Taco Spaghetti Recipe
Taco spaghetti brings all the flavor of taco night to a one-pan pasta dinner that is on the table in 30 minutes. A family repeat that picky eaters actually ask for.
Servings: 6
Calories: 422kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- ¼ cup yellow onions diced
- ¼ cup taco seasoning or 1 packet
- ½ teaspoon salt
- ½ teaspoon pepper
- 10 oz. can Rotel tomatoes do NOT drain
- 8 oz. spaghetti noodles uncooked
- 3 cups water
- 4 oz. cheddar cheese shredded
- ½ cup cilantro chopped
Instructions
- Heat olive oil in a 12 inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent.2 tablespoons olive oil, 1 pound ground beef, ¼ cup yellow onions
- Break the spaghetti in half.
- Add taco seasoning, Rotel tomatoes (including juice), salt, pepper, spaghetti noodles, and water.¼ cup taco seasoning, ½ teaspoon salt, 10 oz. can Rotel tomatoes, 8 oz. spaghetti noodles, 3 cups water, ½ teaspoon pepper
- Bring to a boil over high heat. Once water comes to a boil, reduce heat to low, cover and simmer for 15 minutes.
- Remove from heat. Sprinkle half of the cheese into the pan and stir to distribute the cooked spaghetti and cheese throughout the pan.4 oz. cheddar cheese
- Top with remaining cheese and cilantro.½ cup cilantro
Video
Notes
Storage: Store in an airtight container in the refrigerator for 3 to 4 days. This is even better the next day. To reheat, add a splash of water and microwave covered on medium power for 1 to 2 minutes.
Tips:
- The lid matters. Keep it sealed for the full 15 minutes. The noodles cook in the steam, and a loose lid is the most common reason they don't finish cooking.
- If the pan looks dry before the noodles are done, add a quarter cup of water, replace the lid, and keep the heat low for 2 more minutes.
- Grate the cheese from a block. Pre-shredded doesn't melt as smoothly.
- Serve with any taco toppings: sour cream, diced tomato, black olives, avocado.
- More heat: swap original Rotel for hot Rotel, same recipe.
Nutrition
Calories: 422kcal | Carbohydrates: 37g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 1177mg | Potassium: 449mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1260IU | Vitamin C: 10mg | Calcium: 172mg | Iron: 3mg
