Tacospaghetti Recipes

SPAGHETTI TACOS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Return the pasta to the pot, and pour the sauce over the pasta; mix thoroughly until reheated. Place the taco shells into a microwave oven in a stack, and fan the stack out to a circular shape so the edges of the taco shells overlap slightly. Cook on High until warmed and crisp, 30 to 45 seconds. Fill the warm taco shells with the pasta mixture. Sprinkle pasta filling of each shell with about 1 teaspoon of Parmesan cheese to serve.

TACO SPAGHETTI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to prepared baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning and water; simmer until thickened, about 5 minutes. Add corn and taco sauce; cook and stir until heated through, about 5 minutes more.
• Combine cream of chicken soup, sour cream, and 1 cup Cheddar cheese in a bowl until evenly mixed. Spread mixture over spaghetti. Spread beef mixture over sour cream mixture and top with remaining 1 cup Cheddar cheese and tortilla chips.
• Bake in preheated oven until cheese is melted and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.

ONE-POT TACO SPAGHETTI RECIPE BY TASTY

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!

TACO SPAGHETTI

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°.

TACO SPAGHETTI RECIPE BY TASTY

Steps:

• Brown ground beef .
• Add onions and garlic and cook for a few minutes. Once golden-brown, add mushrooms and cook for a couple of minutes.
• Add taco seasoning, tomato sauce, canned tomatoes and sugar. To this, add a cup of water and simmer for 30 minutes.
• Cook spaghetti noodles according to package directions while the sauce is simmering. Once cooked, add sauce to spaghetti.
• Top with fresh diced roma tomatoes, mozzarella cheese, cheddar cheese, and fresh cilantro. Serve and enjoy!

ONE-POT TACO SPAGHETTI

Steps:

• Heat olive oil in a pot over medium heat; stir in diced onion, taco seasoning, garlic powder, and paprika. Sauté, stirring occasionally, for 2 minutes.
• Pour in diced tomatoes with green chilies and sauté for 3 minutes, stirring occasionally.
• Add ground beef. Break apart into small pieces and cook until meat is a little more than halfway cooked through, about 5 minutes.
• Break spaghetti noodles in half and add to the pot. Add chicken broth and water. Bring to a boil. Cover pot with a lid.
• Cook pasta until tender, yet firm to the bite, 7 to 12 minutes. Mix in cream of chicken soup. Cook for 5 minutes, then reduce heat to low. Add shredded Cheddar cheese; mix in.
• Add one slice of Velveeta® per person, or 4 around the outside and 1 in the middle.
• Turn off the heat and cover the pot until cheese starts to melt. Serve.

SPAGHETTI TACOS

Steps:

• In a large saucepan, combine the first nine ingredients; stir in meatballs. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally., Meanwhile, in another saucepan, cook spaghetti according to package directions; drain and return to pan. Remove 1-1/2 cups sauce from meatball mixture; add to spaghetti and toss to coat., Heat taco shells according to package directions. Place 1/2 cup spaghetti in each taco shell; top with meatball mixture and cheese. If desired, sprinkle with fresh basil.

TACO SPAGHETTI BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
• In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.
• Bake 30 to 35 minutes or until cheese is melted and lightly browned.