You wouldn’t believe how much I adore a good mashup—like when you mix two things that are perfectly fine on their own, and then boom, you’ve got something amazing. Like that time I tried mixing chocolate with sea salt (mind-blowing). So, here’s a little gem:
Taco Spaghetti. It’s a fiesta of flavors on a plate, and honestly, it feels like a party every time I make it.
Steps
- Begin by boiling a large pot of salted water and cook the pasta as per the package instructions. Once cooked, reserve half a cup of the pasta water and then drain the pasta thoroughly.
- As the pasta is cooking, warm a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned, which should take about five minutes.
- Mix in the taco seasoning, canned tomatoes with green chilies, and the reserved pasta water. Allow the mixture to simmer, then lower the heat to medium and cook for an additional five minutes.
- Incorporate the cooked spaghetti into the skillet with the taco meat mixture.
- Add the shredded cheese, stirring until it completely melts and combines with the other ingredients.
- Serve the dish immediately, garnishing with fresh cilantro and any additional toppings you enjoy, such as diced tomatoes, sour cream, or extra cheese.
Ingredients
- 8 ounces (224g) spaghetti noodles
- 1 pound (450g) lean ground beef
- 1 small yellow onion, diced (187g)
- 1 (1-ounce/28g) packet of taco seasoning
- 1 (10-ounce/284g) can of Rotel tomatoes
- 4 ounces (114g) shredded cheddar cheese
- ¼ cup chopped cilantro for garnish
Nutritional Values
Calories: 343kcal | Carbohydrates: 34g | Protein: 26g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 562mg | Potassium: 470mg | Fiber: 3g | Sugar: 4g | Vitamin A: 733IU | Vitamin C: 8mg | Calcium: 166mg | Iron: 3mg
FAQ
- Can I substitute other pasta types for the spaghetti?
- Yes, you can use different pasta types. Long noodles like bucatini or linguini are ideal, but shorter, textured pasta such as rotini, or pasta designed to hold chunky sauces like orecchiette, will also work well.
- Is it possible to freeze taco spaghetti?
- Absolutely! Allow the dish to cool to room temperature before storing it in a suitable container to prevent ice crystals. It can be frozen for up to three months. Thaw it in the refrigerator overnight before reheating.
- Can this dish be baked?
- Yes, you can bake taco spaghetti. Prepare the dish as instructed, then transfer it to a casserole dish and top with additional cheese. It can be covered and refrigerated for up to two days or baked immediately. If refrigerated, bake at 350ºF for 25 to 30 minutes, or 15 minutes if baking right away, until the cheese is melted and bubbly.
- What can I serve with taco spaghetti?
- This dish pairs well with classic taco toppings. Consider adding sour cream or Greek yogurt, sliced green onions, salsa, guacamole, or hot sauce. For an adult twist, margaritas are a great accompaniment!
- How should I store and reheat leftovers?
- Store leftover taco spaghetti in an airtight container in the fridge for up to five days. Reheat it in the microwave or over medium heat in a skillet. If the pasta seems dry, add a splash of water, broth, or beer to restore moisture.
Tips
- For the best melting results, shred your cheese from a block instead of using pre-shredded varieties, which often have a starchy coating.
- Remember to salt your pasta water as it’s your only chance to season the noodles effectively.
- Avoid rinsing your pasta after cooking to maintain the starches, which help the sauce adhere to the noodles better.
- Consider using tongs to transfer the cooked spaghetti directly from the pot to the sauce, skipping the colander to retain more of the pasta’s natural starches.
Equipment
- Large Pot: For boiling the pasta.
- Large Skillet: For cooking the beef and sauce.
- Tongs: Helpful for handling and mixing the pasta without rinsing it.
- Cheese Grater: If shredding cheese from a block.
