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Taco Spaghetti: The Easy One-Pan Mexican Pasta Dinner Your Family Will Request on Repeat
Louise

Taco Spaghetti

Taco Spaghetti combines seasoned ground beef, tomatoes with green chilis, sour cream, beef broth, and melted Mexican blend cheese with tender spaghetti. This creamy, cheesy, mildly spicy pasta dish delivers classic taco flavors in an easy weeknight dinner that comes together in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound spaghetti noodles
  • 2 pounds ground beef
  • 1/2 yellow onion, diced
  • 1 bell pepper, diced
  • 2 tablespoons olive oil
  • 1 packet taco seasoning (about 1 oz)
  • 1 can (10 oz) diced tomatoes with green chilis, undrained
  • 1 cup sour cream
  • 1 cup beef broth
  • 2 cups shredded Mexican blend cheese
  • chopped fresh cilantro (optional garnish)
  • extra shredded cheese (optional garnish)
  • sliced green onions (optional garnish)
  • diced avocado (optional garnish)
  • extra sour cream (optional garnish)

Equipment

  • large pot For boiling the spaghetti.
  • colander For draining the cooked spaghetti.
  • Large deep skillet or Dutch oven For sautéing the vegetables, browning the beef, and preparing the taco sauce.
  • Cooking spoon For breaking up the ground beef and stirring the sauce.

Method
 

  1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside. You can cook the pasta while preparing the sauce to save time.
  2. In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and bell pepper and sauté for 3–4 minutes until softened. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no longer pink. Drain any excess fat.
  3. Return the beef mixture to the skillet if you drained it. Sprinkle in the taco seasoning and stir to coat the meat. Add the undrained diced tomatoes with green chilis, beef broth, sour cream, and shredded Mexican blend cheese. Stir until combined. Reduce the heat to low and simmer for several minutes, stirring occasionally, until the cheese melts and the sauce becomes creamy and slightly thickened.
  4. Add the cooked spaghetti directly to the skillet. Toss thoroughly until every noodle is coated in the creamy taco sauce. If the mixture seems too thick, add a splash of pasta water or extra broth to loosen it. Taste and adjust the seasoning if needed.
  5. Serve hot, straight from the skillet. Garnish with chopped cilantro, extra shredded cheese, sliced green onions, diced avocado, or a dollop of sour cream if desired. Enjoy immediately while the cheese is melted and the sauce is creamy.

Notes

Use a standard taco seasoning packet of about 1 oz. Choose low-sodium taco seasoning if preferred. Full-fat sour cream gives the creamiest sauce. Brown the beef well and drain excess fat to prevent an oily sauce. Cook the spaghetti al dente. Optional garnishes include fresh cilantro, extra shredded cheese, green onions, avocado, or sour cream. The article gives an overall cooking time of about 30 minutes; prep and cooking times are estimated separately.