PrintTaco Spaghetti
A quick and easy Tex-Mex one-pot pasta with taco meat and cheese, perfect for weeknight dinners.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Low Lactose
Ingredients
Scale
- 1 lb ground beef
- 1 packet taco seasoning
- 8 oz spaghetti
- 2 cups water
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
Instructions
- Brown the ground beef in a large pot over medium heat.
- Drain excess fat and stir in the taco seasoning.
- Add spaghetti and water to the pot. Bring to a boil.
- Reduce heat and simmer for 10-12 minutes, stirring occasionally, until pasta is tender.
- Remove from heat and stir in cheese until melted.
- Top with diced tomatoes and green onions before serving.
Notes
- For an Instant Pot version, cook on high pressure for 5 minutes with a quick release.
- Freeze leftovers in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg