Easy Taco Spaghetti
This dish combines the bold flavors of taco seasoning with tender spaghetti for a quick, high-protein, and family-friendly meal. Ground meat or plant-based protein is cooked with onions, garlic, and a flavorful tomato sauce, then tossed with spaghetti for a fusion of Mexican and Italian flavors. Perfect for busy weeknights!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3–4
Ingredients
For the Taco Meat:
300 g (about 10 oz) ground chicken, turkey, beef, or plant-based mince
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp olive oil
1 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp oregano
½ tsp salt
¼ tsp black pepper
1 cup canned crushed tomatoes or tomato sauce
1 tsp tomato paste
For the Spaghetti:
250 g (8–9 oz) spaghetti or whole wheat pasta
Salt for pasta water
Toppings :
2 tbsp chopped fresh parsley or cilantro
2–3 tbsp shredded cheese or vegan cheese
Sliced avocado or jalapeños for extra kick
Instructions
Cook the Spaghetti:
Bring a large pot of salted water to a boil.
Cook spaghetti according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
Cook the Taco Meat:
Heat olive oil in a skillet over medium heat.
Saute onions until translucent, about 3–4 minutes.
Add garlic and cook 30 seconds until fragrant.
Add ground meat or plant-based mince, breaking it up with a spoon. Cook until browned.
Stir in chili powder, smoked paprika, cumin, oregano, salt, and pepper.
Add crushed tomatoes and tomato paste. Simmer for 5–7 minutes until thickened.
Combine Pasta and Taco Meat:
Add cooked spaghetti to the skillet with taco meat.
Toss to combine, adding reserved pasta water a little at a time for a saucier consistency.
Serve:
Plate the taco spaghetti and sprinkle with chopped parsley, shredded cheese, or avocado slices if desired.
Serve warm.
Tips & Notes
Vegetarian Version: Use lentils or plant-based mince instead of meat.
Make Ahead: Cook taco meat in advance and reheat before tossing with pasta.
Extra Flavor: Add corn kernels or bell peppers for a colorful, nutrient-rich dish.
Low-Calorie Option: Use zucchini noodles or whole wheat pasta for more fiber.
Frequently Asked Questions
Q: Can I make this spicy?
A: Yes, add chili flakes or chopped fresh chili to the taco meat.
Q: Can I freeze leftovers?
A: Yes, store pasta and sauce separately in airtight containers for up to 2 months.
Q: Can I use pre-cooked shredded chicken?
A: Yes, add it at the end just to warm through; no need to cook further.
Nutritional Information
Calories: ~380 kcal
Protein: 25 g
Carbohydrates: 42 g
Fiber: 5 g
Fat: 12 g
Saturated Fat: 3 g
Sugar: 6 g
Sodium: 380 mg