This weeks recipe has been my most requested one yet – taco spaghetti, also known as Mexican spaghetti. It’s super simple to make, and can all be thrown together in one pot, so that means less dishes! 😝 I will say I like to eyeball when I cook, and season as I taste, so be sure to taste as you go, and season more or less, depending on your own taste prefernces!

Anytime I cook any taco recipe, I prefer to use my own seasoning versus the taco packets from the store. That way I always have this taco blend in my spice cabinet on hand, for conveniece. I added my taco seasoning blend for you in todays post as well!

I hope you enjoy this recipe as much as our family does. 😊

Taco Spaghetti

Ingredients:

• I lb of ground beef
• 1 package of taco seasoning or 3 tbs of your own taco blend (I listed my go-to taco blend below)
• 1 can of drained rotel
• half an onion, finely diced
• salt & pepper to taste
• 2 cups of beef broth
• 1/2 cup of water (you want enough to submerge your noodles completely)
• 1 Package of spaghetti noodles (the halved spaghetti works best to fully submerge)
• handful of shredded cheese

Ingredients for Taco Seasoning:

• 1/4 cup of paprika (sweet paprika is the best)
• 2 tbs chili powder
• 2 tbs oregano
• 1 tbs corn starch
• 1 tbs salt
• 1 tbs cumin
• 1 tbs garlic powder
• 1 tbs onion powder
• 1 tsp sugar
• 1 tsp coriander
• 1 tsp pepper

mix all ingredients together and store in an airtight glass jar.

this recipe only calls for 3 tbs of this seasoning if you’re not using a store bought packet.

Directions:

1. Add your beef to a medium high heat pan with olive oil, and cook until browned.
2. Drain any excess fat/oil, then season with your taco seasoning, salt and pepper.
3. Add in your onion and cook until translucent.
4. Add the rotel and give it a good stir.
5. Add your beef broth then layer the noodles over the beef and rotel mixture.
6. Add the water, so that the noodles are completely submerged and can cook evenly.
7. Bring it to a boil then cover and reduce heat to low.
8. Cook covered until most of the broth has evaporated.
9. Give it a good stir and season with more salt and pepper if need be.
10. Turn off and remove from the heat.
11. Sprinkle your cheese over top and cover your pot until the cheese has melted – then serve!

Feel free to make this recipe your own! We like to garnish our bowls with a little sour cream and cilantro!

As always, thanks for reading, my last recipe was another pasta favorite of ours. It’s perfect for fall and kinda similar to this recipe. You can read it here!

Be sure to sign up for my weekly newsletter, sent out on Sundays, so that you don’t miss a single recipe or post!

xo Dariane