Taco Spaghetti
Quick and easy Taco Spaghetti recipe combines your two favorite meals for a fun twist on Taco Tuesday!
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Servings: 6
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 10 ounces Rotel tomatoes (1 can)
- 15 ounces tomato sauce (1 can)
- 1 ounce taco seasoning (1 packet)
- 4 cups low sodium beef broth
- 2 Tablespoons tomato paste
- 1 Tablespoon Worcestershire sauce
- 12 ounces spaghetti
- 1 cup cheddar cheese shredded
- 1 cup Monterey Jack Cheese shredded
- Fresh cilantro chopped, optional
Instructions
- Brown the ground beef and onions in a Dutch oven or large pot over medium-high heat. Cook until the ground beef is browned and the onions are soft.
- Add the garlic, stir together and cook for 1 minute.
- Add in the Rotel tomatoes, tomato sauce, taco seasoning, beef broth, tomato paste, and Worcestershire sauce. Bring the mixture to a boil.
- Add in the spaghetti noodles. Reduce the heat to medium, simmer and cook until the spaghetti is tender, approximately 15-18 minutes. Scrape the bottom of the pot several times and stir frequently while cooking.
- With about 5 minutes of time left, stir in the cheese and let it melt.
- Remove from heat, top with chopped cilantro if desired and serve immediately.
Nutrition
Calories: 610kcal | Carbohydrates: 55g | Protein: 34g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1385mg | Potassium: 1089mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1223IU | Vitamin C: 15mg | Calcium: 336mg | Iron: 4mg
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