Taco Mexican Dish

This single-skillet taco pasta marries the zesty punch of Mexican taco seasonings with comforting Italian noodles, creating a fusion that's become a must-have in my family's dinner lineup. The rich sauce coats the beef crumbles, while the taco flavors and gooey cheese bring everything together beautifully.

I came up with this dish during a hectic weeknight when I couldn't pick between our regular taco Tuesday tradition and pasta night. My children wolfed it down so fast that it immediately became a permanent fixture in our mealtime schedule.

What You'll Need

• Ground beef: delivers a rich, hearty taste that soaks up all those taco spices wonderfully
• Yellow onions: add a sweet undertone that works magic with the meat
• Taco seasoning blend: gives you that genuine Mexican flavor without dealing with separate spices
• Rotel tomatoes with green chilies: bring some zip and mild spiciness that rounds out the dish nicely
• Spaghetti noodles: simmer right in the sauce to soak up every bit of flavor
• Water: teams up with other ingredients to create a tasty sauce while cooking
• Cheddar cheese: delivers that irresistible stretchy, melty goodness that ties everything together
• Fresh cilantro: adds a fresh burst that lifts the finished meal with its unique flavor

Simple Cooking Method

Cook Your Beef:

Warm olive oil in a big 12inch pan over medium heat until it glistens. Toss in your ground beef and chopped onions, breaking down the meat into tiny bits with a wooden spoon. Let it cook about 7 minutes till the beef loses all pink color and onions turn see-through. You'll want the meat lightly browned with no raw spots showing.

Build Your Flavor Base:

Dust the taco seasoning all over your meat mixture and mix well so it covers every bit. Add the Rotel tomatoes without draining and stir together. The tomato juices will help scrape up those tasty browned bits stuck to the bottom of your pan, adding loads of flavor.

Add Your Noodles:

Put the uncooked spaghetti into your pan, snapping them in half if they don't fit. Pour water over everything, making sure all pasta sits under the liquid. Crank the heat to high until you get a good, rolling boil – should take around 2 minutes. Then turn heat to low, pop a tight lid on, and let it bubble gently for exactly 15 minutes. Your pasta will soak up the liquid and cook just right.

Mix In The Cheese:

Take the pan off the heat completely. Right away, sprinkle half your shredded cheddar over the hot pasta and mix it through. The leftover heat will melt the cheese into the sauce, making everything creamy and delicious. Don't forget to scrape the pan bottom so nothing sticks.

Finish It Off:

Scatter the rest of your cheese evenly across the top. Don't stir again – just let it sit for a minute or two so the remaining heat melts it. Top with chopped fresh cilantro for a pop of color and flavor. Serve it up while it's hot and the cheese is still nice and stretchy.

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Those Rotel tomatoes are the real game-changer in this dish. I found out how amazing they are when I grabbed them by mistake instead of plain diced tomatoes once. That lucky slip-up added such amazing flavor that I've never gone back to regular tomatoes here. The mild heat and tangy tomato combo works wonders with the taco spices.

Prepare It Earlier

This taco pasta works great for planning ahead. Make the full recipe, then split into portions in microwave-safe dishes and keep in the fridge up to 4 days. When you're ready to eat, just add a tiny splash of water or chicken broth before microwaving about 2 minutes, giving it a stir halfway. The pasta stays just right without getting soggy.

Ways To Switch It Up

Think of this recipe as your starting point for tons of tasty changes. Throw in some black beans or corn kernels for extra crunch and nutrients. If you love spicy food, mix in some chopped jalapeños or a few dashes of hot sauce. Vegetarians can swap the beef for plant-based meat or extra beans instead. My family loves putting out extra toppings like sour cream, chopped avocado, and broken tortilla chips so everyone can dress up their own servings.

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How To Serve It

Dish up this filling pasta in wide, shallow bowls to show off all the colorful ingredients. A basic green salad with lime dressing goes perfectly with the flavors. For special nights, I serve it with homemade garlic bread with a Mexican twist – just mix some taco seasoning into the butter before toasting. This meal stands on its own but feels extra special when served alongside fresh homemade limeade or margaritas for the grown-ups.

Keeping Leftovers Fresh

Keep any extras in a sealed container in your fridge for up to 4 days. The flavors actually get better overnight as everything mingles together. For freezing, divide into meal-sized portions in freezer containers and they'll keep up to 3 months. Let them thaw in the fridge overnight before warming up. Add a spoonful of water when reheating to bring back moisture, and top with fresh cheese and cilantro to liven it up again.

Frequently Asked Questions

→ Can I use already-cooked spaghetti for this meal?

Nope—it works best to cook the pasta while it's simmering with everything else. This way, it soaks up all those tasty juices.

→ Is there a substitute for Rotel tomatoes?

Yep! Try canned diced tomatoes with green chilies. Or, if you like things mild, regular diced tomatoes work too.

→ Could I make this vegetarian?

Definitely! Use plant-based crumbles instead of beef or toss in beans like black or kidney beans.

→ How should I save any leftovers?

Pop leftovers in the fridge for up to 3 days in an airtight container. Warm them up on the stove or in the microwave when you're ready to eat again.

→ Can I include more veggies in this dish?

Of course! Toss in things like bell peppers, corn, or zucchini to brighten it up.