Name: Easy Beef Taco Spaghetti Dinner - One Pan Delight
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 servings
Ingredients: 1 pound ground beef; 1 small yellow onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon butter; 2 tablespoons tomato paste; 1 (10 ounce) can Rotel tomatoes, undrained; 16 ounces tomato sauce; 1 cup chicken broth; ⅔ cup beef broth; 1 ounce packet taco seasoning; 2 teaspoons Worcestershire sauce; 1 teaspoon mustard powder; 1 teaspoon hot sauce; ½ cup half and half; ¾ pound spaghetti

Taco Spaghetti is more than just a meal; it’s a culinary hug that wraps you in comfort and vibrant Tex-Mex flavor. Imagin extracte a world where the satisfying chew of perfectly cooked spaghetti meets the zesty, spiced goodness of your favorite taco filling. That’s the magic of this dish! It’s the ultimate weeknight warrior, effortlesgin extract bridging the gap between a quick and easy dinner and a dish that feels utterly special. What makes Taco Spaghetti so beloved? It’s the sheer brilliance of its simplicity and the incredible flavor explosion it delivers. We’ve all been there, craving something hearty and familiar, yet wanting a little something extra to excite our taste buds. This recipe delivers on all fronts, offering a delightful twist on two beloved classics that will have everyone asking for seconds. Get ready to fall head over heels for this delightful fusion!

Ingredients:

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

Cooking the Ground Beef and Aromatics

First, let’s get our flavorful base going. Grab a large skillet or Dutch oven and place it over medium-high heat. Add the 1 pound of ground beef. We want to break it up and brown it thoroughly. Stir it occasionally, making sure to scrape up any browned bits from the bottom of the pan – that’s where a lot of flavor lives! Once the beef is no longer pink, it’s time to drain off any excess grease. You don’t want a greasy Taco Spaghetti, so tilt the pan carefully and use a spoon or paper towel to remove the fat. This step is crucial for a good texture.

Now, add the 1 tablespoon of butter to the skillet with the browned beef. Once the butter has melted, toss in the 1 small yellow onion that you’ve finely chopped. Sauté the onion for about 5-7 minutes, stirring often, until it becomes soft and translucent. You’re looking for a nice, sweet aroma to develop. After the onion has softened, add the 3 cloves of minced garlic. Garlic burns easily, so we only want to cook it for about 1 minute, just until it’s fragrant. Stir it in well with the beef and onions. This combination of beef, onion, and garlic creates a wonderfully savory foundation for our Taco Spaghetti.

Building the Sauce

Next, it’s time to introduce the rich, tomatoey goodness. Stir in the 2 tablespoons of tomato paste and cook for another minute, stirring constantly. This helps to deepen the tomato flavor and remove any raw taste from the paste. Now, pour in the entire 1 (10 ounce) can of Rotel tomatoes, including the liquid. The undrained Rotel is key here for adding that classic Tex-Mex tang and a little bit of heat. Follow this with the 16 ounces of tomato sauce, which will provide the main saucy component.

We’re building layers of flavor, so next comes the broths and seasonings. Add the 1 cup of chicken broth and the ⅔ cup of beef broth to the skillet. These liquids will help to create a cohesive sauce and ensure our spaghetti cooks perfectly. Now, sprinkle in the contents of the 1 ounce packet of taco seasoning. This is a convenient way to get all those classic taco spices like chili powder, cumin, and paprika. Stir everything together very well to ensure the taco seasoning is evenly distributed. We’re almost there!

Simmering and Finishing

To enhance the savory depth, add the 2 teaspoons of Worcestershire sauce. For a touch of heat and complexity, stir in the 1 teaspoon of mustard powder and the 1 teaspoon of hot sauce. Remember, you can always add more hot sauce at the end if you like it spicier, but it’s harder to take it away! Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Once it’s simmering, reduce the heat to low, cover the skillet, and let it cook for at least 15-20 minutes. This simmering time is crucial for allowing all those wonderful flavors to meld together and for the sauce to thicken slightly.

While the sauce is simmering, let’s get our pasta ready. Bring a large pot of salted water to a rolling boil. Add the ¾ pound of spaghetti to the boiling water and cook according to the package directions until it’s al dente. This means it should be tender but still have a slight bite. Once the spaghetti is cooked, drain it thoroughly. Don’t rinse the pasta, as the starch helps the sauce to cling to it. After the sauce has simmered for its allotted time, uncover the skillet and stir in the ½ cup of half and half. Stir until the half and half is fully incorporated and the sauce is creamy and smooth. Taste the sauce and adjust seasonings if needed – perhaps a pinch more salt, pepper, or hot sauce. Finally, add the drained spaghetti directly to the skillet with the sauce. Toss everything together gently until the spaghetti is evenly coated in the delicious Taco Spaghetti sauce. Serve hot and enjoy this comforting and flavorful dish!

Conclusion:

And there you have it – your very own delicious batch of Taco Spaghetti! We hope you enjoyed this fun and flavorful twist on two beloved classics. This recipe is perfect for a quick weeknight dinner or a crowd-pleasing potluck dish. The beauty of Taco Spaghetti lies in its adaptability, making it a family favorite for all sorts of occasions. Don’t be afraid to experiment and make it your own!

For serving suggestions, consider topping your Taco Spaghetti with fresh cilantro, diced red onion, a dollop of sour cream or Greek yogurt, and of course, plenty of shredded cheese. A side of tortilla chips or a simple green salad also complements this dish wonderfully. For variations, feel free to swap out the ground beef for ground turkey or chicken, or even use plant-based crum extractbles for a vegetarian option. You can also add extra veggies like corn or black beans directly into the mix for added texture and nutrition.

We encourage you to give this Taco Spaghetti recipe a try. It’s a guaranteed hit that brings together comforting pasta with the zesty flavors of taco night in a unique and exciting way. Happy cooking!

Frequently Asked Questions about Taco Spaghetti:

Q1: Can I make Taco Spaghetti ahead of time?

Yes, you absolutely can! Prepare the entire Taco Spaghetti according to the recipe, let it cool completely, and then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven, adding a splash of water or broth if it seems a little dry.

Q2: What kind of pasta works best for Taco Spaghetti?

While most medium-sized pasta shapes will work well, I find that spaghetti or linguine holds the taco-spiced sauce beautifully. Other great options include penne, rotini, or farfalle (bow-tie pasta) as they are excellent at catching all the delicious bits of ground meat and sauce.