Taco Spaghetti
Taco spaghetti combines my kids' two favorite meals — tacos and spaghetti — into one easy, budget-friendly dinner the whole family will ask for again.
Servings: 6
Cost: $8.55, $1.43 per Serving
Ingredients
- 1 pound Ground Beef
- ½ Yellow Onion diced
- 1 packet Taco Seasoning 1 oz
- 1 can Diced tomatoes with Green Chilies Rotel - 10 oz can
- 8 oz Spaghetti Noodles uncooked
- 3 cups Water
- 4 oz Cheddar Cheese shredded
- Fresh Cilantro chopped
Instructions
- Brown ground beef with diced onion over medium-high heat until beef is cooked and onions are soft. Drain grease.
- Stir in taco seasoning, diced tomatoes with green chilies, spaghetti noodles, and water.
- Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes until noodles are tender.
- Stir in ½ of the shredded cheddar cheese (2 oz) and cover for about 1 minute until melted.
- Serve topped with remaining 2 oz cheddar cheese and chopped cilantro.
Video
Notes
Shred your own cheddar cheese instead of using the pre-shredded type as it will melt more creamy in the pasta dish.
Refrigerate the leftovers in an airtight container for up to 5 days.
This recipe is also delicious topped with your favorite taco toppings (lettuce, tomatoes, green onions, sour cream, etc.)
Nutrition
Calories: 432kcal | Carbohydrates: 35g | Protein: 23g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 658mg | Potassium: 405mg | Fiber: 3g | Sugar: 4g | Vitamin A: 792IU | Vitamin C: 8mg | Calcium: 175mg | Iron: 3mg
