Taco Spaghetti

Taco Spaghetti is all the yummy taco flavors you love in a Mexican casserole. Best of all it is all put together in one pot for easy cleanup and ready in just 30 minutes.

One-Pot Taco Spaghetti Ingredients

• Ground Beef: Leaner ground beef works best. 80 – 90% lean is ideal here.
• Spaghetti Noodles: Depending on the thickness of the noodles you use. You may need to adjust the simmer time. So that you don’t over or undercook the noodles.
• Garlic: I like to use fresh minced or Minced Garlic in a jar. It adds so much to this recipe.
• Rotel Tomatoes: Make sure to add the juice into the skillet when cooking. This adds so much extra flavor.
• Onion: I prefer to use yellow or walla walla onions for their subtle flavor. White onions are also a great alternative if you want a little more bite.
• Taco Seasoning: I like to use my Homemade Taco Seasoning for the flavor. But you can use any kind that you like.
• Beef Broth: Adds so much flavor to the noodles. If you don’t have beef broth on hand, you can substitute chicken broth.
• Olive Oil: Used to saute the garlic and onions.
• Cheese: Cheddar cheese is my go-to for the recipe. A Mexican blend or Colby Jack also works well.
• Cilantro: Used for garnish and color

How To Make Taco Spaghetti

• Preheat, a large skillet over medium-high heat with olive oil. Add minced garlic and saute for 30 seconds. Then, add onions and saute for 2-3 minutes or until they are soft and translucent.
• Add ground beef and stir to break down beef into tiny pieces. Cook until completely browned and no longer pink. Remove excess drippings with a spoon and discard.
• Add taco seasoning, Rotel tomatoes, and beef broth to the skillet. Mix until well combined, then turn the heat to high and bring to a boil.
• Once the mixture has come to a boil, reduce the heat to low and add the spaghetti noodles. Cover and simmer for 15 minutes or until noodles are completely soft.
• Remove lid and sprinkle half of the cheese over the top of the noodles. Mix until the cheese is fully incorporated and remove from the heat.
• Sprinkle the remaining cheese over the top and garnish with fresh chopped parsley. Enjoy!

Tips

• Don’t Over Cook: When you hit about the 12 minute mark. Start to check your noodles. If you over cook the spaghetti the dish can become mushy.
• Fresh Lime: Squeeze fresh limes over the top for a little extra Mexican flair.
• Don’t Under Cook: Be patient and let spaghetti cook in the mixtures. While cooking the noodles soak in the yummy beef broth and spices.

Variations

• Toppings: Add all your favorite taco toppings to the pasta. I love to add sour cream, onions, olives, corn, shredded lettuce, jalapenos, salsa, or even a little avocado on top. You can get creative and mix any of them into the dish.
• The Protein: Make it a little healthier by swapping the ground beef out for some ground turkey. Just remember that the ground turkey will not brown like the beef. If you want to swap out the meat completely add 1 can of black or pinto beans.
• Bake it:

How To Store

This makes the perfect amount for my family of six. But if you happen to have leftovers, let them completely cool off and add them to an air-tight container. They will stay good in the refrigerator for 3-4 days. Personally, I like this recipe even better the second day. The flavors have a little time to marinate together and the casserole becomes even more flavorful!

 

Some Other Yummy Mexican Recipes That You Might Like

• Crock Pot Fiesta Chicken Goes on just about anything.
• Sheet Pan Chicken Nachos The perfect dinner or party meal.
• Sheet Pan Chicken Fajitas Perfect for a quick and easy dinner.
• Cafe Rio Sweet Pork Recipe Better than the original.
• Taco Soup A blogger reader favorite!

Have you tried this recipe?

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