Cheesy Taco Spaghetti Flavorful (Print Version)
One-pot pasta loaded with seasoned beef, tangy tomatoes, and melted cheddar for a family-friendly Tex-Mex meal.
# Ingredients:
→ Meats
01 -
450 g ground beef
→ Seasonings & Pantry
02 -
28 g taco seasoning
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Vegetables & Sauces
05 -
284 g canned diced tomatoes with green chilies, undrained
06 -
227 g tomato sauce
07 -
480 ml water
→ Pasta
08 -
225 g spaghetti, broken in half
→ Cheese
09 -
170 g shredded cheddar cheese
→ Garnishes (optional)
10 -
Chopped fresh cilantro
11 -
Sour cream
12 -
Sliced jalapeños
13 -
Diced avocado
# Steps to Follow:
01 -
Heat a large deep skillet or Dutch oven over medium heat. Add ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 5 minutes. Drain excess grease.
02 -
Add the taco seasoning to the beef and mix thoroughly to evenly coat the meat.
03 -
Add the undrained diced tomatoes with green chilies, tomato sauce, and water. Stir well to combine the mixture.
04 -
Bring the mixture to a gentle boil. Stir in the broken spaghetti until fully submerged.
05 -
Reduce heat to medium-low. Cover and simmer, stirring occasionally, until the spaghetti is tender and most of the liquid is absorbed, 12 to 15 minutes.
06 -
Remove from heat. Stir in shredded cheddar cheese until melted and sauce is creamy.
07 -
Taste and adjust salt and pepper as needed.
08 -
Serve hot, topped with cilantro, sour cream, sliced jalapeños, or diced avocado as desired.
# Additional Notes:
01 -
For optimal texture, remove from heat once pasta is just al dente to prevent overcooking.
02 -
If mixture appears too watery, simmer uncovered briefly to thicken.
03 -
Ground turkey or plant-based alternatives may replace ground beef for a lighter or vegetarian variation.
04 -
Substitute with Pepper Jack or Monterey Jack cheese for added flavor.
05 -
Serve with tortilla chips for a crunchy accompaniment.