Taco Spaghetti To Die For

Ingredients

• 2 tbsp olive oil or butter
• 1/2 onion diced
• 2 cloves garlic minced
• 1 1/2 lbs ground beef or turkey, plant-based crumbles
• 1 packet taco seasoning
• 10 oz diced tomatoes with green chiles
• 1 1/2 cups beef broth
• 3 tbsp tomato paste
• 3 oz cream cheese softened
• 12 oz spaghetti cooked al dente
• 1 1/2 cups shredded cheese cheddar, Mexican blend, etc.
• Cilantro for garnish optional

Instructions

1. Cook spaghetti according to package until al dente. Drain and set aside.
2. In a skillet, sauté onion in olive oil until soft, 3-4 mins. Add garlic and cook 1 min longer.
3. Add ground beef and cook until no longer pink, 5-7 mins. Drain excess fat.
4. Stir in taco seasoning, diced tomatoes, broth, tomato paste, and cream cheese. Cook 2-3 mins until cream cheese melts.
5. Remove from heat and toss with cooked spaghetti and shredded cheese until fully coated.
6. Garnish with cilantro if desired. Serve immediately.

Notes

• For spicy version, use hot diced tomatoes or add jalapeños/cayenne
• Add sautéed veggies like bell peppers or zucchini
• Substitute ground turkey or plant-based protein for beef
• Can make sauce ahead and reheat, may need to add broth to loosen
• Refrigerate leftovers up to 4 days, reheat in microwave or on stovetop