🔪 Instructions
1. Cook the Spaghetti
Boil spaghetti in salted water until al dente. Drain and set aside.
2. Brown the Meat
In a large skillet over medium heat, cook the ground beef (or turkey/plant-based crumbles) until browned. Drain excess fat if needed.
3. Add Onion & Garlic
Stir in diced onion and minced garlic. Sauté until soft and fragrant, about 3–4 minutes.
4. Season
Sprinkle in taco seasoning and stir to evenly coat the meat mixture.
5. Simmer the Sauce
Pour in tomato sauce and broth. Stir well, bring to a simmer, and cook for 5–7 minutes, until slightly thickened.
6. Mix in Beans & Corn (Optional)
Add black beans and corn for extra flavor and texture. Season with salt and pepper to taste.
7. Combine Pasta & Cheese
Add the cooked spaghetti to the skillet. Toss everything together until well-coated. Stir in shredded cheddar cheese until melted and creamy.
8. Serve & Top
Serve hot and top with your favorite garnishes—like sour cream, cilantro, jalapeños, or an extra sprinkle of cheese.
💡 Tips & Variations
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Vegetarian? Use plant-based crumbles and veggie broth.
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Gluten-free? Swap in gluten-free pasta and check your taco seasoning.
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Add a kick: A dash of hot sauce or a squeeze of lime takes it to the next level.
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One-pot option: Boil pasta separately, then toss it right into the skillet—less cleanup, more flavor.
This cheesy, saucy Taco Spaghetti is comfort food with a kick—and you’ll be surprised how fast it disappears. 🌶️🧀