Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Yield: 4 SERVINGS
Cheesy, comforting, and incredibly easy to throw together! All your favourite flavours in one pot. A real treat for the whole family and perfect for busy days even when you are just feeling lazy. This Taco Spaghetti is a no-fuss dish. It’s a show-stealer and always a hit. Our favourite taco in spaghetti form! The best part is, this is made only in a single pot for easy cleanup!
This wonderful dish takes a breeze to make! Seriously, all you need is to dump everything in your pot including the uncooked spaghetti, and you are done! Before serving, sprinkle the cheese on top, allow it to melt, and tada! The best Taco Spaghetti is ready to wow you!
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INGREDIENTS
1 lb ground beef
1 tbsp olive oil
1 (1.25-oz.) package taco seasoning
1/2 c. shredded cheddar cheese
1/2 c. shredded mozzarella cheese
1 tbsp tomato paste
1 Roma tomato, diced
8 oz. spaghetti
2 tbsp chopped fresh cilantro leaves
1 (10-oz. can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
HOW TO MAKE ONE-POT TACO SPAGHETTI
Step 1: In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the beef to the pot and cook for approximately 3 to 5 minutes or until no longer pink, breaking the meat as it cooks. Then, stir in the taco seasoning. When done, drain the excess grease.
Step 2: To the pot, add the Ro*Tel®, tomato paste, spaghetti, and 3 cups water. Stir, then bring to a boil. Put the lid on and adjust the heat to a simmer. Cook for about 13 to 16 minutes until the pasta is cooked through.
Step 3: When done, take the pot off the heat, then top the taco spaghetti with cheese. Cover again for about 2 minutes to allow the cheese to melt.
Step 4: If desired, garnish with tomato and cilantro. Serve right away. Enjoy!
NOTES:
For this recipe, you can also use ground chicken and pork apart from beef.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 (1.25-oz.) package taco seasoning
- 1/2 c. shredded cheddar cheese
- 1/2 c. shredded mozzarella cheese
- 1 tbsp tomato paste
- 1 Roma tomato, diced
- 8 oz. spaghetti
- 2 tbsp chopped fresh cilantro leaves
- 1 (10-oz. can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
Instructions
Step 1: In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the beef to the pot and cook for approximately 3 to 5 minutes or until no longer pink, breaking the meat as it cooks. Then, stir in the taco seasoning. When done, drain the excess grease.
Step 2: To the pot, add the Ro*Tel®, tomato paste, spaghetti, and 3 cups water. Stir, then bring to a boil. Put the lid on and adjust the heat to a simmer. Cook for about 13 to 16 minutes until the pasta is cooked through.
Step 3: When done, take the pot off the heat, then top the taco spaghetti with cheese. Cover again for about 2 minutes to allow the cheese to melt.
Step 4: If desired, garnish with tomato and cilantro. Serve right away. Enjoy!
Notes
For this recipe, you can also use ground chicken and pork apart from beef.
