Taco Spaghetti Fusion Dish (Printable Version)
# What You’ll Need:
→ Pasta
01 -
225g spaghetti (gluten-free if needed)
→ Protein
02 -
450g ground beef (or turkey)
→ Aromatics
03 -
1 cup onion, diced
04 -
3 cloves garlic, chopped
→ Seasonings
05 -
2 tablespoons taco seasoning
06 -
Salt and pepper, to taste
→ Liquids
07 -
240ml beef broth
08 -
1 (414ml) can diced tomatoes
09 -
1 (120ml) can diced green chilies
10 -
2 teaspoons soy sauce (or tamari for gluten-free) (optional)
11 -
2 teaspoons Worcestershire sauce (gluten-free if needed) (optional)
→ Cheese
12 -
1 cup shredded cheese (cheddar, Monterey Jack, mozzarella, etc.)
→ Garnish
13 -
2 tablespoons chopped cilantro (optional)
# Steps to Follow:
01 -
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
02 -
Meanwhile, heat a large pan over medium-high heat. Cook the ground beef and onion until the meat is browned, about 5-7 minutes. Drain excess grease if needed.
03 -
Add garlic and taco seasoning to the pan, stirring for about a minute until fragrant.
04 -
Pour in the beef broth, diced tomatoes, green chilies, soy sauce, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 5 minutes to develop flavors.
05 -
Turn off the heat and stir in the shredded cheese, allowing it to melt completely into the sauce.
06 -
Season with salt and pepper to taste, then mix in the cooked pasta and cilantro until evenly coated.
07 -
Serve hot with your favorite taco toppings such as sour cream, avocado, or green onions.
# Additional Notes:
01 -
For extra spice, add a diced jalapeño with the onions.
02 -
Stir in 2 tablespoons of tomato paste with the garlic for a richer sauce.
03 -
Add a can of black beans (rinsed and drained) for extra protein.
04 -
For a creamy version, mix in ½ cup sour cream, heavy cream, or 4 ounces of cream cheese along with the shredded cheese.
05 -
Garnish with your favorite taco toppings like salsa, guacamole, or extra cheese.