Description
Taco Spaghetti is a flavorful and easy-to-make one-pan meal that combines the savory taste of taco-seasoned ground beef with tender spaghetti noodles and melted cheddar cheese. This quick recipe is perfect for a weeknight dinner and serves 4 people.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1/4 cup yellow onions, chopped
- 1/4 cup taco seasoning (or 1 packet)
- 1 (10 oz) can Rotel tomatoes (do not drain)
- 8 oz spaghetti noodles (uncooked)
- 3 cups water
- 4 oz cheddar cheese, shredded
- 1/2 cup chopped cilantro
Instructions
- Heat olive oil: Heat olive oil in a large skillet over medium heat to prepare for cooking the beef and onions.
- Cook beef and onions: Add the ground beef and chopped onions to the skillet, cooking until the beef is browned and the onions are softened, about 5-7 minutes.
- Add seasoning and tomatoes: Stir in the taco seasoning and Rotel tomatoes with their juices, mixing well to combine the flavors.
- Add spaghetti and water: Place the uncooked spaghetti noodles into the skillet, then pour in 3 cups of water. Stir everything together to evenly distribute the ingredients.
- Simmer mixture: Bring the mixture to a boil. Once boiling, reduce heat to low, cover the skillet, and let it simmer for about 12-15 minutes or until the spaghetti is cooked and the liquid is mostly absorbed.
- Melt cheese: Stir in the shredded cheddar cheese until it melts completely and blends well into the dish.
- Garnish and serve: Remove the skillet from heat, garnish with the chopped cilantro, and serve the taco spaghetti hot.
Notes
- For a spicier dish, add chopped jalapeños along with the onions.
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer, add more cheese or use a Mexican cheese blend for added flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
