Taco Spaghetti Oamc Recipes

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.

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 BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
• In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.
• Bake 30 to 35 minutes or until cheese is melted and lightly browned.

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.

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).

TACO SPAGHETTI

Steps:

• Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
• In a 12-inch skillet cook ground beef or turkey and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, the salsa, and chilies.
• Transfer mixture to a lightly greased 2-quart round casserole. Cover and bake in a 350 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with remaining cheese.
• Serve with shredded lettuce, tortilla chips, and tomato wedges. If desired, top with sour cream.

ONE POT CREAMY TACO SPAGHETTI

Steps:

• In a dutch oven or large pot, brown ground beef over medium high heat until beef is cooked and no longer pink, crumbling while cooking (about 3-5 minutes). Drain off fat in a colander and return to pot.
• Add taco seasoning, diced tomatoes and green chilies, tomato paste, beef broth, water and spaghetti noodles.
• Bring to a boil. Cover and reduce heat to maintain a simmer. Simmer for approximately 15 minutes, or until pasta is cooked. Stir about every 5 minutes so that the noodles don't stick together or stick to the bottom of the pot.
• Add cream cheese and sour cream and stir until smooth and combined.
• Remove from heat and top with cheese blend. Cover for 2-3 minutes, or until cheese is melted.
• Top with diced tomatoes and green onions.

TACO SPAGHETTI (OAMC)

Steps:

• Cook pasta according to pkg directions, drain.
• Meanwhile, cook ground meat and onion until meat is brown, in a dutch oven.
• Drain off fat.
• Stir in water and taco seasoning mix.
• Bring to boiling and reduce heat.
• Simmer, uncovered for 2 minutes, stirring occasionally.
• Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers Divide mix evenly between 2 lightly greased 2 qt casseroles.
• Package up, lable and freeze up to 3 months.
• To serve remaining casserole, cover and bake in a 350F oven for 20-25 minutes or until heated through.
• Sprinkle with remaining cheese.
• Top with lettuce and chopped tomato.
• If desired, pass broken tortilla chips and dairy sour cream as additional toppings.
• To serve the 2nd casserole, thaw in the refrigerator overnight.
• Bake, covered in a 375F oven for 1 hour or until heated through, stirring once about halfway through baking time.
• Sprinkle with 1/2 cup shredded cheese.
• Serve with 4 cups shredded lettuce and 1 medum tomato, chopped.

TACO SPAGHETTI BAKE

Steps:

• Cook spaghetti pasta in salted water according to package instructions to al dente. Then drain in colander.
• Meanwhile, in a large skillet over medium-high heat; add ground beef, saute onion, garlic and salt and pepper (optional to taste). Crumble and cook until ground beef browns and is cooked through (about 5 to 7 minutes).
• Add in taco seasoning, sour cream, heavy cream, and two cans of diced tomatoes and chilies and stir until combined.
• Add ½ of cheese to the mixture and pour in the drained pasta and stir until well combined.
• Spray 9 x 13 casserole dish. Add in the taco spaghetti mixture top with cheese.
• Bake at 350° for 20 to 25 minutes or until cheese is melted and bubbly.
• Let sit for 10 minutes and serve as is or with your favorite taco toppings.