Description
A one-pan taco-inspired pasta with seasoned beef, tomatoes, and cheddar, ready in about 30 minutes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound ground beef
- ¼ cup yellow onions
- ¼ cup taco seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 10 ounces Rotel tomatoes
- 8 ounces spaghetti noodles, uncooked
- 3 cups water
- 4 ounces cheddar cheese, shredded
- ½ cup cilantro, chopped
Instructions
- Step: Heat olive oil in a 12-inch skillet over medium heat.
- Step: Brown ground beef and onion in the skillet until the meat is no longer pink and onions are soft and translucent.
- Step: Break the spaghetti in half.
- Step: Add the taco seasoning, salt, pepper, Rotel tomatoes (including liquid), spaghetti noodles, and water to the pan.
- Step: Bring to a boil over high heat.
- Step: Once the water comes to a boil, reduce heat to low, cover, and simmer for 15 minutes.
- Step: Remove from heat.
- Step: Sprinkle half of the cheese into the pan.
- Step: Stir to distribute the cooked spaghetti and cheese throughout the pan.
- Step: Top with remaining cheese and cilantro. Serve.
Notes
Use a 12-inch skillet to ensure the noodles have enough surface area to cook evenly. If the pan looks soupy halfway through, leave it alone as the pasta absorbs the liquid during the simmer.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American-Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 481 kcal
- Sugar: 4 g
- Sodium: 1177 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 73 mg
Keywords: taco spaghetti, one pan pasta, ground beef, easy dinner, Mexican-inspired pasta