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Taco Spaghetti Recipe

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4.3 from 15 reviews

Taco Spaghetti is a flavorful fusion dish combining the bold spices of taco seasoning with creamy tomato sauce and tender spaghetti. This hearty recipe features ground beef simmered with aromatic onions, garlic, and a blend of tomato sauces, finished off with a creamy mix of cheddar and cream cheese for a comforting and saucy pasta meal perfect for family dinners.

Ingredients

Sauce Ingredients

  • 16 oz. tomato sauce
  • 1 cup chicken broth
  • ½ cup half and half
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon mustard powder
  • 1 teaspoon hot sauce

Meat and Seasoning

  • 1 lb. ground beef
  • 2/3 cup beef broth
  • 1 oz. packet Taco Seasoning
  • 1 (10 oz.) can Rotel tomatoes (juices reserved)

Vegetables and Dairy

  • 1 tablespoon butter
  • 1 small yellow onion
  • 2 tablespoons tomato paste
  • 3 cloves garlic
  • 1 tablespoon cream cheese (softened)
  • 1 ½ cups shredded Cheddar Cheese

Pasta and Garnish

  • ¾ lb. spaghetti
  • Fresh cilantro (to garnish)

Instructions

  1. Prep Work: Separate the diced tomatoes from the juices (reserve about ¼ cup juice) and measure out all ingredients before starting to ensure a smooth cooking process.
  2. Combine Sauce Ingredients: In a large measuring cup, mix together tomato sauce, chicken broth, half and half, Worcestershire sauce, mustard powder, and hot sauce. Set this mixture aside for later use.
  3. Cook Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, crumbling it as it browns, for 6-7 minutes until fully cooked. Drain excess grease, return skillet to heat.
  4. Add Broth and Seasoning: Stir in beef broth and taco seasoning into the cooked beef. Bring the mixture to a boil, then reduce to a simmer and cook for 2-3 minutes to blend flavors. Remove from heat and set aside.
  5. Boil Pasta Water: Begin boiling a large pot of water for the pasta. Once boiling, add kosher salt generously (approximately ¾ tablespoon) to season the water.
  6. Deglaze Skillet: Add the reserved tomato juice from the can of diced tomatoes into the skillet used for the beef. Use a silicone spatula to scrape and loosen any browned bits from the bottom and sides. Simmer until the liquid reduces by half.
  7. Sauté Vegetables: Add the butter and chopped onions to the skillet and cook for about 5 minutes until the onions soften. Then stir in tomato paste and minced garlic, cooking for an additional 3 minutes to develop depth.
  8. Add Tomatoes and Sauce Mixture: Add the diced tomatoes to the skillet. Gradually pour in the pre-mixed sauce mixture, stirring constantly. Bring the skillet contents to a boil, then reduce heat to a simmer.
  9. Combine Taco Meat: Stir the prepared taco-seasoned ground beef into the sauce. Allow it to simmer uncovered while you cook the pasta.
  10. Cook Pasta: Cook spaghetti in the boiling salted water according to package instructions until al dente. Drain the pasta thoroughly once cooked.
  11. Add Cheeses: Reduce skillet heat to low. Add softened cream cheese to the simmering sauce and stir until melted in. Gradually sprinkle in shredded cheddar cheese, stirring continuously until the cheese is fully melted and combined.
  12. Toss Pasta with Sauce: Add the drained spaghetti directly into the sauce. Stir well so the pasta absorbs the sauce; the mixture will thicken slightly as it stands.
  13. Finish and Garnish: Serve the taco spaghetti hot, garnished with fresh chopped cilantro for a bright finish.

Notes

  • You can substitute chicken broth with beef broth or vegetable broth as preferred.
  • The type and heat level of hot sauce can be adjusted to taste.
  • For a sharper flavor, consider using extra sharp cheddar or a blend of cheeses.
  • Using fresh garlic instead of pre-minced improves the aroma and flavor.
  • Be sure to salt the pasta water well to season the spaghetti properly.

Find it online: https://dishcooks.com/taco-spaghetti-recipe/