Taco Spaghetti
This easy Taco Spaghetti is a mouth-watering one-pot meal that's both Tex-Mex and Italian-inspired. It's a delicious and hearty 30-minute dish you can make without having to mess up every pot in the kitchen.
Servings: 6 servings
Calories: 405kcal
Ingredients
- 2 Tablespoons olive oil
- 1 pound lean ground beef or ground turkey
- ½ cup diced yellow onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 2 teaspoons minced garlic
- 1 ounce taco seasoning 1 packet (or make your own homemade taco seasoning)
- 10 ounces Rotel diced tomatoes and green chiles 1 can
- 8 ounces spaghetti
- 2 1/2 cups beef broth
- 1 cup Mexican cheese shredded
Instructions
- In a large skillet or frying pan, heat the olive oil over medium heat.2 Tablespoons olive oil
- Add the ground beef and chopped onion, and bell peppers and cook until meat is no longer pink and has browned.1 pound lean ground beef or ground turkey, ½ cup diced yellow onion, 1/2 cup diced red bell pepper, 1/2 cup diced green bell pepper
- Add the ground beef and cook until it's no longer pink and starts to brown.
- Add minced garlic.2 teaspoons minced garlic
- Sprinkle the taco seasoning over the cooked beef mixture. Stir well to evenly coat the beef with the seasoning.1 ounce taco seasoning
- Pour in the diced tomatoes (including the juices) and break up any large tomato chunks with a wooden spoon.10 ounces Rotel diced tomatoes and green chiles
- Add the uncooked spaghetti (or pasta of your choice) to the skillet, and pour in the beef broth. Stir to combine all the ingredients.8 ounces spaghetti, 2 1/2 cups beef broth
- Bring the mixture to a boil over high heat. Once it's boiling, reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent sticking.
- Remove the skillet from heat and sprinkle the shredded cheddar cheese over the top. Gently stir to distribute the cheese throughout the skillet, allowing it to melt.1 cup Mexican cheese
- Serve immediately.
Notes
Storage:
Store leftover spaghetti in an airtight container in the fridge for up to 3-4 days. This dish also freezes well for up to three months. Thaw overnight in the refrigerator before reheating. You can reheat it over medium-high heat in a skillet or in a microwave-safe dish until warm.
Nutrition
Serving: 1serving | Calories: 405kcal | Carbohydrates: 38g | Protein: 28g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 993mg | Potassium: 624mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1169IU | Vitamin C: 34mg | Calcium: 177mg | Iron: 4mg