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This single-skillet taco pasta blends zesty Mexican taco flavors with cozy Italian noodles for a mash-up dish that's now a go-to dinner at my house. The sauce-coated pasta twirls around flavorful ground beef, packing a punch from taco seasonings and gooey cheese that ties everything nicely together.
I came up with this dish during a hectic weeknight when I couldn't pick between tacos or pasta. My children gobbled it up so fast that it earned an immediate spot on our regular dinner lineup.
What You'll Need
- Ground beef: ideal because it's juicy and soaks up all those taco spices wonderfully
- Yellow onions: add a naturally sweet base that makes the beef taste even better
- Taco seasoning blend: gives you that true Mexican taste without fussing with separate spices
- Rotel tomatoes with green chilies: bring a fresh kick and mild heat that rounds out the flavors
- Spaghetti noodles: simmer right in the sauce to soak up every bit of goodness
- Water: mingles with everything else to create a tasty sauce as it bubbles away
- Cheddar cheese: delivers that stretchy, melty magic that pulls all components together
- Fresh cilantro: lifts the whole dish with its fresh, zippy flavor
How To Make It
- Cook Your Beef:
- Pour olive oil into a big 12inch pan over medium flame until it glistens. Toss in ground beef and chopped onions, breaking beef chunks into tiny bits with your spoon. Let it cook about 7 minutes till beef isn't pink anymore and onions turn see-through. Your meat should look light brown with no pink spots left.
- Build Your Flavor Base:
- Dust the taco seasoning all over your meat mix and stir until everything's coated. Drop in the Rotel tomatoes without draining and mix well. The tomato juice helps scrape up all those tasty browned bits stuck to your pan bottom, making your sauce even yummier.
- Add Your Pasta:
- Put the uncooked spaghetti into your pan, snapping them in half if they don't fit. Pour water over everything, making sure all pasta gets covered. Crank the heat to high and bring it to a rolling boil, which takes roughly 2 minutes. Then turn it down to low, put the lid on tight, and let it bubble gently for exactly 15 minutes. Your pasta will soak up the liquid and get perfectly tender.
- Mix In Cheese:
- Take the pan off the heat completely. Right away sprinkle half your shredded cheddar across the hot pasta and stir it all around. The leftover heat will melt cheese into your sauce, making everything nice and creamy. Don't forget to scrape the bottom so nothing sticks.
- Finish It Off:
- Scatter the rest of your cheese on top of everything. Don't stir anymore just let it sit for a minute or two so it melts from the warmth below. Top it all with your chopped fresh cilantro for a pop of color and fresh flavor. Grab some plates and serve it up while it's still hot and cheesy.
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Those Rotel tomatoes are the real game-changer in this dish. I found out how awesome they are when I grabbed them by mistake instead of plain diced tomatoes way back when. That lucky mix-up brought such amazing flavor that I've never switched back to regular tomatoes here. The mild spice and tangy tomato combo works perfectly with the taco spices.
Prep Ahead Tips
This taco pasta warms up amazingly well, making it perfect for planning ahead. Fix the whole recipe, then scoop it into microwave-safe dishes and keep in the fridge up to 4 days. When you're ready to eat, splash in a bit of water or chicken broth before microwaving for 2 minutes, stirring once halfway. The noodles stay nice and firm without getting soggy.
Ways To Switch It Up
Think of this recipe as just the beginning of countless possibilities. Throw in some black beans or corn kernels for extra crunch and nutrients. If you love spicy food, mix in chopped jalapeños or a few drops of hot sauce. Folks who don't eat meat can swap the beef for veggie crumbles or more beans instead. My family likes setting out extra toppings like sour cream, chopped avocado, and broken tortilla chips so everyone can fix their bowl just the way they want it.
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What To Serve With It
Dish up this filling pasta in wide, shallow bowls to show off all the bright ingredients. A basic green salad with lime dressing works great alongside it. For special nights, I make some garlic bread with a Mexican twist by adding a pinch of taco seasoning to the butter mix before toasting. This dinner stands perfectly fine on its own but feels extra fun when served with a jug of fresh limeade or margaritas for the grown-ups.
Keeping Leftovers Fresh
Store what's left in a sealed container in your fridge for up to 4 days. The flavors actually get better overnight as everything mingles together. If you want to freeze some, divide it into meal-sized portions in freezer containers and keep for up to 3 months. Let it thaw in the fridge overnight before heating up. Add a spoonful of water when warming to bring back moisture, and top with fresh cheese and cilantro to liven up the flavors.
Frequently Asked Questions
- → Could I save time using cooked noodles?
Not really—raw spaghetti cooks in the skillet and soaks up the sauce for extra flavor.
- → What's a good swap for Rotel tomatoes?
Diced tomatoes with green chilies work great, or plain canned tomatoes if you want less spice.
- → Can I make this without beef?
Absolutely! Use plant-based meat or beans like black beans or chickpeas instead.
- → How do leftovers keep, and what's the best way to reheat?
Leftovers stay fresh up to 3 days in an airtight container in the fridge. Heat it up on the stove or microwave.
- → Are extra veggies allowed in this recipe?
Yes! Zucchini, corn, or even bell peppers blend wonderfully into the dish.