Taco Spaghetti To Die For
A quick, family-friendly taco-spaghetti hybrid with seasoned beef, tomato sauce, and melted cheddar — a weeknight favorite that’s ready in about 35 minutes.
Ingredients
Main Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 0.5 cup yellow onion, diced
- 2 clove garlic, minced
- 12 ounce spaghetti break in half if desired
- 15 ounce tomato sauce
- 1.5 cup beef broth low-sodium preferred
- 2 tablespoon taco seasoning store-bought or homemade
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cup shredded cheddar cheese reserve 0.25 cup for topping
- 0.25 cup fresh cilantro, chopped optional garnish
- 0.5 cup sour cream optional, for serving
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- Add ground beef to the skillet and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
- Stir in taco seasoning, tomato sauce, and beef broth. Bring to a simmer and let cook 5 minutes to thicken slightly.
- Add the cooked spaghetti to the skillet and toss to combine, coating the pasta evenly with the sauce. Cook 1–2 minutes more so flavors meld.
- Stir in 1.25 cups of shredded cheddar cheese until melted. Taste and adjust salt and pepper as needed.
- Serve hot topped with remaining cheddar, chopped cilantro, and a dollop of sour cream if desired.
Notes
Leftovers reheat well. Add more broth if the pasta absorbs too much sauce when storing.
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