Add the cooked spaghetti to the skillet with the beef mixture. Toss gently to coat the pasta evenly with the sauce.
If desired, stir in the sour cream for a creamier texture and richer flavor.
Step 5: Add Cheese
Remove the skillet from heat and sprinkle the shredded cheddar cheese over the top. Stir until the cheese melts and creates a cheesy, cohesive sauce.
Step 6: Serve and Garnish
Divide the Taco Spaghetti into bowls and top with additional shredded cheese, chopped green onions, diced tomatoes, avocado slices, crushed tortilla chips, or fresh cilantro for extra flair.
Serve hot and enjoy!
Tips for Success
Homemade Taco Seasoning: If you prefer to skip the store-bought packet, make your own by combining 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp oregano, 1/4 tsp cayenne pepper (optional), and 1 tsp salt.
Spice Level: Adjust the heat by using mild, original, or hot Rotel tomatoes, depending on your preference.
Add Veggies: Boost nutrition by sautéing diced bell peppers, onions, or mushrooms along with the ground beef.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of beef broth or water to loosen the sauce.
