Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 12 Servings
This will be the most delicious Taco Spaghetti you will ever have. Try this recipe now. Enjoy!
Ingredients:
1 pound spaghetti, cooked al dente
1 to 1 ½ pound lean ground beef
⅓ c onions, diced
2 cloves garlic, minced
2 to 3 tablespoons taco seasoning
2 cans Rotel diced tomatoes and chilis, (10 ounces cans)
2 tablespoons butter
salt to taste
3 to 4 c Mexican or taco blend cheese, shredded, (You can use less if desired)
Directions:
Step 1: Refer to the directions provided on the package of the spaghetti pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.
Step 2: Place a skillet on the stove and turn the heat to medium.
Step 3: Add oil and allow it to become hot.
Step 4: Add the onions and garlic. Sauté for about 2 minutes or until aromatic and translucent.
Step 5: Add the ground beef and salt. Cook for a few minutes or until brown.
Step 6: Add the taco seasoning and stir until well mixed.
Step 7: Add the 2 cans of Rotel and stir until well blended.
Step 8: Add the cooked pasta and butter. Toss until well coated with the sauce.
Step 9: Apply cooking spray in a 9×13-inch casserole dish.
Step 10: Transfer 1/2 of the spaghetti mixture onto the prepared casserole dish and generously sprinkle cheese on top. Repeat the process to the rest of the ingredients.
Step 11: Place the casserole dish inside the oven and bake for about 20 minutes at 350 degrees F or 175 degrees C or until the cheese has melted completely.
Step 12: Remove from the oven and allow it to cool at room temperature for a few minutes.
Step 13: Serve and enjoy!
Nutrition Facts:
CALORIES: 569 | TOTAL FAT: 26g | SATURATED FAT: 11g | TRANS FAT: 1g | UNSATURATED FAT: 12g | CHOLESTEROL: 92mg | SODIUM: 1624mg | CARBOHYDRATES: 50g | FIBER: 6g | SUGAR: 4g | PROTEIN: 33g
Ingredients
- 1 pound spaghetti, cooked al dente
- 1 to 1 ½ pound lean ground beef
- ⅓ c onions, diced
- 2 cloves garlic, minced
- 2 to 3 tablespoons taco seasoning
- 2 cans Rotel diced tomatoes and chilis, (10 ounces cans)
- 2 tablespoons butter
- salt to taste
- 3 to 4 c Mexican or taco blend cheese, shredded, (You can use less if desired)
Instructions
Step 1: Refer to the directions provided on the package of the spaghetti pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.
Step 2: Place a skillet on the stove and turn the heat to medium.
Step 3: Add oil and allow it to become hot.
Step 4: Add the onions and garlic. Sauté for about 2 minutes or until aromatic and translucent.
Step 5: Add the ground beef and salt. Cook for a few minutes or until brown.
Step 6: Add the taco seasoning and stir until well mixed.
Step 7: Add the 2 cans of Rotel and stir until well blended.
Step 8: Add the cooked pasta and butter. Toss until well coated with the sauce.
Step 9: Apply cooking spray in a 9×13-inch casserole dish.
Step 10: Transfer 1/2 of the spaghetti mixture onto the prepared casserole dish and generously sprinkle cheese on top. Repeat the process to the rest of the ingredients.
Step 11: Place the casserole dish inside the oven and bake for about 20 minutes at 350 degrees F or 175 degrees C or until the cheese has melted completely.
Step 12: Remove from the oven and allow it to cool at room temperature for a few minutes.
Step 13: Serve and enjoy!
Notes
Nutrition Facts: CALORIES: 569 | TOTAL FAT: 26g | SATURATED FAT: 11g | TRANS FAT: 1g | UNSATURATED FAT: 12g | CHOLESTEROL: 92mg | SODIUM: 1624mg | CARBOHYDRATES: 50g | FIBER: 6g | SUGAR: 4g | PROTEIN: 33g
