Taco Spaghetti Bold Flavors (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces spaghetti (gluten-free if needed)
02 -
1 pound ground beef (or turkey)
03 -
1 cup diced onion
04 -
3 cloves garlic, chopped
05 -
2 tablespoons taco seasoning
06 -
1 cup beef broth
07 -
1 (14.5-ounce) can diced tomatoes
08 -
1 (4-ounce) can diced green chilies
09 -
2 teaspoons soy sauce (or tamari for gluten-free) (optional)
10 -
2 teaspoons Worcestershire sauce (gluten-free if needed) (optional)
11 -
1 cup shredded cheese (cheddar, Monterey Jack, mozzarella, etc.)
12 -
Salt and pepper, to taste
→ Garnish (optional)
13 -
2 tablespoons chopped cilantro (optional)
# Instructions:
01 -
Cook the spaghetti according to package instructions. Drain and set aside.
02 -
Heat a large pan over medium-high heat. Cook the ground beef and onion until the meat is browned. Drain excess grease if needed.
03 -
Add garlic and taco seasoning, stirring for about a minute until fragrant.
04 -
Pour in the beef broth, diced tomatoes, green chilies, soy sauce, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 5 minutes.
05 -
Turn off the heat and stir in the cheese, allowing it to melt into the sauce.
06 -
Season with salt and pepper to taste, then mix in the cooked pasta and cilantro.
07 -
Serve hot with your favorite taco toppings such as sour cream, avocado, or green onions.
# Notes:
01 -
For extra spice, add a diced jalapeño with the onions.
02 -
Stir in 2 tablespoons of tomato paste with the garlic for a richer sauce.
03 -
Add a can of black beans (rinsed and drained) for extra protein.
04 -
For a creamy version, mix in ½ cup sour cream, heavy cream, or 4 ounces of cream cheese along with the shredded cheese.