Taco spaghetti

Ingredients:

• 8 ounces spaghetti (gluten-free if needed)
• 1 pound ground beef (or turkey)
• 1 cup onion, diced
• 3 cloves garlic, chopped
• 2 tablespoons taco seasoning
• 1 (14.5 ounce) can diced tomatoes
• 1 (4 ounce) can diced green chilies
• 1 cup beef broth
• 2 teaspoons Worcestershire sauce (optional)
• 2 teaspoons soy sauce (gluten-free or tamari for gluten-free) (optional)
• 1 cup cheese (cheddar and/or Monterey Jack, mozzarella, etc.), shredded
• Salt and pepper to taste
• 2 tablespoons cilantro, chopped (optional)
  Directions:

1. Begin by cooking the spaghetti according to the instructions on the package.
2. In a large pan, cook the ground beef and diced onion over medium-high heat. Optionally, drain off any excess grease.
3. Add the chopped garlic and taco seasoning to the pan. Mix well and cook until fragrant, usually about a minute.
4. Pour in the diced tomatoes, diced green chilies, beef broth, Worcestershire sauce (if using), and soy sauce (if using). Bring the mixture to a boil and let it cook for about 5 minutes.
5. Turn off the heat and add the shredded cheese to the pan. Mix until the cheese is melted and incorporated into the sauce.
6. Season the mixture with salt and pepper to taste. Then, add the cooked and drained spaghetti along with the chopped cilantro (if using). Mix everything together.
7. Enjoy your taco spaghetti!
   Options:

• For extra heat, add 1 diced jalapeno along with the onion.
• Enhance the flavor by adding 2 tablespoons of tomato paste along with the garlic.
• For added protein and texture, include 1 can (14.5 ounces) of black beans, rinsed and drained.
• Make a creamy version by adding 4 ounces of sour cream, cream cheese, or heavy/whipping cream along with the shredded cheese.
• Serve the taco spaghetti garnished with your favorite taco toppings such as diced tomatoes, sliced avocado, sour cream, or shredded lettuce.