Taco Spaghetti is the perfect marriage of two beloved comfort foods: the spiced richness of tacos and the hearty goodness of spaghetti. This dish is not just easy to prepare; it also delivers a punch of flavor that appeals to both adults and kids alike. In this article, I’ll guide you through the details of making Taco Spaghetti, highlight why it’s a favorite, and provide useful tips for serving, storing, and varying your dish.
Why We Love This Taco Spaghetti Recipe
Have you ever found yourself craving tacos but don’t want to deal with the mess of shells or toppings? Taco Spaghetti comes to rescue! It combines all the familiar and beloved flavors of a taco—with seasoned ground beef, zesty salsa, and melted cheese—all packed into a warm bed of spaghetti. It’s a convenient one-pot meal that’s perfect for busy weeknights or weekend gatherings with friends. Not only can it be served hot, but it also tastes amazing as leftovers. The whole family can enjoy this unique dish that brings a taste of Mexican cuisine into your kitchen.
Ingredients for Taco Spaghetti
To whip up this scrumptious Taco Spaghetti, make sure you gather the following ingredients:
- 16 oz. tomato sauce
- 1 cup chicken broth
- 1/2 cup half and half
- 2 teaspoons Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon hot sauce
- 1 lb. ground beef
- 2/3 cup beef broth
- 1 oz. packet taco seasoning
- 1 (10 oz.) can Rotel tomatoes, juices reserved
- 1 tablespoon butter
- 1 small yellow onion, chopped
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 tablespoon cream cheese
- 1 1/2 cups shredded cheddar cheese
- 3/4 lb. spaghetti
- Fresh cilantro, chopped, for garnish
How to Make Taco Spaghetti
Creating Taco Spaghetti is a straightforward process that brings bold flavors together effortlessly. Begin by combining all your sauce ingredients—tomato sauce, chicken broth, half and half, Worcestershire sauce, mustard powder, and hot sauce—in a large measuring cup. Set this aside for later use.
Next, grab a large skillet and heat it over medium-high heat. Cook and crumble the ground beef for about 6 to 7 minutes until it’s browned. After cooking, you should drain any excess grease from the skillet and then return it to the heat. Stir in the beef broth and taco seasoning, bringing it to a boil. Once boiling, reduce the heat to a simmer and cook for another 2 to 3 minutes. Then, set it aside.
In a separate pot, bring water to a boil for the spaghetti, adding a generous pinch of salt to enhance the flavor. Before cooking the spaghetti, take the reserved diced tomato juices and add them to your skillet with the beef. Let this mixture cook down, reducing the liquid by half. Once reduced, throw in the chopped onions and butter, cooking for about 5 minutes until the onions are soft.
Next, stir in the tomato paste and minced garlic, followed by the can of diced tomatoes with their juices. Gradually pour in your sauce mixture you set aside earlier. Bring it all to a boil, then reduce the heat to a simmer and allow it to bubble away. Stir in the cooked taco meat, letting it simmer while the spaghetti cooks.
Once your spaghetti is al dente, drain it and then reduce the heat on the sauce to low. Add in the cream cheese and shredded cheddar cheese one at a time, continuously stirring until they melt into the sauce. Finally, mix in the drained spaghetti, making sure every strand is well-coated in that delicious sauce. Serve hot, garnished with freshly chopped cilantro for an added burst of flavor.
How to Serve Taco Spaghetti
When it comes to serving Taco Spaghetti, presentation can make all the difference. You can serve the pasta directly from the skillet for a casual family meal. Use a large spoon or pasta tongs to twirl the spaghetti onto individual plates or bowls, ensuring each serving is garnished generously with fresh cilantro.
For an added flair, consider a side of warm garlic bread or crunchy tortilla chips. These will enhance the overall dining experience and soak up the delectable sauce. You can also set out a selection of toppings on the side—think diced tomatoes, avocado, or sour cream—to allow everyone to customize their dish to their liking.
Expert Tips: Taco Spaghetti
- Beef Variants: While ground beef is a classic choice, you might want to experiment with ground turkey or chicken for a lighter version.
- Cheese Choices: Feel free to mix in different cheeses. Pepper Jack adds a nice kick if you enjoy a little spice.
- Pasta Selection: Spaghetti works beautifully, but other pasta shapes like penne or rotini can hold the sauce just as well.
- Adding Veggies: Add some finely chopped bell peppers or zucchini for a bit of color and extra nutrients. Sauté them with the onions for maximum flavor.
- Leftover Magic: Taco Spaghetti makes a fantastic leftover dish. Simply reheat in the microwave or on the stovetop with a splash of broth if it appears dry.
How to Store Taco Spaghetti
Storing Taco Spaghetti is simple. Allow any leftovers to cool down before transferring them into an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it longer, consider freezing it. In that case, make sure the spaghetti is completely cooled, then place it in a freezer-safe container or a zipper-lock bag, removing as much air as possible. Frozen Taco Spaghetti can last up to 2 months, making it a convenient meal for busy days.
To reheat, simply thaw in the refrigerator overnight if frozen, and then heat in a saucepan over low heat. You may need to add a little bit of broth or water to revive its saucy consistency.
Variations of Taco Spaghetti
One of the wonderful aspects of Taco Spaghetti is its versatility. Here are some variations that you can consider to keep things exciting:
- Veggie Taco Spaghetti: Substitute the ground beef with a mix of black beans, corn, and bell peppers for a hearty vegetarian option.
- Spicy Taco Spaghetti: Add diced jalapeños or green chilies to the meat mixture for an extra kick.
- Creamy Taco Spaghetti: For a creamier version, increase the amount of half and half or cream cheese used in the sauce to give it a luxurious feel.
- Cheesy Taco Spaghetti: Experiment with different cheeses like Monterey Jack, or even a Mexican blend for a cheesy delight.
Frequently Asked Questions about Taco Spaghetti
What is Taco Spaghetti?
Taco Spaghetti is a delicious fusion dish that combines the flavors of tacos—such as seasoned ground beef, tomatoes, and cheese—with spaghetti pasta.
Can Taco Spaghetti be made ahead of time?
Yes, you can prepare Taco Spaghetti ahead of time and store it in the refrigerator for easy reheating.
How can I make Taco Spaghetti spicier?
To add more heat to Taco Spaghetti, incorporate diced jalapeños, extra hot sauce, or pepper jack cheese.
Is Taco Spaghetti suitable for kids?
Absolutely! Most kids love the cheesy, mild flavors of Taco Spaghetti, making it a great family meal.
Taco Spaghetti
Ingredients
- 16 oz tomato sauce
- 1 cup chicken broth
- 1/2 cup half and half
- 2 tsp Worcestershire sauce
- 1 tsp mustard powder
- 1 tsp hot sauce
- 1 lb ground beef
- 2/3 cup beef broth
- 1 oz packet taco seasoning
- 1 can (10 oz) Rotel tomatoes, juices reserved
- 1 Tbsp butter
- 1 small yellow onion, chopped
- 2 Tbsp tomato paste
- 3 cloves garlic, minced
- 1 Tbsp cream cheese
- 1 1/2 cups shredded cheddar cheese
- 3/4 lb spaghetti
Instructions
- Combine tomato sauce, chicken broth, half and half, Worcestershire sauce, mustard powder, and hot sauce in a large measuring cup and set aside.
- In a large skillet, cook and crumble ground beef over medium-high heat for about 6-7 minutes until browned. Drain excess grease.
- Return skillet to heat, stir in beef broth and taco seasoning, then bring to a boil. Reduce heat and simmer for 2-3 minutes, then set aside.
- In a pot, bring water to a boil for spaghetti, adding salt. Add reserved diced tomato juices to the skillet with beef and reduce liquid by half.
- Add chopped onions and butter to the skillet, cooking for about 5 minutes until onions are soft.
- Stir in tomato paste and minced garlic, then add can of diced tomatoes with juices. Pour in the sauce mixture and bring to a boil.
- Stir in cooked taco meat and let simmer while spaghetti cooks.
- Once spaghetti is al dente, drain and reduce sauce heat to low. Stir in cream cheese and shredded cheddar cheese until melted.
- Mix in drained spaghetti, ensuring all strands are well-coated in the sauce. Serve hot, garnished with chopped cilantro.
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