Description
A fun and delicious twist on two favorites: tacos and spaghetti, ideal for busy weeknight dinners.
Ingredients
- 1 pound spaghetti noodles
- 2 pounds ground beef
- 1/2 yellow onion, diced
- 1 bell pepper, diced
- 2 tablespoons olive oil
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chilis (undrained)
- 1 cup sour cream
- 1 cup beef broth
- 2 cups shredded Mexican blend cheese
Instructions
- Prepare spaghetti according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add diced onion and bell pepper. Sauté for 3-4 minutes until soft. Add ground beef and cook until browned. Drain any excess fat.
- Return the beef mixture to the skillet. Add taco seasoning, canned tomatoes with green chilis (including juice), beef broth, sour cream, and shredded cheese. Stir well and let it simmer on low heat, stirring occasionally, until the sauce is creamy and cheese is melted.
- Add the cooked spaghetti into the skillet. Toss well to coat the noodles evenly with the taco sauce.
- Serve hot. Optionally garnish with chopped cilantro or a sprinkle of extra cheese.
Notes
For a vegetarian version, replace meat with black beans or lentils, and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican