Description
A hearty one-pan taco spaghetti that blends bold taco flavors with cheesy, comforting pasta. Perfect for busy nights when you want something quick, filling, and full of flavor.
Ingredients
2 tablespoons olive oil
1 pound ground beef
1/4 cup yellow onions, chopped
1/4 cup taco seasoning
10 ounces Rotel tomatoes
8 ounces spaghetti noodles, uncooked
3 cups water
4 ounces cheddar cheese, shredded
1/2 cup cilantro, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and chopped onions, cooking until the beef is browned and onions are soft and translucent.
- Stir in taco seasoning, Rotel tomatoes with juice, uncooked spaghetti noodles, and water.
- Bring mixture to a boil over high heat, then reduce heat to low, cover, and simmer for about 15 minutes until pasta is tender.
- Remove from heat and mix in half of the shredded cheese until melted evenly.
- Top with remaining cheese and chopped cilantro before serving warm.
Notes
Swap ground beef with ground turkey or chicken for a lighter option.
Add chili flakes or hot taco seasoning for extra spice.
Mix in cream cheese or sour cream for a creamier texture.
Enhance with black beans or corn for added heartiness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat with a splash of water or broth to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
