Description
Taco Spaghetti is a hearty and flavorful one-pot meal combining classic taco flavors with comforting spaghetti. Ground beef is browned with onions and peppers, simmered with taco seasonings, tomatoes, and Rotel, then cooked together with spaghetti in beef broth. The dish is finished off with a creamy blend of sour cream and cheeses, delivering a rich, cheesy twist on traditional tacos that’s perfect for family dinners or casual gatherings.
Ingredients
Units
Scale
Meat and Vegetables
- 2 lbs Lean Ground Beef (turkey, chicken or sausage can also be used)
- 1 Yellow Onion, diced
- 1/2 Large Green Bell Pepper, diced
Seasonings and Sauces
- 2 oz Taco Seasoning
- 2 tbsp Spicy Ranch or Original Ranch Seasoning (optional)
- 14.5 oz Can Fire Roasted Tomatoes
- 10 oz Can Rotel (any flavor)
Pasta and Broth
- 1 lb Spaghetti, broken in half unless it fits in your pan
- 4 cups Beef Broth
Dairy and Cheese
- 1/2 cup Sour Cream
- 4 oz Velveeta Cheese
- 4 oz Grated Sharp Cheddar Cheese
- 4 oz Grated Pepper Jack Cheese
Toppings (Optional)
- Jalapenos
- Green Onions
- Cilantro
- Hot Sauce
- Crushed Doritos
Instructions
- Brown the Meat and Vegetables: In a Dutch oven or large deep skillet, cook the ground beef with diced onions and green peppers over medium-high heat until the meat is thoroughly browned. Drain any excess grease to avoid a greasy dish.
- Add Seasonings and Tomatoes: Stir in the taco seasoning, ranch seasoning (if using), fire roasted tomatoes, and Rotel. Mix everything well to combine the flavors evenly.
- Add Spaghetti and Broth: Place the broken spaghetti on top of the meat mixture, then pour in the beef broth ensuring the pasta is fully submerged in the liquid.
- Simmer the Pasta: Bring the mixture to a gentle boil, then cover with a lid and reduce the heat to a simmer. Cook for 12-15 minutes, stirring occasionally to prevent the pasta from sticking together or to the bottom.
- Melt in the Dairy and Cheese: Once the pasta is cooked, give everything a quick stir. Add in the sour cream along with the Velveeta, sharp cheddar, and pepper jack cheeses. Stir thoroughly until all the cheese has melted and the sauce is creamy. If the mixture seems too thick, add a little milk or water to reach your desired consistency.
- Serve and Garnish: Serve the taco spaghetti hot, topped optionally with jalapenos, green onions, cilantro, hot sauce, crushed Doritos, or your favorite toppings for added texture and flavor.
Notes
- Breaking the spaghetti in half helps it fit better in your pan for even cooking.
- For a lighter version, substitute ground turkey or chicken instead of beef.
- Adjust the amount of spices according to your heat preference, and omit the ranch seasoning to keep it more traditional.
- Adding a splash of milk or water after cheese melts can help achieve a smoother sauce consistency.
- This dish can be adapted with different cheeses if desired, but a combination of Velveeta and sharp cheeses gives the best melt and flavor.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 75 mg
