Description
Cheesy Taco Spaghetti is a quick and flavorful dinner recipe combining classic taco-seasoned ground beef with creamy cheddar cheese and spaghetti. This easy recipe brings together the best of Tex-Mex and Italian cuisines in a comforting, cheesy pasta dish perfect for busy weeknights.
Ingredients
Scale
Spaghetti
- 10 ounces spaghetti
Beef Mixture
- 1 pound lean ground beef
- 1 medium onion, diced
- 1 ounce package taco seasoning
- 1 ½ cups salsa
- ¾ cup water
- ¼ cup heavy cream
Cheese
- 2 cups shredded cheddar cheese
Instructions
- Cook Spaghetti: Bring a medium pot of water to a rolling boil. Add the spaghetti and cook according to the package directions until al dente. Drain the spaghetti well and set aside.
- Brown Beef and Onions: Heat a large pot over medium-high heat. Add the ground beef and diced onions. Cook and crumble the beef for 6-7 minutes, stirring occasionally, until the meat is fully browned and no longer pink.
- Add Seasoning and Liquids: Stir in the taco seasoning and cook for about 30 seconds to release the flavors. Then add the salsa, water, and heavy cream. Bring the mixture to a boil, then cook for 2-3 minutes until the sauce thickens slightly.
- Combine with Cheese and Pasta: Reduce the heat to low. Add the shredded cheddar cheese and gently fold it into the beef mixture until the cheese melts completely. Finally, stir in the cooked spaghetti until well coated with the cheesy taco sauce. Serve immediately and enjoy your cheesy taco spaghetti!
Notes
- Use lean ground beef to reduce excess fat and make the dish lighter.
- Adjust the amount of salsa and water for your preferred sauce consistency.
- You can substitute heavy cream with half-and-half or sour cream for a different texture and flavor.
- For a spicier dish, add extra chili powder or hot sauce along with the taco seasoning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
