Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 12 oz of spaghetti noodles and cook until just al dente (about a minute or two less than package directions indicate). Drain the noodles and set aside.
- In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 lb of ground beef and break it apart with a spatula as it browns. Drain off any excess grease.
- Add the diced small onion to the beef and cook for about 3-4 minutes until softened. Then add 3 cloves of minced garlic and cook briefly, until fragrant.
- Stir in the taco seasoning, followed by the diced tomatoes, diced tomatoes with green chilies, beef broth, and tomato sauce. Bring the mixture to a gentle simmer to meld the flavors.
- Add the cooked spaghetti to the skillet and toss it in the sauce so that every strand is coated with the zesty taco flavor.
- Stir in 1½ cups of shredded cheddar cheese until it melts into the sauce, then fold in ½ cup of sour cream for extra creaminess.
- Taste and adjust salt and black pepper as needed. Serve the taco spaghetti hot, and offer optional toppings like chopped cilantro, sliced jalapeños, or diced avocado for each diner to customize their plate.
Notes
This taco spaghetti is extremely adaptable. For a leaner version, substitute ground turkey or chicken, and if you’re vegetarian, try replacing the meat with black beans while swapping beef broth for vegetable broth. You can use any pasta shape, and extra spices like chipotle powder can add an extra kick. Leftovers keep well in an airtight container for up to 3 days.