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Taco Spaghetti

Taco Spaghetti is the ultimate fusion dish that combines the bold, zesty flavors of tacos with the comforting, saucy goodness of spaghetti.
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Equipment

  • - Large skillet or Dutch oven
  • - Wooden spoon or spatula
  • - Medium pot (if cooking pasta separately)
  • Measuring cups and spoons
  • - Colander

Ingredients
  

  • - 1 lb ground beef
  • - 1 medium onion diced
  • - 3 cloves garlic minced
  • - 1 1 oz packet taco seasoning
  • - 1 10 oz can diced tomatoes with green chilies (Rotel)
  • - 1 15 oz can tomato sauce
  • - 2 cups beef broth or water
  • - 8 oz spaghetti broken in half
  • - 1 cup shredded cheddar cheese
  • - 1 cup shredded Monterey Jack or pepper jack cheese
  • - Optional toppings: diced green onions chopped cilantro, sour cream, jalapeños

Instructions
 

  • **Cook the Ground Beef:**
  • - Heat a large skillet or Dutch oven over medium heat. Add ground beef and onion, cooking until the beef is browned and the onion is softened. Drain excess fat if necessary.
  • **Add Garlic and Seasoning:**
  • - Stir in minced garlic and taco seasoning. Cook for 1-2 minutes until fragrant.
  • **Build the Sauce:**
  • - Add diced tomatoes, tomato sauce, and beef broth. Stir to combine, then bring to a simmer.
  • **Cook the Pasta:**
  • - Stir in the broken spaghetti. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
  • **Add Cheese:**
  • - Remove the skillet from heat and stir in half of the shredded cheese until melted. Sprinkle the remaining cheese over the top, cover, and let it melt for 2-3 minutes.
  • **Serve:**
  • - Garnish with your favorite toppings like green onions, cilantro, or a dollop of sour cream. Serve hot!