Taco Spaghetti
A delicious fusion of tacos and spaghetti, featuring seasoned ground beef, zesty salsa, and melted cheese!
Ingredients
- 16 oz tomato sauce
- 1 cup chicken broth
- 1/2 cup half and half
- 2 tsp Worcestershire sauce
- 1 tsp mustard powder
- 1 tsp hot sauce
- 1 lb ground beef
- 2/3 cup beef broth
- 1 oz packet taco seasoning
- 1 can (10 oz) Rotel tomatoes, juices reserved
- 1 Tbsp butter
- 1 small yellow onion, chopped
- 2 Tbsp tomato paste
- 3 cloves garlic, minced
- 1 Tbsp cream cheese
- 1 1/2 cups shredded cheddar cheese
- 3/4 lb spaghetti
Instructions
- Combine tomato sauce, chicken broth, half and half, Worcestershire sauce, mustard powder, and hot sauce in a large measuring cup and set aside.
- In a large skillet, cook and crumble ground beef over medium-high heat for about 6-7 minutes until browned. Drain excess grease.
- Return skillet to heat, stir in beef broth and taco seasoning, then bring to a boil. Reduce heat and simmer for 2-3 minutes, then set aside.
- In a pot, bring water to a boil for spaghetti, adding salt. Add reserved diced tomato juices to the skillet with beef and reduce liquid by half.
- Add chopped onions and butter to the skillet, cooking for about 5 minutes until onions are soft.
- Stir in tomato paste and minced garlic, then add can of diced tomatoes with juices. Pour in the sauce mixture and bring to a boil.
- Stir in cooked taco meat and let simmer while spaghetti cooks.
- Once spaghetti is al dente, drain and reduce sauce heat to low. Stir in cream cheese and shredded cheddar cheese until melted.
- Mix in drained spaghetti, ensuring all strands are well-coated in the sauce. Serve hot, garnished with chopped cilantro.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days.