mason’s taco s’ghetti
(1 rating)
The Scout leader taught this recipe to the boys at Boy Scout Camp. For extra service credits they were to make the dish and serve to their families then have their family members each complete a review sheet. Mason made dinner for us last night and I pinched his recipe. He also made a tossed green salad and garlic bread.
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(1 rating)
yield
6 serving(s)
cook time
30 Min
method
Stove Top
Ingredients For mason’s taco s’ghetti
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1 lb. 80/20 ground beef
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½ lb. chorizo, mild or medium
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2 cloves garlic, minced or crushed
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1 large onion, chopped
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1 (15 oz.) can chunky salsa
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1 (6 oz.) can tomato paste
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2 tomato paste cans water
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1 envelope taco seasoning
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1½ cups shredded cheese (we had a combination of monterey jack & cheddar)
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1 lb. spaghetti
- ADDITIONAL ADD-ON TOPPINGS FOR SERVING
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chopped onion
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sour cream
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1 large tomato chopped
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1 avocado diced
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sliced black olives
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crumbled tortilla chips
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jalapeno peppers, split, seeded and sliced thin
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cilantro or flat leaf parsley
How To Make mason’s taco s’ghetti
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1Brown ground beef, chorizo, garlic and onion in a large skillet; drain.
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2To the meat mixture, add taco seasoning, salsa, tomato paste and 2 tomato paste cans of water. Stir to combine and bring to a simmer. Continue to cook, uncovered for 20 – 25 minutes, stirring occasionally.
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3In the meantime, cook spaghetti according to package directions; drain well. Add to the skillet with the meat mixture and toss to combine.
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4To serve, put a portion of spaghetti/meat mixture on serving plates.
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5Pass add-on toppings at the table for everyone to help themselves to whatever they like.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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