Taco Spaghetti

Taco Spaghetti

Introduction:
If you’re a fan of both Mexican and Italian flavors, then this Taco Spaghetti recipe is just for you! This delightful fusion dish brings together the best of both worlds, combining the spiciness of tacos with the comforting goodness of spaghetti. Bursting with flavors and textures, this recipe is sure to become a family favorite.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 4-6

Ingredients:

For the Taco Meat:

1 pound ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 tablespoon taco seasoning
1/2 cup tomato sauce
Salt and pepper, to taste
For the Spaghetti:

12 ounces spaghetti
2 tablespoons olive oil
1 small onion, finely diced
1 bell pepper, finely diced
2 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1 can (4 ounces) chopped green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and pepper, to taste
For Serving:

Shredded cheese (cheddar, Monterey Jack, or a blend)
Sour cream
Fresh cilantro, chopped
Sliced jalapeños (optional)
Lime wedges (optional)
Instructions:

Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and sauté until they begin to soften, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

To the skillet, add the ground beef and cook until browned, breaking it up with a spoon or spatula. Drain any excess grease.

Stir in the taco seasoning, tomato sauce, salt, and pepper. Simmer for 5-7 minutes to allow the flavors to meld together. Remove from heat and set aside.

In a separate large skillet or pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

Add the diced tomatoes (with their juice), chopped green chilies, chili powder, ground cumin, dried oregano, salt, and pepper to the skillet. Stir well to combine, then let the sauce simmer for 10-15 minutes to allow the flavors to develop.

Add the cooked spaghetti to the skillet with the sauce, tossing well to coat the pasta evenly.

Preheat the oven to 375°F (190°C).

In a large baking dish, layer half of the spaghetti mixture. Top with the taco meat, spreading it out evenly. Sprinkle a generous amount of shredded cheese over the meat. Layer the remaining spaghetti mixture on top, followed by another layer of shredded cheese.

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it cool for a few minutes. Serve the Taco Spaghetti with dollops of sour cream, fresh cilantro, sliced jalapeños (if desired), and lime wedges on the side for squeezing over the top.

Enjoy your delicious Taco Spaghetti while it’s still warm and the cheese is gooey!

Note: Feel free to customize this recipe by adding your favorite taco toppings, such as diced tomatoes, sliced black olives,