Try this Taco Spaghetti recipe, or contribute your own.
Suggest a better descriptionHeat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Stir in Ro*TelĀ®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Remove from heat and top with cheeses. Cover until melted, about 2 minutes.
Serve immediately, garnished with tomato and cilantro, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (821g) | ||
Recipe Makes: 1 | ||
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Calories: 2266 | ||
Calories from Fat: 950 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 105.6g | 141 % | |
Saturated Fat 47.2g | 236 % | |
Monounsaturated Fat 41.3g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 413.2mg | 127 % | |
Sodium 1081.5mg | 37 % | |
Potassium 2121.1mg | 56 % | |
Total Carbohydrate 174.8g | 51 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 166.9g | ||
Protein 144.5g | 206 % | |
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: 2266
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