Ingredients
Scale
- 12 oz spaghetti
- 1 lb ground beef
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1 can Rotel tomatoes (diced tomatoes with green chilies, undrained)
- 2 cups beef broth
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños, or crushed tortilla chips
Instructions
- Cook the Spaghetti: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- Brown the Ground Beef: In the same pot (or a large skillet), add the ground beef over medium heat. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
- Add Seasoning and Tomatoes: Stir in the taco seasoning, ensuring the beef is well coated. Pour in the can of Rotel tomatoes (with juices) and stir to combine.
- Add Beef Broth: Add the beef broth to the beef mixture and bring to a simmer. Allow it to cook for about 5 minutes to let the flavors meld.
- Combine with Spaghetti: Add the cooked spaghetti to the pot, tossing gently to combine everything evenly. Cook for an additional 2-3 minutes until heated through.
- Serve and Enjoy: Serve your Taco Spaghetti hot, topped with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, sliced jalapeños, or crushed tortilla chips for added crunch.
Notes
- Additional Tips: For an extra kick, consider adding some diced bell peppers or corn to the beef mixture while cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer-Friendly: This dish can be frozen for up to a month. Thaw in the refrigerator overnight before reheating.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Cuisine: American