One-pot pasta loaded with seasoned beef, tangy tomatoes, and melted cheddar for a family-friendly Tex-Mex meal.
# What You’ll Need:
→ Meats
01 - 450 g ground beef
→ Seasonings & Pantry
02 - 28 g taco seasoning
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Vegetables & Sauces
05 - 284 g canned diced tomatoes with green chilies, undrained
06 - 227 g tomato sauce
07 - 480 ml water
→ Pasta
08 - 225 g spaghetti, broken in half
→ Cheese
09 - 170 g shredded cheddar cheese
→ Garnishes (optional)
10 - Chopped fresh cilantro
11 - Sour cream
12 - Sliced jalapeños
13 - Diced avocado
# How to Make It:
01 - Heat a large deep skillet or Dutch oven over medium heat. Add ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 5 minutes. Drain excess grease.
02 - Add the taco seasoning to the beef and mix thoroughly to evenly coat the meat.
03 - Add the undrained diced tomatoes with green chilies, tomato sauce, and water. Stir well to combine the mixture.
04 - Bring the mixture to a gentle boil. Stir in the broken spaghetti until fully submerged.
05 - Reduce heat to medium-low. Cover and simmer, stirring occasionally, until the spaghetti is tender and most of the liquid is absorbed, 12 to 15 minutes.
06 - Remove from heat. Stir in shredded cheddar cheese until melted and sauce is creamy.
07 - Taste and adjust salt and pepper as needed.
08 - Serve hot, topped with cilantro, sour cream, sliced jalapeños, or diced avocado as desired.
