One-Pan Squeezy Taco Spaghetti
Get cosy this Autumn with a no-fuss comfort food classic – One-Pan Squeezy Taco Spaghetti. Beefy, spicy, and hearty, finished with a smooth squeeze of Primula Hot Cheese & Jalapenos. Simple, satisfying, and seriously good.
- Serves 4-5
What You Need
- 500g ground beef
- ½ yellow onion, diced
- 500ml beef broth
- 235ml whole milk
- 235g finely chopped tomatoes
- x1 green bell pepper, diced
- 230g spaghetti pasta
- 140g Primula Spicy Cheese & Jalapeño
- Fresh jalapeños sliced and coriander chopped as desired
- Taco Seasoning: 1tbsp chilli powder, 1 ½ tsp cumin, 1tsp salt, 1tsp ground pepper, ½ tsp paprika, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp chilli flakes, ¼ tsp dried oregano
How You Do It
- Combine the taco seasoning ingredients in a small bowl, and use a spoon to mix the spices until well combined.
- In a cast iron or 12-inch ovenproof skillet, cook and break up the ground beef and onion until browned. Add 3 tbsp of homemade taco seasoning and cook for 2 minutes.
- Add the broth, milk, salsa, and bell pepper.
- Bring to a boil, cover and cook for 45 minutes or until the sauce has become thick. Stir and check the consistency every 15 minutes.
- Preheat the oven to 180 C degrees fan.
- When the sauce is ready, cook the spaghetti according to pack instructions. Drain the pasta halfway through cooking and add it to the skillet with the sauce.
- Squeeze the Primula Spicy Cheese & Jalapeños over the pasta and place the skillet in the oven for 8 minutes or until the cheese is melted and the pasta is slightly crispy.
- Garnish with jalapeños and fresh coriander, serve and enjoy!
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