Description
A delicious and comforting Taco Spaghetti recipe that combines the flavors of a classic taco with hearty spaghetti noodles. Quick to prepare in just 30 minutes, this dish features lean ground beef cooked with taco seasoning and fire-roasted Rotel, simmered in beef broth and creamy heavy cream, then tossed with spaghetti and topped with melted cheddar and Monterey Jack cheeses. Garnished with fresh cilantro and optional jalapeños, this meal is perfect for a flavorful weeknight dinner.
Ingredients
Scale
Spaghetti
- 8 ounces uncooked spaghetti noodles
Meat and Seasonings
- 1 ½ pounds lean ground beef
- 1 tbsp olive oil
- 1 packet taco seasoning (or homemade blend)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
Sauce
- 1 can fire-roasted Rotel (with green chilis)
- 2 tbsp tomato paste
- 2 cups beef broth
- ½ cup heavy cream
Cheese and Garnish
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- 1 jalapeño, sliced (optional)
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package instructions until al dente. Drain the noodles and set them aside.
- Brown the ground beef: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the lean ground beef and cook, breaking it apart with a spatula, until it is fully browned. Drain any excess grease as needed.
- Add seasonings and Rotel: Stir in the taco seasoning, tomato paste, and the can of fire-roasted Rotel with green chilis. Cook for about 2 minutes so the flavors can meld together well.
- Simmer with beef broth: Pour in the beef broth, bring the mixture to a simmer, and let it cook for 5 minutes to slightly thicken the sauce.
- Add cream and combine: Reduce the heat to low and stir in the heavy cream. Add the cooked spaghetti noodles back into the skillet and toss everything together until the noodles are evenly coated with the sauce.
- Melt the cheese: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the spaghetti mixture. Cover the skillet and let it sit for 2 to 3 minutes until the cheese melts.
- Garnish and serve: Remove the cover, garnish with chopped fresh cilantro and sliced jalapeños if desired. Serve the taco spaghetti hot and enjoy a flavorful fusion of Mexican and Italian cuisine.
Notes
- Adjust the amount of jalapeño to control the heat level according to your preference.
- Use lean ground beef to reduce excess grease and keep the dish healthier.
- You can substitute beef broth with chicken or vegetable broth if preferred.
- For a vegetarian version, replace ground beef with plant-based crumbles and use vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
