I love tacos and my boyfriend can finish 3 big bowls of spaghetti in one sitting! He loves spaghetti so much that whenever we eat out it is what he always wanted but every time I’m craving for tacos we without fail end up ordering spaghetti which is super unfair! That is why I fall hard for this recipe. No more unsatisfied cravings for me, and more spaghetti for my boyfriend. And this is very easy and quick to prepare. Just toss everything in one pot and when almost ready to serve, sprinkle the cheese and some cilantro on it. It’s gooey, undeniably delicious, comforting, and practical. Indeed a one-pot wonder with my favorite taco flavor in spaghetti form. Who can say no to this? Definitely, not me or my boyfriend. This recipe did not fail me. I sure am very satisfied (and my boyfriend of course!).
INGREDIENTS:
1 tablespoon of olive oil
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1 pound ground beef*
1 (1.25-ounce) package taco seasoning
1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 Tbsp. tomato paste
8 ounces of spaghetti
1/2 c. shredded cheddar cheese
1/2 c. shredded mozzarella cheese
1 Roma tomato, diced
2 tablespoons of chopped fresh cilantro leaves
HOW TO MAKE ONE POT TACO SPAGHETTI
Step 1: In a large stockpot or Dutch oven heat the olive over medium-high heat. Add the ground beef and cook for 3-5 minutes or until browned. Crumble the beef while it cooks and stirs in the taco seasoning. Drain any accumulated fats.
Step 2: Mix the Ro*Tel®, tomato paste, spaghetti, and 3 cups water. Cover and bring to a boil. Lower the heat and simmer for about 13-16 minutes or until the pasta is cooked through.
Step 3: Once cooked, remove from heat and sprinkle with cheese. Cover the pot for 2 minutes so the cheese melts.
Step 4: Transfer to a serving plate. Garnish with tomato and cilantro before serving. Enjoy!
Ingredients
- 1 tablespoon of olive oil
- 1 pound ground beef*
- 1 (1.25-ounce) package taco seasoning
- 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
- 1 Tbsp. tomato paste
- 8 ounces of spaghetti
- 1/2 c. shredded cheddar cheese
- 1/2 c. shredded mozzarella cheese
- 1 Roma tomato, diced
- 2 tablespoons of chopped fresh cilantro leaves
Instructions
Step 1: In a large stockpot or Dutch oven heat the olive over medium-high heat. Add the ground beef and cook for 3-5 minutes or until browned. Crumble the beef while it cooks and stirs in the taco seasoning. Drain any accumulated fats.
Step 2: Mix the Ro*Tel®, tomato paste, spaghetti, and 3 cups water. Cover and bring to a boil. Lower the heat and simmer for about 13-16 minutes or until the pasta is cooked through.
Step 3: Once cooked, remove from heat and sprinkle with cheese. Cover the pot for 2 minutes so the cheese melts.
Step 4: Transfer to a serving plate. Garnish with tomato and cilantro before serving. Enjoy!
