Nadia’s Mom’s taco spaghetti sauce: A twist on two old favorites

As you’ve noticed by now, I’m the cook in my house. But that’s not to say my lovely Wifey Nadia has nothing to bring to the (dinner) table.She makes the most perfect bacon, can whip up a mean hummus and is a damn fine baker. She is also an excellent sous chef.

Another wonderful thing she makes is “taco spaghetti,” a simple pasta sauce seasoned with a Lawry’s “TACO” spice packet. I’m not a fan of the Montreal steak seasoning everyone pours on everything, but I do love the taste of the taco mix. It’s the flavor of the burritos of my youth–beef seasoned with this stuff, a sprinkle of cheese and a flour tortilla. Authentic suburb Mex.

Nadia’s ace recipe is a meat seasoned with the packet added to just enough tomato sauce to loosen it up. Poured over spaghetti, it’s a filling meal. I took it one step further recently, adding two cartons of quartered mushrooms, shallots to the meat (lean ground beef I had in the freezer, though next time I’ll use turkey), and I garnished everything with scallions and two tablespoons of shredded cheddar (about 55 calories).

It’s a twist on two old favorites that I love. If you want a little something extra, serve it with a slice of ghetto garlic bread (wheat or white bread, a thin smear of butter, a sprinkle of garlic salt and heat!). It’s good stuff.

With that, I’m taking a vacation. I’ll be back next week with the first post of Week 31: Super soups. The turkey kale lentil soup was legit.

Can’t wait to share!

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