Taco Spaghetti Skillet Recipe 435

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TACO SPAGHETTI SKILLET



Taco Spaghetti Skillet image

A taco spaghetti recipe made in one skillet using ground beef, zesty tomatoes and spaghetti, topped with sour cream

Provided by ReadySetEat

Categories     Pasta, Main Dish, Pasta

Time 30m

Yield 6

Number Of Ingredients 6

1 pound extra lean ground beef (95% lean)
1 pkg (1.5 oz each) mild taco seasoning mix
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2-1/2 cups water
8 ounces Spaghetti, uncooked
6 tablespoons reduced fat sour cream

Steps:

  • Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally.
  • Add taco seasoning, undrained tomatoes and water; stir to combine. Break spaghetti in half and add it to pot. Bring to a boil. Cover, reduce heat and cook 10 minutes or until spaghetti is tender, stirring occasionally.
  • Top each serving with 1 tablespoon sour cream.

Nutrition Facts : @id https, Calories 295 calories

TACO SPAGHETTI SKILLET RECIPE - (4.3/5)



Taco Spaghetti Skillet Recipe - (4.3/5) image

Provided by jlwoodruff

Number Of Ingredients 6

1 pound extra lean ground beef (95% lean)
1 pkg (1.5 oz each) mild taco seasoning mix
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2-1/2 cups water
8 ounces dry Pot-Sized™ Spaghetti, uncooked
6 tablespoons reduced fat sour cream

Steps:

  • Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally. Add taco seasoning, undrained tomatoes and water; stir to combine. Add spaghetti; bring to a boil. Cover, reduce heat and cook 10 minutes or until spaghetti is tender, stirring occasionally. Top each serving with 1 tablespoon sour cream. COOK'S TIPS Pot-Sized Spaghetti is 5 inches long --- the perfect size to fit in a pan without breaking. If Pot-Sized Spaghetti is not available, break regular spaghetti in half for this recipe.

ONE-POT TACO SPAGHETTI RECIPE BY TASTY



One-Pot Taco Spaghetti Recipe by Tasty image

Here's what you need: olive oil, ground beef, yellow onion, taco seasoning, tomato paste, tomato, spaghetti, water, cheddar cheese, mozzarella cheese, roma tomato, fresh cilantro

Provided by Ochi Scobie

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 lb ground beef
½ cup yellow onion, diced
4 ½ tablespoons taco seasoning, or 1 package
1 tablespoon tomato paste
10 oz tomato, diced, 1 can
8 oz spaghetti
3 cups water
½ cup cheddar cheese, shredded
½ cup mozzarella cheese, shredded
1 roma tomato, diced
2 tablespoons fresh cilantro, chopped

Steps:

  • Heat olive oil in a large stockpot over medium-high heat. Add ground beef, yellow onions, and taco seasoning. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
  • Stir in tomato paste and diced tomatoes, then stir.
  • Add spaghetti and water. Bring to a boil; cover, reduce heat, and simmer until pasta is cooked through, about 15 minutes.
  • Remove from heat and top with cheddar cheese, mozzarella cheese, Roma tomato, and cilantro. Mix until cheese is melted.
  • Serve immediately. Garnish with additional tomato and cilantro, if desired.
  • Enjoy!

Nutrition Facts : Calories 724 calories, Carbohydrate 53 grams, Fat 33 grams, Fiber 4 grams, Protein 49 grams, Sugar 6 grams

TACO SPAGHETTI



Taco Spaghetti image

I came up with this kid-friendly Southwestern recipe one afternoon when I was using up leftover spaghetti and ground beef. When I'm lucky enough to have extra time, I make two batches and freeze one. -Johanna Van Ness, Wichita, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 8

12 ounces uncooked spaghetti
1 pound ground beef
1 envelope taco seasoning
3/4 cup water
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
2 cups shredded Mexican cheese blend, divided
2/3 cup salsa

Steps:

  • Preheat oven to 350°. Break spaghetti into thirds; cook according to package directions for al dente., Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Stir in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Freeze option: Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, 55-60 minutes or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 439 calories, Fat 16g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 927mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 4g fiber), Protein 24g protein.

TACO SPAGHETTI



Taco Spaghetti image

Spaghetti with a Tex-Mex twist. So yummy everyone will come back for seconds.

Provided by Yoly

Categories     Spaghetti

Time 35m

Yield 4

Number Of Ingredients 9

6 ounces spaghetti
1 pound ground beef
½ cup diced onion
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
⅔ cup water
1 ounce taco seasoning
1 (8 ounce) package processed cheese (such as Velveeta®), cubed
1 cup shredded sharp Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Heat a large skillet over medium heat and cook ground beef and onions until meat is browned and onions are soft and translucent, about 5 minutes. Stir in mushroom soup, tomatoes, water, and taco seasoning. Cook until well combined. Add Velveeta® and stir until melted, about 5 minutes.
  • Drain spaghetti and add to skillet. Top with Cheddar cheese, cover, and let stand until cheese has melted.

Nutrition Facts : Calories 958 calories, Carbohydrate 47.1 g, Cholesterol 183.5 mg, Fat 63.8 g, Fiber 2.4 g, Protein 46.8 g, SaturatedFat 31.4 g, Sodium 2455.4 mg

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