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The Best Taco Spaghetti (+Video)
This One Pot Taco Spaghetti has simple ingredients that are easy to find, super tasty and makes a great weeknight meal!
Course
Main Course
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
Calories
386
kcal
Author
Brandie @ The Country Cook
Ingredients
1
pound
ground beef
(90% or higher)
1
small
yellow onion,
diced
1
packet
taco seasoning
(one ounce)
1 ¼
cups
salsa,
I like Herdez mild salsa
8
ounces
spaghetti,
broken in half - can also use pot-sized spaghetti
3
cups
water
8
ounces
Velveeta cheese,
cubed
1
cup
Mexican shredded cheese
cilantro,
for topping - optional
Instructions
Start by browning and crumbling the beef over medium heat.
When beef is about halfway done, add the onion and taco seasoning. (Don’t drain the beef) Give a good stir and allow it to finish cooking.
Pour in the salsa, add the spaghetti and the water.
Give it a gentle stir, turn the heat up to medium-high heat and cover for about 10 minutes (until spaghetti is cooked).
Add the Velveeta cheese and stir to melt.
Remove from heat and stir in Mexican cheese.
Top with cilantro (optional) and serve. Will thicken upon sitting.
Video
Notes
Use your favorite salsa. Spicier salsa will give you a spicier spaghetti!
Using a leaner ground beef reduces the grease.
The mixture of velveeta and mexican cheese blend really make this creamy.
You can use another pasta as long as you use the same amount.
Don't like as much cheese? Just cut back on the amount of Velveeta or shredded cheese.
This can be frozen, see my tips above.
Nutrition
Calories:
386
kcal
|
Carbohydrates:
31
g
|
Protein:
23
g
|
Fat:
19
g
|
Sodium:
1164
mg
|
Fiber:
3
g
|
Sugar:
6
g