Taste Of Home Taco Spaghetti Food

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TACO SPAGHETTI



Taco Spaghetti image

I came up with this kid-friendly Southwestern recipe one afternoon when I was using up leftover spaghetti and ground beef. When I'm lucky enough to have extra time, I make two batches and freeze one. -Johanna Van Ness, Wichita, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 8

12 ounces uncooked spaghetti
1 pound ground beef
1 envelope taco seasoning
3/4 cup water
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
2 cups shredded Mexican cheese blend, divided
2/3 cup salsa

Steps:

  • Preheat oven to 350°. Break spaghetti into thirds; cook according to package directions for al dente., Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Stir in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Freeze option: Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, 55-60 minutes or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 439 calories, Fat 16g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 927mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 4g fiber), Protein 24g protein.

SPAGHETTI TACOS



Spaghetti Tacos image

My son watches a show where the kids eat spaghetti tacos. As a joke, I made him his own, and now these tacos are here to stay. -Mindie Hilton, Susanville, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons sugar
3/4 teaspoon dried parsley flakes
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
12 frozen fully cooked Italian turkey meatballs, thawed and quartered
1 package (13-1/4 ounces) whole grain thin spaghetti
12 taco shells
3/4 cup shredded reduced-fat Italian cheese blend
Thinly sliced fresh basil, optional

Steps:

  • In a large saucepan, combine the first nine ingredients; stir in meatballs. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally., Meanwhile, in another saucepan, cook spaghetti according to package directions; drain and return to pan. Remove 1-1/2 cups sauce from meatball mixture; add to spaghetti and toss to coat., Heat taco shells according to package directions. Place 1/2 cup spaghetti in each taco shell; top with meatball mixture and cheese. If desired, sprinkle with fresh basil.

Nutrition Facts : Calories 522 calories, Fat 17g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 939mg sodium, Carbohydrate 70g carbohydrate (7g sugars, Fiber 9g fiber), Protein 26g protein.

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

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

TASTY TACOS



Tasty Tacos image

A taco seasoning made from scratch with pantry staples deliciously jazzes up ground beef, turning Tuesday night into an all-out fiesta. Add your favorite toppings, and dinner is served! -Rebecca Levesque, St. George, New Brunswick

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 medium onion, finely chopped
1 garlic clove, minced
1/2 cup water
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
8 taco shells, warmed
Optional toppings: shredded lettuce, chopped tomatoes, sliced green onions and shredded cheddar cheese

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened., Spoon beef mixture into taco shells. Serve with toppings of your choice.

Nutrition Facts : Calories 306 calories, Fat 15g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 468mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

MEXICAN SPAGHETTI



Mexican Spaghetti image

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 pound ground beef
1 small onion, chopped
3 cups water
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
1 package (7 ounces) spaghetti
1 cup shredded cheddar cheese

Steps:

  • In a large skillet over medium heat, brown beef and onion until meat is no longer pink; drain. Stir in the water, tomato sauce and taco seasoning; bring to a boil. , Break spaghetti into thirds; stir into sauce. Reduce heat; cover and simmer for 20-25 minutes or until spaghetti is tender and sauce is desired consistency Sprinkle with cheese.

Nutrition Facts :

BAKED SPAGHETTI (TASTE OF HOME)



Baked Spaghetti (Taste of Home) image

Make and share this Baked Spaghetti (Taste of Home) recipe from Food.com.

Provided by WaltSentMe007

Categories     One Dish Meal

Time 1h40m

Yield 1 casserole, 12 serving(s)

Number Of Ingredients 13

1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter
1 (28 ounce) can tomatoes with liquid, cut up
1 (4 ounce) can mushroom stems and pieces, drained
1 (2 1/4 ounce) can slices ripe olives, drained (optional)
2 teaspoons oregano
1 lb ground beef, browned and drained (optional)
12 ounces spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/4 cup water
1/4 cup grated parmesan cheese

Steps:

  • In a large skillet, saute onion and green pepper in butter until tender.
  • Add tomatoes, mushrooms, olives, and oregano. Add ground beef if desired.
  • Simmer uncovered for 10 minutes.
  • Place 1/2 the spaghetti in a greased 13X9X2 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese.
  • Repeat layers.
  • Mix the soup and water until smooth, pour over casserole. Sprinkle with parmesan cheese.
  • Bake uncovered at 350 for 30-35 minutes or until heated through.

Nutrition Facts : Calories 155.4, Fat 3.5, SaturatedFat 1.4, Cholesterol 4.4, Sodium 245.3, Carbohydrate 25.5, Fiber 1.6, Sugar 2, Protein 5.3

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