1 lb ground beef
2 Tbsp taco seasoning
1/4 cup water
1 Tbsp olive oil
1 bell pepper (any color), thinly sliced
1/2 red onion, thinly sliced
1/2 jalapeño, diced
1 cloves garlic, minced
1 carton (16 oz) Freak Flag Organics, Chicken Tortilla Bone Broth
8 oz Angel Hair Pasta
1/2 cup chopped, fresh cilantro

Taco Spaghetti

How to Make It

Heat a large skillet over medium-high. Add ground beef, breaking up with a wooden spoon. Stirring until cooked through. Add taco seasoning and water. Stir to combine and cook for 4 more minutes. Remove meat to a bowl and set aside.

To the same skillet, heat the olive oil. Add the peppers, onion, and garlic. Stir until fragrant about one minute. Add broth. Bring to a boil. Add pasta and stir to combine. Reduce heat to a simmer and cover. Stir frequently until pasta is cooked through.

Add cooked taco meat and chopped cilantro to pasta mixture. Stir to combine and serve immediately.

High fives to our pal Molli Pletcher for this creative and easy dish.