Description
So picture this: I was standing in my kitchen one night with a serious craving for both tacos AND pasta (don’t judge). Instead of choosing between them, I thought, “Why not mash these two beautiful carb-loaded wonders together?” And boom – Taco Spaghetti was born. It’s basically all your favorite taco flavors – seasoned meat, cheese, those perfect little bits of tomato and onion – but wrapped around spaghetti instead of stuffed in a tortilla. It’s comfort food that’s having an identity crisis in the most delicious way possible.
Ingredients
Scale
For the Base:
- 1 lb spaghetti (regular or thin, whatever you’ve got)
- 1 lb ground beef (or turkey if you’re being “healthy”)
- 1 packet taco seasoning (or 2–3 tablespoons of your homemade blend if you’re fancy like that)
- 1 onion, diced (yellow, white, whatever’s rolling around in your veggie drawer)
- 2–3 cloves garlic, minced (or more if you’re trying to ward off vampires)
- 1 can (14.5 oz) diced tomatoes with green chiles (like Ro-Tel) – don’t drain it!
- 1 can (8 oz) tomato sauce
- 1 cup beef broth (chicken works too, I won’t tell)
- 2 cups shredded cheese (Mexican blend, cheddar, Monterey Jack, or whatever you’ve got)
For Topping (Pick Your Players):
- Sour cream (a big dollop makes everything better)
- Diced avocado or guacamole
- Sliced black olives (controversial, I know)
- Chopped cilantro (unless you’re one of those “soap taste” people)
- Diced tomatoes
- Sliced green onions
- Pickled or fresh jalapeños
- Crushed tortilla chips (for that crucial crunch factor)
- Hot sauce (for the brave souls)