This recipe of taco spaghetti is exactly what it sounds like, creamy with a kick of spice and a delicious tasty combination. You need some ground beef, garlic, spaghetti, parsley, onion, canned tomatoes, cheddar, and taco seasoning.
It’s so simple yet effective, and it’s made using one pot. Convenient for those days when you don’t have the time and you need to get food on the table.
If you love spaghetti and tacos, you are sure to enjoy this one.
TACO SPAGHETTI INGREDIENTS?
Easy and quick to make, with only a few components:
- 1 chopped garlic clove
- ¼ cup of finely minced onion
- 1 pound of ground beef
- 1 packet of taco seasoning (1 ounce)
- 1 14-ounce can of diced tomatoes;
- 2 cups of water
- 8 ounces of raw spaghetti
- 1 cup of grated cheddar
- 2 tablespoon of minced parsley
HOW TO MAKE ONE-POT TACO SPAGHETTI RECIPE?
1. In a frying pan, place ¼ cup of minced onion, a chopped garlic clove, and a pound of ground beef. Separate your ground beef into bits using a spatula or spoon. Leave until brown and cooked. Get rid of the extra juices.
2. Pour in 2 cups of water, a can of diced tomatoes, and a packet taco seasoning. Stir until combined. Throw in 8 ounces spaghetti. Your spaghetti should be covered with broth.
3. Allow to boil. Turn down the heat and let simmer on low for 12 to 15 minutes to fully cook the spaghetti while mixing from time to time. Take the cover off. Let cook for a couple more minutes until the liquid is reduced and take it out of the heat.
4. Finish with a cup of grated cheddar and put the lid on.
5. Let the cheese soften.
6. Once done, garnish 2 tablespoons of minced parsley and enjoy while still hot
WHAT TO SERVE WITH TACO SPAGHETTI RECIPE?
This recipe is a one-pot dish, so you are bound to love it. You can have it ready in no time and enjoy it without needing to do any extra work.
You can always serve it with a side of salad such as Amish Broccoli Salad, Easy Cucumber Feta Salad, Caesar salad dressing, Cucumber Tomato Onion Salad, Waldorf Salad, or Tossed salad.
CAN YOU FREEZE TACO SPAGHETTI RECIPE?
Yes, you can definitely freeze this recipe. Allow it to fully chill beforehand.
Afterwards, transfer it to a freezer bag or a sealed container and keep it in your freezer for around 3 months.
When ready, take the taco spaghetti out of the freezer and put in the microwave to reheat.
Top with a bit of chopped parsley or grated cheese when serving.
RECIPE TIPS
1. In case you want to store this recipe in the freezer, it needs to be compact.
2. Feel free to substitute the cheddar with any cheese you prefer.
3. You’re allowed to replace the parsley with minced cilantro.
4. Season with salt to your liking.
5. This taco spaghetti can be kept in your fridge for no longer than 3 days.
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ONE POT TACO SPAGHETTI
This recipe of taco spaghetti is exactly what it sounds like, creamy with a kick of spice and a delicious tasty combination. You need some ground beef, garlic, spaghetti, parsley, onion, canned tomatoes, cheddar, and taco seasoning.
Ingredients
- 1 chopped garlic clove
- ¼ cup of minced onion
- 1 pound ground beef
- 1 packet of taco seasoning (1 ounce)
- 1 14-ounce of diced tomatoes
- 2 cups of water
- 8 ounces of raw spaghetti
- 1 cup of grated cheddar
- 2 tablespoons of minced parsley
Instructions
- In a frying pan, sear your ground beef with the garlic and onion. Separate into pieces using a spatula or spoon. Allow to turn brown. Get rid of the extra juices.
- Pour in the water, taco seasoning, and diced tomatoes. Combine then throw in your spaghetti. It should be covered in broth. Let it boil and turn the heat down to low before putting the lid on. Cook for 12 to 15 minutes until cooked while mixing every now and then.
- Uncover and simmer for a couple more minutes until the water is reduced. Take it out of the heat.
- Sprinkle the grated cheddar on top and put the cover on one more time. Once the cheese is softened, then garnish with minced parsley and enjoy while still warm.
Notes
1. In case you want to store this recipe in the freezer, it needs to be compact.
2. Feel free to substitute the cheddar with any cheese you prefer.
3. You’re allowed to replace the parsley with minced cilantro.
4. Season with salt to your liking.
5. This taco spaghetti can be kept in your fridge for no longer than 3 days.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 321