Description
Taco Spaghetti combines savory ground beef, zesty salsa, and creamy cheese into a delightful one-pot meal. Perfect for a quick dinner that satisfies your craving for comfort food!
Ingredients
Scale
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 3 tablespoons taco seasoning, or 1 packet store-bought
- ½ teaspoon dried oregano
- 2 cups (16 ounces) salsa
- 1 (10-ounce) can petite diced tomatoes & green chiles, undrained
- 3 cups beef broth
- 8 ounces spaghetti noodles, broken in half
- 2 cups shredded mexican blend, sharp cheddar, or monterey jack cheese, divided
- fresh minced cilantro, sour cream, and/or hot pepper sauce (optional), for serving
Instructions
- In a large pot or Dutch oven over medium-high heat, cook the ground beef until it's browned, breaking it apart as it cooks. Add the minced garlic and sauté for another minute or two until fragrant.
- Drain excess grease from the pot. Stir in taco seasoning and dried oregano. Add salsa, diced tomatoes, and beef broth. Mix well and bring to a boil, then reduce heat to low.
- Place broken spaghetti noodles on top of the sauce in a crisscross pattern, pressing down to submerge them in the liquid without stirring.
- Cover the pot and cook for about 15 to 20 minutes, stirring every 5 minutes, until most of the liquid is absorbed and the pasta reaches al dente.
- Stir in 1 ½ cups of the shredded cheese until well combined. Top with remaining cheese and cover to let it melt. Serve right away with optional toppings like cilantro, sour cream, or hot pepper sauce.
Notes
Adjust taco seasoning to taste, especially if you prefer a spicier dish.
Stir the pasta gently to avoid breaking it apart after cooking.
Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 493
- Sugar: 4g
- Sodium: 912mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 91mg