Cheesy Taco Spaghetti

When the weather is cold, I crave comfort food. Something that warms me up and usually has cheese in it! Like this Cheesy Taco Spaghetti. It has a great Tex-Mex flavor and it’s so easy to make—it’s made in one pot so there’s minimal clean up. Easy to make, yummy, and a one-pot meal—that’s a win, win, win! I found a recipe at Pillsbury.com and added some green onion, chili powder, and extra cheese! You know it has to be good when it’s really cheesy.

What’s also nice about this recipe is that it also works great as a warm-weather meal because you don’t have to use your oven. Just whip it up in one big pot on your stove top and it’s ready in about 40 minutes. If there’s any extra, the leftovers make a great lunch you can enjoy for the next few days—or freeze it for later!

Cheesy Taco Spaghetti

  • Servings: 6
  • Difficulty: easy
  • Print

CHEESY TACO SPAGHETTI by NancyC, adapted from Pillsbury

Makes 6 servings                                                   cheesy taco spaghetti @ nancyc

  • 1 Tablespoon non-GMO canola oil or light olive oil
  • 1 lb. extra-lean ground beef (or to make it veggie, substitute thawed veggie crumbles or a [15-ounce] can of black beans)
  • 2 to 3 Tablespoons finely chopped green onion (the white part)
  • 1 (32-ounce) carton beef broth
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (4-ounce) can regular or fire roasted chopped green chiles
  • 1/2 cup water
  • 1 (1-ounce) package taco seasoning mix
  • 1 teaspoon chili powder (or to taste)
  • 12 ounces uncooked spaghetti (from a 16-ounce box), broken in half
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
  • Optional: 1 to 2 Tablespoons finely chopped green onion (the green part) or fresh chives (or a mix of both), for garnish

In a 5-quart pot or Dutch oven, heat oil over medium-high heat. Add beef and finely chopped green onion; cook 5 to 7 minutes, stirring frequently, until no longer pink (if using thawed veggie crumbles or black beans, just cook in the oil for about 1 to 2 minutes, until green onions start to become slightly translucent). Stir in beef broth, diced tomatoes, green chiles, water, and taco seasoning mix.

Add spaghetti; heat to boiling. Reduce heat to simmering; cook uncovered for 20 to 22 minutes, stirring frequently, until pasta is tender. Stir in 1 cup of the shredded Colby-Jack cheese, distributing cheese evenly with other ingredients. Then sprinkle the remaining one cup of cheese on top. Sprinkle with finely chopped green onion, if desired.

Recipe from NancyC | nancy-c.com

Some of my favorite comfort food dishes often include pasta, like this dish does. What do you like to make when you’re craving comfort food?

Sharing at Thursday Favorite ThingsWonderful WednesdayMeal Plan Monday, Inspire Me MondayFiesta FridayFriday FeatureFull Plate ThursdayHearth and Soul.

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14 thoughts on “Cheesy Taco Spaghetti

  1. awoodruf

    This is delicious!!! Everyone should try it! It’s great on a cold evening and a good variation to regular spaghetti!

    Reply
  2. FrugalHausfrau

    This is the most gorgeous Spaghetti Pie I’ve ever seen! A big dose of comfort and it would be so good right now during our cold spell!

    Thanks for sharing with us at Fiesta Friday!

    Mollie

    Reply
  3. Miz Helen

    Your awesome post is featured on the Top Ten for Full Plate Thursday this week. Thanks so much for sharing it with us and hope you have a very special week!
    Miz Helen

    Reply

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