Click the Print button above to print this recipe. The ads will not print.
Taco Spaghetti
Taco Spaghetti is a cheesy, zesty one-skillet dinner with ground beef, taco seasoning and Ro-Tel. The pasta cooks right in the savory sauce.
Ingredients
- 1 pound ground beef 85/15 works well
- 1 medium onion diced
- 1 (1-ounce) package taco seasoning mild
- 1 (8-ounce) can tomato sauce
- 1 (10-ounce) can diced tomatoes with green chiles (Ro-Tel)
- 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.
Notes
Stir often: Stir every few minutes while it simmers so the spaghetti doesn’t clump or stick to the pan.
Add water if needed: If the pan looks dry before the pasta is tender, stir in a splash of water.
Storage: Keep leftovers covered in the fridge for 3 to 4 days.
No lid?: If your skillet doesn’t have a lid, cover it with foil while the cheese melts.
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
https://dearcrissy.com/taco-spaghetti/dear crissy