Taco Spaghetti

A comforting and family-friendly dish that merges the flavors of tacos with spaghetti for a hearty and delicious meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 420

Ingredients Method Notes

Ingredients

Pasta and Meat

8 ounces spaghetti Any pasta works; whole wheat or gluten-free options are great substitutes.
1 pound ground beef or turkey Choose lean ground meat for a healthier version.

Sauce Components

1 packet taco seasoning Homemade seasoning can be adjusted to meet your spice tolerance.
1 can diced tomatoes with green chilies Fresh tomatoes can also work, but ensure to add necessary spices.
1 can black beans, drained and rinsed Substitute with pinto or kidney beans as desired.
1 cup corn, drained Fresh or frozen corn can also be used; both add sweetness.

Toppings

2 cups shredded cheese Cheddar or a Mexican blend is preferable; dairy-free options are also available.
to taste chopped cilantro for garnish Optional, but adds a fresh, bright finish.
to taste sour cream Plain yogurt is a healthier alternative.

Method

Cook the Spaghetti

Prepare the spaghetti according to package instructions. Drain and set aside.

Brown the Meat

In a large skillet, brown the ground beef or turkey over medium heat. Drain excess fat to maintain a healthy profile while cooking.

Mix the Ingredients

Add the taco seasoning, diced tomatoes, black beans, and corn to the skillet. Stir to combine and heat through.

Combine Pasta and Sauce

Add the cooked spaghetti to the skillet and mix until well combined.

Melt the Cheese

Sprinkle shredded cheese over the top and cover until cheese is melted.

Serve

Dish out your Taco Spaghetti and top with chopped cilantro and a dollop of sour cream.

Notes

Leftover Taco Spaghetti can be stored in an airtight container in the refrigerator for up to three days. It can also be frozen for up to three months.