Taco Spaghetti

Taco Spaghetti

Ingredients:

12 oz spaghetti

1 lb ground beef

1 packet taco seasoning (or 2 tbsp homemade taco seasoning)

1 can Rotel tomatoes (10 oz, undrained)

2 cups beef broth

1 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack (optional)

Fresh cilantro or green onions for garnish (optional)

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Instructions:

1. Cook the Pasta:

In a large pot, boil spaghetti in salted water according to package directions. Drain and set aside.

2. Cook the Beef:

In a large skillet or deep sauté pan, cook ground beef over medium-high heat until browned. Drain any excess fat.

3. Season It:

Stir in taco seasoning, Rotel (with the juice), and beef broth. Mix well and bring to a simmer.

4. Combine with Pasta:

Add the cooked spaghetti to the beef mixture. Toss everything together so the pasta is coated with the sauce.

5. Cheesy Goodness:

Sprinkle in the shredded cheddar and Monterey Jack. Stir until melted and well combined. Let it simmer on low for 2–3 minutes so the flavors meld.

6. Serve:

Garnish with fresh chopped cilantro or green onions if desired. Serve hot!

Tips:

Want it creamier? Add a few tablespoons of cream cheese or a splash of heavy cream.

Add some heat with a dash of hot sauce or a sprinkle of crushed red pepper.