Taco Spaghetti Cheesy Beef (Print Version)
# Ingredients:
→ Main
01 -
454 g ground beef
02 -
1 small yellow onion, diced (approximately 120 g)
03 -
1 teaspoon minced garlic
04 -
2 tablespoons taco seasoning, or more to taste
05 -
1 can (284 g) diced tomatoes with juice, undrained
06 -
259 g chunky salsa, mild, medium, or hot
07 -
960 ml beef broth
08 -
454 g dried spaghetti
09 -
113 g Monterey Jack cheese, shredded
10 -
Chopped cilantro, for garnish
# Instructions:
01 -
In a large Dutch oven or lidded pot, cook ground beef and diced onion over medium heat for 8 to 10 minutes, until beef is thoroughly browned. Drain excess fat before proceeding.
02 -
Stir in minced garlic and sauté for 1 minute. Sprinkle taco seasoning over the beef mixture and combine thoroughly to coat the meat.
03 -
Pour in diced tomatoes with juice, salsa, and beef broth. Use a spoon to mix well, then bring the mixture to a boil over medium heat.
04 -
Once boiling, add dried spaghetti, breaking in half if needed and arranging in a crisscross pattern to prevent clumping. Ensure pasta is fully submerged. Reduce heat to a simmer and cover. Cook for 15 to 20 minutes, stirring every 5 minutes to prevent sticking, covering after each stir.
05 -
Remove from heat and gradually fold in shredded Monterey Jack cheese, adding in portions until fully melted and smooth.
06 -
Top with chopped fresh cilantro before serving.
# Notes:
01 -
Adjust the quantity of taco seasoning and salsa for a milder or spicier result to suit personal taste.