Description
Taco Spaghetti is a cheesy, flavor-packed fusion of taco night and pasta night, made with ground beef, beans, corn, and spaghetti in a zesty Tex-Mex sauce.
Ingredients
Scale
- 8 oz spaghetti noodles
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup corn kernels (frozen or canned)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- ½ cup cream cheese (optional)
- ½ cup chopped onion
- 2 cloves garlic, minced
- ¼ cup water or beef broth
- Salt and pepper, to taste
- Optional toppings: chopped cilantro, green onions, jalapeños, sour cream, crushed tortilla chips
Instructions
- Cook spaghetti noodles in salted boiling water according to package directions. Drain and set aside.
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess grease.
- Add chopped onions and garlic. Sauté for 2–3 minutes until softened.
- Stir in taco seasoning, diced tomatoes with green chilies, corn, black beans, and ¼ cup water or broth. Simmer for 5–7 minutes.
- Add the cooked spaghetti to the skillet and toss to coat in the sauce.
- Stir in cheddar cheese (and cream cheese, if using) until melted and creamy.
- Season with salt and pepper to taste. Serve hot with desired toppings.
Notes
- Use ground turkey or chicken as a leaner alternative.
- Add extra broth if sauce thickens too much.
- Top with crushed tortilla chips for added crunch.
- Spaghetti can be cooked in the same skillet for a one-pot version.
- This dish freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 4g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Taco Spaghetti, cheesy taco pasta, Tex-Mex spaghetti, easy dinner idea, one pot taco pasta
