Try this Taco Spaghetti recipe for an unexpectedly delicious fusion of two beloved comfort foods! It features the perfect balance of Mexican and Italian with some Black flavor, creating an out-of-this-world dinner option that is sure to become a family favorite. If you love this, definitely try the Cajun Salmon Alfredo Pasta or Tuna Noodle Casserole.
You can never have too many fusion recipes, right? When two cuisines come together nicely, it means I don’t have to decide on one over the other for dinner.
When it comes to Italian and Mexican, it’s always a tough choice. Well, not anymore! This recipe merges the best of both worlds in a dish that’s designed for sharing with friends and family.
What is a Taco Spaghetti recipe?
Taco spaghetti is an easy-to-make dish that infuses the flavors of Mexico with an Italian classic. While this recipe isn’t traditional by any means, it’s a creative culinary invention I know y’all are going to love!
It features spaghetti tossed in tomato sauce seasoned with spices like paprika, oregano, cumin, and chili powder. With the addition of ground beef, it’s not short on savory and satisfying elements.
The best part is how quickly it comes together, making it a perfect choice on busy weeknights. Enjoy this taco spaghetti garnished with your favorite toppings like sour cream, shredded cheese, cilantro, avocado, onions, and more.
Ingredients & Substitutions
- Olive oil: To sauté the veggies, lending a rich flavor to the dish. You can also use other neutral cooking oils such as canola or sunflower oil.
- Veggies: I love to use onion, bell pepper, and garlic to add a slight crunch and a burst of flavor to the meat sauce. Feel free to use any type of bell pepper you prefer. If fresh garlic and onion are unavailable, use the powdered forms instead.
- Ground beef: Use an 80/20 or 85/15 blend for the best combination of flavor and moisture. You can also try ground turkey or chicken for a lighter option.
- Spices: Chili powder, cumin, oregano, paprika, garlic powder, onion powder, and salt infuse the meat with rich, bold taco flavors. Feel free to adjust the quantities or use a store-bought taco seasoning.
- Rotel: Adds tanginess and spice to the taco spaghetti. If you can’t find Rotel, any canned diced tomatoes will work as a substitute. You can even try fire-roasted tomatoes!
- Spaghetti: The base of the dish! Feel free to substitute the spaghetti with linguine, fettuccine, capellini, or any other type of pasta you prefer.
- Mix-ins: Green onions and cilantro add a pop of color and freshness to this dish.
How to make taco spaghetti
Step 1: Start the spaghetti
Kick things off by bringing a large stockpot of salted water to a boil. Add your spaghetti and let it cook until it’s al dente, which should take around 6-8 minutes.
Before draining the pasta, save a cup of the cooking water for later. Set the spaghetti aside, but keep it warm.
Step 2: Start the sauce
Begin by heating some olive oil in a skillet and adding in your diced onions and bell peppers. Cook the veggies until they’re tender and translucent, then add the minced garlic and let it cook for a minute until it is fragrant.
Step 3: Brown the beef
Toss in the ground beef and cook it for about 5-6 minutes, or until it’s browned and fully cooked. Add the taco seasonings and let everything cook together for an additional 2 minutes to bring out the flavors.
Step 4: Assemble the pasta
Pour in the Rotel tomatoes and stir everything together before removing the sauce from the heat. Mix in some green onions and cilantro, then add your cooked spaghetti.
Add a splash of reserved pasta water to help everything come together. If it looks a bit dry, feel free to add a little more pasta water before serving.
What to do with leftovers
If you have any leftover taco spaghetti, here’s what to do:
- Fridge: Store the leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: Once cooled, freeze this recipe in an airtight container for up to 3 months.
- Reheating: Reheat in a microwave, adding a splash of water if it looks dry.
Prep ahead: The taco meat sauce can be prepared in advance and kept in the fridge. Just reheat and toss it with freshly cooked pasta when you’re ready to serve it.
Taco Spaghetti Recipe
Ingredients
- 1 tbsp olive oil extra virgin
- 1/2 cup onion diced small
- 1/2 cup bell pepper diced small
- 2 garlic cloves minced
- 1 lb ground beef or ground turkey
- 1 1/4 tbsp chili powder preferably dark
- 1 tsp ground cumin
- 1 1/4 tsp oregano
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 3/4 tsp kosher salt
- 1/2 tsp onion powder
- 10 oz rotel can
- 8 oz spaghetti
- 1/4 cup green onions sliced thinly
- 1/4 cup cilantro chopped fine
Instructions
- Liberally salt a large pot of water and bring it to a boil. Cook the spaghetti until it's al dente, approximately 6-8 minutes, then save 1 cup of the pasta water before draining. Keep the pasta warm.
- In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Sauté diced onion and bell pepper until they're soft and translucent, about 3 minutes.
- Add garlic and cook for about 1 minute until it's fragrant.
- Brown the ground beef in the skillet until it's fully cooked, roughly 5-6 minutes. Stir in spices and salt, cooking for an additional 2 minutes.
- Mix in the drained Rotel tomatoes, then remove the skillet from heat. Incorporate green onions and cilantro.
- Combine the cooked spaghetti with ¼ cup of the reserved pasta water, tossing to ensure even mixing. Adjust the consistency with more pasta water if needed.
- Serve the taco spaghetti with your chosen taco toppings like shredded cheddar, chopped avocado, sour cream, and raw onions.
Notes
What to do with leftovers
If you have any leftover taco spaghetti, here’s what to do:- Fridge: Store the leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: Once cooled, freeze this recipe in an airtight container for up to 3 months.
- Reheating: Reheat in a microwave, adding a splash of water if it looks dry.
- Prep ahead: The taco meat sauce can be prepared in advance and kept in the fridge. Just reheat and toss it with freshly cooked pasta when you’re ready to serve it.
Mel Meister
Thursday 8th of June 2023
We had the Taco Spaghetti for dinner tonight and it it fantastic! The only thing we will add in the future is mushrooms!
Thank you for a great recipe!