This taco spaghetti couldn’t be any easier. Everything is prepared in one pot for very little clean-up and your meal is ready in about 30 minutes.
Top Reviews from Allrecipes.com
Review 1:”This is the simplest recipe I e found so far for this. My daughters saw the picture and have begged me to make it. Giving it a try tonight“
Review 2:”Made this tonight and it was superb!! I added some whole kernel corn to it and it was amazing! Excellent and easy meal! Thank you!“
Review 3:”I added fresh diced tomatoes at the end in addition to the can of fire roasted tomatoes and instead of parsley used cilantro. This was awesome!!! There are other versions on Pinterest but they had odd additional ingredients and wasnt a one pot meal like this, bravo!!!“
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
2 tablespoons chopped fresh cilantro leaves.
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 and cilantro, if desired.