Monday, May 9, 2016

Taco Spaghetti

'Taco Spaghetti'
Source: Adapted from Damn Delicious


1 tablespoon olive oil
1 pound ground beef
1 (1.25-oz) package taco seasoning
1 (10 oz) can Rotel Mild Diced Tomatoes & Green Chilies
1 tablespoon tomato paste
8 oz spaghetti
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 tomato, diced
2 tablespoons chopped fresh cilantro  (or parsley) leaves


1. Heat olive oil in a large pot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, crumbling as it cooks; stir in taco seasoning and drain excess fat.

2. Stir in Rotel, tomato paste, uncooked spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.

3. Remove from heat and top with cheeses. Cover until melted, about 2 minutes. Serve immediately, garnished with tomato and cilantro (or parsley), if desired.


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