This Mexican Spaghetti Recipe (AKA: Taco Spaghetti) is a great way to spice up your taco night! All the flavors of both tacos and spaghetti are combined into this perfectly easy weeknight dinner, that even your picky eaters will love!
1small or medium onion (about 1 cup), dicedwhite or yellow onions
1lb.lean ground beef90% lean or more
1 1/2tbsplow sodium taco seasoningor one packet
215 oz.cans tomato sauce
1tspdried oregano
1 tspsugar
1chipotle in adobo + 1 tablespoon adobo sauce
14 oz. can diced green chilies
2cups shredded cheddar cheeseor your favorite shredded cheese!
1/2cupsour creamlow fat or full fat
green onions, cilantro, sliced black olives for garnishoptional
Instructions
Boil Pasta: In a large pot, boil spaghetti noodles to al dente, according to package directions.
Cook Onion: In a large skillet over medium-high heat, add olive oil. When oil is hot, add onion and cook 2-3 minutes until soft.
Brown Ground Beef: Add ground beef and season with taco seasoning. Cook beef 2-3 minutes (until browned), breaking the meat up as it cooks. Pro Tip: Using a potato masher when the meat is about halfway cooked works great at getting the meat broken up nice and fine :)
Add & Simmer: To the "taco meat", add tomato sauce, diced green chilis, chipotle chilis + adobo sauce, sugar and oregano. Stir to combine. Bring sauce to a boil, then turn the heat down to medium-low and simmer sauce 5-10 minutes until all flavors are combined.
Add Sour Cream: Turn heat down to LOW and stir in sour cream (make sure the heat is LOW otherwise the sour cream has a tendency to separate).
Finish: Last, add your cooked pasta and half of the shredded cheese (save the other half for sprinkling on top!). With tongs, toss everything until spaghetti is well combined with the sauce and cheese is melted.
Serve immediately and top with remaining cheese + green onions/cilantro/sliced black olives if you like!