Cheesy Taco Spaghetti

8 oz spaghetti noodles
1 tablespoon olive oil
1/2 cup diced onions
2 teaspoons minced garlic
1 lb. ground beef
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
10 oz Rotel tomatoes, undrained
1/2 cup Original Taco sauce (can add more if desired)
1 ½- 2 teaspoons chili powder
½- 1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
¼-½ teaspoon salt
1/2 teaspoon paprika
1 ½-2 cups Mexican cheese blend, shredded, (divided) Can add more if desired
cilantro & green onions, chopped garnish
fresh tomatoes, sour cream, black olives, etc.
Cook spaghetti in salted water, according to the package until al dente. Drain and set aside. In a large deep skillet, heat olive oil. Add onions and cook until tender. Add garlic and cook until fragrant.
Add ground beef to pan, using a spatula to break it up into small pieces. Sprinkle the beef with salt, pepper and garlic powder.
Cook beef until done and then drain. Add in Rotel, taco sauce and cooked spaghetti, tossing to coat. Reduce the heat to medium-low (to keep warm).
Mix together taco seasonings and sprinkle over the pasta. Toss to coat. Stir in 1 cup of cheese. Taste and adjust spices. (Add more cheese if desired).
Sprinkle the remaining cheese over the top and place a lid over the pot to allow the cheese to melt. Sprinkle the top with fresh cilantro and chopped green onions. Plate and top with your favorite taco toppings.

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