Taco Spaghetti

This Taco Spaghetti recipe has a wining combination of classic taco flavors paired with homestyle spaghetti. Your family will want this easy dinner recipe very week!

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American, Mexican

Servings: people

Calories: 529kcal

Author: Stephanie

Ingredients

Sauce

16 oz. tomato sauce
1 cup chicken broth see notes
½ cup half and half
2 teaspoons Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon hot sauce see notes

Taco Spaghetti

1 lb. ground beef
2/3 cup beef broth
1 oz. packet Taco Seasoning
1 (10 oz.) can Rotel tomatoes juices reserved
1 tablespoon butter
1 small yellow onion
2 tablespoons tomato paste
3 cloves garlic
1 tablespoon cream cheese softened
1 ½ cups shredded Cheddar Cheese see notes
¾ lb. Spaghetti
Fresh cilantro to garnish

US Customary - Metric

Instructions

Prep Work

Combine sauce ingredients in a large measuring cup with a spout and set aside. (Tomato sauce, chicken broth, half and half, Worcestershire sauce, mustard powder, and hot sauce).
Measure out remaining ingredients before beginning. Separate the juice from the diced tomatoes (about ¼ cup).

Make the Sauce/Pasta

Cook and crumble the ground beef in a large skillet over medium-high heat for 6-7 minutes. Drain grease and return to heat. Stir in the beef broth and taco seasoning and bring to a boil. Reduce to a simmer and cook for 2-3 minutes. Remove and set aside.
Begin boiling a pot of water for the pasta. When the pasta reaches a boil, salt it generously. (I use 3/4 tbsp. Kosher salt.)
Add the reserved diced tomato juice to the skillet and use a silicone spatula to clean the bottom and sides of the skillet. Reduce the liquid by half.
Add the onions and butter and cook for 5 minutes. Stir in the tomato paste and garlic and cook for 3 minutes.
Add the diced tomatoes. Slowly stir in the sauce mixture (from step 1 of prep work). Bring to a boil, then reduce to a simmer.
Stir the taco meat into the sauce and simmer, uncovered, while you boil pasta according to package instructions. Drain once cooked.
Reduce heat to low. Add the cream cheese and gradually sprinkle in the cheddar cheese, stirring continuously, until incorporated.
Add the drained pasta (I like to add slightly less than ¾ lb. for extra saucy pasta)!
The sauce will thicken and the spaghetti will continue to absorb the sauce upon standing.
Garnish with chopped cilantro and serve!

Notes

Pro Tips:

Broth: It may seem counterintuitive to use chicken broth for the sauce instead of beef broth, but the flavor contrasts nicely with the beef. Beef broth may be used instead if preferred.
Flavor Enhancers: The mustard powder and hot sauce are used as flavor enhancers and can’t be tasted outright. I use Frank’s Hot Sauce and the final outcome isn’t spicy, unless you use spicy taco seasoning.
Cheese: I use Cracker Barrel Extra Sharp Yellow – it’s very soft and melts well. Monterey Jack cheese works really well in this recipe as well.
Shred the cheese from a block as it will melt and taste much better than bagged grated cheese.
Tomato Paste: I use tomato paste tubes to measure smaller amounts, you can store the tubes in the fridge for zero waste!
Pasta: I use slightly less than 3/4 lb. spaghetti for this as I like extra saucy pasta. Other varieties of pasta may also be used, including penne, ziti, and rotini!
Diced Jalapeno Peppers make a great addition to this and can be added when the onions are added!

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well.

The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition