Try this One Pot Taco Spaghetti Recipe recipe, or contribute your own.
Suggest a better descriptionSource: https://www.restlesschipotle.com/taco-spaghetti/?f
Step one
Saute the ground beef and onions in a skillet or large stockpot until the beef is browned and onions are translucent.
Drain excess fat if there is any
Step two
Add the water, RoTel, uncooked spaghetti, and taco seasoning mix.
Bring to a boil and cover.
Turn heat down and simmer for 10 minutes (for thin spaghetti) or longer - make sure the pasta is cooked.
Step three
When the pasta is cooked stir in the cream of chicken soup and about ? of the shredded Cheddar cheese.
Heat until the cheese is melted into the sauce.
Top with remaining cheese and put the cover back on until the cheese melts.
Sprinkle with cilantro and serve.
For casserole
Spray a casserole dish with non-stick cooking spray.
Make the taco spaghetti as directed but do not put the last layer of cheese on it.
Spoon into the prepared baking dish.
Smooth the top and add the remaining cheese.
Bake in a 350 degree oven for 15 to 20 minutes, or until the cheese melts and is bubbly.
Notes
Expert Tip: RoTel comes in a couple of different heat levels. If you want a mild dish go with the original or the new mild!
This is a great way to use up leftover taco meat.
Most recipes call for you to cook the spaghetti al dente - still quite firm. If you prefer your spaghetti noodles more tender then cook the pasta a little longer. I like it best this way because it soaks up more sauce.
This creamy taco spaghetti is even better the next day.
I had to add a little more water to get everything cooked properly. Keep an eye on the pot and be ready to add a little more water if necessary.
I found that thin spaghetti worked MUCH better than regular spaghetti. It cooks faster and so works well with this "all in one method.
I used 90/10 lean ground beef so I didn't have to worry about a lot of fat floating around on my taco spaghetti.
Grate your own cheese from a block. I was in a hurry and grabbed a bag of grated cheese the first time and it didn't work as well. The second time I made this great recipe I shredded it from the block and it was perfection!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1341g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2699 | ||
Calories from Fat: 1551 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 172.3g | 230 % | |
Saturated Fat 55.3g | 277 % | |
Monounsaturated Fat 69.7g | ||
Polyunsanturated Fat 31.6g | ||
Cholesterol 820.9mg | 253 % | |
Sodium 2707mg | 93 % | |
Potassium 2532.6mg | 67 % | |
Total Carbohydrate 61.7g | 18 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 57.6g | ||
Protein 212.9g | 304 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2699
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