Taco Spaghetti

Who doesn't love tacos or spaghetti. This one-pot dish combines both. This is a great week night meal with hardly any clean-up afterward.

Ingredients

• 2 tablespoons of olive oil
• 1 pound (454 grams) ground beef
• ¼ cup onions, diced
• ¼ cup taco seasoning mix
• 2 garlic cloves, finely chopped
• 10-ounce (284 ml) can of Rotel tomatoes
• 8 ounces (200 grams) spaghetti noodles, uncooked
• 3 cups  water
• 2 cups cheddar cheese, shredded
• ½ cup fresh cilantro, chopped
• ½ cup green or red pepper, diced - optional

Instructions

• Heat olive oil in a large skillet or dutch oven that has a lid over medium heat. 
• Add ground beef, onion and garlic into the skillet and brown until the meat is no longer pink and onions are soft and translucent.
• Add the taco seasoning, Rotel tomatoes (including juice), spaghetti noodles, and water.
• Bring to a boil over high heat. Once the water comes to a boil, reduce heat to low, cover, and simmer for 15 minutes.
• Remove from heat. Sprinkle half of the cheese into the pan and stir to distribute the cooked spaghetti and cheese throughout the pan.
• Top with remaining cheese and cilantro. Serve.

Suggestions

• Grate your own cheese rather than use the pre-grated version in the bag. The bag stuff has a preservative coating and does not melt as well.
• Extra toppings: dollop of sour cream, green onions or extra cheese.

Link to Recipe: Taco Spaghetti

Prep the ingredients

Heat olive oil in skillet or dutch oven, add ground beef, onions and garlic.

Brown until onions are translucent and beef is fully cooked.

Add the taco seasoning, Rotel tomatoes (including the juice), uncooked spaghetti noodles, and water. Turn the heat up to high and bring to a boil. Once the water comes to a boil reduce the heat to low, cover, and simmer for 15 minutes until the spaghetti is al dente.

Add 1/2 the grated cheese and stir. Top with remaining cheese and chopped cilantro.