Creamy One-Skillet Taco Spaghetti

Directions

1. 1. Cook the Pasta

      Prepare the spaghetti according to the package instructions. Ensure the water is well salted so the noodles absorb flavour as they cook. Stir occasionally to prevent sticking. Once the spaghetti reaches an al dente texture—tender but still firm to the bite—drain thoroughly. Set the noodles aside, allowing excess steam to escape so they don’t clump together before adding to the sauce later.

   2. Sauté & Brown

      In a large skillet, heat the olive oil over medium-high heat. Add the diced yellow onion and bell pepper, sautéing for 3–4 minutes until the vegetables soften and the onion becomes lightly translucent. These aromatics form the base of the sauce and help infuse flavour into the beef.

      Add the ground beef directly to the skillet. Break it up with a spatula as it cooks, ensuring even browning. Continue cooking until the beef is no longer pink and develops small browned bits, which deepen the overall flavour. Drain off any excess fat carefully to prevent the final sauce from becoming greasy.

   3. Make it Saucy

      Return the cooked beef mixture to the skillet and reduce the heat to low. Sprinkle in the taco seasoning so it distributes evenly and coats the meat and vegetables. Add the diced tomatoes with green chilis—including all their juices—to bring acidity, heat, and moisture.

      Pour in the beef broth to create a smooth base, then stir in the sour cream to introduce creaminess. Add the shredded Mexican blend cheese, mixing until the cheese melts fully into the sauce. Allow everything to simmer gently, stirring occasionally. During this time, the sauce thickens and the flavours meld into a rich, cohesive mixture that will cling beautifully to the pasta.

      Combine