Easy Taco Spaghetti (Print Version)
# Ingredients:
→ Main Components
01 -
8 oz spaghetti pasta
02 -
1 lb lean ground beef
03 -
1 small yellow onion, diced
04 -
1 packet taco seasoning mix
05 -
1 can diced tomatoes with green chilies (10 oz)
06 -
4 oz sharp cheddar cheese, shredded
07 -
1/4 cup fresh cilantro, chopped
# Instructions:
01 -
Fill a large pot with salted water and bring to a rolling boil. Add the spaghetti and cook until tender but still firm to the bite, following package timing. Before draining, save half a cup of the starchy pasta water - you'll need it later. Drain the noodles thoroughly.
02 -
While your pasta bubbles away, grab a large skillet and heat it over medium-high heat. Toss in the ground beef and diced onion, breaking up the meat as it cooks. Let everything brown nicely for about 5 minutes until the beef is cooked through and the onions are softened.
03 -
Sprinkle the taco seasoning over your browned beef mixture, then add the canned tomatoes and that reserved pasta water you saved. Give everything a good stir and let it bubble and simmer for 5 minutes so all the flavors can meld together beautifully.
04 -
Add your drained spaghetti right into the skillet with the meat sauce, along with the shredded cheese. Toss everything together until the cheese melts and coats the noodles. Serve immediately while it's hot, topped with fresh cilantro and any other favorite toppings you love.
# Notes:
01 -
For the best melting results, shred your cheese from a block rather than buying pre-shredded - it doesn't have that starchy coating and melts much smoother.
02 -
Always salt your pasta water generously - this is your only chance to season the noodles themselves from the inside out.
03 -
Skip rinsing the cooked pasta to keep those helpful starches that help the sauce cling better to each strand.