8 oz spaghetti, broken in half
1 lb ground beef (or turkey/chicken)
1 packet taco seasoning (or homemade blend)
1 (15 oz) can diced tomatoes (undrained)
1 (8 oz) can tomato sauce
2 cups water or beef broth
1 cup shredded cheddar cheese
½ cup sour cream
Toppings: diced avocado, jalapeños, cilantro, lime wedges
Step-by-Step Instructions
1. Brown the Meat
In a large skillet or Dutch oven, cook ground beef over medium heat until browned. Drain fat.
2. Add Flavors
Stir in taco seasoning, diced tomatoes, tomato sauce, and water/broth.
3. Cook the Pasta
Add broken spaghetti, pushing it under the liquid.
Simmer 12-15 mins, stirring occasionally, until pasta is tender and sauce thickens.
4. Cheesy Finish
Remove from heat. Stir in cheddar cheese and sour cream.
5. Top & Serve!
Garnish with avocado, jalapeños, cilantro, or lime.
Pro Tips for the Best Taco Spaghetti
🔥 Extra kick? Add 1 tsp chili powder or diced green chiles.
🌱 Vegetarian? Swap beef for black beans + corn.
🧀 Ultra-cheesy? Mix in pepper jack or queso fresco.
🍋 Brighten it up – A squeeze of lime juice balances the richness.
Serving Suggestions
🥗 With Greens – Serve over chopped romaine for a taco-pasta salad.
🍞 Sidekick – Garlic bread or tortilla chips for scooping.
🥑 Fiesta Style – Set up a topping bar with salsa, guac, and hot sauce.
Final Thoughts
This Taco Spaghetti is comfort food with a fun twist—creamy, zesty, and totally addictive. Will you try it for Taco Tuesday or pasta night? Let us know in the comments!
