Cheesy Taco Spaghetti

Cheesy Taco Spaghetti

(A fusion of spaghetti and taco night—creamy, spicy, and loaded with flavor!)

Ingredients *(Serves 4-6)*

• 8 oz (225g) spaghetti (or any pasta)

• 1 lb (450g) ground beef (or turkey/chicken)

• 1 packet taco seasoning (or homemade: 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp each paprika/garlic powder/onion powder/salt)

• 1 (15oz) can diced tomatoes (with green chiles for extra heat)

• 1 (8oz) can tomato sauce

• 1/2 cup water

• 2 cups shredded cheddar cheese (or Mexican blend)

• 1/2 cup sour cream (or Greek yogurt)

• 2 tbsp cream cheese (optional, for extra creaminess)

• Toppings:

  • Sliced jalapeños, chopped cilantro, diced avocado, green onions

Instructions

1. Cook pasta: Boil spaghetti al dente, drain, and set aside.

2. Brown meat: In a large skillet, cook ground beef over medium heat until no pink remains. Drain fat.

3. Season: Stir in taco seasoning, diced tomatoes, tomato sauce, and water. Simmer 5 mins.

4. Cheesy magic: Reduce heat to low. Add sour cream, cream cheese, and 1 cup shredded cheese. Stir until melted.

5. Combine: Toss in cooked spaghetti until fully coated.

6. Broil (optional): Transfer to a baking dish, top with remaining cheese, and broil 2-3 mins until bubbly.

7. Serve: Garnish with toppings and dig in!

Tips & Swaps

• Vegetarian: Use plant-based meat or lentils + extra beans (black or pinto).

• Spicier: Add a dash of hot sauce or cayenne pepper.

• One-pot version: Cook pasta in the skillet with extra liquid (no draining needed).

Taco Tuesday meets pasta night—comfort food at its best! 🌮🍝🔥

Want a slow cooker version or extra veggie-packed? Let me know! 😊