Taco Spaghetti Recipe
Taco night will look different with this easy Taco Spaghetti recipe that is made up of taco flavors, using simple ingredients.
Serving6 Servings
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground lean beef
- 1 oz. taco seasoning packet
- 12 oz. can black beans, rinsed, drained
- 14 oz. can corn, rinsed, drained
- 1 ¾ cup salsa
- ¾ cup water or beef broth
- 8 oz. spaghetti
- Salt and pepper, to taste
- Chopped cilantro or parsley, for garnish
Instructions
Prepare the beef:
- Cook the beef; heat olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook until browned, breaking down the lumps with a wooden spoon. If there is excess grease, drain it.
- Add the taco seasoning, black beans, corn, salsa, and water or beef broth. Season to taste with salt and pepper. Simmer for 15-20 minutes or until you have a rich, thick sauce.
Cook the pasta:
- Cook the spaghetti; cook the spaghetti according to the package directions in a pot of salted boiling water.
- Drain the spaghetti, reserving a few Tablespoons of pasta water.
Assemble:
- Add the cooked spaghetti into the beef sauce along with a few Tablespoons of pasta water (only if your sauce feels dry).
- Give it a good stir until all is well combined.
Serve:
- Serve pasta warm, garnished with chopped cilantro or parsley
Notes
You can make this dish in a slow cooker. Add all of the ingredients, except the spaghetti, to a slow cooker. Cook on high for 4-5 hours. Add spaghetti and 1 cup water or beef stock and cook for 30 minutes or until the pasta is cooked.
Nutrition
Calories: 398 kcal · Carbohydrates: 54 g · Protein: 27 g · Fat: 8 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.3 g · Cholesterol: 47 mg · Sodium: 1368 mg · Potassium: 809 mg · Fiber: 7 g · Sugar: 5 g · Vitamin A: 810 IU · Vitamin C: 6 mg · Calcium: 59 mg · Iron: 4 mg