🌮🍝 Taco Spaghetti
Ingredients
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1 lb ground beef (or turkey)
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1 small onion, diced
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3 cloves garlic, minced
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1 packet taco seasoning (or 2 tbsp homemade)
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1 can (10 oz) Rotel diced tomatoes with green chilies
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3 cups beef broth (or chicken broth)
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8 oz spaghetti (half a box), broken in half
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½ cup tomato sauce
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1 cup shredded cheddar or Mexican blend cheese
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½ cup sour cream (optional for creaminess)
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Salt & pepper to taste
Toppings (optional):
Chopped cilantro, jalapeños, diced tomatoes, green onions, avocado, or extra cheese.
Instructions
1. Brown the meat
In a large skillet or Dutch oven, cook the ground beef and onion over medium heat until the meat is browned. Drain excess grease.
2. Season
Add garlic and cook 30 seconds. Stir in taco seasoning.
3. Add liquids & pasta
Pour in the Rotel, broth, and tomato sauce. Stir.
Add the spaghetti pieces, pressing them down so they’re covered in the liquid.
4. Simmer
Bring to a boil, then reduce heat. Cover and simmer 12–15 minutes, stirring occasionally, until the pasta is cooked and most liquid is absorbed.
5. Make it creamy & cheesy
Stir in the cheese until melted.
Add sour cream if you want it creamier.
6. Serve
Top with your favorite taco toppings and serve warm.
⭐ Tips
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For extra heat: use spicy Rotel or add a diced jalapeño with the onion.
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For richer flavor: add 1 tbsp tomato paste when adding the seasoning.
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For a skillet bake: pour finished pasta into a baking dish, top with more cheese, and broil.
If you want, I can give you a one-pot instant pot version, a kid-friendly mild version, or a low-carb version!
