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Taco Spaghetti To Die For

A delightful fusion of tacos and spaghetti, this dish is quick to prepare and bursting with flavor, making it the perfect comfort food for families or gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 oz spaghetti
  • 1 lb ground beef (or turkey) You can substitute for ground turkey or a plant-based alternative.
  • 1 packet taco seasoning
  • 1 cup salsa
  • 2 cups shredded cheese (cheddar or Mexican blend) Divided use; 1 cup mixed in and remaining for topping.
  • 1 cup sour cream For topping.
Optional toppings
  • diced tomatoes
  • avocado
  • fresh cilantro
  • jalapeños For extra kick.

Method
 

Preparation
  1. In a large pot, boil water and add the spaghetti. Cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, brown the ground beef over medium heat. Once cooked, drain any excess fat.
Cooking
  1. Stir in the taco seasoning and salsa into the skillet. Mix thoroughly, and let it simmer for about 5 minutes.
  2. Add the cooked spaghetti into the skillet with the meat mixture. Toss well to ensure every noodle is coated with the flavor.
  3. Fold in 1 cup of the shredded cheese and stir until melted and mixed evenly throughout.
Serving
  1. Spoon the mixture into bowls, and top with a dollop of sour cream and your choice of diced tomatoes, avocado, and fresh cilantro. Enjoy!

Notes

For perfect Taco Spaghetti, don't overcook the spaghetti. Feel free to add black beans or corn for extra flavor and texture. Remember to store leftovers in airtight containers for up to 3 days in the refrigerator or freeze for up to 2 months.