What do you get when you combine a taco with spaghetti? You get this outstanding kid pleaser of a meal. Adding a few Tex-Mex inspired ingredients to a pound of ground beef produces this flavorful taco twist on spaghetti. I mean how can you go wrong with a pasta dish with a creamy, cheesy sauce that has all your favorite taco flavors?
Not only is it tasty and delicious, but it’s a snap to make too. The entire meal, noodles and all, are cooked in one pot. That means clean up is a snap. I think that qualifies this dish as the perfect weeknight meal in my book!
Are you ready to get this meal going? All righty then…start by combining a pound of ground beef and diced onion in a large pot.
Cook over medium heat until onions are soft and beef is cooked through. Drain off excess fat.
Add a can of diced tomatoes, juice and all.
Add taco seasoning and stir to combine.
Add water.
Increase heat and bring the mixture to a boil.
Add spaghetti noodles and stir to combine. Cover pot and reduce heat to low.
Simmer for 15-20 minutes, stirring occasionally, until spaghetti noodles are soft and most of the liquid has been absorbed.
Turn off heat and add the grated cheddar cheese.
Stir until cheese is completely melted and you have a creamy sauce.
Finish by stirring in the fresh chopped tomato.
Top each serving with chopped Cilantro and Queso Fresco cheese crumbles to serve.
I guarantee this taco inspired pasta dish will be a big hit with the entire family. Your kids will be licking their plates clean asking for seconds! Leftovers are even better the next day, if you have any leftovers that is…LOL!
Taco Spaghetti
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 14.5 oz diced tomatoes
- 4 tbsp taco seasoning mix
- 3½ cups water
- 8 oz spaghetti, broken in half or thirds
- 2 cups cheddar cheese, grated
- 1 large tomato, roughly chopped
- chopped Cilantro, garnish
- crumbled Queso Fresco cheese, garnish
Instructions
- Cook ground beef and diced onion in a large pot over medium heat until onions are soft and beef is cooked through.
- Drain off excess fat.
- Add diced tomatoes and water.
- Add taco seasoning and stir to combine.
- Increase heat and bring mixture to a boil.
- Add spaghetti and stir to combine. Cover pot and reduce heat to low.
- Simmer for 15-20 minutes, stirring occasionally, until noodles are soft and most of the liquid has been absorbed.
- Turn off heat and add grated cheddar cheese. Stir until cheese is completely melted.
- Stir in chopped tomato.
- Top each serving with chopped Cilantro and Queso Fresco crumbles.
Did You Make This?
Snap a pic and hashtag it #naturewayblog — I love to see your creations! Don’t forget to comment and leave a review, or tag me on Instagram, Facebook, and Twitter!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial for you, my readers. And don’t forget to subscribe so you never miss out on all the latest that’s happening here at Nature Way. Thank you!
