TACO SPAGHETTI

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 pound spaghetti noodles
2 pounds ground beef
½ yellow onion, diced
1 bell pepper (any color), diced
2 tablespoons olive oil
1 packet taco seasoning (or 2–3 tablespoons homemade)
1 (10 oz) can Rotel (diced tomatoes with green chiles)
1 cup beef broth
1½ cups shredded cheddar cheese
Salt and pepper to taste
Optional toppings: chopped cilantro, sour cream, jalapeños, green onions

Instructions:

1. Cook the spaghetti:
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Drain and set aside.
2. Sauté vegetables:
In a large skillet or pot, heat olive oil over medium heat. Add diced onion and bell pepper. Sauté for 4–5 minutes until softened.
3. Brown the beef:
Add ground beef to the skillet. Cook until browned, breaking it apart with a spoon. Drain excess fat if needed
4. Add seasoning and liquid:
Stir in taco seasoning, Rotel (with juice), and beef broth. Simmer for 5–10 minutes to let the flavors combine.
5. Combine with pasta:
Add the cooked spaghetti to the beef mixture. Toss well to coat the noodles with the sauce. Simmer for another 2–3 minutes.
6. Add cheese:
Stir in 1 cup of shredded cheddar until melted and creamy. Reserve ½ cup for topping.
7. Serve:
Plate the taco spaghetti and top with remaining cheese and any desired toppings.