TACO SPAGHETTI

Byzitouni

🛒 What You’ll Need

  • 1 lb Spaghetti noodles 🍝
  • 1 lb Ground beef (lean works best!) 🥩
  • 1 packet Taco seasoning ✨
  • 1 can (10 oz) Rotel (diced tomatoes with green chilies) 🍅🌶️
  • 1 cup Beef broth or water 🥣
  • 2 cups Shredded Cheddar or Mexican blend cheese 🧀
  • ½ cup Topping ideas: Fresh cilantro, diced onions, or a dollop of sour cream 🌿🧅🍦
  • Salt & Pepper to taste 🧂🖤

👩‍🍳 Instructions

  1. Boil the Pasta: Cook your spaghetti in a large pot of salted water until al dente. Drain and set aside. 🍝⏲️
  2. Brown the Beef: In a large skillet or deep pan, cook the ground beef over medium-high heat until fully browned. Drain any excess grease. 🥩🔥🍳
  3. Season it Up: Stir in the taco seasoning and the can of Rotel (don’t drain it—that juice is flavor gold!). Add the beef broth and let it simmer for about 5 minutes until the sauce thickens slightly. 🌪️🍅🤤
  4. The Big Mix: Toss the cooked spaghetti into the skillet with the taco meat mixture. Use tongs to make sure every noodle is perfectly coated in that zesty sauce as seen in the photo! 🍝🤝🌀
  5. Make it Cheesy: Sprinkle the shredded cheese over the top. Cover the pan with a lid for 1–2 minutes until the cheese is gooey and perfectly melted. 🧀👑✨
  6. Garnish: Top with fresh cilantro, diced onions, or extra chilies for that authentic taco vibe. 🌿🌶️🎨
  7. Serve: Twist it onto plates and enjoy the best of both worlds! 🍽️😋✨

🔥 Pro Tips:

  • The “Creamy” Secret: For an extra velvety sauce, stir in 4 oz of cream cheese right before you add the noodles back in! 🧀🍦💎
  • One-Pan Version: You can cook the noodles directly in the sauce by adding an extra 1.5 cups of broth, but boiling them separately ensures the perfect texture. 🍝🎯✨

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