Taco Spaghetti
A delightful blend of taco flavors and spaghetti, perfect for cozy family dinners or quick weeknight meals.
Ingredients
Main Ingredients
- 1 lb Ground beef
- 1 small Chopped onion
- 1 can (10 oz) Rotel tomatoes
- 1 packet Taco seasoning
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup Fresh cilantro, chopped Can substitute with parsley or omit if desired.
- 8 oz Spaghetti
- 3 cups Water or broth Adjust based on preference for sauce thickness.
Instructions
Cooking Steps
- Start by browning the ground beef in a large pot over medium heat, breaking it up as it cooks.
- After about 5 minutes, add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the Rotel tomatoes and taco seasoning, stirring together to meld the flavors for a few minutes.
- Add the uncooked spaghetti into the pot, covering it with enough water or broth.
- Increase heat and bring the mixture to a gentle boil, then reduce heat to low, cover, and let simmer.
- Allow the spaghetti to cook for about 10-12 minutes, stirring occasionally, until tender.
- Remove from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted.
- Sprinkle fresh cilantro on top before serving.
- Serve in bowls with extra cheese and cilantro on the side.
Notes
Add minced garlic while browning beef for extra flavor. Adjust spices to taste with jalapeños or cayenne for heat. Store leftovers in an airtight container for up to three days.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 28gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 5g
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