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A delicious Taco spaghetti recipe on a white plate being served
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Taco Spaghetti Recipe

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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 520kcal

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.

Nutrition

Calories: 520kcal