Taco Spaghetti
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Additional Time
5 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
343 kcal
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Course
Main Course
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Cuisine
American
Taco Spaghetti
Description
Taco Spaghetti starts by cooking lean ground beef with diced onion until browned, then seasoning it with taco seasoning. Next, a sauce is formed from chicken broth, milk, salsa, and diced green bell pepper. Spaghetti noodles are added directly to this simmering mixture and cooked covered until tender, absorbing the combined flavors and liquids. After resting off heat, shredded Mexican cheese blend is stirred in until melted, enriching the dish with creamy texture and cheesy flavor.
The resulting comfort food balances the bite of taco seasoning and salsa with the softness of cooked spaghetti. The green bell pepper adds slight sweetness and crunch, complementing the savory meat and melted cheese. This versatile dish can be served with additional toppings and adjusted seasoning.
This recipe is well-suited to cooks seeking a fusion-style pasta dish that uses simple pantry ingredients with a home-cooked feel. Leftovers keep well refrigerated up to four days and the sauce thickens as it sits.
Ingredients
- 1 pound ground beef lean
- 1 small yellow onion diced
- 1 ounce taco seasoning 1 pckg, or 2 tablespoons homemade taco seasoning
- 2 ½ cups chicken broth beef broth or water
- 1 cup milk
- 1 cup salsa any flavor, more as desired
- 1 small green bell pepper diced
- 8 ounces spaghetti
- 1 cup Mexican cheese blend shredded
- toppings as desired
Instructions
- In a 12-inch skillet, cook the ground beef and onion over medium-high heat until no pink remains while breaking up with a spoon. Drain any fat. Add the taco seasoning and cook for 1 minute more.
- Add the broth, milk, salsa, and bell pepper.
- Bring to a boil, add the spaghetti and cover. Reduce the heat to medium low and let simmer covered, stirring occasionally, for 12-15 minutes or until the spaghetti is tender.
- Remove from the heat and let rest uncovered for 5 minutes.
- Add the cheese and stir until melted. Taste and season with additional salt and pepper or salsa if desired.
Notes
- Remove the pan from heat before adding the cheese to avoid curdling and ensure smooth melting.
- Salsa can be substituted with canned original Rotel tomatoes, drained, for a different flavor profile.
- Leftovers should be refrigerated and will keep for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343 | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 875mg | 36% |
| Potassium | 617mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 486IU | 10% |
| Vitamin C | 18mg | 20% |
| Calcium | 301mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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