Quick Taco Pasta (Print Version)
# Ingredients:
→ To Make Taco Spaghetti
01 -
1 pound ground beef that’s lean (85% lean/15% fat is great)
02 -
1 pack (1 ounce) taco seasoning, or 2 tablespoons if homemade
03 -
1 can (10 ounces) of diced tomatoes with green chiles (don’t drain them)
04 -
8 ounces of spaghetti pasta
05 -
2 1/4 cups of water or low-sodium beef stock
06 -
1 and a half cups freshly grated cheddar cheese
07 -
4 ounces of cream cheese (⅓ less fat is good, but optional)
→ Optional Extras
08 -
Green onion or fresh parsley (chopped)
09 -
Sour cream
10 -
Your favorite salsa
# Instructions:
01 -
If you have a block of cheddar cheese, use a box grater to shred it. Put it aside.
02 -
Heat up a large pan or pot on medium-high. Cook the beef until there’s no pink left, then take it off the stove and drain out any grease.
03 -
Pop the pot back on the stove. Stir in the taco seasoning and the diced tomatoes (with their juices). Mix it all together.
04 -
Lay the spaghetti in the pot, then pour in the water or beef broth. Gently press down the pasta to make sure it’s covered in the liquids.
05 -
Bring the pot to a boil. Cover it with a lid, turn the heat to low-medium, and let it cook for 7-12 minutes. Stir it halfway through so the pasta doesn’t stick. Once the pasta is soft and the liquid’s mostly gone, it’s ready.
06 -
Turn the heat down really low. Add in the cream cheese and the shredded cheddar. Stir until it’s all melted and smooth. Save a little cheese for topping, if you like.
07 -
Pull the pot off the heat. Dish it out and add toppings if you want.
# Notes:
01 -
Keep leftovers in the fridge for up to 3 days in a container with a tight lid.
02 -
You can freeze it for as long as 3 months in a freezer-safe container.