Taco Spaghetti
Try Taco Spaghetti for a delicious fusion of flavors. One pot, taco-seasoned beef, and melted cheese make it irresistible!
Servings: 6 people
Calories: 372kcal
Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced (about 1 cup)
- 1 teaspoon garlic, minced
- 2 tablespoons taco seasoning, or more, to taste
- 1 can (10 ounces) diced tomatoes, with juice (do not drain)
- 1 cup (259 g) chunky salsa, mild, medium, or hot
- 16 ounces spaghetti
- 4 cups (32 ounces / 960 g) beef broth
- 1 cup (113 g) Monterey Jack cheese, shredded
- cilantro, chopped (for garnish)
Instructions
- In a large Dutch oven or pot with a lid, cook the ground beef and diced onion over medium heat for 8–10 minutes, or until the beef is browned. Drain any excess grease.
- Stir in the minced garlic and cook for 1 minute. Add taco seasoning and mix well to coat the meat.
- Pour in the diced tomatoes (with juice), salsa, and beef broth. Stir to combine and bring to a boil over medium heat.
- Once boiling, add the spaghetti. Break it in half to fit into the pot if needed, arranging it in a crisscross pattern. Press the noodles under the liquid, reduce heat to a simmer, and cover. Cook for 15–20 minutes, stirring every 5 minutes to prevent sticking. Cover the pot after each stir.
- Remove from heat and gradually stir in the Monterey Jack cheese, adding a little at a time until fully melted and smooth.
- Garnish with fresh cilantro before serving.
Nutrition
Serving: 1portion | Calories: 372kcal