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How to Make Spaghetti Taco, a delicious and creative combination
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How to Make Spaghetti Taco, a delicious and creative combination
How to make Taco Spaghetti
How to make taco spaghetti
This spaghetti recipe is very easy and only prepared in one pot!
Why choose between Taco and Spaghetti when you can have both?
Taco minced meat with bell peppers and spaghetti in a pradic sauce, all cooked in a pot!
Serve this dish in the casket style and place it with chopped black olives, added grated cheese, chopped onion, green pepper and a little sour cream or salsa!
An easy food in a pot
This recipe requires a pot, so it has less washing and hard work.
Very flexible – you can add your own vegetables, compounds and procedures.
Ingredients:
| Low -fat minced meat | 2 grams |
| Small chopped yellow onion | ۱ Number |
| Taco spice | 1 g (1 pack or 2 tbsp |
| Chicken water, meat water or plain water | 1 and a half cups |
| Milk | 1 cup |
| Salsasa (any kind you like, most if you wish) | 1 cup |
| Chopped green pepper | ۱ Number |
| Spaghetti | 2 grams |
| Grated Mexican cheese | 1 cup |
| The procedures to the desired | To the necessary amount |
How to Make Spaghetti Taco:
Prepare the ingredients first.
Ingredients to prepare taco spaghetti
In a 5cm pan, minced the meat and cook over medium heat until no longer pink and chop with a spoon. Remove extra fat. Add the tako spice and cook for another minute.
Add chicken juice, milk, salsa and bell pepper.
Boil the mixture, add spaghetti and place the lid. Reduce heat to the low average and let it boil for 1-2 minutes with a closed door, stirring to soften the spaghetti.
Remove from heat and remove the lid and rest for 5 minutes.
Add the cheese and stir to melt. Taste and add salt, pepper or salsa if needed.
Steps to make taco spaghetti
Tips
• Remove the food from heat before adding cheese.
• The sauce becomes thicker with rest.
• Instead of Salsas, you can use a can of tomatoes (without water).
• Keep the residues in the fridge for up to 5 days.
How to make spaghetti taco
Ideas for procedure:
Creamy: Gwakamoli, sour cream, grated cheddar cheese
Increase the taste: Crushed black olive, chopped onion
Spicy: Salsa, Sanga Sauce, Salsa Verde, Halapino Chopped
Fresh: Fresh tomato, fresh coriander
Keeping residuals:
Keep the remaining spaghetti in a closed container in the refrigerator for up to 5 days and warm the stove or in the microwave with a little valve if needed.
Collected: Bitote Cooking
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