Description
A delightful fusion of Italian and Mexican flavors in a creamy, one-pot spaghetti dish that wraps your loved ones in a cozy culinary embrace.
Ingredients
Scale
- 1 pound Ground beef
- 1 small Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Butter
- 1 tablespoon Tomato paste
- 10 ounces Rotel tomatoes (undrained)
- 16 ounces Tomato sauce
- 1 cup Chicken broth
- ⅔ cup Beef broth
- 1 ounce Taco seasoning
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Mustard powder
- to taste Hot sauce
- ½ cup Half and half
- ¾ pound Spaghetti
Instructions
- Brown the beef: In a large pot, melt the butter over medium heat. Add in the ground beef and crumble it with the wooden spoon, cooking until browned. Drain excess fat if necessary.
- Sauté aromatics: Once the meat turns golden, toss in the chopped onion and minced garlic. Stir until the onions soften.
- Add tomato paste: Stir in the tomato paste and let it cook for about a minute.
- Pour in the rest: Gradually add the Rotel tomatoes, tomato sauce, chicken broth, and beef broth. Sprinkle in the taco seasoning, Worcestershire sauce, mustard powder, and hot sauce. Stir well.
- Infuse with pasta: Bring to a simmer, add uncooked spaghetti directly into the pot, cover, and cook until the pasta is al dente.
- Add creaminess: Reduce heat to low and stir in the half and half.
- Final touches: Taste and adjust seasoning as needed before serving hot.
Notes
To avoid overcooked pasta, stir frequently and test for doneness. Make ahead and store sauce in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg