Taco Spaghetti Recipe – A Cozy Twist on Family Favorites

Ah, the aroma of simmering garlic and spices fills the air, transporting me back to evenings spent around the dinner table with my loved ones. It’s that comforting feeling that makes me long for a big bowl of Taco Spaghetti. This delicious fusion dish combines the robust flavors of classic tacos with the satisfying warmth of spaghetti, creating a meal that is not only easy to prepare but also sure to please even the pickiest of eaters. Let’s dive into this cozy recipe that reminds me of laughter-filled Sundays and family gatherings.

Why You’ll Love It

• Quick and easy to make, perfect for busy nights
• Comforting homemade flavor that warms your soul
• Made with simple ingredients you probably have on hand
• Great for any occasion, from weeknight dinners to parties
• Always a crowd-pleaser — everyone loves it!

Ingredients You’ll Need

• 16 oz. tomato sauce
  Feel free to use homemade if you’ve got it; the flavor is worth it!
• 1 cup chicken broth
  Adds depth to the sauce.
• 1/2 cup half and half
  Creaminess without being too heavy.
• 2 teaspoons Worcestershire sauce
  A touch of savory goodness.
• 1 teaspoon mustard powder
  For a subtle kick.
• 1 teaspoon hot sauce
  Adjust to your preferred spice level.
• 1 lb. ground beef
  You can use turkey or a meat substitute if you prefer.
• 2/3 cup beef broth
  Enhances the meaty flavor.
• 1 oz. packet Taco Seasoning
  Convenience at its finest — or make your own!
• 1 10 oz. can Rotel tomatoes
  Adds a zesty touch! Keep those juices reserved.
• 1 tablespoon butter
  For sautéing the onions — yum!
• 1 small yellow onion, diced
  Adds sweetness and aroma.
• 2 tablespoons tomato paste
  Richens the flavor and color.
• 3 cloves garlic, minced
  Because garlic makes everything better!
• 1 tablespoon cream cheese, softened
  Just a dollop for that velvety finish.
• 1 1/2 cups shredded Cheddar cheese
  The more, the merrier!
• 3/4 lb. spaghetti
  Choose your favorite pasta shape for a fun twist.
• Fresh cilantro, to garnish
  A burst of color and flavor.

How to Make It

1. To start, combine all the sauce ingredients — tomato sauce, chicken broth, half and half, Worcestershire sauce, mustard powder, and hot sauce — in a large measuring cup. Set that aside; we’ll come back to it in a moment.

2. Next, it’s time for the ground beef. Heat a skillet over medium-high heat, toss in your beef, and cook until it’s beautifully browned and crumbly. Drain the grease, return it to the heat, and stir in the beef broth and taco seasoning. Bring it to a boil, then reduce to a simmer. This is when those hearty aromas start to fill your kitchen, and trust me, it’s heavenly!

3. While that’s cooking, boil water in a separate pot for the spaghetti. Cook the noodles according to package instructions until al dente. Drain the pasta once it’s ready and set it aside for later.

4. Now, back to the skillet! Add that reserved tomato juice, diced onions, and butter. Let it sauté for about 5 minutes, until the onions are soft and fragrant. Then, stir in the tomato paste and garlic. Continue to cook for another minute and let those flavors mingle.

5. Gently add the canned Rotel tomatoes along with the sauce mixture you prepared earlier. Stir it together with the taco meat and let it simmer for a bit.

6. Once the mixture is bubbling and beautiful, reduce the heat. Fold in the cream cheese and shredded Cheddar cheese. This is the moment you’ve been waiting for: the sauce turns creamy and inviting.

7. Finally, add the drained spaghetti to the skillet. Toss everything together until the pasta is coated in that cheesy, savory goodness. Garnish with fresh cilantro, and voila! Your Taco Spaghetti is ready to serve.

Kitchen Tips

• One time-saving trick: You can use pre-cooked rotisserie chicken instead of ground beef for an even quicker meal.
• Common mistake fix: If your sauce is too thick, add a splash more chicken or beef broth to loosen it up.
• Creative variation: Mix in some black beans or corn for extra nutrients and texture!

Serving Ideas

Picture this: a cozy family dinner where everyone gathers around the table, plates piled high with your warm Taco Spaghetti. It’s perfect for Sunday brunch or a casual weeknight meal. Consider serving it with a side of crunchy tortilla chips and fresh salsa for that added fiesta flair. You could even place some lime wedges on the table for that zesty finish!

Storing & Leftovers

• How to store: Pop any leftovers into an airtight container and keep them in the fridge for up to 3 days. You can also freeze them for up to 3 months.
• Reheating: Gently reheat on the stove over low heat, adding a splash of chicken broth to keep it moist and delicious.
• Fun leftover idea: Turn your Taco Spaghetti into a fun wrap! Just scoop some into a tortilla, add fresh veggies, and roll it up for a tasty lunch the next day.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day after the flavors have had time to meld. Just reheat before serving.

Q: Can I swap any ingredients?
A: Of course! Use whatever you have on hand. This recipe is quite forgiving, so get creative!

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic. Add some garnishes to impress!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign that it’s ready to enjoy!

Final Thoughts

Cooking Taco Spaghetti isn’t just about making a meal; it’s about creating memories. This dish always brings me back to family gatherings, where laughter fills the air and the food warms our hearts. I encourage you to try this cozy recipe — make it your own, and who knows? It might become a cherished favorite that brings your loved ones together, just like it does for me. Happy cooking! You’ll love every bite of this delightful Taco Spaghetti!

Taco Spaghetti

A comforting and delicious fusion of tacos and spaghetti that's quick to prepare and loved by all.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian, Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

For the sauce

• 16 oz tomato sauce Feel free to use homemade if you’ve got it; the flavor is worth it!
• 1 cup chicken broth Adds depth to the sauce.
• 1/2 cup half and half Creaminess without being too heavy.
• 2 teaspoons Worcestershire sauce A touch of savory goodness.
• 1 teaspoon mustard powder For a subtle kick.
• 1 teaspoon hot sauce Adjust to your preferred spice level.

Main Ingredients

• 1 lb ground beef You can use turkey or a meat substitute if you prefer.
• 2/3 cup beef broth Enhances the meaty flavor.
• 1 oz packet Taco Seasoning Convenience at its finest — or make your own!
• 1 10 oz can Rotel tomatoes Adds a zesty touch! Keep those juices reserved.
• 1 tablespoon butter For sautéing the onions — yum!
• 1 small yellow onion, diced Adds sweetness and aroma.
• 2 tablespoons tomato paste Richens the flavor and color.
• 3 cloves garlic, minced Because garlic makes everything better!
• 1 tablespoon cream cheese, softened Just a dollop for that velvety finish.
• 1 1/2 cups shredded Cheddar cheese The more, the merrier!
• 3/4 lb spaghetti Choose your favorite pasta shape for a fun twist.
• Fresh cilantro, to garnish A burst of color and flavor.

Method

 

Preparation

1. Combine all the sauce ingredients in a large measuring cup and set aside.
2. Heat a skillet over medium-high heat, add ground beef, and cook until browned and crumbly. Drain the grease.
3. Return the skillet to heat, stir in beef broth and taco seasoning, bring to a boil, then simmer.
4. Boil water in a separate pot and cook spaghetti according to package instructions until al dente. Drain and set aside.

Cooking

1. Add reserved tomato juice, diced onions, and butter to the skillet. Sauté for about 5 minutes until onions are soft.
2. Stir in tomato paste and minced garlic, cooking for another minute.
3. Add the canned Rotel tomatoes and the sauce mixture, stirring together with the taco meat and letting it simmer.
4. Fold in cream cheese and shredded Cheddar cheese, allowing the sauce to turn creamy.
5. Add drained spaghetti to the skillet and toss everything together until pasta is well-coated.
6. Garnish with fresh cilantro and serve.

Notes

For a quicker meal, use pre-cooked rotisserie chicken instead of ground beef. If the sauce is too thick, add more broth to adjust consistency. For added nutrients, mix in black beans or corn.