Ingredients
12 oz spaghetti
1 lb ground beef
1 packet taco seasoning (or 2 tbsp homemade blend)
1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies, undrained)
2 cups beef broth
1 cup shredded cheddar cheese (plus extra for topping)
1/2 cup sour cream (optional, for added creaminess)
Optional toppings: chopped green onions, diced tomatoes, avocado slices, crushed tortilla chips, fresh cilantro
Instructions
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
Step 2: Brown the Ground Beef
In a large skillet or Dutch oven over medium heat, cook the ground beef until browned and crumbly, breaking it apart with a wooden spoon as it cooks.
Drain any excess grease from the skillet.
Step 3: Add Taco Seasoning and Broth
Stir in the taco seasoning and cook for 1 minute to toast the spices, which enhances their flavor.
Pour in the beef broth and Rotel tomatoes (with juices). Stir well to combine.
Reduce the heat to low and let the mixture simmer for 5–7 minutes, allowing the flavors to meld and the liquid to slightly reduce.
Step 4: Combine with Spaghetti
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