Taco Spaghetti Recipe

Needs a cream element. Make with milk instead of water or add heavy cream, sour cream, or ranch.

This came out great. I will be adding this to our regular meal rotation. I did omit the cilantro but otherwise followed the recipe.

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 DIRECTIONS: 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.

I was able to make 1lb of thin spaghetti and 1lb of ground beef stretch to feed 7 of us, with salad and chili/honey roasted carrots. Everyone but our pickiest child loved it. Will be adding to our regular rotation (with a cheese quesodilla for our little)

All 4 of us LOVED this! It will be a regular meal for us.

Great family meal..everyone loved it.

My family love it. Great family meal

DELICIOUS and of so easy! Do not leave the lid off while cooking unless you want everything to stick to the bottom of the pot.

I used plant based meat for this recipe