Taco Spaghetti (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil or butter.
02 -
1/2 medium onion, finely chopped.
03 -
2 fresh garlic cloves, minced.
04 -
1 1/2 pounds ground beef.
05 -
1 packet taco seasoning mix.
06 -
10 ounces diced tomatoes with green chilies.
07 -
1 1/2 cups beef broth.
08 -
3 tablespoons tomato paste.
09 -
3 ounces cream cheese, softened.
10 -
12 ounces spaghetti.
11 -
1 1/2 cups shredded cheese blend.
12 -
Fresh cilantro leaves for topping.
# Instructions:
01 -
Cook spaghetti in salted water until tender but firm. Save some pasta water before draining.
02 -
Heat oil in a big pan and cook onions until soft. Add garlic and cook until fragrant.
03 -
Add beef to the pan, break it up while cooking until no pink shows. Drain off extra fat.
04 -
Mix in taco seasoning, tomatoes, broth, paste and cream cheese. Stir until creamy and smooth.
05 -
Turn off heat. Add cooked spaghetti and cheese to the pan. Toss until well mixed.
06 -
Top with fresh cilantro and serve hot.
# Notes:
01 -
Add hot tomatoes or jalapeños for extra heat.
02 -
Try adding bell peppers or zucchini.
03 -
Turkey or veggie crumbles work instead of beef.
04 -
Keeps in fridge up to 4 days.