Ground Beef Taco Spaghetti
Spaghetti tossed with seasoned ground beef, diced tomatoes, and melted cheese in one skillet.
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 1 lb ground beef 80 percent lean
- 2 tbsp taco seasoning about one packet
- 1 can diced tomatoes 14.5 ounce can
- ½ cup water
- 8 oz spaghetti dry
- 1 cup shredded cheddar cheese or Mexican blend
- 2 tbsp chopped cilantro for garnish
Instructions
Cooking
- Boil. Cook the spaghetti in salted water until just tender and drain.
- Brown. Cook the beef and onion in the oil until no pink remains. Drain the fat.
- Season. Stir in the taco seasoning for 1 minute, then add the tomatoes and water and simmer 5 minutes.
- Toss. Add the spaghetti and toss to coat.
- Melt. Top with cheese, cover 2 minutes, and add cilantro.
Notes
Substitutions: Use ground turkey for the beef or any pasta shape for the spaghetti.
Tips: Drain the beef well and keep the pasta slightly firm.
Storage: Refrigerate up to 3 days or freeze up to 2 months.
Nutrition is calculated for 1 of 4 servings.