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Taco Spaghetti: The Bold Fusion of Tex-Mex and Italian Comfort Food

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Taco Spaghetti is the ultimate fusion of Tex-Mex flavor and Italian comfort. This bold one-pan dish features seasoned ground beef, spicy tomatoes, spaghetti noodles, and a blend of gooey melted cheese. Perfect for busy weeknights, it’s hearty, family-friendly, and bursting with flavor in every bite.

Ingredients

  • 12 oz dry spaghetti
  • 1 tablespoon salt (for pasta water)
  • 1 tablespoon olive oil
  • 1 lb ground beef (or turkey)
  • 1 small onion, diced
  • 1 small green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or homemade)
  • 1 teaspoon chili powder (optional)
  • ½ teaspoon smoked paprika
  • 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
  • ½ cup tomato sauce
  • ½ cup beef broth or water
  • 1½ cups shredded cheddar cheese
  • ½ cup Monterey Jack or Pepper Jack cheese
  • ½ cup mozzarella cheese
  • Optional toppings: sliced green onions, chopped fresh cilantro, sliced jalapeños, sour cream, salsa, crushed tortilla chips

Instructions

  1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain, toss with olive oil, and set aside.
  2. In a large skillet, heat olive oil and sauté diced onion and bell pepper for 3–4 minutes. Add garlic and cook 30 seconds.
  3. Add ground beef and cook until browned. Drain any excess fat.
  4. Stir in taco seasoning, chili powder, and smoked paprika. Cook for 1 minute.
  5. Add diced tomatoes, tomato sauce, and broth. Stir and simmer for 10 minutes.
  6. Add cooked spaghetti to skillet and toss to coat in sauce.
  7. Stir in half of the cheese blend. Transfer to a 9×13 baking dish or leave in oven-safe skillet.
  8. Top with remaining cheese and bake at 375°F (190°C) for 10–15 minutes, until bubbly and golden.
  9. Garnish with desired toppings and serve hot.

Notes

  • Add black beans or corn for extra heartiness.
  • Use ground turkey or rotisserie chicken for variety.
  • For vegetarian version, sub beans or mushrooms for meat.
  • Make ahead and refrigerate before baking.
  • Store leftovers up to 4 days; reheat with a splash of broth.

Nutrition

Find it online: https://cookedbymaya.com/taco-spaghetti-the-bold-fusion-of-tex-mex-and-italian-comfort-food/