Taco Spaghetti Pasta Bake (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 pound ground beef
03 -
1/4 cup yellow onion, finely chopped
04 -
1/4 cup taco seasoning or 1 packet
05 -
1 can (10 ounces) Rotel tomatoes, undrained
06 -
8 ounces spaghetti noodles, uncooked
07 -
3 cups water
08 -
4 ounces cheddar cheese, shredded
09 -
1/2 cup fresh cilantro, chopped
# Instructions:
01 -
Heat olive oil in a 12-inch skillet over medium heat. Add the ground beef and chopped onion, cooking until the beef is no longer pink and the onions turn translucent.
02 -
Add the taco seasoning, undrained Rotel tomatoes, uncooked spaghetti noodles, and water to the skillet. Stir to combine thoroughly.
03 -
Bring the mixture to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until pasta is tender and most of the liquid has been absorbed.
04 -
Remove the skillet from heat. Sprinkle half of the shredded cheddar cheese into the pan and stir until well distributed.
05 -
Top with the remaining cheese and freshly chopped cilantro before serving.
# Notes:
01 -
For best results, use freshly shredded cheddar for optimal melting quality.