Taco Spaghetti

30 mins
Serves 4
https://mmmrecipes.com/taco-spaghetti/?fbclid=IwY2xjawHXLplleHRuA2FlbQIxMQABHVGGmtismogmtyyeiTfwCuTzaIVZlyjJaJ2k3XeKUZsPU_VC4cm_NOlobw_aem_etpy0J9m3-tiWAQaOv0nNQ

Directions

  1. 1Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it into crumbles. Drain excess grease.
  2. 2Sprinkle taco seasoning over the beef and stir well to coat.
  3. 3Add Rotel tomatoes, beef broth, and tomato sauce to the skillet. Stir to combine and bring to a simmer.
  4. 4Break the spaghetti in half and add it to the skillet. Stir to ensure the pasta is fully submerged in the liquid.
  5. 5Cover and cook for 12–15 minutes, stirring occasionally, until the spaghetti is tender and most of the liquid is absorbed.
  6. 6Sprinkle shredded cheddar cheese over the top, cover, and let the cheese melt for 2–3 minutes.
  7. 7Garnish with diced red onion, fresh cilantro, and additional toppings if desired. Serve immediately

Ingredients

  • 12 oz spaghetti
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 can Rotel tomatoes (diced tomatoes with green chilies, undrained)
  • 2 cups beef broth
  • 1 cup tomato sauce
  • 1 cup shredded cheddar cheese
  • 0.2 cup diced red onion
  • 1 handful fresh cilantro, chopped
  • 1 tbsp olive oil

Equipment

large skillet or deep sauté panwooden spoon or spatulacheese gratercolander (optional)

Tips

  • Stir often to prevent sticking.
  • Adjust liquid if needed.
  • Use fresh cheese for best melting results.
  • Substitute ground beef with black beans and vegetable broth for a vegetarian option.
  • Adjust spice level with mild or hot Rotel tomatoes