Taco Spaghetti: The Dinner That Broke All The Rules
Okay, so I was standing in my kitchen staring at leftover taco meat and a half-empty box of spaghetti, and honestly? I didn't expect this combo to become my new obsession. The first bite was this wild mix of taco seasoning hitting al dente pasta, and I was like, 'Why haven't I been doing this my whole life?' It's messy, it's loud, it's got that perfect taco kick but wrapped up in something that feels like comfort food. If your weeknight dinners need a shake-up, this is the chaotic little love child you didn't know you were missing.
Ingredients
- 250g spaghetti — the regular kind, not those fancy nests
- 300g beef mince — the one with a bit of fat so it actually tastes like something
- 1 small onion, diced — because everything starts with onion, right?
- 2 cloves garlic, minced — or 3 if you're feeling brave
- 2 tbsp taco seasoning — the kind that smells like a fiesta
- 1 can chopped tomatoes — the cheap ones work fine here
- 1/2 cup beef stock — or water if you're out, no judgment
- 1 cup grated cheddar — seriously, grate it yourself
- 1/2 cup sour cream — for that creamy taco vibe
- Handful fresh coriander, chopped — don't skip this
- Salt and pepper — obviously
Instructions
- Boil the spaghetti in salted water until al dente — set a timer so you don't forget and end up with mush.
- While that's happening, brown the beef mince in a big pan until it's got crispy edges — don't stir it too much or you'll lose that texture.
- Toss in the onion and garlic, cook until the onion is soft and your kitchen smells like taco night.
- Sprinkle in the taco seasoning and stir it through — let it toast for a minute so it blooms.
- Pour in the tomatoes and stock, bring to a simmer and let it bubble while the pasta finishes.
- Drain the spaghetti, but save a mug of that starchy water — it's liquid gold for binding sauces.
- Dump the pasta into the pan with the meat sauce, add a splash of pasta water, and toss like you mean it.
- Stir in the sour cream off the heat so it stays creamy, not curdled.
- Fold in most of the cheese so it melts into gooey strands.
- Taste it — add salt, pepper, or more taco seasoning if it needs a kick.
- Serve it up in big bowls, top with the rest of the cheese and a scatter of coriander.
- Eat it straight from the pan if no one's watching — I won't tell.
Notes
Don't you dare use that sad pre-grated cheese from a bag — it won't melt right and you'll regret it. I learned that the hard way. Also, if your taco seasoning is ancient and smells like dust, toss it and get fresh. This recipe lives or dies by the spice blend. Oh, and don't skip the fresh coriander at the end — it's the thing that makes it feel alive instead of just 'spaghetti with meat sauce but different.'