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Taco Spaghetti

Taco Spaghetti

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This taco spaghetti blends bold taco flavors with classic spaghetti and meat sauce into one irresistible, one-pan meal ready in under 30 minutes.

Ingredients

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  • 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

  1. Warm the olive oil in a 12-inch skillet set over medium heat. Add the ground beef and diced onion, cooking until the beef is fully browned and the onion becomes soft and translucent.
  2. Stir in the taco seasoning, Rotel tomatoes with their juices, dry spaghetti noodles, and water.
  3. Increase the heat to high and bring the mixture to a boil. Once boiling, lower the heat, cover, and let it simmer gently for 15 minutes, or until the pasta is tender.
  4. Remove the skillet from the heat. Sprinkle in half of the shredded cheese, stirring until it melts and coats the spaghetti evenly.
  5. Remove the skillet from the heat. Sprinkle in half of the shredded cheese, stirring until it melts and coats the spaghetti evenly.