Tacos and spaghetti - two favorites combined into one one-pot dish. This dish reheats really well so it makes a great meal prep dish. I like to use Barilla Plus Protein spaghetti for added plant based protein. Chose your heat level and serve with green salad or vegetable.
Yield: 6
Taco Spaghetti
Ingredients
- 1 tablespoon avocado oil
- 1 pound ground beef (93% lean)
- 1⁄4 cup chopped yellow onions
- 1 packet taco seasoning (low sodium)
- 10 oz. can Rotel tomatoes (with liquid)
- 8 oz. spaghetti (uncooked and broken in half)
- 3 cups water
- 4 oz. shredded mexican cheese
Instructions
- Heat oil in a 12 inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent.
- Add taco seasoning, Rotel tomatoes (including juice), spaghetti, and water.
- Bring to a boil over high heat. Once boiling, stir well, reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.
- Remove from heat. Sprinkle cheese into the pan and stir.