Food fusions are one of my favorite types. I mean, I have even thought about writing a whole cookbook that is the combination of two different food types. This Taco Spaghetti is the perfect example. Taco seasoning combines with tomatoes, chiles, spaghetti, and cheese to make a delightful comfort food dinner everyone will love.
Substitutions and Variations
If you don’t want to make your own taco seasoning, you can use a one-ounce store-bought packet. Swap the ground beef for a pound of ground turkey. Add black beans or corn when you stir in the cooked spaghetti.
Storing and Reheating Leftovers
This recipe is best enjoyed when eaten right away, as the longer it sits the more the spaghetti noodles will absorb the sauce. Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or in a small skillet over low heat until heated through. Add salsa to any leftovers to freshen them up.
Cook the spaghetti. Stir often so the spaghetti doesn’t stick together. Before draining, reserve 1/4 cup of the pasta water. Cook the beef. Add the beef to a hot skillet, breaking it up as it cooks. Once the beef has begun to brown, add the onion and garlic. Sauté until the onion is translucent, about five to seven minutes. Drain the excess grease from the skillet. Make the sauce. Add in the taco seasoning, diced tomatoes, and green chiles. Reduce the heat and simmer for five minutes. Add the cheeses. Stir in the cream cheese and allow it to melt, then stir in the freshly grated cheddar cheese. Put it all together. Add in the cooked spaghetti, garnish with fresh cilantro, sour cream if you like, and enjoy!
By making your own blends, you can guarantee they are fresh and enhance the overall flavor of your meals. Store-bought blends may contain extra additives, salt, and preservatives and tend to be more expensive than making your own and keeping them on hand.
Use plenty of water. The water needs to more than just cover the pasta, the noodles need room to expand as they cook. Add a half teaspoon of kosher salt, as we are cooking only half a pound of pasta here, to the water to enhance the flavor of the pasta. Make sure it’s really boiling. Make sure you see large, constant bubbles before adding the dry pasta. Don’t add it before this point. Stir often. Prevent the spaghetti from sticking together while it cooks by giving the pot a good stir. Set a timer. Follow the directions on the package and set a timer so you know exactly when the pasta is al dente.
When going to retain some of that liquid gold, carefully dip the glass measuring cup into the water at the edge of the pot. This will allow the water to come in without any of the spaghetti. If you do happen to forget this step, you can add in a little bit of beef broth. It will create a really similar affect.
Other Great Pasta Recipes
Vegetarian Pasta Bake Pesto Pasta Chicken Spaghetti Recipe
If you make this recipe for taco spaghetti or any of my other recipes, leave a comment and let me know!
