Ingredients
Method
Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
Brown the Meat: In a large skillet over medium heat, brown the ground beef (or turkey) until no longer pink, breaking it up with a spoon. Drain excess fat if necessary.
Sauté Veggies: Add the diced onion and minced garlic to the skillet with the meat. Cook until the onion is soft and translucent, about 3-4 minutes.
Season: Stir in the taco seasoning, mixing well to coat the meat and onions.
Add Saucy Goodness: Pour in the diced tomatoes (with their juices) and beef broth. Bring to a simmer, then add in the kidney beans and corn. Let it simmer for about 5-7 minutes to combine flavors. Season with salt and pepper to taste.
Mix with Spaghetti: Add the cooked spaghetti to the skillet and toss to combine everything until evenly coated with the sauce.
Cheesy Finish: Sprinkle shredded cheddar cheese on top, cover with a lid, and let it heat through for about 2-3 minutes until the cheese is melted.
Serve: Spoon the Taco Spaghetti into bowls and add a dollop of sour cream on top. Garnish with fresh cilantro and any optional toppings of your choice.
Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4-6 servings