Mexican Taco Spaghetti
A kid-friendly, flavorful taco spaghetti dish featuring seasoned ground beef, spaghetti noodles, and melted cheddar cheese, perfect for easy weeknight dinners.
Equipment
- 1 12-inch skillet
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- ¼ cup yellow onions chopped
- ¼ cup taco seasoning 1 packet
- 10 ounces Rotel tomatoes with juice
- 8 ounces uncooked spaghetti noodles
- 3 cups water
- 4 ounces shredded cheddar cheese
- ½ cup chopped cilantro
Instructions
- Heat olive oil in a 12-inch skillet over medium heat.
- Brown ground beef and onions until meat is no longer pink and onions are soft and translucent.
- Add taco seasoning, Rotel tomatoes with juice, uncooked spaghetti noodles, and water to the skillet.
- Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove skillet from heat and stir in half of the shredded cheese to distribute it evenly.
- Top with remaining cheese and chopped cilantro before serving.
Notes
- Grate cheese fresh for best melting; pre-grated cheese contains preservatives.
- Cook ground beef ahead for quicker meals; refrigerate up to 3 days or freeze for 1 month.
- Add extra toppings like green onions or sour cream as desired.