For all of you busy moms and dads out there who are always on the lookout for an easy one-pot meal that will feed the entire family on a busy weeknight, let us introduce you to Taco Spaghetti. This is one recipe that you will definitely want to add to your regular rotation of meals and it’s so delicious that your kids will be begging you for seconds.

The recipe is structured to be a one-pot meal, so the pasta is cooked in the ground meat mixture. However, if you’re like me and don’t like to eat leftover pasta, you can cook the pasta separately and mix it with the meat sauce on your plate when you’re ready to eat it. Either way, it’s a great dish!

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Taco Spaghetti

5 from 1 vote

Recipe by Flip Flop Foodies Course: EntreesCuisine: Tex-MexDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 lbs 2 ground beef

• 1 1 chopped onion

• 1 1 chopped bell pepper

• 2 2 jalapeño peppers, chopped

• 1 tbsp 1 chili powder

• 1/4 tsp 1/4 garlic powder

• 1/4 tsp 1/4 onion powder

• 1/4 tsp 1/4 dried oregano

• 1/2 tsp 1/2 paprika

• 1 1/2 tsp 1 1/2 ground cumin

• 1 tsp 1 salt

• 1 tsp 1 ground black pepper

• 1 (10-oz) can 1 Rotel Diced Tomatoes & Green Chilies

• 1 can 1 diced tomatoes

• 8 oz 8 spaghetti

• 3 cups 3 water or broth

• 1/2 cup 1/2 shredded cheddar cheese

• 1/2 cup 1/2 shredded mozzarella cheese

• 1 1 roma tomato, diced

• 2 tbsp 2 chopped green onions, for garnish

Directions

• Heat a large Dutch oven over medium high heat. Add the onion, bell pepper and jalapeños and sauté.  Add the ground beef and cook until the beef just starts to brown, making sure to crumble it, until completely cooked.
• If there’s excess fat in the pot, drain the ground beef mixture in a colander.
• Make sure to leave a little bit of fat in the pan. Turn the heat back on and add the dried spices (chili powder through ground pepper). Stir to combine.
• Stir in the RoTel®, diced tomatoes, spaghetti and water. Bring to a boil, then cover. Reduce heat and simmer until pasta is cooked through, about 13-16 minutes, stirring occasionally.
• Remove the pot from the heat. Add both the cheeses. Put the cover back on so the cheeses can melt. To serve, place some of the pasta and meat on a plate and top with chopped tomato and green onions.

Notes

• I personally don’t like to cook the pasta in the meat sauce because I don’t care for leftover pasta and this dish makes enough for plenty of leftovers.  I cook my pasta separately and then add the sauce on top of it when I’m ready to serve it.  I still add the 3 cups of water that the recipe calls for and let the meat sauce cook longer.