Taco Spaghetti Skillet Recipe 435
TACO SPAGHETTI SKILLET RECIPE - (4.3/5)
Provided by jlwoodruff
Number Of Ingredients 6
Steps:
- Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally. Add taco seasoning, undrained tomatoes and water; stir to combine. Add spaghetti; bring to a boil. Cover, reduce heat and cook 10 minutes or until spaghetti is tender, stirring occasionally. Top each serving with 1 tablespoon sour cream. COOK'S TIPS Pot-Sized Spaghetti is 5 inches long --- the perfect size to fit in a pan without breaking. If Pot-Sized Spaghetti is not available, break regular spaghetti in half for this recipe.
TACO SPAGHETTI
Spaghetti with a Tex-Mex twist. So yummy everyone will come back for seconds.
Provided by Yoly
Categories Spaghetti
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Heat a large skillet over medium heat and cook ground beef and onions until meat is browned and onions are soft and translucent, about 5 minutes. Stir in mushroom soup, tomatoes, water, and taco seasoning. Cook until well combined. Add Velveeta® and stir until melted, about 5 minutes.
- Drain spaghetti and add to skillet. Top with Cheddar cheese, cover, and let stand until cheese has melted.
Nutrition Facts : Calories 958 calories, Carbohydrate 47.1 g, Cholesterol 183.5 mg, Fat 63.8 g, Fiber 2.4 g, Protein 46.8 g, SaturatedFat 31.4 g, Sodium 2455.4 mg
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