Taco Spaghetti

Recipes

Taco Spaghetti

Ingredients:

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cans Rotel tomatoes (10 ounces each)
  • 1/4 cup taco seasoning
  • 3 cups low sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 12 ounces spaghetti noodles
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Chopped fresh cilantro, for garnish

Instructions:

  1. Brown the Beef:
    • In a Dutch oven or large pot, brown the ground beef over medium heat. When the beef is halfway browned, add the chopped onions and continue cooking until the beef is fully browned and the onions are softened.
  2. Add Garlic:
    • Reduce the heat to low and add the minced garlic. Stir and cook for about 1 minute, until fragrant.
  3. Combine Ingredients:
    • Increase the heat back to medium and add the Rotel tomatoes, taco seasoning, beef broth, tomato paste, and Worcestershire sauce. Stir to combine and bring the mixture to a boil.
  4. Cook the Spaghetti:
    • Add the spaghetti noodles to the pot. Reduce the heat to a simmer and cook until the spaghetti is tender, about 15-20 minutes. Stir frequently and scrape the bottom of the pot to prevent sticking.
  5. Melt the Cheese:
    • Once the spaghetti is cooked, remove the pot from the heat. Sprinkle the shredded cheddar and Monterey Jack cheese on top. Cover the pot with a lid and let the cheese melt for a few minutes.
  6. Serve:
    • Once the cheese is melted, stir it into the spaghetti. Top with chopped fresh cilantro and serve immediately.

Enjoy your delicious Taco Spaghetti!