Taco Spaghetti
A creamy and delicious one-pot meal that combines tacos and pasta into one fantastic dish!
Servings 8
Ingredients
- 2 lbs Lean Ground Beef (turkey, chicken or sausage will also work)
- 1 Yellow Onion, Diced
- 1/2 Large Green Bell Pepper, diced
- 2 oz Taco Seasoning
- 2 tbs Spicy Ranch or Original Ranch Seasoning Optional
- 14.5 oz Can of Fire Roasted Tomatoes
- 10 oz Can of Rotel (any flavor)
- 1 lb Spaghetti, broken in half unless it fits in your pan
- 4 Cups Beef Broth
- 1/2 Cup Sour Cream
- 4 oz Velveeta Cheese
- 4 oz Grated Sharp Cheddar Cheese
- 4 oz Grated Pepper Jack Cheese
- Any toppings you like, such as jalapenos, green onions, cilantro, hot sauce, crushed up Doritos, etc
Instructions
- In a Dutch oven or large skillet with deep sides, brown the meat with the onions and peppers. Drain any excess grease if needed.
- Stir in the taco seasoning, ranch seasoning, the fire roasted tomatoes and rotel. Mix well.
- Place the spaghetti on top of the meat, then pour in the beef broth. Be sure that all of the pasta is submerged in the liquid. Bring to a gentle boil.
- Put the lid on and reduce heat to simmer. Cook for 12-15 minutes, stirring occasionally to ensure the pasta doesn't stick together.
- When that is finished, give it a quick stir then add in the sour cream and the cheeses. Stir well until all of the cheese is melted.
- (If you find it to be too thick, add some milk or even a little water until you get the consistency you want!)
- Serve as is or top with any toppings you like and enjoy!