Taco Spaghetti
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 people
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Calories
529 kcal
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Course
Main Course
Taco Spaghetti
Description
This Taco Spaghetti recipe begins by making the sauce with tomato sauce, chicken broth, half and half, Worcestershire sauce, mustard powder, and hot sauce, allowing a creamy and flavorful base that complements the taco-spiced beef. Ground beef is cooked with taco seasoning and beef broth, then combined with sautéed onions, garlic, tomato paste, and tomatoes to enhance depth.
The spaghetti is boiled with ample salt for flavor, and the tomato juices help create a luscious sauce which is mixed with cream cheese and sharp cheddar cheese for richness and slight tang. This results in a creamy, saucy pasta dish with a sweet and slightly spicy taco flavor profile, blending comfort food elements in one dish.
Fresh cilantro is used as garnish to bring a fresh herbal note balancing the richness. The sauce’s thickness and the sharpness of cheese create a satisfying texture suitable for family meals.
The recipe includes tips for broth choice, cheese selection, and using tomato paste tubes for convenience. Leftovers store in airtight containers for up to three days refrigerated, or freeze well for longer storage.
Ingredients
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. taco seasoning packet
- 1 Rotel tomatoes juices reserved, 10 oz. can
- 1 tablespoon butter
- 1 yellow onion small
- 2 tablespoons tomato paste
- 3 cloves garlic
- 1 tablespoon cream cheese softened
- 1 ½ cups cheddar cheese see notes, shredded
- ¾ lb. spaghetti
- cilantro to garnish, fresh
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
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months.
- Chicken broth adds contrasting flavor to beef, but beef broth may be used if preferred.
- Mustard powder and hot sauce enhance flavor subtly without over-spicing; adjust hot sauce amount to taste.
- Use freshly shredded cheese from blocks for better melt and flavor compared to pre-shredded bags.
- Tomato paste tubes offer convenient, zero-waste measuring and storage for small quantities needed.
- Diced jalapeños may be added with onions for extra heat if desired.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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