Ingredients
Equipment
Method
- Cook spaghetti in a large pot of salted water until al dente (about 1-2 minutes less than package directions). Drain and set aside.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.
- Add diced onion to the meat and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute.
- Stir in taco seasoning, diced tomatoes, Rotel tomatoes, beef broth, and tomato sauce. Bring to a gentle simmer.
- Add the cooked spaghetti to the skillet and toss to combine with the sauce.
- Stir in shredded cheddar cheese until melted, then mix in sour cream until well combined.
- Serve hot, garnished with optional toppings like fresh cilantro, jalapeños, or diced avocado.
Notes
You can customize this recipe to your preferences: use ground turkey or chicken for a lighter version, or black beans for a vegetarian option. Any pasta shape works well as a substitute for spaghetti. Adjust the spice level by using mild or hot Rotel tomatoes, or adding extra jalapeños. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.