Whip up this delicious Taco Spaghetti in just 30 minutes for a quick and flavorful fusion of Mexican and Italian cuisines. Perfect for a weeknight meal!
Cook spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat a bit of olive oil over medium heat. Add the onion, bell pepper, and garlic (if using) and sauté until softened.
Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon. Drain any excess fat.
Stir in the taco seasoning and diced tomatoes. Cook for a few minutes until the mixture is well combined and slightly thickened.
Add the cooked spaghetti to the skillet. Toss well to ensure the pasta is evenly coated with the meat sauce.
Sprinkle the shredded cheese over the top and cover the skillet. Let it sit for a minute or two until the cheese has melted.
Serve hot with optional toppings as desired.
Notes
• Cook Pasta Al Dente: Keep the spaghetti a bit firm to soak up the sauce better.
• Brown the Meat Well: For deeper flavor, make sure the ground beef is nicely browned before adding other ingredients.
• Drain Fat: After browning the beef, draining excess fat keeps the dish from being too greasy.
• Taste and Adjust Seasoning: After adding the taco seasoning, taste the mixture and adjust salt or spices as needed.
• Let It Rest: Allow the dish to sit for a few minutes after cooking for flavors to meld together.