It's time for you to change up Taco Tuesday, and try this outrageously rich and satisfying Taco Spaghetti Recipe instead. Packed with flavor and spice and everything nice... it's an easy dinner you'll want on repeat! Made in just one pot, and done in 30 minutes, dinner will be a breeze!
2tablespoonsCooking Oil(I like to use avocado oil)
3cupsChicken Broth
14.5ouncescan Diced Tomatoes
6ouncescan Tomato Paste(3/4 cup)
4ouncescan Diced Green Chiles
2packets Taco Seasoning(two 1 ounce packets)
1teaspoonCumin
1teaspoonGarlic Salt
2cupsshredded Mexican Cheese
*optional 1/4 cup fresh chopped Cilantro for garnish
Instructions
Preheat 5 - 6 quart dutch oven at Med/High heat.
Once it has heated up, add Cooking Oil, Ground Beef, and White Onion.
Cook Beef and Onion mixture until Beef is browned, about 5-6 minutes, then drain any excess juices.
Add Chicken Broth, Diced Tomatoes, Tomato Paste, Green Chiles, Taco Seasoning, Cumin, and Garlic Salt to the dutch oven, then stir well.
Cover dutch oven and allow mixture to cook until it comes to a soft boil (approx. 7 minutes)
Next, break Spaghetti Noodles in half, add to dutch oven, and stir well.
Cover dutch oven, reduce heat to Medium, and allow Taco Spaghetti to simmer for 12 - 18 more minutes (stirring often) until pasta is tender and cooked to your preferences.
Serve on plates or in bowls topped with shredded Mexican Cheese and fresh chopped Cilantro. Enjoy!
Notes
How to Store Your Taco Spaghetti: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
How To Reheat Your Taco Spaghetti: When you're ready to enjoy, simply transfer to a microwave safe dish, cover with paper towels, and reheat for 30 seconds at a time (stirring each time) until hot. You can even add a little extra cheese on top for the last few seconds of microwaving. The more cheese the merrier, right?
For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.