ONE POT CREAMY TACO SPAGHETTI
Provided by Amy @ The Blond Cook
Time 30m
Number Of Ingredients 12
Steps:
- In a dutch oven or large pot, brown ground beef over medium high heat until beef is cooked and no longer pink, crumbling while cooking (about 3-5 minutes). Drain off fat in a colander and return to pot.
- Add taco seasoning, diced tomatoes and green chilies, tomato paste, beef broth, water and spaghetti noodles.
- Bring to a boil. Cover and reduce heat to maintain a simmer. Simmer for approximately 15 minutes, or until pasta is cooked. Stir about every 5 minutes so that the noodles don't stick together or stick to the bottom of the pot.
- Add cream cheese and sour cream and stir until smooth and combined.
- Remove from heat and top with cheese blend. Cover for 2-3 minutes, or until cheese is melted.
- Top with diced tomatoes and green onions.
ONE-POT TACO SPAGHETTI RECIPE BY TASTY
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
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
TACO SPAGHETTI
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
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.
TACO SPAGHETTI (OAMC)
This recipe makes 2 casseroles. One to eat right away and 1 to freeze for future use. Of course, you can freeze both or eat both!
Provided by TishT
Categories One Dish Meal
Time 1h
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to pkg directions, drain.
- Meanwhile, cook ground meat and onion until meat is brown, in a dutch oven.
- Drain off fat.
- Stir in water and taco seasoning mix.
- Bring to boiling and reduce heat.
- Simmer, uncovered for 2 minutes, stirring occasionally.
- Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers Divide mix evenly between 2 lightly greased 2 qt casseroles.
- Package up, lable and freeze up to 3 months.
- To serve remaining casserole, cover and bake in a 350F oven for 20-25 minutes or until heated through.
- Sprinkle with remaining cheese.
- Top with lettuce and chopped tomato.
- If desired, pass broken tortilla chips and dairy sour cream as additional toppings.
- To serve the 2nd casserole, thaw in the refrigerator overnight.
- Bake, covered in a 375F oven for 1 hour or until heated through, stirring once about halfway through baking time.
- Sprinkle with 1/2 cup shredded cheese.
- Serve with 4 cups shredded lettuce and 1 medum tomato, chopped.
ONE-POT TACO SPAGHETTI
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
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
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
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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