Description
Spaghetti meets Mexican flair in this mouthwatering Taco Spaghetti that combines pasta’s comfort with zesty taco flavors. Quick and easy, this dish delivers a crowd-pleasing meal you’ll crave again and again.
Ingredients
Scale
Protein and Meat:
- 1 pound ground beef
- 1 ounce packet taco seasoning
Pasta and Sauce Base:
- 3/4 pound spaghetti
- 16 ounces tomato sauce
- 1 cup chicken broth
- 1/2 cup half and half
- 2/3 cup beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon hot sauce
Vegetables and Additional Ingredients:
- 1 small yellow onion
- 3 cloves garlic
- 1 (10 ounce) can rotel tomatoes
- 1 tablespoon butter
- 1 tablespoon cream cheese, softened
- 1 1/2 cups shredded cheddar cheese
- Fresh cilantro for garnish
Instructions
- Drain Rotel tomatoes, reserving juice for later use in the sauce preparation.
- Brown ground beef in a large skillet, ensuring complete cooking and thorough drainage of excess fat.
- Season beef with taco seasoning and beef broth, allowing the mixture to simmer and develop flavors for 2-3 minutes.
- In the same skillet, reduce reserved tomato juice to concentrate its flavor profile.
- Sauté diced onions in butter until translucent, then incorporate tomato paste and minced garlic.
- Add Rotel tomatoes and prepared sauce mixture to the skillet, bringing the combination to a gentle boil before reducing to a simmer.
- Fold in the seasoned taco meat, ensuring even distribution throughout the sauce.
- Gradually incorporate cream cheese and shredded cheddar, stirring continuously to create a smooth, creamy texture.
- Introduce cooked pasta to the sauce, gently mixing to coat each strand thoroughly.
- Allow the dish to rest for a few minutes, permitting the sauce to thicken and the flavors to meld before serving.
Notes
- Drain tomatoes thoroughly to prevent watery sauce, using a fine-mesh strainer ensures perfect consistency.
- Choose lean ground beef to reduce excess fat, but keep moisture by not overcooking the meat.
- Substitute ground turkey or plant-based crumbles for a lighter, diet-friendly protein option.
- Room temperature cream cheese melts smoother, creating a more velvety sauce texture without lumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg