Description
A comforting one-pot taco spaghetti dish that combines ground beef, spices, and creamy goodness, perfect for family dinners.
Ingredients
Scale
- 1½ pounds lean ground beef
- 1 cup onions, diced
- 3 cups water or chicken broth
- 10 ounces Ro*Tel tomatoes (undrained)
- 8 ounces thin spaghetti
- 1 ounce taco seasoning
- 10.75 ounces cream of chicken soup (do not dilute)
- 8 ounces Cheddar cheese, shredded (divided use)
- ½ cup fresh cilantro, chopped
Instructions
- In a large pot over medium heat, add ground beef and diced onions. Cook until beef is browned and onions are translucent, about 5–7 minutes. Drain excess fat.
- Stir in water or broth and bring to a boil. Add Ro*Tel tomatoes with juice, taco seasoning, and cream of chicken soup. Mix well until the soup is fully dissolved.
- Gently add spaghetti, pushing it down into the liquid. Cover pot and reduce heat to a simmer. Cook for about 10–12 minutes, stirring occasionally, until pasta is tender.
- Remove pot from heat and stir in half of the shredded cheese until melted. Top with remaining cheese, cover, and let sit for 5 minutes to melt.
- Fluff spaghetti with a fork, garnish with chopped cilantro, and serve immediately.
Notes
Fresh cilantro and a squeeze of lime juice enhance the flavors. Adjust cooking time for pasta tenderness and avoid overcrowding the pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg