Taco Spaghetti Ground Beef Cheddar (Print Version)
# Ingredients:
→ Pasta
01 -
340 g spaghetti
→ Protein
02 -
450 g ground beef
→ Seasoning
03 -
1 packet taco seasoning or 2 tablespoons homemade taco seasoning blend
→ Sauces and Liquids
04 -
1 can (about 400 g) Rotel tomatoes with green chilies, undrained
05 -
480 ml beef broth
06 -
240 ml tomato sauce
→ Cheese
07 -
100 g shredded cheddar cheese
→ Aromatics & Garnishes
08 -
40 g diced red onion
09 -
Fresh cilantro, to taste, for garnish
10 -
1 tablespoon olive oil
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until evenly browned, breaking it apart as it cooks. Remove and discard any excess fat.
02 -
Sprinkle the taco seasoning over the browned beef. Stir thoroughly to evenly coat the meat with seasoning.
03 -
Add the Rotel tomatoes with their juices, beef broth, and tomato sauce to the skillet. Mix to combine and bring the mixture to a gentle simmer.
04 -
Break the spaghetti in half and add to the skillet. Stir gently to ensure all noodles are submerged in the liquid.
05 -
Cover and cook for 12 to 15 minutes, stirring occasionally, until the spaghetti is al dente and most of the liquid has been absorbed.
06 -
Evenly sprinkle shredded cheddar cheese over the cooked pasta mixture. Cover once more and let the cheese melt for 2 to 3 minutes.
07 -
Remove from heat. Top with diced red onion and freshly chopped cilantro before serving.
# Notes:
01 -
For a spicier flavour, use hot Rotel or add sliced jalapeños before serving.