taco spaghetti recipe
The Best taco spaghetti recipe
My kids have grown up eating this, and honestly, they don’t even remember when it stopped being a favorite. It’s the kind of dish that lets everyone dip their noodles in whatever sauce they want—ranch, salsa, or even a little extra cheese—and still taste delicious. Plus, it’s surprisingly balanced, with protein from the ground beef or turkey, fiber from the veggies, and carbs from the pasta. It’s not just a meal; it’s a way to keep things simple without sacrificing flavor or nutrition. And let’s be honest, when life gets busy, this recipe saves the day—it’s almost too easy to pull together, yet it never feels like a disappointment.
Taco Spaghetti
A flavorful twist on classic spaghetti, infused with taco seasoning and topped with melted cheese and crumbled beef. Perfect for a quick weeknight dinner!
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp taco seasoning
- 1 cup water
- 1 lb ground beef (80/20)
- 1 packet taco seasoning
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup beef broth
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can tomato sauce
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Shredded cheddar cheese
- Fresh cilantro, chopped
- Diced avocado
- Sour cream
- Lime wedges
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a mixing bowl, combine flour, salt, and taco seasoning. Gradually add water while stirring until a dough forms. Knead for 2-3 minutes until smooth. Divide dough into 2 equal balls, wrap in plastic, and let rest for 15 minutes. -
2
In a skillet, cook diced onion and bell pepper over medium heat until softened (5 mins). Add ground beef, breaking it up, and cook until browned. Stir in beef broth and taco seasoning. Simmer for 5 minutes. Remove from heat and let cool. -
3
Roll out one dough ball into a 12×12-inch rectangle. Spread crushed tomatoes, tomato sauce, cumin, and smoked paprika evenly over the dough. Top with half the cooked beef mixture. Roll up tightly, seal the edges, and slice into 1-inch thick spaghetti-like strands. Place in a baking dish. -
4
Repeat with the second dough ball and remaining beef mixture. Cover baking dish with foil and bake for 25 minutes. Remove foil, sprinkle shredded cheese on top, and bake for an additional 5 minutes until cheese is melted. -
5
Let the spaghetti cool slightly. Arrange on a serving platter, top with fresh cilantro, diced avocado, sour cream, and lime wedges. Serve warm.
🔧Equipment
- Mixing bowls
- Large skillet
- Oven-safe baking dish (9×13 inches)
- Whisk
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of cayenne or hot sauce to the beef mixture.
- Use whole wheat flour for a lower-carb option.
- Make ahead: Prepare the dough and beef mixture in advance; bake when ready to serve.
- Leftovers reheat well; add a splash of water or broth to restore moisture.
Variations
- Swap beef for shredded chicken or turkey.
- Add cooked black beans or corn for extra texture and nutrients.
Watch Video Of How Taco Spaghetti Works
❓ Frequently Asked Questions About Taco Spaghetti
1. What is the main difference between this Taco Spaghetti recipe and traditional spaghetti dishes?
This Taco Spaghetti recipe replaces traditional tomato sauce with a flavorful blend of taco seasoning, ground beef, and spices, giving it a distinct Mexican-inspired twist. It incorporates diced tomatoes, onions, and peppers for a fresh, vibrant taste, while also adding a layer of smoky, savory depth from the taco seasoning. The dish also includes toppings like cheese, sour cream, and fresh cilantro, which are not commonly found in classic spaghetti.
2. Can I make this Taco Spaghetti recipe without ground beef?
Yes, you can adapt this recipe to use other protein sources. Options include:
– Ground turkey or chicken
– Shredded rotisserie chicken
– Black beans or kidney beans (for a vegetarian option)
– Crumbled tofu (for a plant-based alternative)
Just adjust the cooking time and texture according to the protein you choose.
3. How do I achieve the best texture for this Taco Spaghetti?
To get the perfect texture, follow these tips:
– Cook the spaghetti al dente (slightly firm) as it will continue to cook slightly in the taco sauce.
– Use a bit of the pasta water when mixing the taco sauce to help emulsify the ingredients and create a smoother consistency.
– Stir the sauce gently while cooking to prevent the meat from breaking apart and to ensure even cooking.
4. What are some good toppings to serve with Taco Spaghetti?
Taco Spaghetti pairs well with a variety of toppings to enhance its flavors. Here are some great options:
– Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
– Sour cream or Mexican crema
– Fresh cilantro, chopped
– Diced onions
– Sliced jalapeños or pickled red onions
– Avocado slices or guacamole
– Lime wedges for squeezing
– Hot sauce or salsa
– Chopped green bell peppers
– Tortilla chips for crunch
5. How can I make this recipe healthier?
If you want to make this Taco Spaghetti recipe healthier, consider these modifications:
– Use whole wheat or chickpea pasta for added fiber.
– Opt for leaner protein options like ground turkey or chicken instead of ground beef.
– Load up on vegetables like bell peppers, onions, and tomatoes, which add nutrients and bulk.
– Use low-fat or fat-free dairy products like low-fat sour cream and cheese.
– Reduce the amount of oil used while sautéing ingredients.
– Add more beans (like black beans or pinto beans) for extra protein and fiber.
– Incorporate fresh herbs and spices to boost flavor without added calories.
6. Can I prepare the Taco Spaghetti ahead of time and reheat it?
Yes, you can prepare the Taco Spaghetti ahead of time, but there are a few tips to keep it fresh and tasty when reheating:
– Make sure to store it in an airtight container in the refrigerator within 2 hours of preparation.
– Reheat gently in a saucepan on the stovetop, stirring occasionally, until hot through.
– For best results, add a splash of water or broth to help restore moisture if the sauce has thickened.
– If you plan to reheat multiple times, consider freezing portions for up to 3 months.
– When reheating from frozen, thaw overnight in the refrigerator first, then reheat on the stovetop or in the microwave, adding a bit of water or broth to prevent drying out.
