Step by step

Method

4 steps

1. 1

   Cook 12 oz spaghetti in well-salted water until al dente; drain and set aside. Don't rinse — the starch helps the sauce cling.

2. 2

   Meanwhile brown 1 lb ground beef in a large skillet over medium-high, 5–7 minutes; drain. Stir in 1 packet taco seasoning (or 2 tablespoons homemade), 1 cup salsa, 1 can (10 oz) diced tomatoes with green chiles, and ½ cup water. Simmer 8 minutes until slightly thickened and smelling like taco night.

3. 3

   Add the drained spaghetti and most of 1 cup shredded Mexican cheese blend. Toss over medium heat until the cheese melts and every strand is coated — 1–2 minutes.

4. 4

   Serve with the remaining cheese, cilantro, sour cream, and crushed tortilla chips. You want saucy taco-spiced spaghetti with melty cheese — not dry noodles or a watery tomato puddle.