Taco Spaghetti Recipe (EASY!)
This delicious cheesy spaghetti taco bake is packed with ground beef, taco seasoning, and jalapenos for a delicious twist on a classic spaghetti and meatballs.
Servings: 4 servings
Cost: $12
Ingredients
- 8 ounces spaghetti
- 1 lb ground beef
- 4 tablespoons taco seasoning 1 package
- 1 yellow bell pepper diced
- 10 oz can Rotel tomatoes with green chiles undrained
- 3 cups water
- 8 ounces spaghetti
- ¾ cup sour cream
- 1 cup Mexican cheese
- grape tomatoes sliced for garnish
- Jalapeno for garnish
- Cilantro for garnish
Instructions
- Heat olive oil in a large deep pan (or pot) and add ground beef, crumble and cook until browned. Drain excess fat.
- Add the taco seasoning, diced pepper, and Rotel tomatoes to the pan and stir to combine.
- Add water and spaghetti, spreading the spaghetti out slightly on the top so it’s somewhat submerged and bring to a boil.
- Reduce heat, cover and simmer until al dente, about 15 minutes, stirring frequently.
- Remove from heat and stir in the sour cream and Mexican cheese until melted.
- Top with sliced tomatoes, jalapenos, and cilantro before serving, if desired.
Notes
- Greek yogurt can be used in place of sour cream.
- This recipe was only tested with spaghetti so I cannot speak to the cook time of other pasta or if they will work.
- This recipe would also work with ground chicken or turkey.
- Additional cheese can be added, if desired.
- When reheating, you may need to add additional sour cream to loosen it back up.
Nutrition
Serving: 1g | Calories: 907kcal | Carbohydrates: 90g | Protein: 42g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 477mg | Potassium: 700mg | Fiber: 4g | Sugar: 5g | Vitamin A: 747IU | Vitamin C: 56mg | Calcium: 281mg | Iron: 4mg
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