Next, I stir in the diced tomatoes, green chilies, and taco seasoning. This is where the dish starts to take on that signature Tex-Mex flavor that gets me excited. I let everything simmer for a few minutes while I boil a pot of salted water for the spaghetti. Once it reaches a rolling boil, I add in the spaghetti and cook according to package instructions. Don’t forget to save a bit of the pasta water; it can be a lifesaver if the final dish is too thick!
Once the spaghetti is cooked al dente, I drain it and add it directly to the skillet with the beef mixture. I also pour in the beef broth, mixing everything well. This brings that lovely saucy consistency that makes Taco Spaghetti unique! Finally, I sprinkle in the shredded cheese and allow it to melt, stirring until everything is perfectly combined. That gooey cheese is the cherry on top!
For a final touch, I love to garnish with fresh cilantro to give it a burst of color and a hint of freshness. And there you have it – beautiful, cheesy Taco Spaghetti ready to be devoured!
Pro Tips for Best Results
One thing I tested thoroughly was the balance of flavors. I find that using a good quality taco seasoning can make a world of difference, so don’t skimp here. I often make my own blend with cumin, chili powder, and paprika for a more personalized touch!
Another tip is to make sure your pasta is cooked al dente. I’ve made the mistake of overcooking spaghetti before, and it can turn mushy, which isn’t ideal for this dish. Trust me, the texture is key!
Lastly, if you want to take the flavor profile up a notch, consider adding a squeeze of lime juice right before serving. It adds a bright, zesty finish that’s simply irresistible!
Common Mistakes to Avoid
One mistake I’ve made in the past is not draining excess fat from the ground beef. If you leave too much in there, it can make the dish greasy. After browning the beef, I always drain some fat to keep it balanced and flavorful. (See the next page below to continue…)