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Easy Taco Spaghetti Recipes for Everyone

Easy Taco Spaghetti Recipes for Everyone

This one-pot taco spaghetti blends seasoned ground beef, tomatoes with green chilies, and melty cheddar for a creamy, family-friendly weeknight dinner ready in about 30 minutes.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef (85% lean)
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper
  • 2 teaspoon minced garlic
  • 2 tablespoon taco seasoning
  • 2 tablespoon tomato paste
  • 10 ounce diced tomatoes with green chilies
  • 3 cup low-sodium beef broth
  • 12 ounce spaghetti, broken in half
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 1.5 cup shredded sharp cheddar cheese
  • 0.5 cup sour cream
  • 0.25 cup chopped fresh cilantro optional
  • 1 tablespoon fresh lime juice optional

Instructions

Preparation Steps

  • Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until mostly browned, 4 to 5 minutes. Drain excess fat if needed.
  • Add diced onion and bell pepper. Cook until softened, about 3 minutes.
  • Stir in minced garlic and taco seasoning; cook until fragrant, about 0.5 minute.
  • Add tomato paste and stir to coat the beef and vegetables; cook 1 minute.
  • Pour in diced tomatoes with green chilies and beef broth. Stir and bring to a boil.
  • Add spaghetti, breaking the strands in half, and submerge in the liquid. Reduce heat to medium-low, cover, and simmer, stirring every 2 to 3 minutes, until pasta is al dente, about 12 minutes. Add a splash of water if the pan gets too dry.
  • Season with salt and black pepper. Stir in cheddar cheese and sour cream until melted and creamy, 1 to 2 minutes.
  • Remove from heat and let stand 2 minutes to thicken. Garnish with cilantro and a squeeze of lime, then serve.

Notes

Use hot diced tomatoes with chilies for extra heat. Swap ground turkey for beef if preferred. Leftovers keep up to 3 days in the refrigerator; reheat gently with a splash of broth or water.