TACO SPAGHETTI

Ground Beef – I like to use 80/20 for this recipe but use whatever you’re used to. You could even use ground turkey to save some calories. Break up your beef as you brown it just as you would for tacos. It typically takes around 8-10 minutes for ground beef to reach the USDA-recommended temperature of 160 degrees Fahrenheit.
Spaghetti Noodles – You’ll want to cook your pasta al dente so it doesn’t come out of the oven mushy. For a super bangin’ flavor boost to your taco spaghetti recipe, salt your pasta water. Between 1-2 tablespoons per gallon of water may seem heavy-handed but it’s just right.
Taco Sauce – Use a taco sauce you really like. If it’s not your favorite straight out of the jar, you won’t be crazy about it in your casserole either!
Shredded Cheese – By all means, if time is of the essence and you need to grab a pre-shredded bag of the convenience of the grocery store shelf, then go for it! But, we’re only talking 2 cups. If you can find the time to shred the cheese yourself, it melts better and tastes sooo much creamier. You will notice the difference!

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