Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp low-sodium taco seasoning
  • 10 oz Rotel diced tomatoes and green chilies, undrained
  • 3 cups low-sodium beef broth
  • 1 tsp cumin
  • 8 oz spaghetti, broken in half
  • 1.5 cups reduced-fat shredded sharp cheddar cheese
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Sauté the aromatics. Place your large skillet or Dutch oven over medium high heat. Add the 1 lb of lean ground beef, breaking it into small crumbles. As it starts to sizzle, toss in the diced yellow onion and green bell pepper. Note: Browning the vegetables with the meat allows the onion sugars to caramelize in the beef fat.
  2. Wait for the sear. Cook for 5 minutes until the beef is fully browned and the peppers are softened. Don't rush this; that brown color on the meat is pure flavor.
  3. Bloom the spices. Stir in the 3 cloves of minced garlic, 2 tbsp of taco seasoning, and 1 tsp of cumin. Note: Cooking spices in fat for 60 seconds unlocks their aromatic oils.
  4. Deglaze the pan. Pour in the 3 cups of beef broth and the 10 oz can of Rotel (liquid and all). Use your spoon to scrape the bottom of the pot. You should see the liquid turn dark and rich as the browned bits dissolve.
  5. Achieve a boil. Bring the mixture to a vigorous boil. This ensures the pasta starts cooking the moment it hits the liquid.
  6. Submerge the pasta. Add the 8 oz of broken spaghetti strands. Push them down with your spoon to make sure every single piece is underwater.
  7. Simmer and cover. Reduce the heat to medium low and pop the lid on. Simmer for about 10-12 minutes until the pasta is tender and the liquid has thickened into a glossy sauce.
  8. The cheesy finish. Remove the pot from the heat. Sprinkle in the 1.5 cups of shredded cheddar. Stir gently until the cheese is completely melted and the sauce looks velvety.
  9. The final touch. Garnish with 1/4 cup of chopped fresh cilantro. The brightness of the herbs cuts through the richness of the beef and cheese. > Chef's Tip: If the pasta is done but there’s still too much liquid, take the lid off for the last 2 minutes of cooking. This allows for rapid evaporation and tightens the sauce perfectly. Ina Garten Italian Drunken Noodles in 35 Min — Master ina garten italian drunken noodles with our detailed technique for a v...Crockpot Chicken Noodle Soup for 8 Servings Slow-Cooked — Master easy crockpot chicken noodle soup with our step-by-step timing guide. ...Ground Beef Pasta Alfredo in 30 Minutes | Creamy Garlic Dish — Master this Ground Beef Pasta Alfredo recipe for a creamy, garlic-forward dis... $img_2$