Taco Spaghetti Recipe
This Taco Spaghetti combines the flavors of tacos and pasta into a hearty, flavor-packed dish that is perfect for a weeknight dinner. Quick and easy to prepare, it’s a fun twist that the whole family will enjoy.
Equipment
- 1 large pot
- 1 strainer
- 1 large skillet
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 8 ounces spaghetti
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 2 cloves garlic, minced
- 1 14.5 ounces can diced tomatoes with green chilies
- 1 15 ounces can black beans, drained and rinsed
- 1 ounce packet taco seasoning
- 1 cup corn frozen or fresh
- 1 cup shredded cheese cheddar or Mexican blend
- to taste salt
- to taste pepper
- for garnish Fresh cilantro, chopped
Instructions
- Cook the spaghetti according to package instructions in a large pot. Drain and set aside.
- In a large skillet over medium heat, add the ground beef or turkey. Cook until browned, breaking it apart with a wooden spoon.
- Add the diced onion and bell pepper to the skillet. Sauté until the vegetables are tender, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the canned diced tomatoes (with juices), black beans, taco seasoning, and corn to the skillet. Stir to combine and let simmer for 5-7 minutes until heated through. Season with salt and pepper to taste.
- Combine the cooked spaghetti with the meat sauce in the skillet. Toss well to ensure the pasta is coated evenly.
- Sprinkle the cheese on top and cover the skillet for a few minutes until the cheese is melted.
- Serve warm, garnished with fresh cilantro as desired.
Notes
You can customize this dish by adding your favorite taco toppings such as avocado, sour cream, or jalapeños.
For a vegetarian version, substitute the meat with lentils or additional beans and use vegetable broth to cook the spaghetti.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.