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Taco Spaghetti

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5 from 1 review

This cheesy taco pasta recipe is a great way to get a hearty, filling meal on the table in just over 30 minutes. With ground beef, onions, peppers, taco seasoning, Rotel tomatoes, and plenty of cheese, this taco spaghetti includes all your favorite taco Tuesday flavors, twirled on a fork!

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

  1. Cook pasta until al dente. Toss in olive oil and season with salt and pepper.
  2. Heat a large saute pan over medium heat. Brown ground beef, crumbling it with a spatula as it cooks.
  3. Add 2/3 of the packet of taco seasoning along with a few splashes of water to help the seasoning coat the beef.
  4. Transfer beef to a plate and set aside.
  5. Melt butter in the same large sauté pan (without wiping it out) over medium heat.
  6. Add onion, bell pepper, and a couple large pinches of salt and pepper.
  7. Cook, stirring frequently, for 5-6 minutes.
  8. Add garlic and the remaining taco seasoning and cook for 1 minute, stirring frequently.
  9. Sprinkle flour over the veggies and stir to combine. Cook, stirring frequently for 1 minute.
  10. 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.
  11. 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.
  12. Stir in shredded cheese until it completely melts into the sauce.
  13. Stir in Rotel tomatoes (DON'T DRAIN!) and seasoned ground beef.
  14. Season to taste with salt and pepper.
  15. Carefully add pasta and toss to coat evenly in the sauce. Mix until well combined.
  16. Garnish with sliced green onion and cilantro and enjoy!

Equipment

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! 

Nutrition