Taco Spaghetti Mash-Up (Printable Version)
# What You'll Need:
→ Protein
01 -
454 grams lean ground beef (93% lean)
→ Vegetables & Aromatics
02 -
1 small yellow onion, finely chopped
03 -
4 cloves garlic, finely chopped
04 -
1 can (411 grams) diced tomatoes, preferably Rotel
05 -
120 milliliters water
→ Pasta
06 -
227 grams spaghetti, broken in half lengthwise
→ Seasoning
07 -
1 packet (28 grams) or 2 tablespoons homemade taco seasoning
→ Cheese
08 -
113 grams Velveeta or American cheese, cut into pieces
09 -
113 grams shredded sharp cheddar cheese
→ Garnish
10 -
120 milliliters chopped fresh cilantro, plus extra for serving
11 -
Sour cream or Mexican crema, for serving (optional)
# Step-by-Step Directions:
01 -
In a large pot over medium-high heat, cook lean ground beef with chopped onion and garlic, stirring occasionally, until beef is fully browned, about 5 to 6 minutes.
02 -
Add water, diced tomatoes, and taco seasoning to the pot. Cover and bring the mixture to a boil.
03 -
Break spaghetti in half lengthwise and add to the pot. Reduce heat to medium, cover, and simmer until pasta is tender, approximately 12 to 14 minutes.
04 -
Remove pot from heat and stir in Velveeta, sharp cheddar, and chopped fresh cilantro until cheese is fully melted and sauce is creamy.
05 -
Serve topped with additional fresh cilantro and a dollop of sour cream or Mexican crema, if desired.
# Helpful Notes:
01 -
Use lean ground beef to avoid draining excess fat, simplifying preparation.