Directions 10 steps | 35 Minutes
Measure and prep all ingredients.
Prepare the taco seasoning. In a small bowl, stir together the chili powder, ground cumin, paprika, ground coriander, cornstarch and dried oregano. Set aside.
Prepare the taco spaghetti. In a large skillet over medium heat, add the ground beef. Cook, breaking up the beef with a wooden spoon, until the beef is browned and no longer pink, about 5 minutes.
Add the chopped onion and the red and green bell pepper. Cook until softened, about 4 minutes.
Add the garlic and taco seasoning. Cook until fragrant, about 1 minute.
Add the canned tomatoes and the beef (or chicken) broth. Stir to combine.
Add the broken spaghetti and press to submerge the spaghetti into the liquid. Increase the heat to high to bring the mixture to a boil. Once the liquid is boiling, reduce the heat to a simmer. Cover and cook, stirring occasionally, for about 10-13 minutes, or until the pasta is al dente. If the pan starts to look too dry, add more broth as needed. (See notes 2.)
Add one cup of shredded cheese and stir until combined.
Top with the remaining cup of shredded cheese. Cover and cook on low heat until the cheese is melted through.
Serve topped with chopped tomatoes, avocados and finely chopped parsley or cilantro. Enjoy!
- A popular brand is Rotel.
- It is important to stir occasionally to keep the noodles from sticking.