Taco Spaghetti (Print version)

Cheesy one-pot Taco Spaghetti with ground beef, tomatoes, taco seasoning, and tender pasta cooked right in the sauce.

# Ingredients:

For the beef and sauce

01 - 1 tablespoon olive oil
02 - 1 lb (450 g) lean ground beef
03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 2 tablespoons taco seasoning, or 1 (1 oz) packet
06 - 1 tablespoon tomato paste
07 - 1 can (10 oz/283 g) diced tomatoes with green chiles, undrained
08 - 2 1/2 cups (590 ml) low-sodium beef broth
09 - 1 cup (240 ml) water, plus more as needed

For the pasta and finish

10 - 8 oz (225 g) spaghetti, broken in half
11 - 4 oz (115 g) Velveeta or American cheese, cubed
12 - 1 cup (115 g) shredded sharp cheddar cheese
13 - 1/3 cup chopped fresh cilantro, plus more for serving
14 - Sour cream, lime wedges, and crushed tortilla chips, for serving
15 - Salt and black pepper, to taste

# Instructions:

01 - Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add ground beef and onion, then cook for 5-6 minutes, breaking up the meat, until browned and the onion is softened. Drain excess fat if needed.
02 - Stir in garlic, taco seasoning, and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
03 - Add diced tomatoes with their juices, beef broth, and water. Bring to a boil, then stir in the broken spaghetti until mostly submerged.
04 - Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring every few minutes, until the spaghetti is tender. Add small splashes of water if the pan gets dry before the pasta is cooked.
05 - Remove the pot from the heat. Stir in Velveeta, cheddar, and cilantro until the cheese melts into a creamy sauce. Taste and season with salt and pepper.
06 - Let the pasta rest for 3 minutes, then serve with sour cream, lime wedges, more cilantro, and crushed tortilla chips if desired.

# Good to know:

01 - Best served after a short rest so the cheese sauce thickens.
02 - Add more broth or water during simmering if your pot is wide and the liquid reduces quickly.
03 - Leftovers keep refrigerated for up to 3 days.

Back