Go Back
Homemade Taco Spaghetti photo

Taco Spaghetti

A flavorful one-skillet taco-inspired spaghetti that combines seasoned beef, tomatoes, corn and cheese for an easy weeknight meal.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people

Equipment

  • 9-inch ovenproof skillet (cast iron preferred)
  • Wooden Spoon or Spatula
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring cup
  • Oven mitts

Ingredients
  

  • 1 pound ground beef
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon neutral-tasting oil
  • 1 medium onion diced finely
  • 1/2 bell pepper bell pepper any color, minced
  • 2 cloves garlic minced
  • 2/3 cup corn kernels fresh or frozen
  • 1 cup diced fire-roasted tomatoes with juices
  • 1 package cooked spaghetti 350–400 grams
  • 1 1/2 cups shredded cheddar cheese
  • 2 tablespoons cilantro minced
  • 1/4 cup sour cream
  • 1 whole jalapeño sliced, or use pickled jalapeño
  • green onions minced, for garnish
  • chili flakes optional, to taste

Instructions
 

  • Preheat the oven to 375°F (190°C) and heat a 9-inch ovenproof skillet over medium-high heat.
  • Add the oil to the skillet, then add the diced onion and minced bell pepper; cook 5–6 minutes until softened.
  • Add the ground beef and minced garlic to the skillet and cook, breaking the meat up, until no pink remains.
  • Stir in the chili powder, oregano, cumin, paprika, garlic powder, onion powder and 1/2 teaspoon each salt and pepper; reserve about 1/2 teaspoon of the seasoning to add later if desired.
  • Add the corn and cook 2 minutes to warm through.
  • Add the diced fire-roasted tomatoes with their juices and simmer until the tomatoes soften and the sauce thickens slightly, about 3–5 minutes; taste and adjust seasoning with the reserved seasoning if needed.
  • Toss the cooked spaghetti directly into the skillet with the sauce and stir until well coated.
  • Sprinkle the shredded cheddar evenly over the pasta, then transfer the skillet to the preheated oven and bake 15–20 minutes until the cheese is melted and bubbly.
  • Remove from the oven and let rest a few minutes, then garnish with dollops of sour cream, sliced jalapeño, minced cilantro, minced green onions and optional chili flakes; serve immediately.

Notes

  • Use extra-lean ground beef if you prefer less fat.
  • Store-bought taco seasoning can substitute the homemade mix.
  • Use a heavy ovenproof skillet (cast iron or Dutch oven) for best results.
  • Cook onions slowly until soft for the best flavor.
  • Cook pasta al dente since it will finish in the oven.
  • Adjust the spice level with extra or no chili flakes.