You can make all your favorite taco flavors in one pan! It’s cheesy and comforting but also easy to clean up!
It’s not a joke – even the spaghetti is thrown in. No, you do not need to drain the tomatoes. It is important to keep the liquid in order to cook the pasta.
Sprinkle the cheese on top when ready to serve.
This is a simple spaghetti dish that requires almost no work or cleanup!
Ingredients
- Olive oil one tablespoon
- 1 pound of ground beef
- Taco seasoning, one package (1.2 ounces)
- 10 oz can Ro*Tel(r), Mild Diced Green Chilies & Tomatoes
- One tablespoon of tomato paste
- 8 ounces spaghetti
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 Roma tomato, diced
- Fresh cilantro leaves chopped into two tablespoons
Instructions
- Over medium heat, heat olive oil in a large Dutch oven or stockpot. Cook the ground beef until it has browned (about 3-5 minutes), crumbling the meat as you cook. Stir in taco seasoning. Drain any excess fat.
- Stir in Ro*Tel (r), tomato paste, and 3 cups of water. Bring to a rolling boil, cover, reduce the heat, and simmer for 13-16 minutes.
- Remove from heat, and add cheeses. Cover until melted, about 2 minutes.
- Garnish with tomatoes and cilantro if you wish.
