Description
This Taco Spaghetti recipe combines the delicious flavors of savory seasoned ground beef, zesty Rotel tomatoes, and perfectly cooked spaghetti noodles into a single skillet meal. Topped with melted cheddar cheese and fresh cilantro, this easy-to-make dish is a family-friendly favorite that brings together classic taco spices and comforting pasta for a quick, flavorful dinner.
Ingredients
Units
Scale
Meat and Vegetables
- 2 tablespoons olive oil
- 1 pound ground beef
- 1/4 cup yellow onions, chopped
- 1/2 cup chopped cilantro
Seasonings and Canned Goods
- 1/4 cup taco seasoning or 1 packet
- 10 oz. can Rotel tomatoes (do NOT drain)
Pasta and Dairy
- 8 oz. spaghetti noodles (uncooked)
- 3 cups water
- 4 oz. cheddar cheese, shredded
Instructions
- Heat and Brown Meat: Heat olive oil in a 12-inch skillet over medium heat. Add the ground beef and chopped yellow onions, cooking until the beef is no longer pink and the onions become soft and translucent.
- Add Seasonings and Liquids: Stir in the taco seasoning packet, undrained Rotel tomatoes, uncooked spaghetti noodles, and water.
- Simmer Spaghetti: Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to low, cover the skillet, and let it simmer gently for 15 minutes until the noodles are cooked through and have absorbed the flavors.
- Incorporate Cheese: Remove the skillet from heat. Sprinkle half of the shredded cheddar cheese over the cooked spaghetti and stir gently to distribute the melted cheese evenly throughout the dish.
- Garnish and Serve: Top the spaghetti with the remaining cheddar cheese and sprinkle fresh chopped cilantro on top before serving, adding a fresh and vibrant finish.
Notes
- Be sure not to drain the Rotel tomatoes so you retain the extra flavor and moisture for cooking the pasta.
- If you prefer a little spice, you can add extra taco seasoning or diced jalapeños.
- Substitute ground turkey or chicken for a leaner protein alternative.
- For a vegetarian option, replace ground beef with plant-based meat or beans and use vegetable broth instead of water.
- Ensure the skillet has a lid for proper simmering, or cover tightly with aluminum foil if needed.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 370
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
