Taco Spaghetti Recipe
Ground beef, diced tomatoes, and pasta cook in one skillet in a creamy cheesy sauce.
Servings: 4
Equipment
- Skillet large, with a lid
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 ounce taco seasoning packet or about 2 tablespoons
- 1 medium yellow bell pepper diced
- 10 ounces canned diced tomatoes with chilis such as Rotel, undrained
- 3 cups water
- 8 ounces spaghetti
- ¾ cup sour cream
- 1 cup shredded Mexican cheese blend
- toppings as desired optional
Instructions
- Cook and brown ground beef in hot oil. Drain excess grease.
- Sprinkle taco seasoning over beef and mix. Stir in peppers and Rotel tomatoes.
- Add water and spaghetti, making sure the spaghetti is covered with the liquid. Bring to a boil. Reduce heat to a simmer and cover. Cook until spaghetti is al dente (check cook time on spaghetti package).
- Remove from heat. Add sour cream and cheese, stir gently until melted.
- Top with garnish if desired.
Notes
- Nutrition information does not include optional garnish.
- Prepare pasta al dente. It will continue to cook as it sits.
- Swap sour cream for Greek yogurt if necessary.
- Refrigerate leftovers in a covered container for up to 4 days or freeze for up to 3 months.
- Add a bit of sour cream or Greek yogurt when reheating to help loosen it up.
Nutrition
Calories: 594kcal | Carbohydrates: 54g | Protein: 40g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 897mg | Potassium: 795mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1240IU | Vitamin C: 65mg | Calcium: 418mg | Iron: 5mg