If you’ve ever wished your spaghetti recipe had a little more taco flavor, this one is for you! Ground beef, diced tomatoes, green chilies and taco seasoning come together to make a spicy dish that’s perfect for Taco Tuesday and any day of the week.
If you love tacos and spaghetti, then you’ll go crazy for this delicious taco spaghetti recipe! This dish combines all of the best flavors of both tacos and spaghetti into one hearty meal. The pasta is cooked in a flavorful tomato sauce, then topped with seasoned ground beef, shredded cheese, and all your favorite taco toppings. It’s sure to become a new family favorite!
Prep Time: 20 minutes || Cook Time: 30 minutes || Servings: 8
8 ounces dried spaghetti noodles
1 pound ground beef lean
1 ounce (1 packet) low-sodium taco Seasoning
3/4 cup water
1 container (8 ounces) plain Greek yogurt
1 can (10 ounces), Rotel (diced tomatoes, green chilies), undrained
1 package (8 ounces) Velveeta cheese, cubed
1 cup shredded cheddar cheese
2 diced green onions
How to Make Taco Spaghetti:
Pre-heat oven to 350°F. Spray a 9×9-inch or a 11×7-inch (that is what I used) baking dish with non-stick spray. Set aside.
In a large saucepan of salted water, cook spaghetti noodles until tender. Follow the package instructions. Drain the water.
In the meantime, heat a large skillet on medium-high heat to cook and crumble ground beef. Continue cooking until the beef is no longer pink. Get rid of any grease. Add the taco seasoning to the water. Stir for five minutes.
To make hamburger mix, stir in greek yogurt and Velveeta cheese. Stir continuously until the cheese is melted. Mix in the cooked spaghetti, then pour it into the prepared baking dish.
Sprinkle with the shredded cheddar cheese. Bake covered for 20 minutes, or until bubbly and hot.
Garnish with diced green onions. Enjoy!