Recipe by Menachem Goodman

Taco Spaghetti

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Taco Spaghetti
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Soy - Gluten - Wheat
50 Minutes
Diets

No Diets specified

Tacos can be made in many forms. Whether it’s soft or hard shell, beef or chicken, and topped with guacamole or salsa, it’s definitely a favorite for many. I love a good taco, but I also love minimal preparation and fewer dishes. That’s how my idea of taco night spaghetti was born.

I always talk about how cuisines travel through kitchens around the world and how new adaptations are added based on the fla vors of that region. Tacos are a Mexican staple, but they’re also one of the top fast foods in Norway, which is so random but also shows how food creates diversity around the globe. So now we’ll take that lovely taco and reimagine it into a dish that’s so differ ent yet so familiar in flavor.

When creating this easy dinner, I knew I wanted it to be bud get friendly — hello, ground beef — and super easy, hence the one pot. I left it extremely basic so you can top it with whatever your family loves. That doesn’t only make for a delicious dinner, but it also makes it more fun when everyone gets to choose the top pings of their choice.

Ingredients

Taco Spaghetti

  • 2 tablespoons oil

  • 1 large onion, diced

  • 1 teaspoon kosher salt

  • 1 pound (450 grams) ground beef

  • 2 1-ounce (30-gram) packets taco seasoning

  • 2 tablespoons Tuscanini Tomato Paste

  • 4 teaspoons chicken consommé

  • 2 teaspoons garlic powder

  • 1 teaspoon soy sauce

  • 6 cups boiling water

  • 1 pound (450 grams) Tuscanini Spaghetti, cracked in half

Toppings (optional)

Directions

1.

Heat the oil in a large pot over medium heat. Add the onion and salt. Sauté for five to seven minutes, until translucent.

2.

Add ground beef. Using a large spoon, break up the meat into small pieces as it cooks.

3.

Once the meat is mostly browned, add the taco seasoning, tomato paste, chicken consommé, garlic powder, and soy sauce. Mix well until everything is combined, then cook for another two minutes.

4.

Raise the heat to high and add the boiling water. Once the water starts to form small bubbles, add the spaghetti and mix well.

5.

Cover the pot and cook for six to seven minutes. Uncover, lower the heat to medium, and cook for another three to four minutes. Remove from heat and serve with desired toppings.

Notes:

As the pasta sits, it will thicken slightly. To reheat, add a little hot water and set over low heat until warmed through.

You can cook the noodles separately and make the ground beef mixture without water. This is especially useful if you plan on serving it another day, as the pasta doesn’t reheat nicely once refrigerated.

Variation:

Swap out the ground beef for ground chicken if that’s what your family likes better. And adding some veggies to the mix is also a great idea. Or skip the pasta altogether and pull out the taco shells to go back to tradition.

Credits

Photography by Menachem Goodman

Recipe tags

easy prep ground beef Menachem Goodman spaghetti taco seasoning the moode foodie
Taco Spaghetti

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