Cook time: 15 mins | Prep time: 20 mins | Serves: 6-8
Taco and spaghetti in one plate? Yes, please! This recipe I am sharing with you today is probably one of the best recipes that I have ever tried! I am a huge fan of spaghetti since I was a little. Well, who doesn’t like spaghetti, right? Try giving it a Mexican twist and you have yourself a meal to remember! A big thanks to my dear friend, Alejandro, for giving this incredible recipe! If you have not yet decided what to cook for dinner, I think it’s time to spice things up in your home. Give this recipe a try and dinner will be awesome again. Enjoy!
2-pound ground beef
2 package taco seasoning
2 can(s) Rotel tomatoes and chillies, 10 ounces each
1 (6-ounces) can(s) tomato paste
1 pound spaghetti
6 cups of water
2 cups Mexican blend shredded cheese
Step 1: In a Dutch oven, brown the ground beef. Drain excess fat and return the cooked beef into the pan.
Step 2: Add in the taco seasoning and stir well.
Step 3: Add in the Rotel, tomato paste and spaghetti, then, pour in 6 cups of water.
Step 4: Allow the mixture to boil and adjust the heat to simmer. Cook the pasta for about 15 minutes, covered, or until it soaked up the water.
Step 5: Transfer the spaghetti into a greased 13 x 9-inch casserole dish and top with the shredded cheese.
Step 6: Place inside the oven and bake at 350 degrees until the cheese has melted and bubbly.
Step 7: Or cook on a stovetop. After step 3, add the cheese and simmer until melted.
Step 8: Once done, serve with sour cream and garnish with cilantro.
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