Taco Spaghetti (Print Version)
This mash-up of spaghetti and tacos brings cheesy, creamy taco-seasoned deliciousness in one pan.
# Ingredients:
→ Main Components
01 -
¾ pound spaghetti
02 -
1 ounce packet taco seasoning
03 -
⅔ cup beef broth
04 -
1 pound ground beef
→ Add-ins
05 -
1½ cups shredded cheddar cheese
06 -
1 tablespoon butter
07 -
1 small yellow onion
08 -
1 (10 ounce) can Rotel tomatoes
09 -
2 tablespoons tomato paste
10 -
3 cloves garlic
11 -
Fresh cilantro for garnish
12 -
1 tablespoon cream cheese, softened
→ Sauce Base
13 -
½ cup half and half
14 -
1 teaspoon hot sauce
15 -
16 ounces tomato sauce
16 -
1 teaspoon mustard powder
17 -
1 cup chicken broth
18 -
2 teaspoons Worcestershire sauce
# Steps:
01 -
Measure out your sauce ingredients in a spouted measuring cup. Remove about ¼ cup of juice from the can of Rotel.
02 -
Brown and drain the ground beef, then add the broth and taco powder. Let it gently simmer for a couple of minutes before setting it aside.
03 -
In the same pan, reduce the Rotel juice until thicker. Sauté onions with butter, then toss in garlic and tomato paste.
04 -
Pour in the sauce mixture and the Rotel tomatoes, and bring it to a boil. Lower the heat to let it simmer while stirring in the beef mixture.
05 -
Gradually stir in the cream cheese and shredded cheddar, then mix in the cooked pasta. Leave it for a bit to thicken before serving.
# Helpful Notes:
01 -
Mustard powder and hot sauce bring a rich flavor without making it too spicy.
02 -
Grate your own cheese—it melts way better!
03 -
Skip some pasta if you prefer a thicker, creamier dish.