Taco Spaghetti To Die For

INGREDIENTS :

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 (1.25-ounce) package taco seasoning
• 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
• 1 tablespoon tomato paste
• 8 ounces spaghetti
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 Roma tomato, diced
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS :

1. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
2. Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
3. Remove from heat and top with cheeses. Cover until melted, about 2 minutes.
4. Serve immediately, garnished with tomato and cilantro, if desired

Taco Spaghetti To Die For

Yield: 6

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Print

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 (1.25-ounce) package taco seasoning
• 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
• 1 tablespoon tomato paste
• 8 ounces spaghetti
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 Roma tomato, diced
• 2 tablespoons chopped fresh cilantro leaves

Instructions

1. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
2. Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
3. Remove from heat and top with cheeses. Cover until melted, about 2 minutes.
4. Serve immediately, garnished with tomato and cilantro, if desired