30 minute meal, Entree

Taco Spaghetti

The best thing about this dish is that it can all be made in a single pot. It combines two of my favorite foods, tacos and spaghetti. My family is pretty sensitive to spice so next time I’ll use mild Rotel but other than that I loved how easy and delicious this dish is. Recipe and photo courtesy of damndelicious.net.

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 (1.25-ounce) package taco seasoning
  • 1 (10-ounce can) Rotel
  • 1 tablespoon tomato paste
  • 8 ounces spaghetti
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 Roma tomato, diced
  • 2 tablespoons chopped fresh cilantro leaves

Heat olive oil in a large stockpot or Dutch oven over medium heat.  Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Stir in Rotel, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes. Remove from heat and top with cheeses. Cover until melted, about 2 minutes. Serve immediately, garnished with tomato and cilantro, if desired.

 

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