Taco Spaghetti

 

Start your week with a Mexican Fiesta One Pot Meal-Taco Spaghetti. It joins two classic family favorites, spaghetti, and tacos, for an easy weeknight meal that is bound to become a winner in your home. This dish is loaded with taco-seasoned beef, two types of cheese, and tomatoes for an explosion of flavor you’ll love! And one of the best parts it's a one pot meal with customizable options.

Cook's Notes: The recipe is adapted from dammdelicious.net and carlsbadcravings.com  and serves 4 but ingredients can easily be increased. You can customize it by adding in chopped tomatoes, frozen roasted corn, and black beans.
Ingredients:

• 1 tablespoon olive oil
• 1 pound ground beef (85%)
• 3/4 cup diced sweet onions
• 2 minced garlic cloves
• 1 1.25-ounce package of taco seasoning
• 1 10-ounce can Rotel Mild Diced Tomatoes & Green Chilies 
• 2 tablespoons tomato paste
• 2 cups water
• 1 cup chicken or beef broth
• 8 ounces spaghetti, uncooked
• 3/4  cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 2 oz cream cheese
• 1 Roma tomato, diced

Directions: 

• Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add ground beef. onions and garlic cloves. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
• Wipe the pan clean and return the crumbled meat back into the pan. 
• Stir in canned Rotel Tomatoes, tomato paste, spaghetti, water, broth and cream cheese. 
• Bring to a boil; cover, reduce heat, and simmer until pasta is cooked through, about 13-16 minutes.
• Remove from heat and top with cheese and diced tomato. Cover until melted, about 2 minutes.
• Serve immediately.