Description
This Taco Spaghetti recipe combines the bold flavors of taco seasoning with creamy cheeses and tender spaghetti for a deliciously comforting meal. Ground beef is simmered with onions, peppers, fire roasted tomatoes, and Rotel, then cooked with spaghetti in beef broth to infuse rich flavors. Topped with a blend of sour cream, Velveeta, sharp cheddar, and pepper jack cheeses, this dish is perfect for a fun family dinner or casual gathering. Customize with your favorite toppings like jalapenos or hot sauce for an extra kick.
Ingredients
Units
Scale
Meat and Vegetables
- 2 lbs Lean Ground Beef (turkey, chicken, or sausage will also work)
- 1 Yellow Onion, diced
- 1/2 Large Green Bell Pepper, diced
Seasonings and Sauces
- 2 oz Taco Seasoning
- 2 tbsp Spicy Ranch or Original Ranch Seasoning (optional)
- 14.5 oz Can of Fire Roasted Tomatoes
- 10 oz Can of Rotel (any flavor)
Pasta and Broth
- 1 lb Spaghetti, broken in half unless it fits in your pan
- 4 cups Beef Broth
Dairy and Cheese
- 1/2 cup Sour Cream
- 4 oz Velveeta Cheese
- 4 oz Grated Sharp Cheddar Cheese
- 4 oz Grated Pepper Jack Cheese
Toppings (Optional)
- Jalapenos
- Green Onions
- Cilantro
- Hot Sauce
- Crushed Doritos
Instructions
- Brown the Meat and Vegetables: In a Dutch oven or large skillet with deep sides, brown the ground beef with the diced onions and green bell peppers until fully cooked and the vegetables are softened. Drain any excess grease if needed to prevent the dish from being too oily.
- Add Seasonings and Tomatoes: Stir in the taco seasoning, ranch seasoning (if using), fire roasted tomatoes, and Rotel. Mix everything together to evenly distribute the flavors throughout the meat mixture.
- Add Pasta and Broth: Place the broken spaghetti directly on top of the meat mixture in the pan, then pour in the beef broth. Make sure all the pasta is submerged under the liquid for even cooking.
- Simmer: Bring the mixture to a gentle boil, then cover with a lid and reduce heat to simmer. Cook for 12-15 minutes, stirring occasionally to prevent the spaghetti from sticking together or to the bottom of the pan.
- Incorporate Cheese and Sour Cream: Once the pasta is tender and liquid mostly absorbed, give it a quick stir. Add in the sour cream and all three cheeses—Velveeta, sharp cheddar, and pepper jack. Stir well until the cheeses are completely melted and the sauce is creamy. If the sauce is too thick, add a little milk or water to reach your desired consistency.
- Serve and Garnish: Serve the taco spaghetti hot, topped with your preferred toppings such as jalapenos, green onions, cilantro, hot sauce, or crushed Doritos for extra flavor and texture. Enjoy!
Notes
- You can substitute ground beef with turkey, chicken, or sausage for variations.
- If you prefer less spicy, opt for original ranch seasoning and mild Rotel.
- Breaking the spaghetti in half helps it fit better into the pan and cook evenly.
- Stir occasionally while simmering to avoid pasta sticking or burning at the bottom.
- Adjust the liquid by adding more beef broth or water if the pasta isn’t fully cooked after the initial simmer.
- Adding milk or water after cheese incorporation helps thin the sauce if it becomes too thick.
- Serve with fresh toppings to add flavor and texture.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
