Lately, I find myself going back to recipes I haven’t made in awhile. This recipe for Taco Spaghetti is my version of syndicated columnist Mel Walsh’s Mexican Spaghetti from her cookbook, Guerrilla Cooking: The Survival Manual for People Who Don’t Like to Cook or Don’t Have Time to Cook.
This Dairy-Free Taco Spaghetti is a Fast, Easy, and Family-Approved
Years ago, I checked out Guerrilla Cooking multiple times from the public library before I broke down and bought my own copy. Mel Walsh’s recipes were easy to make dairy free, often by simply omitting the optional cheese listed as a suggested garnish at the end of each recipe. As a new dairy-allergy parent, I appreciated her simple, straightforward cooking style. And I still do!
The original recipe called for ground round, an 11-ounce can of Mexicorn, and a cup of chopped tomatoes, either fresh or canned. I prefer to use ground turkey instead of beef. Crumbled tofu or pinto beans would also work for a vegan option. I almost always have frozen corn on hand, so I use that instead of Mexicorn. Regular canned corn works, too. I’m not a big fan of chopped tomatoes in pasta, so I use a can of tomato sauce instead. Feel free to use whatever you have on hand.
It was fun to dust off this recipe again. My youngest children didn’t remember it, but everyone enjoyed it. I used a mild chili powder and served the spaghetti with hot sauce on the side for those who like more heat. You can always use a spicier chili powder if you like.
Special Diet Notes: Easy Taco Spaghetti
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, and top food allergy-friendly. See my tips in the post above for vegan and vegetarian options.
- 16 ounces dry spaghetti (gluten-free, if needed)
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small onion, chopped
- 1½ cups frozen corn
- 1 (8-ounce) can tomato sauce
- 2 tablespoons chili powder
- Put a large pot of salted water on to boil.
- Heat the oil in a large skillet over medium-high heat. Add the turkey and chopped onion. Cook and stir, breaking up the meat, until the ground turkey is browned.
- Add the corn, tomato sauce, and chili powder and stir until combined.
- Cover the meat mixture and keep it simmering on low heat until the pasta is cooked.
- When the pasta water boils, cook the spaghetti, drain it, and put it in a large serving dish.
- When the sauce is ready, pour the sauce over the spaghetti and serve.
- Refrigerate any leftovers.