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Taco Spaghetti

Taco Spaghetti - recipe card
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A fusion dish combining two comfort food favorites: savory taco-seasoned ground beef tossed with al dente spaghetti in a zesty tomato sauce. Every strand is coated in a rich, spiced sauce with pockets of melted cheddar, offering a satisfying bite that’s both hearty and tangy.

Ingredients

Scale
  • 8 oz spaghetti
  • 1 tbsp olive oil
  • 1 lb lean ground beef (90/10)
  • 1 medium onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced (about 1 tbsp)
  • 1 medium bell pepper, seeded and finely diced (about 1 cup)
  • 2 tbsp tomato paste
  • 1 1/2 cups low-sodium beef broth
  • 1 (15 oz) can diced tomatoes, undrained
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheddar cheese (about 4 oz)
  • 1/4 cup chopped fresh cilantro, for garnish
  • 2 green onions, thinly sliced, for garnish

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook 1 minute less than the package directions for al dente, about 9-10 minutes. Reserve 1/2 cup pasta water before draining, then drain and set aside.
  2. While the pasta cooks, heat olive oil in a large, deep skillet or Dutch oven over medium-high heat until the oil shimmers. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes. Use a slotted spoon to transfer the beef to a bowl, leaving the fat in the pan.
  3. Reduce heat to medium and add the diced onion. Cook, stirring occasionally, until the onion softens and becomes translucent, about 4-5 minutes. Add the bell pepper and continue cooking for 2 minutes, until it begins to soften.
  4. Add the minced garlic and tomato paste. Stir constantly for 1 minute until the tomato paste darkens slightly and becomes fragrant — this deepens the flavor. If the paste sticks, add a splash of beef broth to loosen it.
  5. Pour in the beef broth, diced tomatoes with their juices, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer over medium-high heat, then reduce heat to medium-low and let it bubble gently for 8 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Return the browned ground beef to the skillet. Stir well and let it cook for 2 more minutes, allowing the flavors to meld.
  7. Add the drained spaghetti to the sauce. Toss with tongs until every strand is evenly coated. If the mixture seems dry, add the reserved pasta water a tablespoon at a time until the sauce clings to the pasta without pooling.
  8. Remove the skillet from heat. Sprinkle the shredded cheddar evenly over the top. Cover the skillet with a lid or foil and let it rest for 2 minutes — the residual heat will melt the cheese into a luscious blanket.
  9. Uncover and garnish with fresh cilantro and sliced green onions. Serve immediately while the cheese is still melted and the pasta is hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium-low heat with a splash of water or broth, cover, and warm for 5-7 minutes, stirring occasionally, until heated through. Avoid microwaving as it can make the pasta mushy. This dish does not freeze well due to the texture of the pasta after thawing.

Nutrition

Keywords: taco spaghetti, spaghetti recipe, Tex-Mex pasta, ground beef pasta, weeknight dinner, cheesy pasta, taco pasta, one-pot pasta, Mexican spaghetti, comfort food

Find it online: https://copycatkitchenco.com/taco-spaghetti/