Taco Spaghetti
The ultimate comfort food, Taco Spaghetti combines the best of two worlds in one delicious dish. Bursting with flavor and incredibly easy to make, this is your new go-to for busy weeknights. Dive into a bowl of cheesy goodness tonight!
Equipment
- Chef's Knife
- Skillet
- Wooden Spoon
- Cutting Board
Ingredients
- 12 ounces spaghetti noodles
- 2 tablespoons olive oil
- 1 cup diced onion about half a large onion
- 2 teaspoons minced garlic about 2 cloves
- 1 ½ pounds lean ground beef
- 1 packet taco seasoning or 3 tablespoons homemade taco seasoning
- 1 can Rotel tomatoes
- 1 ½ cups beef broth
- 3 tablespoons tomato paste
- 3 ounces softened cream cheese
- 1 ½ cups shredded Colby Jack cheese
- chopped fresh cilantro for garnish
Instructions
- Cook 12 ounces spaghetti noodles according to the package directions. Drain and set aside.
- Add 2 tablespoons olive oil and 1 cup diced onion to a large skillet. Cook the onions over medium heat until they are tender and translucent, about 5-6 minutes. Stir occasionally to ensure even cooking and prevent browning.
- Add 2 teaspoons minced garlic and cook for an additional minute. You'll notice the delightful aroma filling your kitchen as the garlic infuses the oil.
- Add 1 ½ pounds lean ground beef and cook over medium-high heat until it’s no longer pink. Drain the fat if needed to keep the dish from becoming greasy. You want a leaner meat for balance.
- Reduce the heat to medium. Next, add 1 (1-ounce) packet taco seasoning, 1 (10-ounce) can Rotel tomatoes, 3 tablespoons tomato paste, 1 ½ cups beef broth, and 3 ounces softened cream cheese. Stir everything to combine, allowing the cream cheese to melt into the mixture. This will create a creamy, flavorful sauce.
- Cook until the cream cheese is melted, about 5 minutes. Keep stirring gently to avoid sticking to the pan. You want everything to meld beautifully.
- Stir in the cooked spaghetti and 1 ½ cups shredded Colby Jack cheese. Mix until the cheese is fully melted and the spaghetti is coated in that rich, cheesy sauce.
- Garnish with fresh chopped cilantro and enjoy! This dish is best served hot, straight from the skillet.
Notes
- Storage: Leftovers can be stored in an airtight container for 3 to 4 days in the refrigerator. Make sure to let it cool completely before sealing it to avoid condensation.
- Freezing: You can freeze Taco Spaghetti for up to 3 months. It reheats well in the microwave or on the stovetop; just add a splash of water or broth to loosen the sauce.
- Pairing: Serve with a side salad or garlic bread for a more rounded meal. You could also serve it with tortilla chips for extra crunch.
- Variations: Add some black beans or corn for extra texture and flavor. These ingredients can enhance the nutritional value as well.
- Spice Level: If you like it spicy, consider adding jalapeños or using a spicier taco seasoning mix.