Taco Spaghetti

This quick and easy one-pot taco spaghetti is a perfect solution for busy weeknights, offering a delightful blend of taco flavors with the convenience of spaghetti. Say goodbye to a pile of dirty dishes, as everything comes together seamlessly in one pot – from browning the meat to simmering the sauce and boiling the spaghetti. Follow these top tips to ensure the best results:

1. Opt for lean meat: Choose lean ground beef to provide just enough fat for cooking onions and garlic without the need to drain excess fat. Ground turkey or chicken can be excellent alternatives.
2. Cook spaghetti in the same pot: While unconventional, boiling pasta in the sauce works wonders here. Breaking the spaghetti in half makes it easier to stir and serve, with the added benefit of the pasta water enhancing the cheese sauce’s thickness.
3. Perfect cheese combo: Combine Velveeta and sharp cheddar for an extra-smooth cheese sauce with a rich flavor. If you prefer, substitute sharp cheddar with a Mexican blend or Colby Jack.
4. Vibrant toppings: Elevate your taco spaghetti with fresh cilantro and a dollop of tangy sour cream, providing a burst of flavor and cutting through the creaminess. Explore additional toppings like pico de gallo, sweet corn kernels for crunch, or avocado for a classic taco night touch.

If you give this recipe a try, share your experience in the comments below.

Yields: 4 – 6 servings
Prep Time: 20 minutes
Total Time: 40 minutes

Ingredients:

• 1 lb. 93% lean ground beef
• 1 small yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• 4 cups water
• 1 (14.5-oz. can) diced tomatoes, preferably Rotel
• 1 (1-oz.) packet or 2 tbsp. homemade taco seasoning
• 8 oz. spaghetti
• 4 oz. Velveeta cheese or American cheese, cut or torn into pieces
• 1 cup (4 oz.) sharp cheddar cheese, shredded
• 1/2 cup chopped fresh cilantro, plus more for serving
• Sour cream or Mexican crema, for serving (optional)

Directions:

1. In a large pot over medium-high heat, cook ground beef, onion, and garlic until beef is browned (5 to 6 minutes). Add water, tomatoes, and taco seasoning. Cover and bring to a boil.
2. Break spaghetti in half lengthwise and add to the sauce. Reduce heat to medium, cover, and simmer until pasta is tender (12 to 14 minutes).
3. Remove from heat and stir in Velveeta, cheddar, and cilantro until the cheese is melted. Serve topped with additional cilantro and sour cream if desired.