This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCAN #CollectiveBias
Taco Spaghetti is ready in less than 30 minutes and is the perfect way to change up your next taco night!
For the past couple of weeks I’ve been sharing one pan meals, because as much as I love to be in the kitchen, I also can’t stand being in the kitchen sometimes! Funny that I’m a food blogger, huh? Well, actually I take that back. I love to cook/bake. However, I don’t like the clean-up. One pan meals are my favorite because they require the least amount of cleaning up. This Taco Spaghetti is a one pan meal that our family loves to eat from time to time.
Not only is this Taco Spaghetti a one pan meal, but it includes very little prep; besides a little shake of a jar (a hack to peel garlic), and opening a couple of ConAgra cans, this dish is a cinch to prepare and cook! You’ll have dinner on the table in less than 30 minutes! That’s from start to finish. Not only do I have a deep love for one pan dishes because of their easy clean-up, most of the time those one pan dishes require simple prep as well. That’s one of the best parts of this one, only a few ingredients that you usually always have on hand, two ConAgra cans and this dish is prepped!
We picked up our RO*TEL and Hunt’s Tomatoes while we were at Walmart the other day. I thought hmmm, spaghetti calls for garlic bread, but Taco spaghetti just calls for a side of just bread! I love that Walmart bakes their bread fresh daily, so that the French loaf I grabbed was perfect. We just heated it up and tore off what we wanted, sort of family style.
I mentioned above about my hack for peeling garlic. I saw this a year or so ago and have been doing it ever since! I use a ton of garlic in my cooking, and this is a huge time saver for me. Peeling garlic has always been the thing that stumps me from time to time. The peel just doesn’t ever seem to want to come off the clove, so this hack is super impressive.
Now let’s cook! Start with one pound of ground beef, one can RO*TEL Mild Diced Tomatoes and Green Chilies, 1/4 cup from one can Hunt’s Tomatoes Petite Diced, one tablespoon tomato paste, 8 ounces spaghetti noodles, 1 tablespoon olive oil, 1 tablespoon of taco seasoning (or one packet of your favorite taco seasoning), 1 clove garlic – chopped, 3 cups water, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and chopped cilantro.
Start by heating your olive in in a large pan over medium to high heat. Add your beef and cook until brown.
Once your beef is browned, add your taco seasoning. Stir to combine; drain away any grease.
Add your garlic, tomato paste, 1/4 cup Hunt’s Tomatoes Petite Diced, RO*TEL Mild Diced Tomatoes & Green Chilies and 3 cups water.
Stir to combine. Toss in your spaghetti noodles. Cover and simmer for 15 to 20 minutes, or until your pasta is tender.
Once your pasta is tender, sprinkle your cheeses and top with cilantro. Cover until it’s time to serve or to allow the cheese to melt. (just a couple of minutes)
I hope you’ll give our yummy Taco Spaghetti a try the next time you plan on having Mexican! If your looking for more delectable Mexican inspired dishes be sure to check them out here. Check out Ibotta for great ConAgra products as well!
What’s your favorite Mexican inspired meal to prepare, or eat?
- 1 pound ground beef
- 1 can RO*TEL Mild Diced Tomatoes & Green Chilies
- 1/4 cup Hunt's Tomatoes Petite Diced
- 1 garlic clove chopped
- 1 tablespoon olive oil
- 1 tablespoon homemade taco seasoning or one packet taco seasoning
- 1 tablespoon tomato paste
- 8 ounces spaghetti
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- fresh cilantro chopped
- 3 cups water
Heat olive oil over medium to high heat in a large pan.
Cook your beef until browned.
Stir in your taco seasoning. Drain away grease.
Stir in chopped garlic, RO*TEL Mild Diced Tomatoes & Green Chilies, tomato paste, 1/4 cup Hunt's Tomatoes Petite Diced, and water.
Toss in your noodles, cover and simmer for 15 to 20 minutes or until the pasta is cooked through.
Top with cheeses and cilantro. Cover to allow the cheese to melt. (just a couple of minutes)