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Finally, the shredded cheddar cheese melts into a gooey, indulgent topping, and the fresh cilantro and red onion add a bright, refreshing finish. These ingredients are simple yet impactful, making Taco Spaghetti a dish that’s both approachable and impressive.
Instructions
Start by heating olive oil in a large skillet over medium heat. Add the ground beef and cook until it’s browned and crumbled. Drain any excess grease to keep the dish from becoming too heavy. Once the beef is cooked, sprinkle the taco seasoning over it and stir well to ensure every bite is packed with flavor.
Next, add the Rotel tomatoes, beef broth, and tomato sauce to the skillet. Stir everything together and bring the mixture to a gentle simmer. Break the spaghetti in half and add it to the skillet, making sure the pasta is fully submerged in the liquid. Cover the skillet and let it cook for about 12–15 minutes, stirring occasionally, until the spaghetti is tender and most of the liquid has been absorbed.
Once the pasta is cooked, sprinkle the shredded cheddar cheese over the top. Cover the skillet again and let the cheese melt for a few minutes. Garnish with diced red onion and fresh cilantro for a pop of color and freshness. Serve immediately while the dish is hot and the cheese is perfectly gooey.
How to Make Taco Spaghetti
Making Taco Spaghetti is a straightforward process that requires just one skillet and a handful of ingredients. Begin by browning the ground beef and seasoning it with taco seasoning. This step infuses the meat with the classic taco flavor that forms the foundation of the dish.
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