You only need one pot for this awesome recipe! This Taco Spaghetti is what my family craves pretty much all the time! I can’t blame them because it is indeed very delicious! You will surely love the meaty and cheesy taste of this. Try it now!
Ingredients:
10 ounces can diced tomato with green chilies (like Rotel Diced Tomatoes & Green Chilies) – Do Not Drain
½ c cheddar cheese, shredded
8 ounces spaghetti noodles – uncooked
1 tablespoon tomato paste
2 (1-ounce) taco seasoning packets – Low Sodium preferably
½ c mozzarella cheese, shredded
3 c water
1 Roma tomato, diced
1 tablespoon olive oil
½ c yellow onion, diced
2 tablespoons fresh cilantro, chopped
1 pound ground beef – leaner is ideal
Directions:
Place a large stockpot on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Add the ground beef, 1 pack of taco seasoning, and onions. Stir and cook for 5 minutes or until the beef is crumbly and brown.
Add the tomatoes and tomato paste, then stir and cook for another minute.
Add water, spaghetti, and the rest of the taco seasoning. Stir everything until well combined. Allow the mixture to boil.
Turn the heat to low, then cover the pot with the lid. Simmer for 15 minutes to cook the pasta. Remove from the heat.
Add the mozzarella and cheddar cheese. Stir until well blended and allow them to melt.
Sprinkle freshly chopped cilantro and top with Roma tomato.
Serve hot. Enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days. Reheat for a few minutes before serving again.
Use whatever type of pasta you have.
Feel free to top each serving with these:
Fresh Tomato
Diced Red Onion
Salsa Verde
Jalapeños
Sour Cream