A little whimsy for your spaghetti night by making tacos into spaghetti!
Some foods I hold very sacred in my mind and I am stubbornly against switching them up. Spaghetti is like that most of the time because I’m so used to how I make it and I don’t like when I have to eat other people’s spaghetti because it isn’t the same. However, years ago, I tried a bacon cheeseburger spaghetti recipe that quickly became a favorite, so I am more willing to try variations. There is NO way tacos and spaghetti can be bad together so this was a safe variation. It was really lovely and so easy to put together. If you’re in a bind, you can skip the baking all together and stir all of the cheese in!
What You Need:
12 oz uncooked, dry spaghetti noodles
1 lb. lean ground beef
1 to 2 Tbsp. olive oil (optional)
1 packet taco seasoning mix
1 can (15 oz.) black beans, drained and rinsed
1 can (10 oz.) Rotel
1 cup sour cream
1 cup Velveeta, cut into 1-inch pieces
1 cup shredded Mexican cheese, divided
Salt and pepper to taste
1/3 cup cilantro, minced
Directions:
Cook spaghetti al dente according to package directions. Drain and set aside.
Meanwhile in a large oven-safe deep skillet over, add ground beef and olive oil, if desired. Cook and crumble until beef is cooked through.
Once browned, reduce heat to medium low or low, then sprinkle with taco seasoning.
Add black beans, Rotel, sour cream, Velveeta, and half the shredded cheese. Stir until cheeses melt.
Season with salt and pepper. Add 1 Tbsp. chili powder or 1/4 tsp. cayenne pepper if you want to add some heat.
Add cooked pasta and stir to combine. Top with remaining shredded cheese.
Bake in a preheated 350 degree oven for 10 minutes or until cheese melts.
Garnish with cilantro and serve immediately.
Recipe from Averie Cooks