco Spaghetti recipe has a wining combination of classic taco flavors paired with homestyle spaghetti. Your family will want this easy dinner recipe very week!

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Ingredients

Servings

Sauce

16 oz. tomato sauce
1 cup chicken broth see notes
½ cup half and half
2 teaspoons Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon hot sauce see notes

Taco Spaghetti

1 lb. ground beef
2/3 cup beef broth
1 oz. packet taco seasoning
1 (10 oz.) can Rotel tomatoes juices reserved
1 tablespoon butter
1 small yellow onion
2 tablespoons tomato paste
3 cloves garlic
1 tablespoon cream cheese softened
1 ½ cups shredded cheddar cheese see notes
¾ lb. Spaghetti
fresh cilantro to garnish

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Instructions

Prep Work

Combine sauce ingredients in a large measuring cup with a spout and set aside. (Tomato sauce, chicken broth, half and half, Worcestershire sauce, mustard powder, and hot sauce).
Measure out remaining ingredients before beginning. Separate the juice from the diced tomatoes (about ¼ cup).

Make the Sauce/Pasta

Cook and crumble the ground beef in a large skillet over medium-high heat for 6-7 minutes. Drain grease and return to heat. Stir in the beef broth and taco seasoning and bring to a boil. Reduce to a simmer and cook for 2-3 minutes. Remove and set aside.
Begin boiling a pot of water for the pasta. When the pasta reaches a boil, salt it generously. (I use 3/4 tbsp. Kosher salt.)
Add the reserved diced tomato juice to the skillet and use a silicone spatula to clean the bottom and sides of the skillet. Reduce the liquid by half.
Add the onions and butter and cook for 5 minutes. Stir in the tomato paste and garlic and cook for 3 minutes.
Add the diced tomatoes. Slowly stir in the sauce mixture (from step 1 of prep work). Bring to a boil, then reduce to a simmer.
Stir the taco meat into the sauce and simmer, uncovered, while you boil pasta according to package instructions. Drain once cooked.
Reduce heat to low. Add the cream cheese and gradually sprinkle in the cheddar cheese, stirring continuously, until incorporated.
Add the drained pasta (I like to add slightly less than ¾ lb. for extra saucy pasta)!
The sauce will thicken and the spaghetti will continue to absorb the sauce upon standing.
Garnish with chopped cilantro and serve!

Notes

Pro Tips:
Storage:
The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.
Broth: It may seem counterintuitive to use chicken broth for the sauce instead of beef broth, but the flavor contrasts nicely with the beef. Beef broth may be used instead if preferred.
Flavor Enhancers: The mustard powder and hot sauce are used as flavor enhancers and can’t be tasted outright. I use Frank’s Hot Sauce and the final outcome isn’t spicy, unless you use spicy taco seasoning.
Cheese: I use Cracker Barrel Extra Sharp Yellow – it’s very soft and melts well. Monterey Jack cheese works really well in this recipe as well.
Shred the cheese from a block as it will melt and taste much better than bagged grated cheese.
Tomato Paste: The tomato pastes adds thickness to the sauce and a nice depth of flavor. I use tomato paste tubes to measure smaller amounts, you can store the tubes in the fridge for zero waste!
Pasta: I use slightly less than 3/4 lb. spaghetti for this as I like extra saucy pasta. Other varieties of pasta may also be used, including penne, ziti, and rotini!
Diced Jalapeno Peppers make a great addition to this and can be added when the onions are added!
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well.

Nutrition Information

Show Details

Calories 529kcal (26%) Carbohydrates 55g (18%) Protein 33g (66%) Fat 20g (31%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.3g Cholesterol 90mg (30%) Sodium 1344mg (56%) Potassium 793mg (23%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1301IU (26%) Vitamin C 11mg (12%) Calcium 269mg (27%) Iron 4mg (22%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 529 kcal

% Daily Value*

Calories	529kcal	26%
Carbohydrates	55g	18%
Protein	33g	66%
Fat	20g	31%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.3g	15%
Cholesterol	90mg	30%
Sodium	1344mg	56%
Potassium	793mg	17%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	1301IU	26%
Vitamin C	11mg	12%
Calcium	269mg	27%
Iron	4mg	22%