Ingredients
- 8 ounces (225 g) uncooked spaghetti noodles
- 1 pound (450 g) lean ground beef
- 1 packet (1 oz) taco seasoning
- 1 (10-ounce) can diced tomatoes with green chiles (undrained)
- 1/4 cup diced onion (optional)
- 4 ounces shredded cheddar cheese
- Salt (for pasta water)
- Water (for boiling and sauce)
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet over medium-high heat, cook ground beef (and onion if using) until browned and cooked through, about 5 minutes. Drain excess fat if needed.
- Add taco seasoning and diced tomatoes with green chiles (including juices). Stir and simmer with reserved pasta water for about 5 minutes.
- Add cooked spaghetti to the skillet. Toss well to coat noodles in sauce.
- Stir in shredded cheese until melted and combined. Serve hot.
Notes
- Use reserved pasta water to help loosen the sauce and keep it creamy.
- Swap ground beef for ground turkey, chicken, or beans for variation.
- For more heat, add chili powder, cumin, jalapeños, or hot sauce.
- Freezes well up to 2–3 months in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Halal
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg
