Here’s a fun Taco Spaghetti recipe—combining taco flavors with classic spaghetti—complete with calories, nutrition table, and macros 🌮🍝
🌮 Taco Spaghetti
Ingredients (Serves 4)
- 8 oz (225 g) spaghetti
- 1 lb (450 g) ground beef (or turkey for leaner option)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 packet taco seasoning (or homemade: chili powder, cumin, paprika, oregano, salt)
- 1 cup tomato sauce
- 1 cup shredded cheddar cheese
- ½ cup water or beef broth
- Optional toppings: chopped tomatoes, green onions, sour cream
Instructions
- Cook spaghetti according to package instructions; drain and set aside.
- In a skillet, cook ground beef with onion and garlic until browned. Drain excess fat.
- Add taco seasoning, tomato sauce, and water/broth. Simmer 5–7 minutes.
- Toss cooked spaghetti into the beef mixture until well coated.
- Sprinkle shredded cheese on top. Cover until melted.
- Serve hot with optional toppings.
📊 Nutrition Information (Per Serving – 1/4 recipe)
| Nutrient | Amount |
|---|---|
| Calories | 470 kcal |
| Protein | 26 g |
| Fat | 22 g |
| Carbohydrates | 41 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 680 mg |
🧮 Macronutrient Breakdown
- Carbs: ~35%
- Fat: ~42%
- Protein: ~23%
Tips
- Use whole wheat spaghetti for more fiber.
- Swap beef for ground turkey or chicken to lower fat.
- Add bell peppers or corn for extra veggies.
I can also make a low-carb/keto version, lighter version, or meal-prep friendly batch for this taco spaghetti.
Do you want me to do one of those?