INGREDIENTS:
8 oz dried spaghetti
1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1 (10 oz) can Rotel tomatoes (diced tomatoes with green chilies)
½ cup sour cream
1 ½ cups shredded cheddar cheese
PREPARATION:
Step 1:
Begin by cooking the spaghetti. Fill a large pot with water and bring it to a boil. Add the spaghetti and cook according to the package instructions until it’s al dente. Reserve 1 cup of the pasta cooking water, then drain the spaghetti and set it aside.
Step 2:
In a large skillet, cook the ground beef and chopped onion over high heat. Continue cooking until the beef is thoroughly browned and the onions are soft. Make sure to break the beef into small pieces as it cooks. Once done, drain any excess fat from the skillet.
Step 3:
Add the minced garlic to the skillet with the beef and onions, cooking for about 1 minute or until the garlic becomes fragrant.
Step 4:
Stir in the taco seasoning and the can of Rotel tomatoes, mixing well to ensure the meat is evenly coated with the seasoning. Allow the mixture to come to a simmer and let it cook for 3-5 minutes, letting the flavors meld together.
Step 5:
Remove the skillet from the heat and stir in the sour cream and shredded cheddar cheese until the cheese melts and the mixture is creamy.
Step 6:
Fold the cooked spaghetti into the beef mixture, adding the reserved pasta water a little at a time until the desired creaminess is achieved. The sauce should coat the spaghetti nicely.
SERVING SUGGESTIONS:
Serve the Taco Spaghetti hot, garnished with extra shredded cheese, chopped fresh cilantro, diced tomatoes, or sliced green onions for added color and flavor. A side of garlic bread or a simple green salad complements this dish well.