Taco spaghetti here is made entirely on the stovetop and served straight from the skillet. Ground beef is browned with taco seasoning, then simmered briefly with diced tomatoes, tomato sauce and a little beef broth.
The drained spaghetti and a cup of cheddar go into the pan and are tossed until the cheese melts into the light red sauce. More cheddar and fresh cilantro finish it.
How to Make It
Spaghetti cooked, water reserved
Cook the spaghetti in salted water until al dente, keeping 1/2 cup of the pasta water before draining.
Beef browned and seasoned
Brown the ground beef in a large skillet over medium-high heat until it reaches 160°F. Drain the fat and stir in the taco seasoning and salt.
Tomatoes, sauce and broth simmered
Add the diced tomatoes, tomato sauce and beef broth and simmer for 5 minutes.
Spaghetti and cheddar tossed in
Add the spaghetti and 1 cup cheddar and toss until the cheese melts and the sauce coats the pasta, adding reserved pasta water only if needed.
Topped and served
Top with the remaining cheddar and the cilantro and serve from the skillet or in bowls.
Success Tips
- Save the pasta water before draining the spaghetti; it is easy to forget once the pot is in the sink.
- Toss the taco spaghetti with tongs off the heat once the cheddar is in so the cheese melts without turning stringy.
- Scatter the cilantro just before serving so the leaves stay bright against the cheddar.
Pasta Pot and Skillet Side by Side
The spaghetti and the beef sauce cook at the same time and meet in the skillet.
Pasta pot
- Start
Bring salted water to a boil and cook the spaghetti until al dente.
- Before draining
Scoop out 1/2 cup of pasta water.
Skillet
- Start
Brown the beef to 160°F, drain and season.
- Then
Simmer with the tomatoes, sauce and broth for 5 minutes.
Toss together
Add the spaghetti and a cup of cheddar to the skillet and toss until coated.
Ingredient Notes
- Taco seasoning
- One tablespoon stirred into the browned beef before the tomatoes go in.
- Diced tomatoes
- A 14.5-ounce can, drained, for visible pieces of tomato through the pasta.
- Cheddar, divided
- One cup melts into the sauce and half a cup goes on top.
Why This Recipe Works
- Draining the canned tomatoes keeps the sauce light enough to coat the spaghetti instead of making it soupy.
- Five minutes of simmering is enough for the taco seasoning to flavour the tomato sauce and broth.
- Melting cheddar directly into the sauce thickens it and makes it cling to the long strands.
Serving Ideas
Twirl portions into bowls so each gets beef, tomato and a good layer of melted cheddar, with cilantro on top.
Storage and Reheating
Refrigerate
Refrigerate leftovers promptly in a covered container and reheat in a skillet with a splash of water or broth.
Frequently Asked Questions
Does this go in the oven?
No. It is tossed and served from the skillet, not baked as a casserole.
Is there cream cheese in the sauce?
No. The sauce is tomato, beef broth and melted cheddar.
