Taco Spaghetti
– 8 ounces spaghetti
– 1 pound ground beef
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 packet (1.25 ounces) taco seasoning
– 1 can (10 ounces) diced tomatoes with green chilies
– 1 can (8 ounces) tomato sauce
– 1 cup shredded Mexican blend cheese
– 1/2 cup sour cream
– Chopped green onions, for garnish
– Fresh cilantro, for garnish
– Salt and pepper, to taste
Instructions:
1. Cook the spaghetti according to the package
1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, brown the ground beef over medium heat. Add the diced onion and minced garlic, and cook until the onion becomes translucent.
3. Drain any excess grease from the skillet. Stir in the taco seasoning until the beef is evenly coated.
4. Add the diced tomatoes with green chilies and tomato sauce to the skillet. Stir well to combine all the ingredients. Simmer for about 5-7 minutes to allow the flavors to meld together. Season with salt and pepper, to taste.
5. Add the cooked spaghetti to the skillet and toss until it’s coated in the sauce.
6. Preheat the oven to 375°F (190°C).
7. Transfer the spaghetti mixture to a 9×13-inch baking dish. Top with the shredded Mexican blend cheese.
8. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let it cool for a few minutes. Serve hot with a dollop of sour cream and garnish with chopped green onions and fresh cilantro.
