Taco Spaghetti

 Prep Time: 15 minutes

Cook Time: 25 minutes
Total Time: 40 minutes

Servings: 4–6

Ingredients

• 1 Tbsp olive oil

• 1½ lbs ground beef

• 8 oz spaghetti noodles (uncooked)

• 1 can (10 oz) fire-roasted Rotel (tomatoes & green chilies)

• 1 packet taco seasoning

• 2 Tbsp tomato paste

• 1 cup taco blend shredded cheese

• 3 cups water

• Fresh tomato and green onion (for garnish)

Instructions

1. Heat the oil in a deep-sided skillet over medium-high heat.

2. Cook the beef – Add ground beef and cook until browned. Drain excess liquid.

3. Add flavor – Stir in Rotel (with juices), taco seasoning, and tomato paste. Mix well.

4. Add water & pasta – Pour in the water. Break spaghetti noodles in half and add them to the skillet. Stir to combine.

5. Boil & simmer – Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, until spaghetti is tender to your liking.

6. Drain – Pour off any excess liquid from the skillet.

7. Melt cheese – Sprinkle shredded cheese over the top. Cover and let sit until cheese melts.

8. Garnish & serve – Top with fresh chopped tomato and green onion if desired. Enjoy warm.

Nutrition (per serving)

Calories: 516kcal | Carbs: 26g | Protein: 38g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 968mg | Fiber: 3g | Sugar: 3g