Here’s a quick and delicious Taco Spaghetti recipe 🌮🍝
It’s like tacos and spaghetti had the perfect fusion—creamy, cheesy, and full of taco flavor.
Taco Spaghetti
Ingredients (Serves 4)
- 8 oz (225 g) spaghetti
- 1 lb (450 g) ground beef or turkey
- 1 packet taco seasoning (or homemade: chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper)
- 1 cup salsa
- 1 cup cheddar cheese, shredded
- ½ cup milk or cream
- Optional toppings: sour cream, chopped green onions, sliced jalapeños
Instructions
- Cook spaghetti
- Boil pasta according to package directions. Drain and set aside.
- Cook beef
- In a large skillet, brown ground beef over medium heat.
- Drain excess fat.
- Add taco seasoning and ½ cup water (or as directed on seasoning packet). Simmer 5 minutes.
- Make it creamy
- Stir in salsa and milk/cream.
- Simmer 3–5 minutes until slightly thickened.
- Combine
- Add cooked spaghetti to skillet. Toss until noodles are coated.
- Add cheese
- Stir in ½ cup cheese until melted, or sprinkle on top and cover for 2–3 minutes to melt.
- Serve
- Top with optional sour cream, green onions, or jalapeños.
Tips
- Add corn, black beans, or bell peppers for extra veggies
- Use mozzarella for a gooey twist or pepper jack for heat
- Great for leftovers—the flavors deepen overnight
If you want, I can also give a one-pan Taco Spaghetti version that’s even faster and mess-free.
Do you want me to share that?
