Instructions
Step 1: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
Step 2: Add diced onion and minced garlic to the skillet. Cook for 2-3 minutes until softened.
Step 3: Stir in the taco seasoning, diced tomatoes with green chiles, and beef broth. Mix well.
Step 4: Add the spaghetti to the skillet, pressing it down into the liquid. Bring to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until the pasta is tender.
Step 5: Reduce heat to low. Stir in the heavy cream or sour cream, then sprinkle the cheddar and Monterey Jack cheeses over the top. Cover and cook for 2-3 minutes until the cheese is melted.
Step 6: Garnish with chopped cilantro if desired. Serve hot and enjoy your taco-inspired pasta feast!
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth or cream if needed to loosen the sauce.
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