How to Make Taco Spaghetti
Taco spaghetti combines bold taco flavors with hearty pasta for a fun and satisfying meal. It’s quick, easy, and perfect for busy weeknight dinners.
Servings: 4 servings
Calories: 584.7kcal
Equipment
- large pot
- Skillet
Ingredients
- 8 ounces Spaghetti, uncooked
- 1 tablespoon Olive Oil
- 1 pound Ground Beef
- 1 small Yellow Onion, diced
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt, plus more to taste
- ½ teaspoon Black Pepper, plus more to taste
- 1 can Rotel diced tomatoes and green chilies (10-ounce)
- ¼ cup Taco Seasoning or 1 packet
- ¾ cup Reserved Pasta Water
- 4 ounces Freshly Grated Cheddar Cheese
- Fresh Chopped Cilantro, optional for garnish
Instructions
- Boil pasta according to package directions. Reserve ¾ cup pasta water, and set aside. Drain pasta.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook for 7 minutes, breaking it up as it cooks.
- Add onions, garlic powder, salt, and pepper, and continue cooking for an additional 2-3 minutes.
- Stir in diced tomatoes and taco seasoning.
- Add spaghetti, reserved ¾ cup pasta water, and cheddar cheese. Toss to combine until cheese is melted.
- Garnish with cilantro and serve. Enjoy!
Nutrition
Serving: 1serving | Calories: 584.7kcal | Carbohydrates: 57.11g | Protein: 28.01g | Fat: 27.2g | Saturated Fat: 9.37g | Polyunsaturated Fat: 1.34g | Monounsaturated Fat: 12.61g | Trans Fat: 1.4g | Cholesterol: 80.51mg | Sodium: 1574.61mg | Potassium: 663.7mg | Fiber: 6.05g | Sugar: 7.5g | Vitamin A: 1509.08IU | Vitamin C: 17.52mg | Calcium: 70.11mg | Iron: 5.06mg