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