Taco Spaghetti
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
432 kcal
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Course
Main Course
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Cuisine
Mexican
Taco Spaghetti
Description
This recipe begins by browning ground beef with diced onions until the beef is cooked through and the onions are soft. After draining excess fat, taco seasoning and canned diced tomatoes with green chilies are added along with uncooked spaghetti and water. The mixture is brought to a boil then simmered covered to cook the pasta in the seasoned liquid, imparting taco flavors throughout.
Once the noodles are cooked, half the shredded cheddar cheese is stirred in to melt, enriching the sauce with creamy, cheesy texture. The dish is served warm with additional cheese and freshly chopped cilantro sprinkled over the top. This combination merges familiar Mexican seasoning with Italian pasta in an easy one-pan meal.
The notes suggest shredding cheddar yourself for better melt quality and mention that leftovers store well in the refrigerator. The dish can be customized with typical taco toppings like lettuce, tomatoes, and sour cream for added texture and flavor.
Ingredients
- 1 pound ground beef
- 1/2 yellow onion diced
- 1 packet taco seasoning 1 oz
- 1 can diced tomatoes with green chilies Rotel - 10 oz can
- 8 oz spaghetti noodles uncooked
- 3 cups water
- 4 oz cheddar cheese shredded
- cilantro chopped, fresh
Instructions
- Brown the ground beef with the diced onions in a large skillet over medium high heat. Break up the beef as it browns. Cook until the onions are soft and the beef is no longer pink. Drain off any excess grease.
- Stir in the taco seasoning, diced tomatoes with green chilies, spaghetti noodles and water. Bring the mixture to a boil over high heat. Cover, reduce the heat to low and cook on low for 15 minutes until the noodles are cooked through.
- Stir in half of the shredded cheese. Cover and let sit until the cheese melted (approximately 1 minute).
- Turn off the heat. Serve warm topped with the remaining shredded cheese and cilantro. Enjoy!
Notes
- Use freshly shredded cheddar cheese rather than pre-shredded for a creamier melt.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Enhance the dish with taco toppings such as lettuce, tomatoes, green onions, or sour cream as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 23g | 46% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 658mg | 27% |
| Potassium | 405mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 792IU | 16% |
| Vitamin C | 8mg | 9% |
| Calcium | 175mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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