When I sat down to write today’s blog entry, I once again found myself staring at a blank page, cursor blinking, trying to force some neurons to fire and formulate a riveting topic for today’s post. I don’t know about riveting, but I considered I hadn’t shared a recipe in a few days, so I stuck with the inspiration and Googled Autumn recipes.
One caught my eye, and the reason it stood out is because it combines two separate dishes I very much enjoy, but never considered pairing together.
Check out the following recipe for Taco Spaghetti from delish.com.
“Ingredients
- 1 lb. 93% lean ground beef
- 1 small yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- 4 c. water
- 1 (14.5-oz. can) diced tomatoes, preferably Rotel
- 1 (1-oz.) packet or 2 tbsp. homemade taco seasoning
- 8 oz. spaghetti
- 4 oz. Velveeta cheese or American cheese, cut or torn into pieces
- 1 c. (4 oz.) sharp cheddar cheese, shredded
- 1/2 c. chopped fresh cilantro, plus more for serving
- Sour cream or Mexican crema, for serving (optional)
“Directions
- Step 1In a large pot over medium-high heat, cook ground beef, onion, and garlic, stirring occasionally, until beef is browned, 5 to 6 minutes. Add water, tomatoes, and taco seasoning, then cover and bring to a boil.
- Step 2Break spaghetti in half lengthwise and add to sauce. Reduce heat to medium, cover, and simmer until pasta is tender, 12 to 14 minutes.
- Step 3Remove from heat and stir in Velveeta, cheddar, and cilantro until cheese is melted. Serve topped with more cilantro and sour cream, if using,” the recipe explains.
I’ve never thought to combine tacos and spaghetti, but both foods are delightful on their own, so I suppose it makes sense to fuse them together and create one solitary flavour experience. Give it a try and see for yourself.
ontheedgeofeverything 
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