Okay, friends, gather ’round because I’m about to share a family favorite that’s a total game-changer: Taco Spaghetti! Picture this: the comforting, familiar slurp of spaghetti noodles, but instead of marinara, they’re coated in a creamy, cheesy, taco-seasoned sauce. My kids call it “Fiesta Pasta,” and honestly, it’s become a weekly request. It’s as easy as throwing together a box of mac and cheese but tastes a million times more exciting! If you love tacos and you love pasta, well, prepare to meet your new obsession, the Taco Spaghetti Recipe!
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What is Taco Spaghetti?
Taco Spaghetti is exactly what it sounds like: a delicious fusion of taco flavors and spaghetti! It’s essentially a creamy, cheesy pasta dish that’s been jazzed up with all the things you love about tacos – seasoned ground beef, salsa, a little bit of heat, and a whole lot of cheesy goodness. Think of it as a taco casserole, but deconstructed and served in a bowl with twirly spaghetti. It’s comfort food meets Tex-Mex in the most delightful way possible. The beauty of it is that it’s totally customizable to your spice preference, and you can use any toppings you like. It’s the perfect way to use up leftover taco meat or to make a quick, satisfying meal with pantry staples.
Why You’ll Love This Recipe?
Seriously, where do I even begin? This Taco Spaghetti Recipe is a lifesaver on busy weeknights. What I love most about this is its sheer simplicity. It comes together in under 30 minutes, from start to finish, and requires minimal effort. Plus, it’s incredibly budget-friendly. We’re talking ground beef, pasta, cheese, and a few pantry staples – nothing fancy or expensive! The flavor is, of course, a huge selling point. The taco seasoning combined with the creamy, cheesy sauce creates this irresistible combination of savory, spicy, and comforting. My picky eaters devour it every single time. I find it to be even more satisfying than a bowl of chili because it has pasta. I also love the versatility of this dish. You can easily adapt it to your own tastes by adding your favorite taco toppings, like sour cream, guacamole, or extra salsa. It’s also a great way to sneak in some veggies, like chopped bell peppers or corn. This recipe blows ground beef stroganoff out of the water with how delicious and accessible it is. It’s a great dish to bring to potlucks, too! Everyone always asks for the recipe.
How do I make Taco Spaghetti?
Quick Overview
How do I make Taco Spaghetti? How do you cook spaghetti, brown ground beef with taco seasoning, whip up a simple cheesy tomato sauce? What is the best way to cook everything together? The whole process is incredibly straightforward and requires no special skills or equipment. Can you adjust the spice level by adding more or less taco seasoning? How easy is this dish to make? I’m basically one pot of spaghetti away from a flavor fiesta. How can I make this one, you will be amazed at how easily it comes together?
Ingredients
For the Spaghetti: What is
* 1 pound spaghetti
* Water for boiling
* Salt for seasoning water
What is Taco Meat?
* 1 pound ground beef
* 1 packet taco seasoning (I prefer the low-sodium kind, so I can control the salt)
* 1/2 cup chopped onion (optional, but adds great flavor)
* 1/4 cup water (helps the taco seasoning distribute evenly)
What is Creamy Cheese Sauce?
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 3 cups milk (I’ve used both whole milk and 2% with great results)
* 8 ounces cream cheese, softened (this is key for a smooth sauce!)
* 2 cups shredded cheddar cheese (or your favorite cheese blend)
* 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained.
How do I follow
Step 1: Cook the Spaghetti
Bring a large pot of salted water to boil. Remove from heat. Add the spaghetti and cook according to package directions until al dente. Drain the spaghetti and set aside. I always reserve about a cup of the pasta water, just in case the sauce needs thinning. I learned this trick from my grandma and it never fails!
Step 2: Brown the Ground Beef
In a large skillet over medium heat, brown the ground beef, breaking it up with the spoon as it cooks. If you’re using onion, add it to the skillet with the beef and cook until softened. Drain off any excess grease. I always use lean ground beef to minimize the grease, but even then, draining is a must!
Step 3: Season the Beef
Stir in the taco seasoning and water. Bring to a simmer and cook for about 5 minutes, or until the water has evaporated and the beef is well-seasoned. The smell at this point is heavenly! It just screams “taco night!”
Step 4: Make the Cheese Sauce
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is called a roux). Slowly whisk in the milk, making sure to break up any lumps. Bring to a simmer, stirring constantly, until the sauce has thickened slightly.
Step 5: Add Cheese and Tomatoes
Reduce the heat to low. Add the softened cream cheese and stir until melted and smooth. Stir in the cheddar cheese and diced tomatoes and green chilies. Continue stirring until the cheese is completely melted and the sauce is creamy and well combined. This sauce is seriously addictive! I sometimes sneak a spoonful while it’s simmering.
Step 6: Combine and Serve
Add the cooked spaghetti to the cheese sauce. Toss to coat evenly. Serve immediately, garnished with your favorite taco toppings.
Step 7: Garnish and Enjoy!
Top with sour cream, shredded lettuce, chopped tomatoes, black olives, green onions, salsa, guacamole…the sky’s the limit! This is where you can really make it your own. My personal favorite is a dollop of sour cream and a sprinkle of fresh cilantro.
What is the best way to serve it?
What to Serve It With
What are some good Taco Spaghetti recipes? What are some good ideas?
For a light lunch:A simple side salad with a light vinaigrette. The acidity of the dressing helps to cut through the richness of pasta.
For Taco Tuesday: What are someServe with tortilla chips and salsa, guacamole, and maybe even some refried beans for a full-on Mexican meal.
For a Potluck:What is Taco Spaghetti? What are some good toppings for a bowl of pasta?
For a Kid-Friendly Meal:Serve with steamed broccoli or carrots to sneak in some extra veggies. My kids love fruit, too, like grapes or apple slices. I can’t wait to eat them.
Is it good to add crushed tortilla chips on top? Can you go wrong with taco toppings? What is it like to make your own bread?
Top Tips for Perfecting Your Taco Spaghetti
Okay, here are a few tricks I’ve learned over the years of making this Taco Spaghetti Recipe:
Don’t Overcook the Spaghetti: Aim for al dente, which means “to the tooth” in Italian. It should be slightly firm, not mushy. Overcooked spaghetti will just get lost in the sauce.
Use Good Quality Cheese: The better the cheese, the better the sauce. I always shred my own cheese from a block, as it melts more smoothly and has a better flavor than pre-shredded cheese.
Adjust the Spice Level: If you like it spicy, add a pinch of cayenne pepper to the taco seasoning or use a spicier brand of diced tomatoes and green chilies. If you prefer it mild, use a mild taco seasoning and omit the diced tomatoes and green chilies altogether. You can also add a dollop of sour cream on top to cool it down.
Don’t Skip the Cream Cheese: The cream cheese is what gives the sauce its creamy, smooth texture. Don’t try to substitute it with anything else!
Add Veggies: Feel free to add your favorite chopped vegetables to the taco meat. Bell peppers, onions, corn, and zucchini all work well.
Make it Ahead: You can make the taco meat and cheese sauce ahead of time and store them separately in the refrigerator. When you’re ready to eat, simply cook the spaghetti and combine everything together. This is a great time-saver on busy weeknights.
I’ve also found that adding a squeeze of lime juice at the end really brightens up the flavors and adds a nice tang. Trust me on this one, it’s a game-changer!
Storing and Reheating Tips
If you have any leftover Taco Spaghetti (which is rare in my house!), here are some tips for storing and reheating it:
Refrigerator Storage: Store the leftover Taco Spaghetti in an airtight container in the refrigerator for up to 3-4 days. It’s best to store it separately from any toppings, so they don’t get soggy.
Reheating Instructions: To reheat, simply microwave the Taco Spaghetti in a microwave-safe dish for 1-2 minutes, or until heated through. You can also reheat it in a skillet over medium heat, adding a splash of milk or water to prevent it from drying out. If the sauce has thickened too much, add a little extra milk or water to thin it out.
Freezer Instructions: While you can freeze Taco Spaghetti, the texture of the pasta may change slightly after thawing. If you do freeze it, store it in an airtight container for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
I usually don’t recommend freezing pasta dishes, as the texture can sometimes become a bit mushy. However, if you’re short on time, it’s definitely an option!
Frequently Asked Questions
Final Thoughts
So, there you have it – my family’s favorite Taco Spaghetti Recipe! It’s quick, easy, budget-friendly, and incredibly delicious. What more could you ask for? I hope you’ll give it a try and let me know what you think. It’s one of those recipes that always brings a smile to everyone’s face. If you’re looking for other easy weeknight dinner ideas, be sure to check out my recipes for one-pan lemon herb roasted chicken and creamy tomato soup. Happy cooking, friends! And don’t forget to leave a comment below and let me know how your Taco Spaghetti turns out. I can’t wait to hear from you!
Taco Spaghetti Recipe
Ingredients
Main Ingredients
- 1 pound Spaghetti
- 1 pound Ground Beef
- 1 cup Taco Seasoning
- 0.5 cup Diced Tomatoes
- 1 cup Shredded Cheddar Cheese
Instructions
Preparation Steps
- Cook spaghetti according to package directions.
- Brown ground beef in a skillet over medium-high heat. Drain excess fat.
- Stir in taco seasoning and diced tomatoes. Simmer for 5 minutes.
- Combine cooked spaghetti and taco meat mixture. Top with shredded cheese.
