Cheesy Taco Spaghetti

• servings: Servings: 4 | Calories:
• total time: 1 hour 9 minutes

Ingredients

1 tablespoon olive oil

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning (or 2 tablespoons homemade)

1 can (10 oz) diced tomatoes with green chiles (like Rotel)

2 cups beef broth

8 oz spaghetti (broken in half)

1 ½ cups shredded cheddar cheese

½ cup shredded Monterey Jack cheese

Fresh cilantro or green onions, chopped (optional for garnish)

Directions

Heat olive oil in a large skillet over medium heat. Add ground beef and onion, cooking until beef is browned and onion is soft—about 5–6 minutes. Drain any excess fat.

Stir in garlic and taco seasoning, cooking for another 30 seconds until fragrant.

Pour in the diced tomatoes (with juices) and beef broth. Stir to combine.

Add the spaghetti to the skillet, making sure it's mostly submerged. Bring to a boil, then reduce heat to medium-low.

Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and the liquid is mostly absorbed.

Stir in the cheddar and Monterey Jack cheese until melted and creamy.

Serve hot, garnished with chopped cilantro or green onions if desired.

Prep Time: 5 mins | Cook Time: 20 mins | Total: 25 mins