Looking for a delightful dinner that combines the best of two worlds? Taco Spaghetti is a delicious fusion of classic spaghetti and zesty taco flavors, creating a dish that's hearty, comforting, and family-friendly.
Ingredients
Scale:
8 ounces spaghetti, preferably whole wheat or gluten-free
1 pound ground beef (or ground turkey)
1 packet (1 ounce) taco seasoning
1 can (15 ounces) diced tomatoes with green chilies
1 can (15 ounces) black beans, drained and rinsed
1 cup salsa
1 cup water
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped fresh cilantro (optional)
Chopped green onions or sliced jalapeños for extra heat (optional)
Instructions
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining the spaghetti, then set it aside.
In the same pot, heat a tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain any excess fat.
Sprinkle the taco seasoning over the browned meat. Stir to coat evenly, cooking for another 1-2 minutes.
Stir in the diced tomatoes, black beans, salsa, and water. Bring the mixture to a gentle simmer.
Add the cooked spaghetti to the pot with the taco mixture. Toss gently, adding reserved pasta water as needed to reach your desired consistency.
Remove the pot from heat and sprinkle the shredded cheddar cheese over the top. Cover the pot for a couple of minutes to allow the cheese to melt.
