Taco Spaghetti
A quick one-skillet dinner that puts a Mexican-style twist on classic spaghetti. Ground beef, taco seasoning, and tender pasta cook together in a savory tomato sauce, then get finished with melted cheese on top.
Servings 6
Ingredients
- 1 pound ground beef 85/15 works well
- 1 medium onion diced
- 1 package taco seasoning 1-ounce, mild
- 1 can tomato sauce 8 ounce
- 1 can diced tomatoes with green chiles (Ro-Tel) 10-ounce can
- 3 cups water
- 7 ounces spaghetti broken in half
- 1 cup shredded cheddar and Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro optional
Instructions
- In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is softened. Drain any excess grease.
- Stir in the taco seasoning, tomato sauce, diced tomatoes with green chiles, and water. Bring the mixture to a boil.
- Break the spaghetti in half and add it to the skillet. Stir well. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, stirring occasionally, until the pasta is tender.
- Sprinkle the shredded cheese evenly over the top, cover, and turn off the heat. Let it sit for a few minutes, until the cheese is melted. If you don't have a lid for your skillet, cover with foil.
- Garnish with chopped cilantro if desired and serve immediately.
Nutrition
Serving: 1 | Calories: 442kcal | Carbohydrates: 39g | Protein: 24g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1187mg | Fiber: 5g | Sugar: 9g