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This filling taco pasta combo brings together two crowd pleasers in one amazing dish that's now my quick fix for hectic evenings. When Mexican spices meet Italian noodles, you get a warm, tasty meal that vanishes from dishes in no time flat.
I came up with this dish when my kids were going through their fussy eating stage. The well-known noodles mixed with taco flavors they already enjoyed was a winner right away. These days they ask for it at least twice every month at our house.
What You'll Need
- 8 ounces spaghetti: makes the ideal foundation to soak up all those yummy taco tastes
- 1 pound ground beef: gives solid protein try 85/15 meat-to-fat balance for top taste
- 1 cup diced onion: brings key aromas and natural sweetness
- 3 cloves garlic: adds flavor layers always grab fresh for best results
- 2 tablespoons taco seasoning: your flavor superhero make your own to control salt and heat
- 1 cup beef broth: forms a tasty sauce that hugs each pasta strand
- 14.5-ounce can diced tomatoes: gives tang and texture just dump it in
- 4-ounce can diced green chilies: adds gentle heat without going overboard
- 2 teaspoons soy sauce (optional): boosts savory notes
- 2 teaspoons Worcestershire sauce (optional): brings deep richness
- 1 cup shredded cheese: creates that perfect creamy tie-in grab a Mexican mix
- Salt and pepper to taste: season how you like it
- 2 tablespoons chopped cilantro (optional): adds fresh pop to the finished meal
Easy Cooking Steps
- Ready Your Pasta:
- Get a big pot of well-salted water boiling hard. Toss in spaghetti and cook until barely tender usually a minute under package time. Save ½ cup pasta water before draining. This tiny bit of undercooking means your pasta will finish just right when mixed with the hot sauce.
- Cook Your Meat Mix:
- Heat a tablespoon of oil in a large deep pan over medium-high. Add beef and onion breaking meat into tiny bits with a spoon. Cook until beef turns brown and onions go soft about 5 to 7 minutes. If it looks too greasy tilt the pan and scoop some out.
- Mix In Flavors:
- Turn heat to medium and add garlic and taco spices to your meat. Keep stirring for a minute until it smells good. This wakes up the spices and pulls out their best taste without burning the garlic.
- Build Your Sauce:
- Add beef broth diced tomatoes green chilies soy sauce and Worcestershire sauce. Scrape the pan bottom to get all those tasty brown bits. Bring to a light bubble then lower heat and let it simmer uncovered for 5 minutes so flavors can blend and sauce can thicken a bit.
- Melt In Cheese:
- Turn off the heat and scatter shredded cheese over your sauce. Stir softly until fully melted making a smooth creamy mix. If sauce looks thick just splash in some saved pasta water.
- Put It All Together:
- Add your drained pasta and cilantro to the sauce mixing gently until every noodle gets coated. Let it sit for 2 minutes so pasta can drink up some sauce. Taste and add salt and pepper if needed.
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The taco mix really makes this dish special. I began making my own years back when I found out how much salt was in store packages. My homemade blend uses smoked paprika which brings an amazing depth you just can't get from plain paprika.
Saving Extra Food
This taco pasta actually tastes way better the day after cooking once the flavors really sink in. Keep any extras in a sealed container in your fridge for up to 4 days. When you warm it up add a tiny bit of water or broth to bring the sauce back to life since the pasta will suck up some liquid. For easy meal planning you can split into single portions in microwave containers for quick lunches.
Quick Swaps
This dish works great with whatever you've got around. Ground turkey or chicken makes a lighter option than beef. For a veggie version try plant meat or toss in extra black beans and finely cut mushrooms for texture and rich flavor. You can switch up the pasta too curly shapes like rotini or fusilli grab the sauce really well while penne makes eating easier.
Fun Topping Ideas
The best part about this dish might be setting up a taco pasta bar for family dinner. Get small bowls of classic taco toppings like avocado chunks sliced black olives cut green onions fresh diced tomatoes spicy jalapeños sour cream and extra cheese. This hands-on approach lets everyone fix their bowl just how they want and turns eating into something special not just another meal time.
Where It Came From
Mix-and-match cooking has deep roots in American food going back to the 1970s when global ingredients started showing up more in stores. This taco pasta shows how Italian and Mexican foods both known for big flavors and family-style eating can work together. The combo might seem odd but follows the old tradition of changing classic dishes to fit new tastes and whatever ingredients you can find.
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Frequently Asked Questions
- → Can I switch beef for turkey here?
Totally! Ground turkey is a great swap that lowers the fat while still soaking up those fabulous taco flavors. Just cook the turkey exactly as you would the beef—it works just as well.
- → How can I adapt this for gluten-free needs?
To make it gluten-free, just switch to gluten-free spaghetti, a seasoning blend free of gluten, and swap soy sauce with tamari or coconut aminos. Double-check your Worcestershire sauce label too, since some may have gluten in them.
- → What toppings pair nicely with this dish?
Try avocado chunks, sour cream, green onion slices, fresh cilantro, or even jalapeños if you like heat. You can also throw on extra shredded cheese or a spoonful of salsa to make every bite pop even more.
- → Can I prep this ahead of time?
Sure thing! Cook the meat sauce up to 48 hours in advance and keep it chilled. Boil the spaghetti fresh when it’s time to eat. Or, make the full thing the day before and store it for up to 3 days. Add a splash of broth when reheating since the pasta might soak up the sauce.
- → How spicy is it and can I tweak the heat?
The flavor has a mild to medium kick from the chilies and taco spices. Want it spicier? Add jalapeños while cooking or pick a hotter seasoning blend. To tone it down, leave out the chilies or use mild spices. You can always have hot sauce on the side for those who want extra heat.
- → Can I make this vegetarian-style?
Definitely! Switch the beef to a plant-based substitute or mix in black beans and chopped bell peppers. Replace beef broth with veggie stock. All the other goodies will provide plenty of amazing flavor for an entirely plant-based option.