ingredients:
• 12 oz spaghetti
• 1 lb ground beef
• 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
• 1 can Rotel tomatoes (diced tomatoes with green chilies, undrained)
• 2 cups beef broth
• 1 cup shredded cheddar cheese (optional)
• 1/2 cup sour cream (optional)
• Chopped green onions, cilantro, or jalapeños for garnish (optional)
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Instructions:
1. Cook the Spaghetti:
• Bring a large pot of salted water to a boil.
• Add the spaghetti and cook according to the package instructions until al dente.
• Drain the pasta and set it aside.
2. Brown the Ground Beef:
• In a large skillet or sauté pan, cook the ground beef over medium-high heat.
• Use a spoon to break up the meat as it cooks. • Once browned, drain any excess grease from the beef.
3. Add Taco Seasoning:
• Stir in the taco seasoning (either store-bought or your homemade blend).
• Mix well to coat the beef in the seasoning.
4. Add Rotel Tomatoes and Beef Broth:
• Pour in the can of Rotel tomatoes (undrained) and the beef broth.
• Stir to combine, then bring to a simmer.
• Allow the mixture to simmer for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
5. Combine with Spaghetti:
• Add the cooked spaghetti to the skillet with the beef and tomato mixture.
• Toss everything together until the pasta is well-coated in the sauce.
• Let the mixture cook for another 2-3 minutes to allow the spaghetti to absorb the sauce.
6. Add Cheese (Optional):
• If you’re using shredded cheddar cheese, sprinkle it over the spaghetti and allow it to melt.
7. Garnish and Serve:
• Serve the Taco Spaghetti hot, topped with optional garnishes like sour cream, chopped green onions, cilantro, or jalapeños for some extra flavor and color.