Taco Spaghetti: Mexican-Italian Fusion Dish Ready in 30 Minutes
Combine bold taco-seasoned beef with pasta in a rich, cheesy sauce. This Mexican-Italian fusion is perfect for busy weeknights and ready in just 30 minutes.
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Cooking tools:
- Pot
- Colander
- Stove
- Skillet
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Tongs
- Kitchen towel
Ingredients
- 225g spaghetti (gluten-free if needed)
- 450g ground beef (or turkey)
- 1 cup onion, diced
- 3 cloves garlic, chopped
- 2 tablespoons taco seasoning
- Salt
- pepper
- 240ml beef broth
- 1 (414ml) can diced tomatoes
- 1 (120ml) can diced green chilies
- 2 teaspoons soy sauce (or tamari for gluten-free) (optional)
- 2 teaspoons Worcestershire sauce (gluten-free if needed) (optional)
- 1 cup shredded cheese (cheddar, Monterey Jack, mozzarella, etc.)
- 2 tablespoons chopped cilantro (optional)
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