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Tangy Taco Spaghetti

A delightful combination of taco flavors and spaghetti, this dish brings comfort and excitement to dinner in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Proteins
  • 8 oz Spaghetti Use any type of spaghetti
  • 1 lb Ground beef or ground turkey Feel free to substitute with chicken or plant-based options
Sauce Mix
  • 1 packet Taco seasoning Adjust spice levels as preferred
  • 15 oz can Diced tomatoes Include juices from the can
  • 8 oz Tomato sauce
Vegetables
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 medium Bell pepper, chopped
Toppings
  • Cheddar cheese For topping
  • Sour cream For serving
  • Fresh cilantro Optional for garnish

Method
 

Preparation
  1. In a large pot of boiling salted water, cook the spaghetti until al dente, according to the package instructions. Drain and set aside.
  2. In a large skillet over medium heat, sauté the onion and bell pepper for about 3-4 minutes until softened. Add the minced garlic and cook for another minute.
  3. Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
  4. Stir in the diced tomatoes (with their juices), tomato sauce, and taco seasoning. Bring the mixture to a simmer, allowing it to cook for about 5 minutes for the flavors to meld.
  5. Toss the cooked spaghetti into the skillet, stirring until the pasta is well coated with the sauce.
  6. Dish out the Tangy Taco Spaghetti into bowls, topped with shredded cheddar cheese and a dollop of sour cream. Sprinkle fresh cilantro for an extra pop!

Notes

Stores well in the fridge for up to 3 days in an airtight container. Can freeze for up to 2 months, reheat on medium heat and add a splash of water or tomato sauce if it seems dry.