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Taco Spaghetti
This cheesy taco spaghetti casserole uses pantry staples like Rotel tomatoes, enchilada sauce, and taco seasoning for an easy weeknight dinner recipe.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Bring a large pot of salted water to a boil over medium-high heat.
2
Heat the vegetable oil in a large Dutch oven over medium heat. Add the onion, bell pepper, and 1/2 teaspoon of salt; cook until the onion has softened, 5 to ⏱️ 7 minutes. Add the beef and garlic; cook, breaking up beef into crumbles, until it is browned, 5 to ⏱️ 7 minutes. Stir in the pinto beans, enchilada sauce, undrained tomatoes with green chilies, and taco seasoning. Bring sauce to a boil and reduce heat to medium-low. Simmer, uncovered, for ⏱️ 5 minutes. Stir in the cheese and the cilantro.
3
Meanwhile, cook the spaghetti in the pot of boiling water about ⏱️ 1 minute less than package instructions until al dente. Reserve ½ cup pasta cooking water and drain the spaghetti.
4
Add the spaghetti to the beef mixture; toss to combine. If the sauce is too thick, add some pasta water, 2 tablespoons at a time, until the desired consistency is reached.
5
To serve: Top each portion with chopped cilantro, tomato, and lime wedges, if desired.
10-ounce can mild diced tomatoes with green chilies1Chopped tomatoLime wedges
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