Taco Spaghetti Ground Beef Cheese (Printer-Friendly Version)
Spaghetti with ground beef, creamy taco sauce, Rotel, and melty cheese—easy, flavorful, and quick to make.
# Ingredients Needed:
→ Pasta
01 -
12 ounces dried spaghetti
→ Meat and Sauce
02 -
1 pound lean ground beef
03 -
1 medium yellow onion, finely diced
04 -
1 can (15 ounces) tomato sauce
05 -
1 can (10 ounces) Rotel diced tomatoes with green chilies, undrained
06 -
1/2 cup sour cream
07 -
2 tablespoons taco seasoning
08 -
1 teaspoon hot sauce, or to taste
→ Cheese
09 -
1 1/2 cups (about 6 ounces) shredded Colby Jack cheese
→ Optional Toppings
10 -
Sliced black olives
11 -
Diced tomatoes
12 -
Sliced green onions
13 -
Sliced jalapeños
14 -
Crushed tortilla chips
15 -
Shredded lettuce
# Step-by-Step Directions:
01 -
In a large skillet set over medium-high heat, cook the ground beef until browned, breaking it up as it cooks. Add the diced yellow onion and continue to sauté until the onion is softened, about 3 minutes. If needed, drain excess fat.
02 -
Stir in the tomato sauce, Rotel tomatoes with green chilies, sour cream, taco seasoning, and hot sauce. Mix thoroughly to combine, then reduce heat to medium and let the sauce simmer for 10 minutes, stirring occasionally.
03 -
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain thoroughly, reserving 1/4 cup pasta water if needed for consistency.
04 -
Add the drained spaghetti to the skillet with the sauce. Toss well to coat all the pasta evenly. Stir in shredded Colby Jack cheese until melted and the sauce is creamy.
05 -
Divide the taco spaghetti among plates or bowls. Top with sliced black olives, diced tomatoes, green onions, jalapeños, crushed chips, or lettuce as desired. Serve immediately.
# Helpful Hints:
01 -
Use slightly undercooked spaghetti for a texture that holds up better with the sauce.
02 -
Drain excess fat from beef to ensure the sauce remains smooth and not greasy.
03 -
Rotel tomatoes with green chilies enhance flavor; adjust hot sauce to preferred spice level.
04 -
The sauce can be prepared up to 2 days ahead and refrigerated. Cook pasta and reheat sauce when ready to serve.