TACO SPAGHETTI

Here’s a fun, flavorful fusion dish: Taco Spaghetti — a cheesy, Tex-Mex twist on classic pasta night! It’s easy to make in one pot and perfect for weeknight dinners or potlucks.

🌮 Taco Spaghetti

Serves: 4–6 | Prep Time: 10 min | Cook Time: 25–30 min

🧂 Ingredients:

• 1 lb ground beef (or ground turkey)

• ½ small onion, diced

• 1 packet taco seasoning (or 2 tbsp homemade)

• 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained

• 1 (15 oz) can tomato sauce

• 2 cups water or low-sodium beef broth

• 8 oz uncooked spaghetti

• 1½–2 cups shredded Mexican cheese blend

• Salt and pepper, to taste

• Optional toppings: sour cream, sliced olives, jalapeños, chopped cilantro, green onions

🔪 Instructions:

1. Brown the Beef:
   In a large skillet or deep sauté pan over medium heat, cook the ground beef and onion until the beef is browned and onion is soft. Drain excess fat if needed.

2. Season It:
   Stir in taco seasoning and cook for 1 minute.

3. Add Liquids & Pasta:
   Add Rotel, tomato sauce, and water or broth. Stir to combine.
   Break spaghetti in half and add it to the pan. Push pasta down to submerge.

4. Simmer:
   Bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, stirring occasionally to prevent sticking, until pasta is tender and sauce is thickened.

5. Add Cheese:
   Turn off heat. Stir in 1 cup of shredded cheese until melted.
   Sprinkle remaining cheese on top and cover for 2–3 minutes until it melts.

6. Serve:
   Scoop into bowls and add your favorite taco toppings!

📝 Tips:

• Want it spicy? Use hot Rotel or add diced jalapeños.

• You can swap spaghetti for rotini or penne.

• For a creamy version, stir in ¼ cup sour cream or cream cheese at the end.