Taco Spaghetti Bake (Printable Version)
Bold spaghetti tossed with spiced beef, Rotel tomatoes, and melty cheddar in a savory Tex-Mex mashup.
# What You'll Need:
01 -
1/2 cup cilantro, chopped
02 -
2 tablespoons olive oil
03 -
8 ounces spaghetti, dry
04 -
1 can (10 oz) Rotel tomatoes, not drained
05 -
1 pound ground beef
06 -
3 cups water
07 -
4 ounces cheddar, shredded
08 -
1/4 cup taco seasoning or one packet
09 -
1/4 cup yellow onion, minced
# Step-by-Step Guide:
01 -
Scatter the rest of the cheddar and chopped cilantro on top before digging in.
02 -
Pull the skillet off the hot burner. Toss in half the cheddar and swirl it in until you don't see any separate chunks.
03 -
Get things boiling on high first, then switch to a low temp. Pop on the lid and let it all cook for about 15 minutes. Your noodles should be soft and most of the liquid gone now.
04 -
Dump in the taco seasoning, toss in your uncooked spaghetti, pour in the Rotel (liquid and all) and water. Mix everything up real good.
05 -
Warm up the olive oil in a big skillet on medium. Drop in the beef and onion, breaking up the meat and cooking till it's brown and the onion's see-through.
# Additional Notes:
01 -
You’ll get the best gooey melt if you shred the cheddar right before using it.