Taco Spaghetti
Servings: 5 servings
Calories: 404cal
Equipment
Ingredients
- 8 ounces spaghetti cooked
- olive oil for tossing with pasta
- 2 Tablespoons olive oil for browning the meat
- 1 pound lean ground beef
- 1 Tablespoon garlic salt
- 3 Tablespoons taco seasoning
- ¼ cup chopped onion
- 10 ounces Rotel tomatoes 1 can, undrained
- ½ cup shredded cheddar cheese
- 2 Tablespoons chopped fresh cilantro leaves
Instructions
- Cook spaghetti according to package directions, drain, and rinse under warm water. Toss with a small amount of olive oil to keep noodles from sticking together and set aside.
- Heat 2 Tablespoons olive oil over medium-high heat in a deep heavy bottomed skillet. Break up ground beef and add to skillet. Sprinkle with garlic salt and taco seasoning. Add chopped onions. Brown beef until no pink remains and onions are tender.
- Drain any excess fat. Add Rotel tomatoes and shredded cheese. Stir and cook until heated through.
- Add cooked spaghetti noodles and stir to incorporate. Sprinkle with cilantro, stir, and serve.
Video
Notes
- We used lean ground beef (90/10). You can use a fattier ground beef, just be sure to drain the excess fat. You can easily substitute with ground turkey or chicken.
- Try our homemade taco seasoning instead of the packaged stuff for better flavor! You'll need 1 batch of the homemade version for this recipe.
Nutrition
Serving: 1serving | Calories: 404cal | Carbohydrates: 38g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 961mg | Potassium: 543mg | Fiber: 2g | Sugar: 3g | Vitamin A: 331IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 3mg
