Taco Spaghetti

Instructions

Step 1: Cook the spaghetti according to package instructions until al dente, then drain and set aside. /n
Step 2: Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook until softened. /n
Step 3: Add the minced garlic and cook for about 1 minute until fragrant. /n
Step 4: Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary. /n
Step 5: Stir in the taco seasoning, diced tomatoes with green chilies, tomato sauce, and beef broth. Mix well and let simmer for 5–7 minutes. /n
Step 6: Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce. /n
Step 7: Sprinkle the cheddar and Mexican blend cheeses over the top and allow them to melt. /n
Step 8: Garnish with chopped fresh cilantro, season with salt and pepper to taste, and serve warm.

Storage and Reheating Tips

Store leftover Taco Spaghetti in an airtight container in the refrigerator for up to 3–4 days.

To reheat, microwave individual portions for 1–2 minutes, stirring halfway through, or warm in a skillet over medium heat with a splash of water or broth to prevent drying out.

For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.