Taco Beef Spaghetti

Ingredients

* 1 lb ground beef
* 12 oz spaghetti
* 1 small yellow onion, finely diced
* 3 cloves garlic, minced
* 1 packet taco seasoning
* 1 cup salsa
* 1 (14.5 oz) can diced tomatoes, undrained
* 1 cup beef broth
* 1 cup shredded cheddar cheese
* 1/2 cup shredded Monterey Jack cheese
* 2 tbsp tomato paste
* 1 tbsp olive oil
* Salt and black pepper, to taste

Optional Toppings

* Chopped fresh cilantro
* Sliced green onions
* Diced tomatoes
* Sour cream
* Sliced jalapeños
* Crushed tortilla chips

Instructions

1. **Cook the spaghetti:**
   Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Drain and set aside.

2. **Brown the beef:**
   Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.

3. **Add the aromatics:**
   Stir in the diced onion and cook for 3–4 minutes, until softened. Add the minced garlic and cook for another 30 seconds.

4. **Build the taco sauce:**
   Stir in the taco seasoning and tomato paste. Add the salsa, diced tomatoes, and beef broth. Mix well and bring the sauce to a gentle simmer.

5. **Simmer:**
   Reduce the heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.

6. **Combine with pasta:**
   Add the cooked spaghetti to the skillet and toss until the noodles are evenly coated in the taco beef sauce.

7. **Make it cheesy:**
   Sprinkle the cheddar and Monterey Jack cheese over the spaghetti. Cover the skillet for 2–3 minutes, allowing the cheese to melt.

8. **Serve:**
   Garnish with cilantro or green onions and add your favorite taco toppings. Serve hot.

Tip

For an extra-creamy version, stir **2–3 tablespoons of cream cheese** into the sauce before adding the spaghetti.