The Forked Spoon · by Jessica Randhawa★ 4.8 (15)
Taco Spaghetti Recipe
NUTRITION · PER SERVING45M COOK
CAL 30%·PRO 70%
CARBS 44G29% OF CAL
4G FIBER34G OTHER6G TOTAL SUGAR
FAT 30G45% OF CAL
15G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fusion of taco and spaghetti flavors cooked in one pot with ground beef, spaghetti, and Mexican seasonings. Quick, easy, and ready in 45 minutes for weeknight dinners.
mainamericanpastabeef🫕 dutch oven
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 pound lean ground beef
- 2 tablespoon olive oil
- 1 white onion (diced)
- 3 cloves garlic (minced)
- ½ jalapeño (seeded and diced (optional))
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon Mexican oregano (or regular oregano)
- ½ teaspoon ground cumin
- ½ teaspoon Ground black pepper
- 1 (10-ounce) can Rotel (see notes)
- 8 ounces spaghetti pasta
- 2 cups beef broth (plus more if needed)
- 1 cup Colby jack cheese (freshly shredded)
- 1 cup mozzarella cheese (freshly shredded)
- ½ cup Mexican crema (or sour cream (at room temp))
At a glance
PER SERVING · TIME 45M
CAL 30%·PRO 70%
CARBS 44G29% OF CAL
4G FIBER34G OTHER6G TOTAL SUGAR
FAT 30G45% OF CAL
15G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1461mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 514mg
- Calcium
- 304mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.