Taco Spaghetti
Ingredients
Spaghetti: 12 oz (break in half if necessary to fit in the skillet)
Ground Beef: 1 lb
Taco Seasoning: 1 packet (or 2 tablespoons homemade blend)
Rotel Tomatoes: 1 can (diced tomatoes with green chilies, undrained)
Beef Broth: 2 cups
Tomato Sauce: 1 cup
Shredded Cheddar Cheese: 1 cup
Red Onion: 1/4 cup, diced
Fresh Cilantro: For garnish
Olive Oil: 1 tablespoon
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Instructions
1. Cook the Ground Beef:
Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat.
Add the ground beef and cook until browned, breaking it into small crumbles with a spoon. Drain any excess grease from the skillet.
2. Add Seasoning and Liquids:
Sprinkle the taco seasoning over the browned beef and stir well to coat.
Add the can of Rotel tomatoes (with liquid), beef broth, and tomato sauce to the skillet. Stir until everything is combined.
3. Cook the Spaghetti:
Break the spaghetti in half and add it directly to the skillet. Stir to ensure the pasta is fully submerged in the liquid.
Cover the skillet with a lid and let it simmer on medium-low heat for 12–15 minutes, stirring occasionally, until the spaghetti is tender and most of the liquid has been absorbed.
4. Add the Cheese:
Once the spaghetti is cooked, sprinkle the shredded cheddar cheese evenly over the top of the dish.
Cover the skillet again and let it sit for 2–3 minutes, allowing the cheese to melt completely.
5. Garnish and Serve:
Remove the skillet from the heat. Sprinkle the top with diced red onion and freshly chopped cilantro for garnish.
Serve immediately while warm. Add additional toppings such as sour cream, jalapeños, or avocado if desired.
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Enjoy this flavorful fusion of tacos and pasta, perfect for a quick and satisfying dinner!
Taco Spaghetti
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