Taco Spaghetti

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### Instructions

1. **Brown the beef:**
In a large skillet or Dutch oven over medium heat, cook ground beef and diced onion until browned. Drain excess grease. Add garlic and cook for another 1–2 minutes until fragrant.

2. **Add seasoning and liquids:**
Stir in taco seasoning, Rotel, tomato sauce, and beef broth. Mix well.

3. **Add the spaghetti:**
Break the spaghetti in half and stir into the pan. Push it down so it’s mostly submerged in the liquid.

4. **Simmer:**
Cover and cook on low heat for about 15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.

5. **Cheese it up:**
Remove from heat and stir in 1 cup of shredded cheddar. Sprinkle the remaining 1/2 cup on top, cover, and let sit for a few minutes until the cheese is melted.

6. **Garnish and serve:**
Top with your favorite taco toppings and serve warm!

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### Tips & Variations

* **Make it creamy:** Stir in a few tablespoons of cream cheese or sour cream at the end for a creamy texture.
* **Spice it up:** Use hot Rotel or add chopped jalapeños for a kick.
* **Swap the protein:** Ground turkey, shredded chicken, or even black beans can work in place of ground beef.
* **Low-carb version:** Substitute spaghetti with spaghetti squash or low-carb pasta.

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### What to Serve With Taco Spaghetti

This dish is a full meal on its own, but you can round it out with:

* A side of guacamole and tortilla chips
* Mexican street corn (elote)
* A fresh green salad with lime vinaigrette

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**Final Thoughts**

**Taco Spaghetti** is the ultimate comfort food crossover, combining the spice of tacos with the cheesy goodness of baked pasta. Whether you’re feeding picky eaters or looking for a creative dinner idea, this easy recipe is a guaranteed crowd-pleaser. It’s fast, flavorful, and full of fun—everything you want in a weeknight dinner.

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Let me know if you’d like a printable version, meal-prep tips, or a social media post to go along with the recipe!