Roasted Spaghetti Squash
Learn how to make delicious roasted spaghetti squash with this easy recipe. Perfect quick dinner with ground beef tacos ready in just 35 minutes from start to finish.
Equipment
- large skillet
- spoon
- knife
- cutting board
- measuring spoons
Ingredients
Taco Filling
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 pound ground beef 80/20 blend recommended
- 8 ounces tomato sauce
- 1 tablespoon Worcestershire sauce
Assembly
- 12 taco-sized corn tortillas
- 1.5 cups shredded cheddar cheese
- chopped fresh cilantro for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the chili powder, cumin, smoked paprika, and black pepper to the skillet. Stir constantly for 30 seconds to toast the spices.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook for 6-8 minutes until the beef is fully browned and no pink remains.
- Pour in the tomato sauce and Worcestershire sauce, stirring to combine. Reduce the heat to low and simmer for 5 minutes until the sauce has thickened slightly.
- Warm the corn tortillas according to package directions to make them pliable. Spoon about 1/4 cup of the beef mixture onto each tortilla, top with shredded cheese, and fold in half.
- Serve the tacos immediately, garnished with fresh chopped cilantro.