Taco Spaghetti

  • 1 tablespoon 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 tablespoon tomato paste
  • 8 ounces spaghetti
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 Roma tomato, diced
  • 1 scallion, diced
  • 2 tablespoons chopped fresh cilantro leaves

Directions

  • Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
  • Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through about 13-16 minutes.
  • Remove from heat and top with cheeses. Cover until melted, about 2 minutes.
  • Serve immediately, garnished with tomato, scallion, and cilantro, if desired.
Print Friendly, PDF & Email

Previous12


Pin It on Pinterest

Share This

taco-spaghetti


Latest posts