Taco Spaghetti
HB-5532 · Hand-built original · Mexican
A one-pot pasta of spaghetti cooked in a taco-seasoned ground beef and tomato sauce, finished with melted cheddar cheese and parsley.
MexicanMain30 minServes 4497 kcalEgg-freeLow-Sodium
Main ingredient: ground beef
Pairs well with: Caesar salad, tossed salad, Amish broccoli salad, Waldorf salad
Servings:4quantities adjust to match
Ingredients
- 1 garlic clove, minced
- 1/4 cup onion, finely chopped
- 1 lb ground beef
- 1 packet (1 oz) taco seasoning
- 1 can (14 oz) diced tomatoes
- 2 cups water
- 8 oz spaghetti, uncooked
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped
Method
- Add the garlic, onion and ground beef to a large skillet. Break the beef into chunks and cook until browned, then drain the excess fat.
- Add the taco seasoning, diced tomatoes and water and mix to combine. Add the spaghetti, making sure it is covered with the liquid.
- Bring to a boil, then reduce the heat to low, cover and simmer for 12 to 15 minutes, stirring occasionally, until the spaghetti is cooked.
- Remove the lid and cook for a few minutes more, until the excess liquid evaporates. Turn off the heat.
- Add the cheddar cheese, cover and let the cheese melt. Scatter with the parsley and serve warm.
Prep: 10 min · Cook: 20 min · Total: 30 min
Nutrition (per serving, where published)
497 kcalCalories