Ingredients
Beef Mixture
- 1 Tablespoon olive oil
- 1 pound ground lean beef
- 1 oz. taco seasoning packet
- 12 oz. can black beans, rinsed and drained
- 14 oz. can corn, rinsed and drained
- 1 ¾ cup salsa
- ¾ cup water or beef broth
- Salt and pepper to taste
Pasta
- 8 oz. spaghetti
Garnish
- Chopped cilantro or parsley
Instructions
- Prepare the beef: Heat olive oil in a large skillet over medium-high heat to prepare for cooking the beef.
- Cook the beef: Add the ground beef to the skillet and cook until browned, using a wooden spoon to break apart the meat. Drain excess grease if necessary to keep the dish lean.
- Add seasonings and vegetables: Stir in the taco seasoning, black beans, corn, salsa, and water or beef broth. Season with salt and pepper to taste. Let the mixture simmer for 15-20 minutes, stirring occasionally until a rich, thick sauce forms.
- Cook the pasta: Meanwhile, cook the spaghetti according to package directions in a pot of salted boiling water until al dente.
- Drain the spaghetti: Drain the pasta, reserving a few tablespoons of pasta water in case the sauce needs thinning.
- Combine pasta and sauce: Add the cooked spaghetti to the skillet with the beef sauce. If the sauce seems dry, stir in reserved pasta water a little at a time until well combined and saucy.
- Serve: Dish out the taco spaghetti warm, garnished with chopped cilantro or parsley for a fresh burst of flavor.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For extra heat, add chopped jalapeños or a dash of hot sauce with the salsa.
- Reserve pasta water carefully, as it helps bind the sauce to the spaghetti for the best texture.
- This dish can be made gluten-free by substituting regular spaghetti with gluten-free pasta.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low Fat
