Taco Spaghetti
My taco spaghetti recipe is an easy one pot meal that combines seasoned taco meat and spaghetti noodles into one delicious dinner.
Servings: 6
Cost: $10
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion diced
- 4 oz can diced green chiles undrained
- 1 pound lean ground beef
- 1 taco seasoning
- 3 cups beef broth or water
- 14.5 oz can petite diced tomatoes undrained
- 8 oz dried spaghetti
- 1 cup shredded cheddar cheese or blend
- salt if needed
Instructions
- In a large skillet, cook the onion in olive oil on medium heat until soft
- Add the chiles
- Add the ground beef, and cook until no longer pink, breaking it up as you go
- Stir in the taco seasoning
- Add the spaghetti, beef broth and tomatoes
- Place lid on skillet, bring to a boil over medium heat, then, reduce heat to medium low, and cook for 10 minutes or until pasta is al dente
- Remove lid, stir pasta, and allow to simmer until liquid is mostly absorbed and pasta is cooked to your liking
- Stir in cheese, and serve
Notes
You can sub a can of Ro-Tel or chunky salsa if you like.
Top with your favorite taco toppings -- sour cream, sliced olives, fresh tomatoes or crushed tortilla chips for added crunch.
The pasta may seem a little soupy, but it will thicken up after you add cheese and as it cools down.
Store leftovers in refrigerator in an airtight container for up to 5 days.
Nutrition
Calories: 369kcal | Carbohydrates: 33g | Protein: 28g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 809mg | Potassium: 589mg | Fiber: 2g | Sugar: 3g | Vitamin A: 309IU | Vitamin C: 14mg | Calcium: 185mg | Iron: 3mg
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