Taco Spaghetti is all the yummy taco flavors you love in a Mexican casserole. Best of all it is all put together in one pot for easy cleanup and ready in just 30 minutes.
- 1 lb ground beef
- 1½ tbsp olive oil
- 2 cloves garlic (minced)
- ⅓ cup yellow onion
- ¼ cup taco seasoning (1 packet)
- 10 oz Rotel tomatoes (undrained)
- 3¼ cups beef broth
- 8 oz spaghetti noodles (uncooked)
- 1½ cups cheddar cheese (shredded and divided in half)
- ½ cup cilantro (chopped)
Preheat, a large skillet over medium-high heat with olive oil. Add minced garlic and saute for 30 seconds. Then, add onions and saute for 2-3 minutes or until they are soft and translucent.
Add ground beef and stir to break down beef into tiny pieces. Cook until completely browned and no longer pink. Remove excess drippings with a spoon and discard.
Add taco seasoning, Rotel tomatoes, and beef broth to the skillet. Mix until well combined, then turn the heat to high and bring to a boil.
Once the mixture has come to a boil, reduce the heat to low and add the spaghetti noodles. Cover and simmer for 15 minutes or until noodles are completely soft.
Remove lid and sprinkle half of the cheese over the top of the noodles. Mix until the cheese is fully incorporated and remove from the heat.
Sprinkle the remaining cheese over the top and garnish with fresh chopped parsley. Enjoy!
Calories: 479kcalCarbohydrates: 37gProtein: 23gFat: 27gSaturated Fat: 11gCholesterol: 74mgSodium: 977mgPotassium: 412mgFiber: 4gSugar: 4gVitamin A: 1259IUVitamin C: 10mgCalcium: 176mgIron: 3mg