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Yields:
6 - 8 serving(s)
Prep Time:
5 mins
Total Time:
30 mins
Throw the need for decision-making out the door—this taco spaghetti is the best of both worlds! Taking advantage of pantry staples like diced tomatoes with green chilies, enchilada sauce, taco seasoning, and dried pasta, this flavorful weeknight meal comes together in 30 minutes. For those who think breaking spaghetti in half is wrong, avert your eyes. This move is key to making taco spaghetti easy to assemble and serve for a family dinner.
Do I need to use cilantro?
Cilantro adds delicious freshness to taco spaghetti, a dish that depends largely on shelf-stable ingredients. Not a fan of cilantro? Parsley is a great alternative herb. The beauty of this dish is that it is endlessly customizable! Beef can be swapped for heart-healthy turkey. Use black beans in place of pinto beans or substitute with any type of canned bean. Afraid green chilies will be too spicy? A can of diced tomatoes is a perfect addition. You can also use a fun pasta shape like farfalle or cavatappi. The list goes on!
Is taco spaghetti a casserole?
While this recipe calls to serve the spaghetti out of the pot, it makes a delicious casserole with a crispy topping and a creamy, saucy pasta. To make it into a casserole, heat the oven to 350℉. Stir a ¼ cup of extra pasta water into the finished pasta and sauce. Arrange the pasta in a greased 3-quart baking dish and top with more Mexican blend cheese. Bake it for 20 minutes until hot and golden brown. The casserole can also be assembled and stored, tightly covered, in the refrigerator for up to 3 days. Cover the casserole with foil and bake for 20 minutes to heat through and uncover for another 20 minutes to crisp up. The covered, unbaked casserole can also be frozen for up to 2 months. Simply defrost in the refrigerator overnight and follow the instructions for a refrigerated casserole.
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Ingredients
For the Casserole:
- 1 Tbsp.
vegetable oil, plus more to grease the casserole dish
- 1
small yellow onion, diced
- 1/2
red bell pepper, seeded, cored, and diced
- 1/2 tsp.
kosher salt, plus more for the pasta water
- 1 lb.
ground beef
- 2
medium cloves garlic, minced
- 1
15.5-ounce can pinto beans, drained and rinsed
- 1
15-ounce can mild red enchilada sauce
- 1
10-ounce can mild diced tomatoes with green chilies
- 1
1-ounce packet taco seasoning
- 1 1/2 cups
shredded Mexican cheese blend, divided
- 1/3 cup
chopped fresh cilantro, plus more for serving
- 12 oz.
uncooked spaghetti, broken in half
To Serve (optional):
Chopped tomato
Lime wedges
Directions
- Step 1Bring a large pot of salted water to a boil over medium-high heat.
- Step 2Heat the vegetable oil in a large Dutch oven over medium heat. Add the onion, bell pepper, and 1/2 teaspoon of salt; cook until the onion has softened, 5 to 7 minutes. Add the beef and garlic; cook, breaking up beef into crumbles, until it is browned, 5 to 7 minutes. Stir in the pinto beans, enchilada sauce, undrained tomatoes with green chilies, and taco seasoning. Bring sauce to a boil and reduce heat to medium-low. Simmer, uncovered, for 5 minutes. Stir in the cheese and the cilantro.
- Step 3Meanwhile, cook the spaghetti in the pot of boiling water about 1 minute less than package instructions until al dente. Reserve ½ cup pasta cooking water and drain the spaghetti.
- Step 4Add the spaghetti to the beef mixture; toss to combine. If the sauce is too thick, add some pasta water, 2 tablespoons at a time, until the desired consistency is reached.
- Step 5To serve: Top each portion with chopped cilantro, tomato, and lime wedges, if desired.
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