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These tacos have no shells. It’s served over spaghetti but is just as flavorful. Maybe more–voila; taco spaghetti!
Tacos That Think Out Of The Box
You won’t meet too many people who don’t like tacos. It’s one of America’s (and quite possibly the world’s) most beloved fast foods.
But what do you do when you have to have some and you’re out of shells or anything else you can use as one?
The answer is–use some spaghetti! After all, what is taco filling anyway. It’s a basic meat sauce but unlike Italian flavorings, it’s got Mexican flavorings.
As a result, it’s the perfect thing to top spaghetti or any pasta for that matter.
Seasoning Makes A Difference
Of course you can use the handy dandy package of taco seasoning that you get at the supermarket. It’ll work very well.
However, it will taste way better if you make your own. When you make up your own batch of taco seasoning, you can customize it to your taste.
For instance, cumin is not one of my favorite spices and I find most commercial varieties go too heavy handed for my taste. When I make my own, I reduce the amount. Yes, the flavor is necessary but for my personal tastes I don’t like it to be the most prominent flavor. That’s the beauty of making your own.
This is my favorite recipe for taco seasoning. And as always, adjust for your personal tastes.
Spice It Up
This is pretty darned good the way it is, but if you like spicy, then go to town.
You could always add an extra can of green chiles in addition to what’s in the diced tomatoes. How about some diced jalapeño tossed on top. How about some red pepper flakes in with the meat. The possibilities are endless.
- 1 lb lean ground beef
- 1 tbs olive oil
- 1 recipe taco seasoning see NOTES
- 1 10 oz can diced tomatoes with green chiles such as Rotel mild
- 1 tbs tomato paste
- 8 oz spaghetti broken in half
- 3 cups water
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 tomato fresh seeded and diced
- 2 tbs cilantro fresh chopped
- Heat olive oil in a large dutch oven over medium-high heat. Brown ground beef, crumbling while it browns.
- Drain off any excess fat and add the taco seasoning, canned diced tomatoes, tomato paste, spaghetti and water. Bring to a boil then cover, reduce heat and simmer until spaghetti is tender, about 15 minutes.
- Remove from the heat and stir in cheeses until they are melted.
- Serve topped with the fresh diced tomato and cilantro.