- Reaction score
- 1,721
Cheesy Taco Spaghetti
A Mexican version of spaghetti that is spicy and delicious!
Ingredients:
Taco Mixture:
- 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 1/2 - 2 cups Mexican cheese blend, shredded, (divided) Can add more if desired
- Large and deep skillet
- 1 1/2 - 2 teaspoons chili powder
- 1/2 - 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4-1/2 teaspoon salt
- 1/2 teaspoon paprika
- Fresh tomatoes, sour cream, black olives, etc.
- Chopped cilantro and green onions
- Cook spaghetti al dente in salted water, according to the package
- 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
- Season with salt, pepper and garlic powder
- Cook beef until done and then drain
- Add in Rotel, taco sauce and cooked spaghetti
- Toss pasta to coat
- Reduce the heat to medium-low (to keep warm)
- Mix together taco seasonings and season over the pasta
- Toss pasta 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
- Garnish with fresh cilantro and chopped green onions
- Plate and top with selected toppings
Source:
Delectable Recipe | Los Angeles CA
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