Description
This comforting and flavorful Taco Spaghetti combines classic Italian pasta with bold Mexican-inspired flavors. Ground beef simmered in a seasoned tomato and fire-roasted chili sauce is tossed with spaghetti noodles, creamy cheese, and fresh cilantro for a delicious, easy-to-make weeknight meal that the whole family will love.
Ingredients
Scale
Pasta
- 8 ounces uncooked spaghetti noodles
Meat and Sauce
- 1 ½ pounds lean ground beef
- 1 tbsp olive oil
- 1 can fire-roasted Rotel (with green chilis), 10 oz
- 2 tbsp tomato paste
- 1 packet taco seasoning (or homemade blend, about 1 oz)
- 2 cups beef broth
- ½ cup heavy cream
Cheese and Garnish
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- 1 jalapeño, sliced (optional)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package instructions until al dente. Drain well and set aside.
- Brown the ground beef: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through. Drain any excess grease if necessary.
- Add seasoning and tomato components: Stir in the taco seasoning packet, tomato paste, and the can of fire-roasted Rotel with green chilis. Cook this mixture for about 2 minutes to blend the flavors.
- Simmer with beef broth: Pour in the beef broth and bring the mixture to a simmer. Let it cook gently for 5 minutes to allow the sauce to thicken slightly.
- Incorporate cream and pasta: Reduce the heat to low, stir in the heavy cream until evenly combined, then add the cooked spaghetti noodles. Toss everything thoroughly to ensure the pasta is well coated with the sauce.
- Melting the cheese: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the pasta. Cover the skillet or pot and allow the cheese to melt, about 2 to 3 minutes.
- Garnish and serve: Remove from heat, garnish with chopped fresh cilantro and sliced jalapeños if desired, then serve immediately while hot.
Notes
- You can substitute the ground beef with ground turkey or chicken for a leaner option.
- Adjust the amount of jalapeños based on your preferred spice level or omit entirely for a milder dish.
- If you don’t have fire-roasted Rotel, use diced tomatoes with green chilies.
- For a dairy-free version, substitute heavy cream with coconut cream and use vegan cheese alternatives.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
