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–+ servings

Taco Spaghetti in Mexican Sauce

Everyone always loves this wonderful taco style spaghetti. It’s really simple to prepare and it’s perfect for one of those busy weeknights. Even the leftovers are delicious.
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Cook Time 50 minutes
Course Main
Cuisine Mexican
Servings 6

Ingredients
  

  • ½ pound ground beef
  • 1- ounce package taco seasoning
  • 1 small yellow onion
  • 1 tablespoon butter
  • ⅔ cup beef broth
  • 3 garlic cloves
  • 10 ounces Rotel tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon cream cheese at room temperature
  • ¾ pound spaghetti
  • 1 ½ cups shredded cheddar cheese
  • Cilantro for garnish

FOR THE SAUCE:

  • 16 ounces tomato sauce
  • 2 teaspoons worcestershire sauce
  • ½ cup Half & Half
  • 1 teaspoon hot sauce
  • 1 teaspoon mustard powder
  • 1 cup chicken broth

Instructions
 

  • Combine the sauce ingredients and set aside.
  • Cook the beef in a skillet for about 7 minutes and then drain off the excess grease.
  • Put the beef back on the heat and stir in the taco seasoning and beef broth.
  • Bring to a boil and then reduce the heat and simmer for a few minutes.
  • Take it off the heat and set aside.
  • Cook the spaghetti in salted water, following the directions on the package, and then drain.
  • Strain the tomato juice out of the can of Rotel and add the juice to the skillet with the beef.
  • Simmer gently until the liquid is reduced by about half.
  • Now add the butter and onions and cook for 5 minutes.
  • Stir in the garlic and tomato paste and cook for 3 minutes.
  • Add the diced tomatoes along with the sauce you prepared first.
  • Bring to a boil and then simmer.
  • Stir in the beef mixture and simmer for 10 minutes, then stir in the cream cheese and, gradually, the shredded cheese.
  • Add the drained pasta, mix well, and serve hot, garnished with cilantro.
  • Enjoy!
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