Name: Taco Spaghetti
Prep time: 40 min
Total time: 40 min
Yield: 6 - 8 serving(s)
Ingredients: 1/2 tsp. kosher salt, plus more for the pasta water; 12 oz. spaghetti, broken in half; 1 tbsp. vegetable oil; 1 small yellow onion, chopped; 1/2 red bell pepper, seeded, cored, and chopped; 1 lb. ground beef (80/20); 2 garlic cloves, finely chopped; 1 (15.5-ounce) can pinto beans, drained and rinsed; 1 (15-ounce) can mild red enchilada sauce; 1 (10-ounce) can diced tomatoes with green chilies (such as Rotel); 1 (1-ounce) packet taco seasoning; 1 1/2 c. shredded Mexican cheese blend (about 6 oz.); 1/3 c. chopped fresh cilantro, plus more for serving; 2 Roma tomatoes, chopped; Lime wedges, for serving

Step 1Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta 1 minute less than the package directions, until al dente. Reserve ½ cup of the pasta cooking water then drain the spaghetti.

Step 2Meanwhile, heat the vegetable oil in a large Dutch oven over medium heat. Add the onion, bell pepper, and ½ teaspoon salt and cook until the onion has softened, 5 to 7 minutes.

Step 3Add the beef and garlic and cook, breaking up the beef with a wooden spoon, until browned, 5 to 7 minutes. Stir in the pinto beans, enchilada sauce, undrained tomatoes with green chilies, and taco seasoning. Bring the sauce to a boil, then reduce the heat to medium-low. Simmer, uncovered, for 5 minutes. Stir in the cheese and cilantro.

Step 4Add the spaghetti to the beef mixture and toss to combine. If the sauce is too thick, add some of the reserved pasta cooking water, 2 tablespoons at a time, until the desired consistency is reached.

Step 5Serve the taco spaghetti topped with the chopped tomatoes and additional cilantro, and lime wedges on the side.

Taco Spaghetti

Ingredients

For the Spaghetti:

Directions

Pasta