For the taco toppings:
- Shredded lettuce
- Diced tomatoes
- Sliced black olives
- Sliced jalapeños (optional)
- Shredded cheddar cheese
- Sour cream
- Chopped fresh cilantro
- Lime wedges
Instructions:
- Cook the spaghetti noodles according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.
- Add the ground beef or turkey to the skillet, breaking it apart with a spoon, and cook until browned and cooked through, about 5-7 minutes.
- Sprinkle the taco seasoning mix over the meat and stir until well combined.
- Pour in the diced tomatoes (with their juices) and tomato sauce, stirring to incorporate. Let the mixture simmer for 5-10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Once the sauce has thickened slightly, add the cooked spaghetti noodles to the skillet, tossing gently to coat them evenly with the taco meat sauce. Cook for an additional 2-3 minutes to heat through.
- To serve, ladle the taco spaghetti into individual bowls or onto plates. Top each serving with shredded lettuce, diced tomatoes, sliced black olives, sliced jalapeños (if using), shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped fresh cilantro. Serve with lime wedges on the side for squeezing over the dish.
- Enjoy your delicious taco spaghetti hot, and savor the unique blend of Mexican and Italian flavors in every bite!