Cheesy Taco Spaghetti
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Cheesy Taco Spaghetti is a delightful fusion of hearty spaghetti and savory taco flavors, making it a family favorite at our dinner table. This dish comes together in just one pot, ensuring minimal cleanup while delivering maximum satisfaction. Whether you’re in need of a quick weeknight dinner or experimenting with something new for Taco Tuesday, this recipe promises to satisfy your cravings for creamy cheese, zesty spices, and comforting pasta.
Why you’ll love this dish
What sets Cheesy Taco Spaghetti apart is its unique blend of flavors and simplicity. It’s an effortless go-to for busy weeknights – everything cooks together in one skillet, reducing your cooking time and cleanup. With the right balance of protein, carbs, and cheesy goodness, this dish is a hit with kids and adults alike.
Imagine getting home from a hectic day and whipping up this delicious meal in under 30 minutes. Perfect for family dinners, potlucks, or simply when you’re craving comfort food, it’s an easy way to bring everyone to the table.
"This cheesy taco spaghetti has become a staple in our home! The kids gobbled it up, and I loved how easy it was to make!" – Sarah L.
Preparing Cheesy Taco Spaghetti
Making Cheesy Taco Spaghetti is a breeze, and it’s perfect for those new to cooking. You’ll begin by browning your ground beef and onions in a skillet, which adds depth and flavor. Then, you’ll combine all the main ingredients, let them simmer, and finish it off with melting cheese.
This one-pan method locks in all the flavors and makes it easy to enjoy a satisfying meal in no time.
What you’ll need
Gathering your ingredients is easy for this recipe:
- 1 lb ground beef (85% lean)
- 1 tablespoon olive oil
- 1 cup diced red onion
- 1 packet taco seasoning (about 1 oz)
- 1 can (10 oz) Rotel, undrained
- 8 oz dry spaghetti
- 3 cups water
- 1½ cups shredded cheddar cheese
Notes: For a lighter option, consider using ground turkey or chicken, and you can easily swap out the cheddar cheese for your favorite variety.
Step-by-step instructions
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Heat the oil: In a large skillet or sauté pan, heat the olive oil over medium heat.
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Cook the beef and onion: Add the diced red onion and ground beef. Use a spatula to break the beef into small pieces as it browns for about 6–8 minutes, until the onions are softened. Drain excess grease if necessary.
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Season and combine: Sprinkle in the taco seasoning, then add the undrained Rotel, dry spaghetti, and water directly into the skillet.
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Bring to a boil: Stir everything well to combine and bring the mixture to a boil over medium-high heat.
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Simmer: Reduce the heat to low, cover, and let it simmer for 12–15 minutes. Remember to stir occasionally until the pasta is tender and most of the liquid has absorbed.
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Add cheese: Once cooked, remove from heat and stir in the shredded cheddar cheese until melted and fully integrated.
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Serve: Dish out the cheesy taco spaghetti hot and enjoy! Garnish with chopped fresh cilantro or extra tomatoes if you’d like.
Best ways to enjoy it
Cheesy Taco Spaghetti pairs well with a simple side salad or roasted vegetables. For a touch of freshness, serve it with a dollop of sour cream or guacamole. Got some tortilla chips? Crush them over the top for added crunch!
Storage and reheating tips
To keep leftovers fresh, transfer any uneaten Cheesy Taco Spaghetti into an airtight container. It can be stored in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply microwave on medium heat until heated through, stirring occasionally.
You can also freeze individual portions. Just let it cool completely, then pack it in freezer-safe containers. It’s best consumed within 2 months for optimal flavor.
Helpful cooking tips
- Don’t skip draining: If your ground beef is particularly fatty, make sure to drain it before adding the other ingredients to avoid a greasy dish.
- Watch the water: Different pasta brands can absorb liquid differently, so keep an eye on it during simmering. If it seems too dry, add a splash more of water.
- Experiment with toppings: Try adding sliced jalapeños, chopped green onions, or a sprinkle of lime juice to brighten the dish.
Creative twists
Change up the flavors by adding black beans or corn for some texture. You could also throw in diced bell peppers or zucchini for a veggie boost. For those who love heat, adding crushed red pepper flakes during cooking can elevate the dish.
Your questions answered
1. What’s the prep time for Cheesy Taco Spaghetti?
Prep time is about 10 minutes, and cooking time is approximately 15 to 20 minutes, making this a 30-minute meal from start to finish.
2. Can I substitute the ground beef?
Yes, you can use ground turkey, chicken, or even a plant-based meat alternative for a healthier or vegetarian option.
3. How do I store leftovers safely?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. If freezing, ensure it’s cooled completely before sealing in freezer-safe containers.
This Cheesy Taco Spaghetti is sure to become a staple in your household. With its delicious flavor and simplicity, you’ll find yourself making it time and again!
Cheesy Taco Spaghetti
Ingredients
Method
- In a large skillet or sauté pan, heat the olive oil over medium heat.
- Add the diced red onion and ground beef. Use a spatula to break the beef into small pieces as it browns for about 6–8 minutes, until the onions are softened. Drain excess grease if necessary.
- Sprinkle in the taco seasoning, then add the undrained Rotel, dry spaghetti, and water directly into the skillet.
- Stir everything well to combine and bring the mixture to a boil over medium-high heat.
- Reduce the heat to low, cover, and let it simmer for 12–15 minutes, stirring occasionally until the pasta is tender and most of the liquid has absorbed.
- Once cooked, remove from heat and stir in the shredded cheddar cheese until melted and fully integrated.
- Dish out the cheesy taco spaghetti hot and enjoy! Garnish with chopped fresh cilantro or extra tomatoes if you’d like.
