Go Back
–+ servings
Plated taco spaghetti with seasoned ground beef, tomatoes, and herbs, served with lime wedges and garnished with cilantro.

Taco Spaghetti

This cozy mash-up brings bold Taco Spaghetti flavor together with comforting pasta for a weeknight dinner everyone craves.
5 from 1 vote
Print Pin
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Keyword: beef pasta, comfort food, taco spaghetti, weeknight dinner
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 520kcal
Cost: $12

Ingredients

  • 1 tablespoon olive oil used for sautéing vegetables smoothly
  • ½ cup onion finely diced for even cooking
  • ½ cup bell pepper small diced for mild sweetness
  • 2 garlic cloves minced to release aroma
  • 1 pound ground beef lean preferred for less grease
  • 1 ½ tablespoons chili powder dark variety for deeper flavor
  • 1 teaspoon ground cumin adds earthy warmth
  • 1 ½ teaspoons dried oregano for herby balance
  • 1 teaspoon paprika adds color and mild smokiness
  • 1 teaspoon garlic powder boosts savory flavor
  • ½ teaspoon onion powder enhances the onion base
  • ¾ teaspoon kosher salt adjust to taste preference
  • 1 10- ounce can Rotel tomatoes drained to avoid excess liquid
  • 8 ounces spaghetti cooked just until al dente
  • ¼ cup green onions thinly sliced for freshness
  • ¼ cup cilantro finely chopped for brightness

Instructions

  • Bring a large pot of well-salted water to a rolling boil, add the spaghetti, and cook until just tender. Scoop out 1 cup of the starchy cooking water before draining and set pasta aside.
  • Heat olive oil in a large nonstick skillet over medium-high heat, then add the diced onion and bell pepper, stirring until soft and lightly translucent.
    Diced onions and green bell peppers sautéing in a pot with minced garlic added.
  • Stir in the minced garlic and cook briefly until fragrant without browning.
  • Add the ground beef to the skillet and cook, breaking it apart, until fully browned. Sprinkle in all spices and salt, then cook a bit longer so the flavors toast into the meat.
    Browned ground beef with onions and green peppers in a pot, topped with taco seasoning spices before mixing.
  • Stir the drained Rotel tomatoes into the beef mixture, combine thoroughly, then remove from heat and fold in green onions and cilantro.
    Cooked taco-seasoned ground beef with tomatoes and onions in a pot, topped with fresh cilantro and green onions.
  • Add the cooked spaghetti to the skillet along with ¼ cup reserved pasta water and toss until the sauce clings to every strand, adding more pasta water if needed.
    Taco spaghetti cooking in a white pot with ground beef, tomatoes, and spaghetti, surrounded by avocado, lime, sour cream, and cheese.

Notes

A comforting skillet meal that tastes like taco night and pasta night wrapped into one warm bowl.

Nutrition

Serving: 350g | Calories: 520kcal (26%) | Carbohydrates: 50g (17%) | Protein: 30g (60%) | Fat: 22g (34%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 77mg (26%) | Sodium: 569mg (25%) | Potassium: 658mg (19%) | Fiber: 4g (17%) | Sugar: 4g (4%) | Vitamin A: 1869IU (37%) | Vitamin C: 27mg (33%) | Calcium: 72mg (7%) | Iron: 5mg (28%)
Tried this recipe?Pin it on @Pinterest