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This hearty Taco Spaghetti mashes up two favorites into one delicious dish, perfect for those wild nights when you need something filling without a lot of hassle.
I thought of this meal when we ran out of taco shells but still wanted all the classic flavors. My kids were hungry and getting restless, so I reached for spaghetti to save the day. It ended up being such a big hit that now it pops up on our dinner table a couple times each month.
Tasty Ingredients
- Spaghetti is the foundation—pick classic or gluten-free, either one works here
- Shredded cheese melts into the sauce, making it silky—grab a Mexican-style blend if you want the best melt
- Soy sauce and Worcestershire sauce are optional but they bring that rich, deep flavor you'd normally only get from long simmering
- Green chilies lend a bit of warmth and a Southwestern kick, but they won't set your mouth on fire
- Diced tomatoes make the dish juicy and gives it the perfect sauce texture
- Beef broth pulls together a savory sauce—way better at clinging to pasta than just water
- Taco seasoning brings those Tex-Mex flavors—choose a low-salt version if you're keeping an eye on sodium
- Onion and garlic set up a flavorful base—totally essential for that layered taste
- Ground beef gives it heft—stick with 85% lean for the best mix of flavor and less grease
Irresistible Instructions
- Finish It Off
- Shut off the heat, scatter all the shredded cheese over your sauce, and let it sit about thirty seconds without touching. Stir gently to make everything gooey and creamy. Add salt and pepper until the taste is right, then stir in cooked spaghetti and fresh cilantro. Toss it around so all the noodles get good and saucy.
- Sauce Time
- Pour in beef broth, green chilies, soy sauce, Worcestershire, and all the tomato juice from the can. Mix it all up and bring to a big simmer, then drop the heat and let it bubble easy for five minutes. Leave the lid off so the sauce thickens and flavors come together.
- Get the Flavor Going
- Add taco seasoning and minced garlic to the pan. Stir it all for about a minute, just till you really catch that spicy smell—don't walk away so it doesn't burn. This quick toss brings out all the spices and wakes up the flavors.
- Brown the Beef & Onions
- Heat up a deep, wide pan on medium-high, then toss in ground beef and onions. Chop up the meat with your spatula until tiny crumbles form. Let it cook for about 6-8 minutes until it's all brown and the onions are soft. Got lots of grease? Carefully tilt the pan to scoop it out, or pour the whole mix into a strainer to drain.
- Boil Your Pasta
- Fill a pot with lots of water and add salt. Bring to a rolling boil, add the spaghetti, and cook for about 8-10 minutes so it's just firm enough (al dente). Stir sometimes so nothing clumps. Drain, but don't rinse—the leftover starch helps the sauce stick. Not serving it right away? Add a drizzle of olive oil so it doesn't stick.
Save This
The secret move here is tossing in both soy sauce and Worcestershire. I figured this out trying to save a batch that tasted kind of flat. They crank up the umami and make folks think this simmered all day instead of just a few minutes.
Leftover Savvy
This holds up great for up to four days in a sealed dish in the fridge. Flavors actually get even better once they've had time to hang out together. Add a splash of broth or water before you reheat since noodles like to soak up liquid. For longer storage, freeze single servings for up to three months. Move to the fridge overnight before reheating to keep the best texture.
Easy Substitutions
If you're out of something, no stress. Use chicken or turkey instead of beef for a lighter take. Ran out of taco seasoning? Mix up chili powder, cumin, oregano, onion powder, and garlic powder. Swap spaghetti for penne or rotini if that's what you've got—they even grab the sauce better. For a meatless version, trade in two cans of black beans or a block of firm tofu and go with veggie broth.
All Together Serving
Make it a party by putting out toppings like chopped green onions, olives, avocado, extra cheese, and sour cream so folks can make their bowl their way. We like pairing it with a lime-dressed salad and some hot cornbread—makes even picky eaters happy at our table.
Common Queries
- → What can I use instead of ground beef?
Try ground turkey for a lean swap, or go vegetarian with plant-based crumbles, sautéed mushrooms, or a mix of seasoned black beans and tempeh.
- → How do I make this dish gluten-free?
Switch to a gluten-free spaghetti and double-check your taco seasoning for hidden gluten. Substitute tamari or coconut aminos for soy sauce and ensure your Worcestershire is gluten-free, too.
- → Can this be made ahead of time?
Yep, you can! Finish cooking, store it in the fridge for up to three days, and reheat with a splash of broth or water to keep it saucy. It often tastes even better later!
- → What cheeses do you recommend?
Cheddar adds a sharp kick, Monterey Jack brings creaminess, and pepper jack adds heat. Sprinkle on queso fresco or cotija for a Mexican-style finishing touch.
- → What pairs nicely with this meal?
A lime-dressed green salad, grilled corn with Mexican spices, roasted vegetables, or even garlic bread dusted in taco seasoning make great sides.
- → Any tips for adjusting spice levels?
For more heat, toss in jalapeños, chili flakes, or hot sauce. To tone it down, skip green chilies and use mild taco seasoning.