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Homemade How to Make Taco Spaghetti photo

How to Make Taco Spaghetti

A quick, family-friendly taco-spaghetti that combines seasoned meat, tomatoes, cheese, and pasta for a comforting one-pot meal.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings

Equipment

  • Large pot for spaghetti
  • Colander
  • Large Dutch oven or large skillet
  • Wooden Spoon or Spatula
  • Measuring cups and spoons

Ingredients
  

  • 16 oz spaghetti
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced may substitute 1 tsp onion powder
  • 1 lb lean ground beef (or turkey or chicken)
  • 2 tablespoons tomato paste
  • 4 cloves garlic, minced may substitute 1 tsp garlic powder
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano plus smoked paprika and pepper, 1/2 tsp each
  • 1/4 teaspoon cayenne pepper optional
  • 1 cup water
  • 2 14.5 oz cans fire roasted diced tomatoes, with liquid
  • 1 4 oz can mild diced green chiles
  • 1 tablespoon beef bouillon
  • 1 cup freshly shredded sharp cheddar cheese
  • 1 cup freshly shredded Monterey Jack cheese may substitute sharp cheddar
  • crushed tortilla chips for topping
  • more cheese for topping
  • diced tomatoes for topping
  • diced avocados for topping
  • chopped cilantro for topping
  • sour cream for topping

Instructions
 

  • Cook the spaghetti in generously salted boiling water according to package directions until al dente, drain, toss with a little olive oil, and set aside.
  • Heat 1 tablespoon olive oil in a large Dutch oven or heavy skillet over medium-high heat; add the diced onion and sauté about 5 minutes until softened.
  • Add the ground beef (or turkey or chicken) and cook, breaking it up with a spoon, until browned and cooked through and the onions are tender.
  • Stir in the tomato paste, minced garlic, chili powder, ground cumin, salt, dried oregano, smoked paprika, and pepper; cook 1 minute until fragrant.
  • Pour in 1 cup water and scrape the bottom of the pan to deglaze, then add the fire-roasted diced tomatoes (with liquid), diced green chiles, and beef bouillon; stir to combine.
  • Simmer uncovered for about 5 minutes, stirring occasionally, until flavors meld and sauce slightly thickens.
  • Remove the pan from heat and stir in the shredded cheddar and Monterey Jack a handful at a time until melted and sauce is creamy.
  • Add the cooked spaghetti to the sauce and toss until evenly coated; adjust seasoning with additional salt, pepper, or cayenne to taste.
  • Serve topped with crushed tortilla chips, extra cheese, diced tomatoes, avocado, chopped cilantro, and a dollop of sour cream as desired.

Notes

  • Let the dish cool before refrigerating.
  • The sauce (without spaghetti) freezes well.
  • See the post for vegetarian variations and add-ins.