Taco Spaghetti Recipe (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tbsp olive oil
02 -
1 lb ground beef
03 -
¼ cup yellow onion, diced
04 -
¼ cup taco seasoning mix
→ Pasta & Liquid
05 -
8 oz spaghetti noodles, uncooked
06 -
1 can Rotel diced tomatoes with juice (10 oz)
07 -
3 cups water
→ Toppings
08 -
4 oz sharp cheddar cheese, shredded
09 -
½ cup fresh cilantro, chopped
# Instructions:
01 -
Heat olive oil in a large 12-inch skillet over medium heat. Add the ground beef and diced onion, cooking until the meat is no longer pink and the onions turn soft and translucent, about 5-6 minutes.
02 -
Stir in the taco seasoning and let it cook for about 30 seconds until fragrant. Add the can of Rotel tomatoes with all their juice - don't drain them!
03 -
Break the spaghetti noodles in half if needed to fit in your skillet, then add them along with the 3 cups of water. Give everything a good stir to make sure the noodles are mostly submerged.
04 -
Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15 minutes. Stir occasionally to prevent sticking.
05 -
Remove from heat and immediately sprinkle half of the shredded cheese over the pasta. Stir everything together so the cheese melts and coats the spaghetti evenly.
06 -
Top with the remaining cheese and fresh chopped cilantro. Let it sit for a minute or two to let the cheese melt, then serve hot right from the skillet.
# Notes:
01 -
This one-pan wonder combines the best of tacos and spaghetti into one satisfying dinner that kids and adults love.
02 -
The Rotel tomatoes add the perfect amount of spice and flavor - don't skip the juice!
03 -
You can customize with your favorite taco toppings like sour cream, jalapeños, or avocado.
04 -
Leftovers reheat beautifully in the microwave with a splash of water to loosen the pasta.