TACO SPAGHETTI

I loved this recipe because it was ALL made in the same pan so it’s quick and easy clean up, but also because I can no longer eat a lot of grain products so I still feel like I’m getting my tacos without have to deconstruct them! After making it exactly as written the first time, I adapted it the next time and found it was just easier and tastier to prepare the noodles separately.

You can always add your favorite taco toppings such as extra cheese, green onions or a dollop of sour cream to make it your own.

TACO SPAGHETTI servings 2 – adapted from Space Ships & Laser Beams

2 teaspoons avocado oil
1/3 pound QUALITY ground beef
1/4 cup chopped yellow onions
2 teaspoons taco seasoning
1/3 cup original Rotel tomatoes with juice
spaghetti noodles for 2, prepared al dente
1/3 cup homemade bone broth (chicken or beef – your choice)
1/2 cup Mexican style shredded cheddar/Jack cheese
scant 1/4 cup cilantro, chopped
minced green onions, for garnish
chopped olives, for garnish
chopped jalapeños, for garnish

• Heat oil in a LARGE skillet over medium heat. 

• Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent.

• Add taco seasoning, tomatoes (including juice) and broth.

• Cover and simmer for 10 minutes until most of the liquid is absorbed.

• Stir in noodles, stirring to coat well and simmer 5 minutes more.
• Remove from heat.
• Sprinkle half of the cheese and half the cilantro into the pan and stir to coat the spaghetti with the cheese and sauce.

• Top with remaining cheese and cilantro.
• Serve with a dollop of sour cream and your favorite taco toppings.


NOTES

• For the best flavor, grate your own cheese rather than using a store bought bag of grated cheese. The store bought grated version usually has an anti-caking agent on it so it doesn’t melt as well.
• For a quicker weeknight cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.