Taco Spaghetti, all made in just ONE POT, is packed with the rich flavors of taco-seasoned beef and saucy spaghetti. It’s a family favorite!
Taco Spaghetti Is…
- One-Pot Magic: Fewer dishes, and everyone is happier about that!
- Quick & straightforward: Whip it up fast, ideal for those hectic days.
- Make It Your Own: Adjust spices or ingredients to your preference.
- Kid-Approved: A spaghetti twist that gets thumbs up from everyone!
- Packed with Flavor: Taco seasoning and enchilada sauce deliver so much flavor!
Ingredients Needed
This taco spaghetti calls for:
- Yellow onion & red pepper: Finely dice for even cooking.
- Minced garlic: Jarred for quicker prep.
- Lean ground beef: 93/7 ratio for less grease.
- Tomato paste: Concentrates flavor, don’t skip.
- Taco seasoning: from-scratch for the most flavor; store-bought for convenience.
- Beef bouillon: Adds depth and additional seasoning.
- Diced/crushed tomatoes: Fire-roasted adds a nice smoky flavor.
- Enchilada sauce: Choose your spice level preference.
- Chicken broth: Low-sodium if worried about saltiness.
- Spaghetti: Regular works best, not thin or thick.
- Extra sharp cheddar cheese: Freshly grated tastes and melts better.
How To Make Taco Spaghetti
- Heat oil in a large pot over a hot burner. Sauté onion and red pepper.
- Add ground beef to the center; break apart and brown.
- Mix in garlic, tomato paste, and seasonings.
- Pour in diced tomatoes, enchilada sauce, and chicken broth. Bring to a boil.
- Break spaghetti in half, submerge in liquid.
- Cook until pasta is al dente, sauce should be saucy.
- Remove from heat, let cool slightly. Gradually add grated cheese, tossing until melted. Enjoy!
What To Serve With Taco Spaghetti
- Mexican salad with a cilantro-lime dressing
- French bread or cheesy pull-apart bread
- Roasted vegetables like broccoli or Brussels sprouts
- Corn on the cob or a simple corn salad
- Fresh guacamole and tortilla chips
- Fruit salsa with cinnamon chips for dessert
Storage
Leftovers?
- Best Fresh: As with most pasta dishes, Taco Spaghetti is best right off the stove!
- Refrigerate: In airtight container for up to 3 days.
- Freeze: Up to 3 months; thaw in fridge.
- Reheat: On stove with a splash of broth or water to return sauciness.
