Ingredients
→ Pasta
340 g spaghetti
→ Protein
450 g ground beef
→ Seasoning
1 packet taco seasoning or 2 tablespoons homemade taco seasoning blend
→ Sauces and Liquids
1 can (about 400 g) Rotel tomatoes with green chilies, undrained
480 ml beef broth
240 ml tomato sauce
→ Cheese
100 g shredded cheddar cheese
→ Aromatics & Garnishes
40 g diced red onion
Fresh cilantro, to taste, for garnish
1 tablespoon olive oil
Instructions
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until evenly browned, breaking it apart as it cooks. Remove and discard any excess fat.
Sprinkle the taco seasoning over the browned beef. Stir thoroughly to evenly coat the meat with seasoning.
Add the Rotel tomatoes with their juices, beef broth, and tomato sauce to the skillet. Mix to combine and bring the mixture to a gentle simmer.
Break the spaghetti in half and add to the skillet. Stir gently to ensure all noodles are submerged in the liquid.
Cover and cook for 12 to 15 minutes, stirring occasionally, until the spaghetti is al dente and most of the liquid has been absorbed.
Evenly sprinkle shredded cheddar cheese over the cooked pasta mixture. Cover once more and let the cheese melt for 2 to 3 minutes.
Remove from heat. Top with diced red onion and freshly chopped cilantro before serving.
Notes
- For a spicier flavour, use hot Rotel or add sliced jalapeños before serving.
Tools You’ll Need
- Large skillet with lid
- Wooden or heat-resistant spoon
- Knife and chopping board