Description
Taco Spaghetti is a one-pot meal that combines the bold flavors of taco night with the comfort of spaghetti in a cheesy, satisfying dinner ready in just 30 minutes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound ground beef
- ¼ cup yellow onions, chopped
- ¼ cup taco seasoning or 1 packet
- 1 (10 oz) can Rotel tomatoes, undrained
- 8 oz spaghetti noodles, uncooked
- 3 cups water
- 4 oz cheddar cheese, shredded
- ½ cup chopped cilantro
Instructions
- Heat olive oil in a 12-inch skillet over medium heat. Add the ground beef and chopped onions. Cook until beef is browned and onions are soft.
- Stir in taco seasoning and undrained Rotel tomatoes.
- Add uncooked spaghetti noodles and pour in the water. Stir to combine evenly.
- Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes or until pasta is tender and liquid is mostly absorbed.
- Remove from heat. Stir in half the shredded cheese.
- Top with remaining cheese and garnish with chopped cilantro. Serve hot.
Notes
- Use lean ground beef (90/10) to reduce excess grease.
- Try using broth instead of water for more flavor.
- Customize with extra vegetables like corn or bell peppers.
- Can be baked with extra cheese for a crispy top.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: taco spaghetti, one pot taco pasta, cheesy taco spaghetti, Mexican spaghetti dinner