One Pot Taco Spaghetti Recipe By Tasty Food

ONE-POT CHEESY TACO PASTA RECIPE BY TASTY

One-Pot Cheesy Taco Pasta Recipe by Tasty image

Here's what you need: ground beef, tomato, whole kernel corn, tomato sauce, water, taco seasoning, salt, pepper, elbow macaroni, colby jack cheese

Provided by Chandreyee Sen

Categories Dinner

Yield 10 servings

Number Of Ingredients 10

Ingredients

1 lb ground beef
1 can tomato, diced (15 oz - 425g)
1 can whole kernel corn, (15 oz - 425g)
1 can tomato sauce, (15 oz - 425g)
2 cups water
1 package taco seasoning
salt, to taste
pepper, to taste
2 cups elbow macaroni, uncooked
1 ½ cups colby jack cheese

Steps:

In a large quart pot over medium-high heat brown the ground beef. Drain fat and return beef to the pot.
Add taco seasoning, water, diced tomatoes, corn and tomato sauce. Bring to a boil.
Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
Remove from heat. Sprinkle cheese on top and cover.
Serve once cheese is melted!
Enjoy!

Nutrition Facts : Calories 366 calories, Carbohydrate 36 grams, Fat 14 grams, Fiber 3 grams, Protein 22 grams, Sugar 5 grams

ONE-POT TACO SPAGHETTI RECIPE BY TASTY

One-Pot Taco Spaghetti Recipe by Tasty image

Here's what you need: olive oil, ground beef, yellow onion, taco seasoning, tomato paste, tomato, spaghetti, water, cheddar cheese, mozzarella cheese, roma tomato, fresh cilantro

Provided by Ochi Scobie

Categories Dinner

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 lb ground beef
½ cup yellow onion, diced
4 ½ tablespoons taco seasoning, or 1 package
1 tablespoon tomato paste
10 oz tomato, diced, 1 can
8 oz spaghetti
3 cups water
½ cup cheddar cheese, shredded
½ cup mozzarella cheese, shredded
1 roma tomato, diced
2 tablespoons fresh cilantro, chopped

Steps:

Heat olive oil in a large stockpot over medium-high heat. Add ground beef, yellow onions, and taco seasoning. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
Stir in tomato paste and diced tomatoes, then stir.
Add spaghetti and water. Bring to a boil; cover, reduce heat, and simmer until pasta is cooked through, about 15 minutes.
Remove from heat and top with cheddar cheese, mozzarella cheese, Roma tomato, and cilantro. Mix until cheese is melted.
Serve immediately. Garnish with additional tomato and cilantro, if desired.
Enjoy!

Nutrition Facts : Calories 724 calories, Carbohydrate 53 grams, Fat 33 grams, Fiber 4 grams, Protein 49 grams, Sugar 6 grams

ONE POT TACO SPAGHETTI

One Pot Taco Spaghetti image

All your favorite flavors of tacos in spaghetti form - made in ONE PAN! So cheesy, comforting and stinking easy with no clean-up!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 pound ground beef*
1 (1.25-ounce) package taco seasoning
1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 tablespoon tomato paste
8 ounces spaghetti
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 Roma tomato, diced
2 tablespoons chopped fresh cilantro leaves

Steps:

Heat 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*Tel®, 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.

ONE-POT TACO SPAGHETTI

One-Pot Taco Spaghetti image

This one-pan taco spaghetti is full of flavor and great for a busy weeknight!

Provided by Karla Harmer

Categories Spaghetti

Time 45m

Yield 5

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 medium onion, diced
4 tablespoons dry taco seasoning mix
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 pound 80% lean ground beef
1 (16 ounce) package dry spaghetti
1 (32 ounce) container chicken broth
1 cup water
1 (10.5 ounce) can cream of chicken soup
1 cup shredded Cheddar cheese
¼ (8 ounce) package processed cheese food (such as Velveeta®), thinly sliced

Steps:

Heat olive oil in a pot over medium heat; stir in diced onion, taco seasoning, garlic powder, and paprika. Sauté, stirring occasionally, for 2 minutes.
Pour in diced tomatoes with green chilies and sauté for 3 minutes, stirring occasionally.
Add ground beef. Break apart into small pieces and cook until meat is a little more than halfway cooked through, about 5 minutes.
Break spaghetti noodles in half and add to the pot. Add chicken broth and water. Bring to a boil. Cover pot with a lid.
Cook pasta until tender, yet firm to the bite, 7 to 12 minutes. Mix in cream of chicken soup. Cook for 5 minutes, then reduce heat to low. Add shredded Cheddar cheese; mix in.
Add one slice of Velveeta® per person, or 4 around the outside and 1 in the middle.
Turn off the heat and cover the pot until cheese starts to melt. Serve.

Nutrition Facts : Calories 856.8 calories, Carbohydrate 83.1 g, Cholesterol 115.3 mg, Fat 38.8 g, Fiber 4 g, Protein 39.8 g, SaturatedFat 16.6 g, Sodium 2381.7 mg

TACO SPAGHETTI

Taco Spaghetti image

Spaghetti with a Tex-Mex twist. So yummy everyone will come back for seconds.

Provided by Yoly

Categories Spaghetti

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

6 ounces spaghetti
1 pound ground beef
½ cup diced onion
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
⅔ cup water
1 ounce taco seasoning
1 (8 ounce) package processed cheese (such as Velveeta®), cubed
1 cup shredded sharp Cheddar cheese

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Heat a large skillet over medium heat and cook ground beef and onions until meat is browned and onions are soft and translucent, about 5 minutes. Stir in mushroom soup, tomatoes, water, and taco seasoning. Cook until well combined. Add Velveeta® and stir until melted, about 5 minutes.
Drain spaghetti and add to skillet. Top with Cheddar cheese, cover, and let stand until cheese has melted.

Nutrition Facts : Calories 958 calories, Carbohydrate 47.1 g, Cholesterol 183.5 mg, Fat 63.8 g, Fiber 2.4 g, Protein 46.8 g, SaturatedFat 31.4 g, Sodium 2455.4 mg

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