Cheesy Beef Taco Spaghetti
A bold fusion of Mexican-inspired spice and Italian comfort, this one-pot Cheesy Beef Taco Spaghetti blends seasoned ground beef, tender pasta, rich tomato elements, and a creamy, cheesy finish. A simple yet flavorful meal that satisfies the craving for tacos and pasta all at once — ideal for weeknight dinners.
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Servings: 6
Ingredients
- 1 tablespoon plus 1 teaspoon olive oil or preferred neutral cooking oil
- 3 medium garlic cloves finely chopped
- 14.5 ounces 411 g canned chopped tomatoes
- 1 pound 450 g lean ground beef
- 1 small yellow onion finely diced
- 2 cups 480 ml beef stock
- 1 cup 240 ml smooth tomato sauce
- 12 ounces 340 g uncooked spaghetti pasta
- 1 packet 28 g taco spice blend
- 1½ cups 170 g shredded sharp cheddar cheese, divided
- 10 ounces 284 g canned mild tomatoes with green chilies
- ½ cup 120 ml sour cream
- Kosher salt and freshly ground black pepper to taste
- Optional garnishes: diced avocado sliced jalapeño peppers, chopped fresh cilantro
Instructions
- Bring a large pot of water to a rolling boil, salting it generously. Cook the spaghetti until just shy of al dente, approximately 1–2 minutes less than package directions. Drain and set aside.
- Heat the olive oil in a spacious skillet or Dutch oven over medium-high heat. Add the ground beef and break it into crumbles with a wooden spoon or spatula. Cook until the meat is evenly browned and no pink remains. Drain off any rendered fat if necessary.
- Incorporate the diced onion and sauté until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until aromatic. Sprinkle the taco seasoning over the mixture and stir thoroughly to combine.
- Add the canned tomatoes, diced tomatoes with green chilies, beef broth, and tomato sauce. Mix well and bring the contents to a gentle boil.
- Return the cooked spaghetti to the pot, lower the heat, and toss it gently to coat with the sauce. Allow it to simmer for 3 to 4 minutes to let the flavors infuse into the pasta.
- Blend in the sour cream and half of the shredded cheese, stirring until the cheese melts and the sauce becomes creamy and well incorporated.
- Scatter the remaining cheddar over the top, cover the pan, and let it sit undisturbed for 1 to 2 minutes until the cheese melts. Top with preferred garnishes and serve immediately.
Notes
For a spicier kick, substitute hot diced tomatoes with chilies or add a pinch of crushed red pepper flakes during cooking. Adjust seasoning with salt and pepper according to taste.