This is the kind of recipe you make once and just know it’s going to be a regular feature on your dinner menu! The beef is cooked in beef broth as well as taco seasoning for plenty of wonderful umami flavor and a touch of spice, and then the savory, cheesy sauce is also amazing.
Spaghetti has a neutral flavor which means it works with all kinds of flavors – anything from citrusy or creamy sauces to bold, tomato-based or spicy ones. And if you want something with pasta rather than tortillas or tortilla shells, then why not use spaghetti? You’re sure to love it!
Adding a little cream cheese offsets the slight acidity of the tomatoes and also tastes a little like sour cream which pairs well with the south of the border flavors in the dish. All in all, this comes together so nicely and it’s also easy to make.
Why You’ll Love the Recipe:
This delicious recipe pairs spaghetti with taco beef and a really tasty tomato-based sauce. You can make it spicy if you wish or enjoy it mild. This makes a change from other spaghetti dishes and from regular tacos.
Want to save this recipe?
How to Serve It:
Enjoy this hot, perhaps with a side salad or some garlic bread.
Can You Make It Ahead?
You could make it in advance and warm it back up later, although it’s tastier served freshly cooked.
Storage Instructions:
Leftovers will keep for up to 4 days in an airtight container in the refrigerator.
Variations and Substitutions:
Use beef broth in place of chicken broth if you want. The chicken broth does add a nice flavor to the dish though. You can use another type of pasta, such as ziti, rotini or penne.
Taco Spaghetti in Mexican Sauce
Ingredients
- ½ pound ground beef
- 1- ounce package taco seasoning
- 1 small yellow onion
- 1 tablespoon butter
- ⅔ cup beef broth
- 3 garlic cloves
- 10 ounces Rotel tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon cream cheese at room temperature
- ¾ pound spaghetti
- 1 ½ cups shredded cheddar cheese
- Cilantro for garnish
FOR THE SAUCE:
- 16 ounces tomato sauce
- 2 teaspoons worcestershire sauce
- ½ cup Half & Half
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- 1 cup chicken broth
Instructions
- Combine the sauce ingredients and set aside.
- Cook the beef in a skillet for about 7 minutes and then drain off the excess grease.
- Put the beef back on the heat and stir in the taco seasoning and beef broth.
- Bring to a boil and then reduce the heat and simmer for a few minutes.
- Take it off the heat and set aside.
- Cook the spaghetti in salted water, following the directions on the package, and then drain.
- Strain the tomato juice out of the can of Rotel and add the juice to the skillet with the beef.
- Simmer gently until the liquid is reduced by about half.
- Now add the butter and onions and cook for 5 minutes.
- Stir in the garlic and tomato paste and cook for 3 minutes.
- Add the diced tomatoes along with the sauce you prepared first.
- Bring to a boil and then simmer.
- Stir in the beef mixture and simmer for 10 minutes, then stir in the cream cheese and, gradually, the shredded cheese.
- Add the drained pasta, mix well, and serve hot, garnished with cilantro.
- Enjoy!
