Can I make Taco Spaghetti with gluten-free pasta?

Absolutely! Gluten-free spaghetti works well in this recipe. Just keep an eye on the cooking time, as gluten-free pasta sometimes cooks faster than traditional pasta. You might need to reduce the liquid slightly as well.

How can I make this recipe ahead for a busy weeknight?

Brown the ground beef with onions and taco seasoning up to 3 days in advance and store in the refrigerator. When ready to cook, just add the pre-cooked meat mixture to the skillet with the remaining ingredients and proceed with the recipe—you'll save about 10 minutes of prep time.

My family doesn't like cilantro. What can I use instead?

If cilantro isn't your thing, fresh parsley makes a great substitute for that pop of green color and freshness. You could also try chopped green onions for a different but complementary flavor.

Can I double this recipe for a larger crowd?

Yes, this recipe doubles easily! Use a larger pot or Dutch oven instead of a skillet to accommodate the increased volume. The cooking time remains about the same, but you may need to add a few extra minutes for the pasta to become tender.

Taco Spaghetti Recipe

Description

Taco Spaghetti is the ultimate fusion recipe combining two favorites: classic Italian pasta and bold taco flavors. This one-pot meal is loaded with seasoned ground beef, tangy Rotel tomatoes, and creamy cheese, topped with fresh cilantro for a quick and satisfying dinner that’s perfect for busy weeknights.

Ingredients

Units Scale

2 tablespoons olive oil
1 pound ground beef
1/4 cup yellow onions, chopped
1/4 cup taco seasoning (1 packet)
10 ounces Rotel tomatoes, undrained
8 ounces spaghetti noodles, uncooked
3 cups water
4 ounces cheddar cheese, shredded
1/2 cup cilantro, chopped

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Instructions

Heat the Oil
In a 12-inch skillet, heat the olive oil over medium heat, allowing it to warm evenly. This helps prevent sticking while preparing the dish.
Cook the Ground Beef and Onion
Add the ground beef and chopped onion to the skillet. Cook until the beef is no longer pink and the onions are soft and translucent. Stir frequently to break apart the beef and encourage even cooking.
Add Seasoning and Base Ingredients
Add the taco seasoning, Rotel tomatoes (including their juice), uncooked spaghetti noodles, and water to the skillet. Stir everything together, ensuring the noodles are submerged for even cooking.
Simmer and Cook
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet with a lid, and allow it to simmer for 15 minutes. Stir occasionally to prevent the noodles from sticking to the skillet.
Incorporate Cheese
Remove the skillet from heat. Sprinkle half of the shredded cheddar cheese into the pasta and stir it well. The cheese will melt as it combines with the hot noodles and sauce.
Finish and Serve
Top with the remaining shredded cheddar cheese and freshly chopped cilantro. Serve immediately, optionally pairing it with your favorite taco toppings like green onions, extra cheese, or a dollop of sour cream.

Notes

Use freshly shredded cheese for the best melting result. Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly.
To save time on a busy weeknight, you can prep the ground beef ahead of time. Store it in the refrigerator for up to 3 days or freeze it for up to a month.
Customize this dish by adding your favorite taco toppings such as sour cream, green onions, or additional cheese.

Nutrition

Serving Size: 1 portion
Calories: 430
Sugar: 4g
Sodium: 800mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 22g
Cholesterol: 55mg