Easy Taco Spaghetti
The best of both worlds combine with this one pan, saucy pasta that has a flare for tacos!
Course: Main Dish
Cuisine: American, Mexican
Servings: 8 people
Calories: 350 kcal
Ingredients
- 1 lb ground beef, lean
- 1 cup onion, diced
- 1 tsp garlic, minced
- 1 tbsp chili powder
- 1 tsp oregano
- ¼ cup taco seasoning
- 28 oz crushed tomatoes
- 2 cups beef broth, low sodium
- 1 cup milk
- 10 oz spaghetti noodles, uncooked
- salt and pepper, to taste
Taco Toppings
- Shredded Cheese, Sliced Olives, Diced Tomatoes, Sour Cream, Cilantro
Instructions
- In a large pot over medium-high heat, brown the ground beef and onion. Cook until crumbled and no longer pink. Drain off any excess fat and return pot to medium-high heat.
- Add in the garlic, chili powder, oregano and taco seasoning and cook until fragrant, about 30 seconds.
- Stir in the crushed tomatoes, beef broth and milk and bring mixture to a low boil. Add in spaghetti noodles and continue cooking at a low boil, stirring often, until the noodles are tender and most of the liquid is absorbed. Season with salt and pepper to taste
- Serve the pasta with your favorite taco toppings like: cheese, diced tomatoes, sliced black olives, sour cream and chopped cilantro. Enjoy!
Nutrition
Calories: 350kcal | Carbohydrates: 42g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 1020mg | Potassium: 655mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1266IU | Vitamin C: 14mg | Calcium: 105mg | Iron: 4mg
Keywords: spaghetti, taco
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