Quick Taco Pasta Dish (Print Version)
# Ingredients:
→ Taco Spaghetti Main Ingredients
01 -
1 lb of lean ground beef (85/15 preferred)
02 -
1 oz packet of taco mix or 2 tbsp homemade taco blend
03 -
10 oz can of diced tomatoes and green chilies, don’t drain the juice
04 -
Half a pound (8 oz) of spaghetti
05 -
2 1/4 cups of water or light beef stock
06 -
1 1/2 cups of freshly grated cheddar cheese
07 -
4 oz of cream cheese (use reduced-fat if you want)
→ Optional Garnishes
08 -
Chopped green onions or parsley
09 -
Sour cream
10 -
Your favorite salsa
# Instructions:
01 -
If using a whole block of cheddar, shred it with a grater and keep it aside.
02 -
Using a large pan or pot, brown the ground beef on medium-high heat. Make sure it’s fully cooked and pink-free! Drain any leftover grease.
03 -
Put the skillet back on the heat. Stir in the taco seasoning and the canned diced tomatoes with their juices.
04 -
Throw in the spaghetti noodles and pour water or broth on top. Push the noodles down gently into the liquid.
05 -
Turn the heat to high until it starts to boil. Cover with a lid, lower the heat to medium-low, and let it cook for 7-12 minutes, stirring once or twice in between. The pasta should soften and the liquid will reduce by the time it’s done.
06 -
Turn the heat to the lowest level. Mix in cream cheese and the shredded cheddar, stirring until it’s all smooth and blended. Save a bit of cheese for a topping if you like.
07 -
Take the pot off the heat and serve the dish immediately. Top it off with your chosen garnishes.
# Notes:
01 -
You can store leftovers sealed in the fridge for up to 3 days.
02 -
This meal freezes well and can stay in a freezer-safe container for 3 months.