Description
Taco spaghetti combines the best of both worlds – the flavors of tacos and savory spaghetti with meat sauce, all cooked in a single pan and ready in less than 30 minutes!
Ingredients
Scale
The Sauce:
- 16 oz. tomato sauce
- 2 1/2 cup beef broth
- ½ cup sour cream
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
Taco Spaghetti:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 oz. packet Taco Seasoning
- 1 (10 oz.) can Rotel tomatoes, DO NOT Drain
- 12 oz. Spaghetti
- 1 ½ cups shredded Cheddar Cheese
- Fresh cilantro, to garnish
Instructions
- Mix the sauce ingredients in a large measuring cup and set aside. (Ingredients include tomato sauce, beef broth, sour cream, tomato paste, Worcestershire sauce, and hot sauce).
- In a large skillet, heat olive oil over medium heat. Add the ground beef and onion, and cook until beef is no longer pink and onions are tender and translucent, about 6-7 minutes. Then add the garlic and cook until fragrant, about 1 minute.
- Stir in the sauce mixture ( from step 1), taco seasoning, Rotel tomatoes (with juice), and spaghetti noodles. Bring to a boil on high heat. Once boiling, lower heat to simmer, cover, and cook for 15 minutes.
- Take off the heat. Sprinkle half of the cheese in the pan and mix, coating the spaghetti with cheese. Finish with the rest of the cheese and cilantro on top.
Notes
Storage: Place the leftovers in an airtight container. It can be stored in the refrigerator for up to 3 days, or frozen for up to three months. Leftovers retain their quality when frozen and reheated.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Pasta recipes
- Cuisine: American
Nutrition
- Calories: 518 kcal
- Sugar: 7 g
- Sodium: 1297 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 85 mg