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How to Make Taco Spaghetti

A quick, family-friendly taco spaghetti that combines seasoned meat and melty cheese for an easy weeknight meal.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 6 servings

Ingredients

  • 16 oz spaghetti
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced (or substitute 1 tsp onion powder)
  • 1 lb lean ground beef, turkey, or chicken
  • 2 tablespoons tomato paste
  • 4 cloves garlic minced (or substitute 1 tsp garlic powder)
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano and 1/2 tsp smoked paprika and 1/2 tsp black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 1 cup water
  • 2 14.5 oz cans fire roasted diced tomatoes with liquid (total 29 oz)
  • 1 14 oz can mild diced green chiles
  • 1 tablespoon beef bouillon
  • 1 cup freshly shredded sharp cheddar cheese
  • 1 cup freshly grated Monterey Jack cheese (may substitute sharp cheddar)
  • crushed tortilla chips for topping
  • more cheese for topping
  • diced tomatoes for topping
  • diced avocados for topping
  • chopped cilantro for topping
  • sour cream for topping

Instructions

  • Bring a large pot of generously salted water to a boil and cook the spaghetti until al dente according to package directions; drain, toss with a little olive oil to prevent sticking, and set aside.
  • Heat 1 tablespoon olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the diced onion and sauté about 5 minutes until softened.
  • Add the ground meat and cook, breaking it up with a spoon, until browned and cooked through and the onions are tender.
  • Stir in the tomato paste, minced garlic, chili powder, ground cumin, salt, dried oregano, smoked paprika, black pepper, and optional cayenne; cook 1 minute to bloom the spices.
  • Pour in 1 cup water and scrape the bottom of the pan to deglaze. Add the fire roasted diced tomatoes with their liquid, the diced green chiles, and beef bouillon; stir to combine.
  • Simmer the sauce, uncovered, for about 5 minutes, stirring occasionally to thicken slightly and meld flavors.
  • Remove the pan from heat and stir in the shredded cheddar and Monterey Jack cheeses a handful at a time until melted and the sauce is creamy.
  • Add the cooked spaghetti to the sauce and toss until the noodles are evenly coated; taste and adjust salt, pepper, or cayenne as desired.
  • Serve individual portions topped with crushed tortilla chips, extra cheese, diced tomatoes, diced avocado, chopped cilantro, and sour cream as desired.

Equipment

  • Large Pot
  • Colander
  • large Dutch oven or deep skillet
  • Wooden spoon or spatula
  • Measuring Spoons
  • Measuring Cups

Notes

  • Let cool before refrigerating to preserve texture.
  • The sauce can be frozen without the pasta.
  • Substitute onion and garlic powders if needed.
  • Adjust cayenne to control heat.
  • Use turkey or chicken for a leaner option.