Taco Spaghetti

Ingredients for TACO SPAGHETTI:
2 tablespoons extra virgin olive oil
14 cup yellow onions 1 pound ground beef
14 cup taco seasoning (or 1 package) or try our Taco Seasoning Made at Home
a can of 10 oz. Tomatillos rojos
8 oz. uncooked spaghetti noodles
3 quarts liquid
12 cup chopped cilantro 4 oz. cheddar cheese, shredded
Instructions: You’re going to enjoy how simple this dish is to make. It’s nearly impossible to get it wrong. Best of all, it just takes one pan and 30 minutes to prepare, making cleanup as simple as it is to prepare.
GROUND BEEF AND ONION BROWNED Spaghetti Taco In a pan, brown ground beef
Season with taco seasoning, if desired. Bring the Rotel tomatoes, noodles, and water to a boil. REDUCE Taco Spaghetti to one pot

Cook for 15 minutes on low heat, covered. STIR in half of the cheese and top with the remaining half and cilantro. Taco Spaghetti cooked in pot STIR in half of the cheese and top with the remaining half and cilantro. Taco Spaghetti is a combination of tacos and spaghetti.
Serve with chips and Homemade Salsa, as well as our Simple Guacamole!
On a plate, Taco Spaghetti
VARIATIONS, OPTIONS, AND ADD-ONS FOR MEXICAN SPAGHETTI PASTA: This recipe can be made with any type of noodle. Use a long noodle-like linguine, angel hair, or fettuccine if you want to keep the feeling of spaghetti. A smaller, bite-size noodle, such as penne, bowtie, or macaroni, could also be used.
TOPPINGS: Use any of your favorite taco toppings to finish this spaghetti. I like to top mine with fresh tomato, black olives, and onions! You

Instead of using them as a garnish, you can include them into your meal.
BAKE: If you really want to go all out with this recipe, put it in a casserole dish when it’s done cooking and bake it for approximately 10 minutes at 350 degrees with the cheese on top. Then, for about 3-5 minutes, increase the heat to slightly brown the cheese and top layer. It is delectable.

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