Taco Spaghetti Recipe

We're not the biggest spaghetti fans here, but I decided to give it a whirl anyhow. I had to make enough for 24 people and 30 total servings so I had to do it slightly differently. This would NOT have worked in one pot but I figured it out, especially browning 5 lbs of freshly ground meat that I ground at 80/20. And as usual, I made it in my wife's commercial kitchen here on the property. Because the pasta was cooked separately, I did drain the Rotel before putting it in the sauce. Since I had green onions coming up, which we prefer here, I used those instead of regular onions. And those I put in at the very end. I also dumped a 7 ounce can of mild green chilies since the Rotel was light on them. And everyone filled their plates and ate like a hungry horde of barbarians. My wife made 10 loaves of French bread the day before, and that became garlic bread. And instead of cheddar, we used Chihuahua Cheese. All in all it was a success!

I don't like traditional spaghetti at all. So this was the best spaghetti ive ever had. Was a little spicey for the toddlers.

I made this tonight, and it was a success! I did add mushrooms and a red sweet pepper after browning the meat. Also I added a spoonful of sour cream only to my plate. It was delicious!

Needs a cream element. Make with milk instead of water or add heavy cream, sour cream, or ranch.

This came out great. I will be adding this to our regular meal rotation. I did omit the cilantro but otherwise followed the recipe.

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: 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.

I was able to make 1lb of thin spaghetti and 1lb of ground beef stretch to feed 7 of us, with salad and chili/honey roasted carrots. Everyone but our pickiest child loved it. Will be adding to our regular rotation (with a cheese quesodilla for our little)

All 4 of us LOVED this! It will be a regular meal for us.

Great family meal..everyone loved it.

My family love it. Great family meal

DELICIOUS and of so easy! Do not leave the lid off while cooking unless you want everything to stick to the bottom of the pot.

I used plant based meat for this recipe