Zesty Pasta Taco Fusion (Print Version)
# Ingredients:
01 -
1-pound ground meat (beef or turkey)
02 -
8 ounces of spaghetti (use gluten-free if you prefer)
03 -
3 garlic cloves, minced
04 -
1 cup of chopped onion
05 -
2 tablespoons of taco spice mix
06 -
1 cup of shredded cheese (such as cheddar, mozzarella, or Monterey Jack)
07 -
1 cup of beef stock
08 -
A can of diced tomatoes (14.5 ounces)
09 -
A small can of diced green chilies (4 ounces)
10 -
2 teaspoons of soy sauce, or tamari if avoiding gluten (optional)
11 -
2 teaspoons Worcestershire sauce (optional, check for gluten-free version if needed)
12 -
Salt and pepper to adjust the flavor
13 -
2 tablespoons of fresh chopped cilantro (optional)
# Instructions:
01 -
Boil the spaghetti following the directions on the package. Drain it and keep it aside.
02 -
In a large skillet, warm it over medium heat. Brown the ground meat and onion together. Drain any fat if necessary.
03 -
Mix in the garlic and taco seasoning. Stir for a bit until the smell becomes fragrant, about one minute.
04 -
Pour in the beef broth, diced chilies, tomatoes, soy sauce, and Worcestershire. Let it boil gently before lowering the heat to simmer for five minutes.
05 -
Turn off the stove. Add the cheese and stir until it melts and blends.
06 -
Mix the cooked pasta into the sauce, then add salt, pepper, and cilantro to taste.
07 -
Serve it warm and top with whatever taco-inspired toppings you love, like green onions, avocado, or sour cream.
# Notes:
01 -
Spice it up by adding a diced jalapeño when cooking the onions.
02 -
For a thicker sauce, stir in a couple of tablespoons of tomato paste while adding the garlic.
03 -
Toss in some black beans (drained and rinsed) for an extra kick of protein.
04 -
Want it creamier? Add a half cup of sour cream, two ounces of cream cheese, or a splash of heavy cream when adding the shredded cheese.
05 -
Finish with toppings like salsa, extra shredded cheese, or guacamole for more flavor.