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Taco Spaghetti

A comforting and delicious fusion of tacos and spaghetti that's quick to prepare and loved by all.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.