For an easy weeknight meal your whole family will love- check out this gluten free taco spaghetti! Loaded with veggies, your favorite taco toppings, gluten free spaghetti, and smiles!
Most families are very familiar with taco night and spaghetti night. So, let’s see what happens when we combine these two comfort foods! I think it may just become a new weekly staple!
Taco spaghetti combines classic flavors for a dish even picky eaters will enjoy! Sautéed veggies and protein are topped with taco seasoning, salsa, and a bit of cream cheese. Then, served with pasta for one incredible dish! You could serve straight from the skillet or pour into a baking dish and reheat the next day.
Toppings
- Salsa
- Sour Cream
- Guacamole
- Shredded Cheese
- Scallions
- Cilantro
Ingredients in Gluten Free Taco Spaghetti
Gluten Free Spaghetti
Ground Turkey
Olive Oil
Onion
Bell Peppers
Garlic
Taco Seasoning
Salsa
Cream Cheese
Butter
Gluten Free Flour
Optional: shredded cheese, cilantro, scallions
Steps to Make Taco Spaghetti
- In a large skillet sauté the onion, peppers, and garlic for 6-8 minutes with olive oil.
- Next, add the protein to the same skillet and cook until browned. Don’t forget to season with salt and pepper.
- In a separate pot, boil the pasta until tender.
- Now, add the cream cheese to the skillet with the meat and veggies. Then, add the butter and allow to melt. Stir in the flour. In a small bowl, whisk the taco seasoning with 1/2 cup of water. Stir into the skillet along with the salsa.
- Next, stir in the drained pasta and about 1/3 cup of the pasta water.
- Finally, garnish with cilantro, scallions, shredded cheese, sour cream, avocado, etc. and enjoy!
Substitutions
Meat: Beef, chicken, turkey, or pork. For a vegetarian dish- you can use a meat alternative or black beans.
Seasonings: Taco seasoning, salsa, hot sauce, red pepper flakes, enchilada sauce
Tomatoes: With or without chilies or simply use your favorite salsa
Veggies: Onions, garlic, bell peppers, mushrooms, zucchini, spaghetti squash
Pasta: Almost any pasta even gluten free, zucchini noodles, or spaghetti squash
Storage
Taco spaghetti will last in the fridge for 4-5 days. It also freezes well and can last for up to 3 months. When ready to enjoy, simply reheat in the microwave or oven.
30 minutes
Gluten Free Taco Spaghetti
Ingredients
- Olive oil
- 1 medium onion, diced
- 2 - 3 bell peppers, diced
- 1 clove of garlic, minced
- Salt and pepper
- 6 oz. gluten free spaghetti
- 1 lb. ground turkey or chicken
- 2 oz. cream cheese
- 1 Tbsp. butter
- 1 Tbsp. flour (I used oat flour)
- 1 pkg. taco seasoning + 1/2 c. water
- 16 oz. salsa
Instructions
- In a large skillet, heat 1 Tbsp. of olive oil. Sauté the onions, peppers, and garlic for 6-8 minutes.
- In a medium saucepan filled halfway with water, bring to a boil. Then, cook the pasta according to package directions.
- Next, add ground turkey to the skillet with the veggies and cook until browned, about 4-6 minutes. Break up the meat into small pieces with a wooden spoon and season with salt and pepper.
- Now, add the cream cheese to the skillet. Then, add the butter and allow to melt. Next, stir in the flour.
- In a small bowl or measuring cup, stir the taco seasoning packet with 1/2 cup of water. Pour over the meat and veggies. Then, add the jar of salsa and stir until combined.
- Finally, stir in the drained pasta and about 1/3 cup of the warm pasta water. Garnish with cilantro and scallions.