Name: Easy Taco Spaghetti-ground beef recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tablespoon butter; 1 small yellow onion, finely diced; 3 cloves garlic, minced; 1 pound ground beef; 1 ounce packet taco seasoning; ⅔ cup beef broth; ¾ pound spaghetti; 16 ounces tomato sauce; 1 (10 ounce) can Rotel tomatoes, undrained; 1 cup chicken broth; 2 tablespoons tomato paste; 2 teaspoons Worcestershire sauce; 1 teaspoon mustard powder; 1 teaspoon hot sauce (adjust to your spice preference); ½ cup half and half

Taco Spaghetti is more than just a meal; it’s a vibrant explosion of flavor that brings people together. Imagin extracte tender spaghetti noodles swimming in a zesty, seasoned taco meat sauce, all topped with your favorite taco fixings like shredded cheese, crisp lettuce, and a dollop of sour cream. It’s the ultimate comfort food hybrid, perfectly marrying the satisfying chew of pasta with the bold, irresistible taste of your favorite tacos. What makes this dish so incredibly special? It’s the sheer genius of combining two beloved classics into one unforgettable experience. It’s wonderfully adaptable, allowing you to customize it to your family’s preferences, making every bite a delightful surprise. Get ready to fall head over heels for this easy-to-make, family-pleasing Taco Spaghetti that will become a staple in your kitchen rotation.

Ingredients:

1 tablespoon butter
1 small yellow onion, finely diced
3 cloves garlic, minced
1 pound ground beef
1 ounce packet taco seasoning
⅔ cup beef broth
¾ pound spaghetti
16 ounces tomato sauce
1 (10 ounce) can Rotel tomatoes, undrained
1 cup chicken broth
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon hot sauce (adjust to your spice preference)
½ cup half and half

Preparation and Browning the Beef

Let’s get started by building a flavorful foundation for our Taco Spaghetti. First, grab a large skillet or a Dutch oven and place it over medium heat. Add the 1 tablespoon of butter to the skillet. Once the butter has melted and begin extracts to shimmer, add your 1 small yellow onion, which you’ve finely diced. We want to sauté these onions until they become translucent and slightly softened, which usually takes about 5-7 minutes. This process gently cooks the onions and releases their natural sweetness. Now, it’s time to add the aromatics. Toss in your 3 cloves of minced garlic and cook for just about 1 minute more until fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly.

Next, introduce the star of the savory show: 1 pound of ground beef. Break up the ground beef with your spoon and cook it, stirring occasionally, until it’s thoroughly browned and no pink remains. As the beef cooks, drain off any excess grease from the skillet. This step is important for a cleaner flavor and a less greasy final dish. Once the beef is nicely browned, sprinkle the entire packet of 1 ounce taco seasoning over the meat. Stir well to coat all the beef evenly with the seasoning. This is where the signature taco fgin extractor begins to develop. Pour in the ⅔ cup of beef broth and stir everything together. Let this simmer for a couple of minutes, allowing the seasoning to bloom and the liquid to reduce slightly, creating a rich, savory base.

Simmering the Taco Spaghetti Sauce

Now, we’re going to transform this savory beef mixture into a rich and delicious sauce. Add the 16 ounces of tomato sauce to the skillet. This forms the primary liquid base for our sauce. Next, pour in the entire can of 1 (10 ounce) can of Rotel tomatoes, undrained. The undrained tomatoes will contribute both their juicy pulp and their flavorful liquid, adding a little bit of heat and texture. Follow this with the 1 cup of chicken broth. The combination of beef broth, tomato sauce, and chicken broth will create a wonderfully complex and deep flavor profile.

Stir in the 2 tablespoons of tomato paste. The tomato paste is concentrated tomato flavor and will help to thicken our sauce and add a lovely richness. Now, for a touch of complexity and umami, add the 2 teaspoons of Worcestershire sauce. This adds a subtle tang and savory depth that you can’t quite put your finger on, but it makes a big difference. Stir in the 1 teaspoon of mustard powder; this isn’t for a strong mustard flavor, but rather to add a subtle piquancy that enhances the other spices. Finally, add the 1 teaspoon of hot sauce. You can adjust this amount up or down depending on how much of a kick you like. Give everything a good stir to combine all the ingredients. Bring this mixture to a gentle simmer.

Cooking the Spaghetti and Finishing the Dish

Once your sauce is simmering beautifully, it’s time to cook the spaghetti. In a separate large pot, bring plenty of salted water to a rolling boil. Add ¾ pound of spaghetti to the boiling water. Cook the spaghetti according to the package directions until it is al dente, meaning it’s cooked through but still has a slight bite to it. We don’t want mushy pasta!

While the spaghetti is cooking, let’s return to our simmering sauce. Reduce the heat to low, cover the skillet, and let the sauce continue to simmer for about 15-20 minutes. This allows all the flavors to meld together and deepen. The sauce will also thicken slightly during this time. After 15-20 minutes, uncover the skillet and stir in the ½ cup of half and half. Stir gently until the half and half is fully incorporated and the sauce becomes creamy and luscious. This adds a wonderful richness and smooths out the flavors. Taste the sauce and adjust seasonings if needed. You might want a pinch more salt, pepper, or even a touch more hot sauce.

Once the spaghetti is al dente, drain it thoroughly. Do not rinse the spaghetti, as the starch helps the sauce to cling to it. Add the drained spaghetti directly to the skillet with the creamy taco sauce. Using tongs, toss the spaghetti gently with the sauce until every strand is coated in the rich, flavorful mixture. Ensure the spaghetti is heated through by continuing to toss it in the warm sauce for a minute or two.

Conclusion:

And there you have it – your very own delicious Taco Spaghetti! This recipe is a fantastic fusion of comforting pasta and zesty taco flavors, making it a guaranteed hit for any weeknight dinner or casual gathering. The beauty of Taco Spaghetti lies in its adaptability. Whether you’re looking for a quick and easy meal or a crowd-pleasing potluck dish, this recipe delivers every time. It’s a wonderfully satisfying dish that brings together familiar ingredients in an exciting new way. I encourage you to give this Taco Spaghetti a try; I’m confident you’ll love it as much as I do!

For serving suggestions, consider topping your Taco Spaghetti with all your favorite taco fixings! Shredded lettuce, diced tomatoes, sour cream or Greek yogurt, shredded cheese (cheddar, Monterey Jack, or a Mexican blend are excellent choices), and a sprinkle of fresh cilantro all complement the flavors beautifully. A side of corn chips or tortilla chips can add a delightful crunch. This dish also pairs wonderfully with a simple side salad.

Don’t be afraid to get creative with variations! For a spicier kick, add a pinch of cayenne pepper or some diced jalapeños to the ground meat mixture. If you prefer a vegetarian option, swap the ground beef for black beans or lentils. You could also try adding a can of drained diced tomatoes with green chilies to the sauce for an extra layer of flavor.

FAQs about Taco Spaghetti:

Can I make Taco Spaghetti ahead of time?

Yes, Taco Spaghetti can definitely be made ahead! You can prepare the entire dish and then reheat it gently on the stovetop or in the oven. For best results, add any fresh toppings like lettuce and sour cream just before serving to prevent them from getting soggy.

What kind of pasta works best for Taco Spaghetti?

While many pasta shapes will work, medium-sized, sturdy pasta shapes like rotini, penne, or elbow macaroni are ideal. They hold onto the sauce and the ground meat mixture well, ensuring a good distribution of flavors in every bite.