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Taco Spaghetti

A cozy one-pan mashup of taco-seasoned beef, tomatoes, corn and spaghetti finished with melted cheese and fresh toppings.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 6 people

Ingredients

  • 1 pound ground beef
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon neutral-tasting oil
  • 1 medium onion diced finely
  • 1/2 bell pepper bell pepper any colour, minced
  • 2 cloves garlic minced
  • 2/3 cup corn kernels fresh or frozen
  • 1 cup diced fire-roasted tomatoes with juices
  • 1 package cooked spaghetti 350–400 grams
  • 1 1/2 cups shredded cheddar cheese
  • 2 tablespoons cilantro minced
  • 1/4 cup sour cream
  • 1 jalapeño sliced (or pickled jalapeño)
  • green onions minced, for garnish
  • chili flakes optional, for serving

Instructions

  • Preheat the oven to 375°F (190°C) and heat a 9-inch ovenproof skillet over medium-high heat.
  • Add the oil to the skillet, then sauté the diced onion and minced bell pepper for 5–6 minutes until the onion is softened and translucent.
  • Add the ground beef and minced garlic to the skillet and cook, breaking up the meat, until no pink remains.
  • Stir in the taco seasoning: chili powder, oregano, ground cumin, paprika, garlic powder, onion powder, crushed red pepper flakes, plus 1/2 teaspoon salt and 1/2 teaspoon black pepper; reserve about 1/2 teaspoon of the seasoning if you prefer to add a little later to the sauce.
  • Add the corn and cook 1–2 minutes to warm through.
  • Pour in the diced fire-roasted tomatoes with their juices, stir, and cook until the tomatoes have softened and the sauce has thickened slightly, 4–6 minutes.
  • Taste and adjust seasoning with the remaining reserved seasoning, salt, or pepper if needed.
  • Add the cooked spaghetti directly to the skillet and toss gently to coat the pasta evenly with the sauce.
  • Sprinkle the shredded cheddar evenly over the top, then transfer the skillet to the preheated oven and bake about 20 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let rest a few minutes, then garnish with dollops of sour cream, sliced jalapeño, minced cilantro and minced green onions; add chili flakes if desired and serve immediately.

Equipment

  • 9-inch ovenproof skillet (cast iron preferred)
  • Wooden spoon or spatula
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Oven

Notes

  • Use extra-lean ground beef if you prefer less fat.
  • Store-bought taco seasoning works fine if you don't want to mix spices.
  • Use an ovenproof heavy skillet like cast iron for best results.
  • Cook the onion slowly until soft to avoid raw-onion flavor.
  • Cook pasta to al dente since it will finish in the oven.
  • Adjust heat with extra or fewer chili flakes to taste.