Taco Spaghetti

Instructions:

1. Cook the spaghetti according to package directions. Drain and set aside.
2. Heat the olive oil in a large skillet and sauté the onion until softened.
3. Add the ground beef and cook until browned. Drain excess grease.
4. Stir in the taco seasoning, Rotel, beef broth, and heavy cream. Simmer for 5 minutes to thicken slightly.
5. Add the cooked spaghetti and toss well to coat with the creamy taco sauce.
6. Sprinkle the shredded cheese over the top and let it melt into the pasta.
7. Garnish with fresh cilantro and serve hot.

Variations

• Add 2 to 3 tablespoons cream cheese for extra creaminess.
• Mix in corn or black beans for added texture and heartiness.
• Use pepper jack or queso quesadilla cheese for a spicier finish.
• Substitute spaghetti with rotini or penne for a chunkier pasta experience.
• Top with sliced jalapeños or diced avocado for a fresher Tex-Mex twist.

Tips

• Drain the beef thoroughly to keep the sauce smooth and balanced.
• Simmer the sauce a little longer if you prefer it thicker before adding the pasta.
• Add cheese gradually and let it melt gently for the silkiest texture.
• Serve with crushed tortilla chips on top for a fun crunchy “taco” finish.
• Leftovers reheat beautifully—add a splash of broth or cream if needed.