Taco Spaghetti Recipe
Shake up your dinner routine with my simple Taco Spaghetti recipe! A warmly spiced taco meat sauce is tossed with al dente noodles and melty cheddar cheese for a meal the whole family will love.
Servings 6 servings
Calories 343kcal
Ingredients
- 8 ounces spaghetti noodles (224g)
- 1 pound lean ground beef (450g)
- 1 small yellow onion diced (187g)
- 1 (1-ounce/28g) packet taco seasoning
- 1 (10-ounce/284g) can Rotel tomatoes
- 4 ounces shredded cheddar cheese (114g)
- ¼ cup chopped cilantro for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve ½ cup pasta water and drain the pasta well.
- While the pasta cooks, heat a large skillet over medium-high heat. Add the beef and onion, and cook until browned, about 5 minutes. Stir in the taco seasoning, tomatoes, and ½ cup reserved pasta water. Bring to a simmer and cook for 5 minutes.
- Add the cooked spaghetti and cheese, stirring together until the cheese melts. Serve immediately, garnished with cilantro and your favorite toppings, like diced tomatoes, sour cream, and more cheese.
Notes
- Shredding your own cheese from a block melts better since it doesn’t have the starchy coating on it like pre-shredded cheese.
- Salt your pasta water! You only get one shot to season your noodles, so don’t miss the opportunity.
- Don’t rinse your pasta! This will get rid of the starches on the outside that make it easier for the sauce to cling to the noodles. You can even skip using a colander—just pull the cooked spaghetti from the cooking water and place it into the pan with your meat sauce using tongs.
Nutrition
Calories: 343kcal | Carbohydrates: 34g | Protein: 26g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 562mg | Potassium: 470mg | Fiber: 3g | Sugar: 4g | Vitamin A: 733IU | Vitamin C: 8mg | Calcium: 166mg | Iron: 3mg