Taco Tuesdays are always welcome and sometimes it’s nice to change up your regular old tacos with something fun like this taco spaghetti! This dish starts out with the regular ground beef with taco seasoning and instead of throwing it into tacos it’s tossed with spaghetti! The taco beef sauce is filled out with tomatoes, diced green chilies and cheddar cheese that’s melted right into the sauce before adding the spaghetti!. You can enjoy this pasta as is or you can garnish it with your favourite taco toppings such as lettuce, tomatoes, avocado, guacamole, cheese, sour cream, etc! No matter how you serve it, this taco spaghetti is a family fun meal that’s so easy to make that it’s perfect even on busy work nights!
Taco Spaghetti
A quick and easy spaghetti dinner with a tasty taco beef sauce!
ingredients
- 8 ounces spaghetti (gluten-free or gluten-free)
- 1 pound ground beef (or turkey)
- 1 cup onion, diced
- 3 cloves garlic, chopped
- 2 tablespoons taco seasoning (link)
- 1 cup beef broth
- 1 (14.5 ounce) can diced tomatoes
- 1 (4 ounce) can of diced green chilies
- 2 teaspoons soy sauce (gluten-free or tamari for gluten-free) (optional)
- 2 teaspoons Worcestershire sauce (gluten-free for gluten-free) (optional)
- 1 cup cheese (cheddar and/or monterey jack, mozzarella, etc.), shredded
- salt and pepper to taste
- 2 tablespoons cilantro, chopped (optional)
directions
- Start cooking the pasta as directed on the package.
- Meanwhile, cook the beef and onion in a large pan over medium-high heat, before optionally draining off any grease.*
- Add the garlic and taco seasoning, mix, and cook until fragrant, about a minute.
- Add the broth, tomatoes, green chilies, soy sauce, and Worcestershire sauce, bring to a boil, reduce the heat and simmer for 5 minutes.
- Turn off the heat, add the cheese, mix, and let it melt into the sauce.
- Season with salt and pepper to taste before mixing in the cooked and drained pasta and cilantro and enjoying!
Option: Add 1 diced jalapeno along with the onion.
Option: Add 2 tablespoons tomato paste with the garlic.
Option: Add 1 (14.5 ounce can) black beans, rinsed and drained, near the end.
Option: Add 1/2 cup of sour cream, or heavy/whipping cream, or 4 ounces cream cheese, along with the cheese, for a creamy version!
Option: Serve garnished with your favourite taco toppings, such as cheese, sour cream, salsa, avocado, guacamole, green onions, etc.
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Kevin,
Nice recipe
Consider using 1 lbs.of Mexican Chorizo as the meat protein.
Below are the ingredient I use along with the Mexican Chorizo for my “Mexican” Spaghetti
In place of the Taco Seasoning try
1/8 tsp of ground Cumin
1/8 tsp of Coriander
1/8 tsp of Mexican Oregano
Instead of the Canned Chile
1/8 tsp Flaked Chile Pequin
1/8 tsp Flaked Jalapeño Chile
2 fresh Roma Tomatoes in place of the Canned Tomatoes
1 tsp of Tomato Paste
2 tsp of fish sauce
Mexican style chorizo would be amazing in Taco Spaghetti! Love the use of the fish sauce in yours!
My granddaughter LOVES Taco Spaghetti!! As does everyone else!! My recipe is very similar to yours. Next time I make it, I’m going to follow yours and see if she notices a difference. It’s such an easy and quick meal. A nice departure from regular Tacos… though Tacos are fabulous!!