Taco Spaghetti Ground Beef Cheddar

Step-by-Step Instructions

Brown the Beef:
Pour olive oil into a large skillet and set over medium heat. Let it warm for a minute before adding ground beef. Break up the beef with a spatula and cook until there is no pink left. This should take about eight minutes. Drain any extra oil out to keep the dish light and not greasy.

Season the Meat:
Sprinkle the taco seasoning evenly over the browned beef. Stir thoroughly to coat every piece. The spices should become fragrant as they toast with the meat. This makes sure every bite is flavorful.

Create the Sauce:
Pour in the Rotel tomatoes with their juices, then add the beef broth and tomato sauce. Pick up any bits stuck to the skillet—these will flavor the sauce. Stir until well combined and start to bring the mix up to a simmer.

Add the Pasta:
Break the spaghetti noodles in half so they fit easily in the skillet. Add them right into the liquid. Push them down with a spoon until they are covered by the sauce. This ensures even cooking and that every noodle soaks up flavor.

Simmer and Cook:
Cover the skillet with a lid. Reduce the heat to medium low. Allow the pasta to cook for about twelve to fifteen minutes, giving it an occasional stir so nothing sticks or burns. The spaghetti will absorb most of the liquid and become saucy and tender.

Melt the Cheese:
Lift the lid and sprinkle cheddar cheese all over the top. Cover again for another two or three minutes. This lets the cheese gently melt and form a creamy cheesy finish.

Serve and Garnish:
Turn off the heat and top with diced red onion and plenty of fresh cilantro. Add other favorite taco toppings if you like. Serve hot right from the skillet so every scoop is gooey and loaded with flavor.