Taco Spaghetti
A one-pan taco-inspired pasta with seasoned beef, tomatoes, and cheddar, ready in about 30 minutes.
Servings: 6
Calories: 481kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- ¼ cup yellow onions
- ¼ cup taco seasoning, (1 packet)
- ½ teaspoon salt
- ½ teaspoon pepper
- 10 ounces Rotel tomatoes
- 8 ounces spaghetti noodles, uncooked
- 3 cups water
- 4 ounces 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 the skillet until the meat is no longer pink and onions are soft and translucent.
- Break the spaghetti in half.
- Add the taco seasoning, salt, pepper, Rotel tomatoes (including liquid), spaghetti noodles, and water to the pan.
- Bring to a boil over high heat.
- Once the 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.
- Stir to distribute the cooked spaghetti and cheese throughout the pan.
- Top with remaining cheese and cilantro. Serve.
Video
Notes
- For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
Nutrition
Calories: 481kcal | Carbohydrates: 37g | Protein: 23g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1177mg | Potassium: 411mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1260IU | Vitamin C: 10mg | Calcium: 177mg | Iron: 3mg
