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Tex-Mex Taco Spaghetti

Tex-Mex Taco Spaghetti

Craving a comforting and flavorful weeknight meal that smashes together the best of pasta and Tex-Mex flavors? This Tex-Mex Taco Spaghetti is your answer, a one-pot wonder that’s guaranteed to become a family favorite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Total Time 35 minutes
Course: Dinner, Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground beef (or ground turkey)
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 packet taco seasoning (1 ounce)
  • 1 can diced tomatoes undrained, 15 ounces
  • 1 can black beans rinsed and drained, 15 ounces
  • 1 can Rotel undrained, 10 ounces (diced tomatoes and green chilies)
  • 2 cups chicken broth (or vegetable broth)
  • 8 ounces uncooked spaghetti broken into thirds
  • 1/2 cup sour cream (or plain Greek yogurt for a lighter option)
  • 1/4 cup shredded cheddar cheese (plus more for serving)
Optional toppings
  • chopped fresh cilantro
  • diced avocado
  • salsa
  • pickled jalapeños
  • lime wedges
  • crushed tortilla chips

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    1 tablespoon olive oil, 1 pound lean ground beef, 1 medium yellow onion, 2 cloves garlic
  2. Sprinkle the taco seasoning over the beef and onion mixture. Stir well to coat everything evenly.
    1 packet taco seasoning
  3. Pour in the undrained can of diced tomatoes, the rinsed and drained black beans, and the undrained can of Rotel. Stir to combine.
    1 can diced tomatoes, 1 can black beans, 1 can Rotel
  4. Pour in the chicken broth. Add the broken spaghetti (breaking it into thirds helps it fit and cook more evenly in the pot). Stir everything together, ensuring the spaghetti is mostly submerged in the liquid.
    2 cups chicken broth, 8 ounces uncooked spaghetti
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the spaghetti is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
  6. Once the spaghetti is cooked and the sauce has thickened, remove the pot from the heat. Stir in the sour cream and shredded cheddar cheese until they are melted and the sauce is creamy and well combined.
    1/2 cup sour cream, 1/4 cup shredded cheddar cheese
  7. Ladle the Tex-Mex Taco Spaghetti into bowls. Garnish generously with your favorite toppings like fresh cilantro, diced avocado, salsa, pickled jalapeños, lime wedges, or crushed tortilla chips. Serve immediately.
    chopped fresh cilantro, diced avocado, salsa, pickled jalapeños, lime wedges, crushed tortilla chips

Notes

Reheating tip: gently reheat on the stovetop over low heat, stirring occasionally, and adding a splash of broth or water if it seems too thick. Can also be reheated in the microwave.
Storage tip: Refrigerate for up to 3-4 days. Can be frozen for up to 2 months.
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