Print

Taco Spaghetti Recipe

Stirring taco spaghetti in a large pot
Print Recipe

If you’ve never had Taco Spaghetti, you’re in for a treat! Two of the best dishes combined to form this rich and hearty pasta dish.

Ingredients

Scale
  • 1 tablespoon Olive oil
  • 1/2 cup Onion (diced small)
  • 1/2 cup Bell pepper (diced small)
  • 2 Garlic cloves (minced)
  • 1 pound Ground beef*
  • 1 1/2 tablespoons Chili powder (preferably dark)
  • 1 teaspoon Ground cumin
  • 1 1/2 teaspoons Oregano
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 3/4 teaspoon Kosher salt
  • 1 10 oz can Rotel
  • 8 ounces Spaghetti
  • 1/4 cup Green onions (sliced thinly)
  • 1/4 cup Cilantro (chopped fine)

Instructions

  1. Season a large stockpot of water generously with salt and bring to a boil. Add spaghetti and cook until al dente, about 6-8 minutes. Before draining, reserve 1 cup of pasta water. Reserve and hold warm.
  2. Meanwhile, pour olive oil into a 12-inch nonstick skillet and heat over medium high heat. Add diced onion and bell pepper, cooking until softened and translucent, about 3 minutes.
  3. Add garlic and cook until fragrant, about 1 minute.
  4. Add ground beef to the skillet and brown until cooked through, about 5-6 minutes. Add spices and salt, cooking an additional 2 minutes.
  5. Pour in drained Rotel tomatoes and stir together. Remove from heat. Toss with green onions and cilantro.
  6. Add in cooked spaghetti along with 1/4 cup of reserved pasta water and ross until everything is mixed evenly. The taco mixture should coat and cling to pasta. If it looks dry, add a little more pasta water.
  7. Serve with your favorite taco bar toppings — Shredded cheddar, chopped avocado, a dollop of sour cream, raw onions.

Nutrition

Find it online: https://recipenly.com/taco-spaghetti/