Mason’s Taco S’ghetti

Renée G.


The Scout leader taught this recipe to the boys at Boy Scout Camp. For extra service credits they were to make the dish and serve to their families then have their family members each complete a review sheet.

Mason made dinner for us last night and I pinched his recipe. He also made a tossed green salad and garlic bread.

Featured Pinch Tips Video

☆☆☆☆☆ 0 votes
30 Min
Stove Top


1 lb. 80/20 ground beef
½ lb. chorizo, mild or medium
2 cloves garlic, minced or crushed
1 large onion, chopped
1 (15 oz.) can chunky salsa
1 (6 oz.) can tomato paste
2 tomato paste cans water
1 envelope taco seasoning
1½ cups shredded cheese (we had a combination of monterey jack & cheddar)
1 lb. spaghetti


chopped onion
sour cream
1 large tomato chopped
1 avocado diced
sliced black olives
crumbled tortilla chips
jalapeno peppers, split, seeded and sliced thin
cilantro or flat leaf parsley


1Brown ground beef, chorizo, garlic and onion in a large skillet; drain.

2To the meat mixture, add taco seasoning, salsa, tomato paste and 2 tomato paste cans of water. Stir to combine and bring to a simmer. Continue to cook, uncovered for 20 – 25 minutes, stirring occasionally.

Step 3 Direction Photo

3In the meantime, cook spaghetti according to package directions; drain well. Add to the skillet with the meat mixture and toss to combine.

4To serve, put a portion of spaghetti/meat mixture on serving plates.

5Pass add-on toppings at the table for everyone to help themselves to whatever they like.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American