Description
This Taco Spaghetti recipe combines the flavors of tacos with a comforting pasta dish. It’s a quick and easy meal that the whole family will love.
Ingredients
Scale
Spaghetti:
- 8 oz spaghetti
Taco Meat:
- 1 lb ground beef
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 can (10 oz) Rotel diced tomatoes with green chilies (undrained)
- 1/2 cup tomato sauce
- 1/2 cup water
- 1 tablespoon olive oil
Cheese:
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Garnish:
- Chopped cilantro and sliced green onions
Instructions
- Cook the spaghetti: Boil spaghetti until al dente, then drain and set aside.
- Prepare the taco meat: Brown ground beef in a skillet with olive oil. Add taco seasoning, Rotel, tomato sauce, and water. Simmer for 5 minutes.
- Combine: Add cooked spaghetti to the skillet, mix with sauce. Top with cheeses, cover, and melt for 2–3 minutes.
- Garnish and serve: Garnish with cilantro and green onions before serving.
Notes
- Add corn or black beans for extra texture and nutrition.
- This dish reheats well and makes a great next-day lunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 4g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg
