Description
Taco Spaghetti is a delicious fusion dish that combines classic Mexican taco flavors with hearty Italian spaghetti. Ground beef seasoned with taco spices is simmered with salsa and mixed with cooked spaghetti, then enriched with creamy sour cream and topped with melted cheddar cheese, green onions, and fresh cilantro. This easy 25-minute meal is perfect for a quick weeknight dinner that satisfies both taco and pasta cravings.
Ingredients
Scale
Pasta
- 8 ounces spaghetti
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
Seasoning & Sauce
- 1 packet taco seasoning
- 1/2 cup water
- 1 cup salsa
- 1/2 cup sour cream
- Salt and pepper to taste
Toppings
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup cilantro, chopped
Instructions
- Cook the spaghetti: Boil the spaghetti according to the package instructions until al dente. Drain the pasta and set aside.
- Brown the ground beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes.
- Sauté aromatics: Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion becomes soft and translucent, about 3 minutes, stirring occasionally to prevent burning.
- Add taco seasoning: Stir in the packet of taco seasoning and 1/2 cup water. Let the mixture simmer for 2-3 minutes, allowing the sauce to thicken and flavors to combine.
- Combine pasta and salsa: Add 1 cup of salsa and the cooked spaghetti to the skillet. Mix well to ensure the pasta is fully coated with the taco sauce.
- Incorporate sour cream: Reduce heat to low and stir in 1/2 cup sour cream, blending it thoroughly into the pasta and meat mixture for a creamy texture.
- Melt the cheese: Sprinkle 1 cup shredded cheddar cheese over the skillet contents. Cover or let it sit for 1-2 minutes to allow the cheese to melt evenly.
- Garnish and serve: Remove from heat and top the dish with chopped green onions and cilantro for freshness and color. Serve immediately.
Notes
- Use mild or spicy salsa depending on your heat preference.
- For a lower-fat option, use lean ground beef or ground turkey.
- You can substitute sour cream with Greek yogurt for a tangier twist.
- Add bell peppers or corn when sautéing onions for extra veggies.
- Leftovers can be stored in the refrigerator for up to 3 days.
