Taco Spaghetti Recipes

SPAGHETTI TACOS

Steps:

• In a large saucepan, combine the first nine ingredients; stir in meatballs. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally., Meanwhile, in another saucepan, cook spaghetti according to package directions; drain and return to pan. Remove 1-1/2 cups sauce from meatball mixture; add to spaghetti and toss to coat., Heat taco shells according to package directions. Place 1/2 cup spaghetti in each taco shell; top with meatball mixture and cheese. If desired, sprinkle with fresh basil.

ONE-POT TACO SPAGHETTI RECIPE BY TASTY

Steps:

• Heat olive oil in a large stockpot over medium-high heat. Add ground beef, yellow onions, and taco seasoning. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
• Stir in tomato paste and diced tomatoes, then stir.
• Add spaghetti and water. Bring to a boil; cover, reduce heat, and simmer until pasta is cooked through, about 15 minutes.
• Remove from heat and top with cheddar cheese, mozzarella cheese, Roma tomato, and cilantro. Mix until cheese is melted.
• Serve immediately. Garnish with additional tomato and cilantro, if desired.
• Enjoy!

TACO SPAGHETTI

Steps:

• Preheat oven to 350°. Break spaghetti into thirds; cook according to package directions for al dente., Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Stir in beans, tomatoes, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Freeze option: Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, 55-60 minutes or until heated through and a thermometer inserted in center reads 165°.

TACO SPAGHETTI CASSEROLE

Steps:

• 1. Brown ground beef in a Dutch oven. Drain fat and return to pan.
• 2. Stir in taco seasoning.
• 3. Add Rotel, tomato paste and spaghetti.
• 4. Cover with 6 cups of water.
• 5. Bring to a boil and then reduce the heat to simmer. Cover and cook until pasta is cooked and water is absorbed, approximately 15 minutes.
• 6. Pour spaghetti into a sprayed 13x9 casserole dish.
• 7. Top with the shredded cheese and bake at 350 until the cheese is melted and bubbly.
• 8. You can also cook this completely on the stove top, just add the cheese after step 3 and cover & simmer until cheese is melted. I prefer the cheese to be melted in the oven until golden and bubbly. Serve with sour cream and cilantro (both optional).

ONE POT TACO SPAGHETTI

Steps:

• 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. 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. Remove from heat and top with cheeses. Cover until melted, about 2 minutes. Serve immediately, garnished with tomato and cilantro, if desired.

ONE POT TACO SPAGHETTI

Steps:

• Saute the ground beef and onions in a skillet or large stockpot until the beef is browned and onions are translucent.
• Drain excess fat if there is any
• Add the water, RoTel, uncooked spaghetti, and taco seasoning mix.
• Bring to a boil and cover.
• Turn heat down and simmer for 10 minutes (for thin spaghetti) or longer - make sure the pasta is cooked.
• When the pasta is cooked stir in the cream of chicken soup and about 2/3 of the shredded Cheddar cheese.
• Heat until the cheese is melted into the sauce.
• Top with remaining cheese and put the cover back on until the cheese melts.
• Sprinkle with cilantro and serve.
• Spray a casserole dish with non-stick cooking spray.
• Make the taco spaghetti as directed but do not put the last layer of cheese on it.
• Spoon into the prepared baking dish.
• Smooth the top and add the remaining cheese.
• Bake in a 350 degree oven for 15 to 20 minutes, or until the cheese melts and is bubbly.

TACO SPAGHETTI

Steps:

• Preheat oven to 350°F. Spray a 9X13 inch baking dish with nonstick cooking spray.
• Cook pasta in well-salted water according to package instructions. Drain the pasta and spread out into an even layer in prepared baking pan.
• Brown and crumble the beef in a large skillet over medium heat, until there is no longer any pink. Drain and discard any excess fat. Stir in taco seasoning and water and simmer until sauce has thickened. Stir in corn and taco sauce and cook about 5 minutes or until heated through; set aside.
• In a small mixing bowl, stir together soup, sour cream, and 1 cup of cheese. Spread soup mixture over pasta then spread beef mixture over sour cream mixture. Sprinkle with remaining tortilla chips and remaining 1 cup of cheese.
• Bake in the preheated oven until casserole is heated through the center and cheese is melted about 30 minutes.

TACO SPAGHETTI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to prepared baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning and water; simmer until thickened, about 5 minutes. Add corn and taco sauce; cook and stir until heated through, about 5 minutes more.
• Combine cream of chicken soup, sour cream, and 1 cup Cheddar cheese in a bowl until evenly mixed. Spread mixture over spaghetti. Spread beef mixture over sour cream mixture and top with remaining 1 cup Cheddar cheese and tortilla chips.
• Bake in preheated oven until cheese is melted and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.