Taco spaghetti is a Mexican casserole that brings together two of everyone’s all-time favorite dishes, tacos and spaghetti with meat sauce all made in one pan and ready in just under 30 minutes!
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- ¼ cup yellow onions
- ¼ cup taco seasoning or 1 packet
- 10 oz. can Rotel tomatoes do NOT drain
- 8 oz. spaghetti noodles uncooked
- 3 cups water
- 4 oz. cheddar cheese shredded
- ½ cup chopped cilantro
Instructions
- Heat olive oil in a 12 inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent.
- Add taco seasoning, Rotel tomatoes (including juice), spaghetti noodles, and water.
- Bring to a boil over high heat. Once water comes to a boil, reduce heat to low, cover and simmer for 15 minutes.
- Remove from heat. Sprinkle half of the cheese into the pan and stir to distribute the cooked spaghetti and cheese throughout the pan.
- Top with remaining cheese and cilantro.
This recipe makes great leftovers, the flavors are almost better the second day. To reheat, simply pop it in the microwave!
