Taco Spaghetti
A delightful fusion of tacos and spaghetti, featuring ground beef, taco seasoning, and gooey cheese.
Equipment
- Large Skillet
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 Tbsp Olive Oil
- 1 lb Ground Beef
- 1/4 cup Yellow Onions Finely chopped.
- 1/4 cup Taco Seasoning Or 1 packet.
- 10 oz Rotel Tomatoes Do NOT drain.
- 8 oz Uncooked Spaghetti Noodles
- 3 cups Water
- 4 oz Shredded Cheddar Cheese
- 1/2 cup Chopped Cilantro
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and onions. Cook until the meat is browned and onions are soft, about 5-7 minutes.
- Stir in taco seasoning and Rotel tomatoes with their juices. Combine well.
- Add uncooked spaghetti and water. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
- After 15 minutes, remove from heat and stir in half of the cheddar cheese.
- Top with remaining cheese and chopped cilantro before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.