Ingredients
Units
Scale
- 16 oz. spaghetti
- 16 oz. ground beef
- 1 packet taco seasoning
- 6 tablespoons butter
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 6 cloves garlic, minced
- 1/4 cup all-purpose flour
- 14.5 oz. can beef broth
- 1.5 cups heavy cream
- 8 oz. shredded sharp cheddar cheese
- 10 oz. can Rotel tomatoes and green chilies
- Kosher salt
- fresh cracked pepper
Garnish
- fresh chopped cilantro
- thinly sliced green onion
Instructions
- Cook pasta until al dente. Toss in olive oil and season with salt and pepper.
- Heat a large saute pan over medium heat. Brown ground beef, crumbling it with a spatula as it cooks.
- Add 2/3 of the packet of taco seasoning along with a few splashes of water to help the seasoning coat the beef.
- Transfer beef to a plate and set aside.
- Melt butter in the same large sauté pan (without wiping it out) over medium heat.
- Add onion, bell pepper, and a couple large pinches of salt and pepper.
- Cook, stirring frequently, for 5-6 minutes.
- Add garlic and the remaining taco seasoning and cook for 1 minute, stirring frequently.
- Sprinkle flour over the veggies and stir to combine. Cook, stirring frequently for 1 minute.
- Slowly pour in about half a cup or so of the beef broth, stirring everything together until the broth cleans the bottom of the pan.
- Reduce heat to low and stir in remaining beef broth and heavy cream until well combined, smooth, and creamy. Add a couple pinches of salt and pepper.
- Stir in shredded cheese until it completely melts into the sauce.
- Stir in Rotel tomatoes (DON’T DRAIN!) and seasoned ground beef.
- Season to taste with salt and pepper.
- Carefully add pasta and toss to coat evenly in the sauce. Mix until well combined.
- Garnish with sliced green onion and cilantro and enjoy!
Notes
- Feel free to switch up the toppings. Green onion, extra cheese, salsa, Pico de Gallo, cilantro, jalapeños, diced avocado or guacamole, black olives, or even a dollop of sour cream would all work well with this taco pasta.
- Make it vegetarian! This recipe can easily be made vegetarian by simply using 2 cans of black beans (drained and rinsed) instead of the ground beef.
- Make it a taco bake! If you want to turn this into a taco casserole, just transfer the spaghetti to a baking dish, top with extra shredded cheese, and bake in a 350-degree oven for 10-15 minutes or until warmed through. Garnish with green onion and cilantro and enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 386
- Sugar: 2.7 g
- Sodium: 251.1 mg
- Fat: 19.3 g
- Saturated Fat: 11.3 g
- Carbohydrates: 33.6 g
- Fiber: 1.8 g
- Protein: 19.1 g
- Cholesterol: 73.5 mg
