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–+ servings

Taco Spaghetti

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A quick and comforting dish that combines the bold flavors of taco seasoning with classic spaghetti, ideal for busy weeknights and picky eaters.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 pound spaghetti noodles Cook according to package directions.
  • 2 pounds ground beef Use 80/20 for flavor; leaner works if you drain more.
  • 1/2 cup yellow onion, diced
  • 1 each bell pepper, diced Any color.
  • 2 tablespoons olive oil
  • 1 packet taco seasoning About 1 oz.
  • 1 can (10 oz) diced tomatoes with green chiles, undrained
  • 1 cup sour cream Full-fat for richest texture; Greek yogurt for tang.
  • 1 cup beef broth Can use chicken or vegetable broth.
  • 2 cups shredded Mexican blend cheese Freshly shredded for better melting.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper. Sauté for 3–4 minutes until softened.
  3. Add the ground beef to the skillet. Cook, breaking up with a spoon, until browned and no longer pink. Drain excess fat if needed, then return the beef to the skillet.
  4. Sprinkle in the taco seasoning. Stir to combine with the meat and vegetables.
  5. Pour in the diced tomatoes with green chiles (undrained) and the beef broth. Stir and bring to a gentle simmer.
  6. Reduce heat to low. Stir in the sour cream and shredded cheese, keeping stirring until the sauce becomes smooth and the cheese melts. Heat gently to avoid curdling.
  7. Add the cooked spaghetti to the skillet. Toss well so the noodles are evenly coated in the taco-cheese sauce.
  8. Serve immediately. Garnish with chopped cilantro, extra cheese, sliced green onions, or a squeeze of lime if desired.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 900mgFiber: 3gSugar: 4g

Notes

For extra creaminess, stir in 2 oz cream cheese with the sour cream. Want a cheesier forkful? Try freshly shredded cheddar instead of the blend. Store refrigerated for 3-4 days or freeze for up to 2 months. Reheat on stovetop or microwave.
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