Taco Spaghetti
This fusion dish combines classic spaghetti noodles with the bold, zesty flavors of tacos! A creamy, cheesy sauce coats the noodles and is loaded with seasoned beef, tomatoes and Mexican spices.
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Servings: 6
Ingredients
- 2 tbsp olive oil or butter
- 1/2 onion diced
- 2 cloves garlic minced
- 1 1/2 lbs ground beef or turkey, plant-based crumbles
- 1 packet taco seasoning
- 10 oz diced tomatoes with green chiles
- 1 1/2 cups beef broth
- 3 tbsp tomato paste
- 3 oz cream cheese softened
- 12 oz spaghetti cooked al dente
- 1 1/2 cups shredded cheese cheddar, Mexican blend, etc.
- Cilantro for garnish optional
Instructions
- Cook spaghetti according to package until al dente. Drain and set aside.
- In a skillet, sauté onion in olive oil until soft, 3-4 mins. Add garlic and cook 1 min longer.
- Add ground beef and cook until no longer pink, 5-7 mins. Drain excess fat.
- Stir in taco seasoning, diced tomatoes, broth, tomato paste, and cream cheese. Cook 2-3 mins until cream cheese melts.
- Remove from heat and toss with cooked spaghetti and shredded cheese until fully coated.
- Garnish with cilantro if desired. Serve immediately.
Notes
- For spicy version, use hot diced tomatoes or add jalapeños/cayenne
- Add sautéed veggies like bell peppers or zucchini
- Substitute ground turkey or plant-based protein for beef
- Can make sauce ahead and reheat, may need to add broth to loosen
- Refrigerate leftovers up to 4 days, reheat in microwave or on stovetop
