Taco Spaghetti

Ingredients

1 lb (450g) ground beef (or ground turkey)
1 small onion, diced
2–3 cloves garlic, minced
1 packet taco seasoning (or 2 tbsp homemade)
10 oz (280g) spaghetti, broken in half
2 ½ cups beef broth (or water with bouillon)
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
1/2 cup tomato sauce or salsa (optional, for extra flavor)
1 cup shredded cheddar or Mexican blend cheese
Salt & pepper to taste

Optional toppings: sour cream, green onions, cilantro, jalapeños, crushed tortilla chips

Directions

In a large skillet or deep sauté pan, cook ground beef and diced onion over medium-high heat until browned.

Drain excess fat if needed.

Add garlic and sauté for 1 minute.

Stir in taco seasoning and mix well to coat the meat.

Add broken spaghetti, diced tomatoes (with liquid), tomato sauce, and beef broth.

Stir to combine. Make sure pasta is mostly submerged.

Bring to a boil, then reduce heat to medium-low.

Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.

Turn off the heat and stir in shredded cheese until melted and creamy.

Season with additional salt and pepper if needed.

Top with your favorite taco toppings and serve hot!