Taco Spaghetti To Die For

Taco Spaghetti To Die For

Nutrition Facts:
Servings Per Container 4
Amount Per Serving:
Calories 582.3 |
Calories from Fat 235.8 |
Total Fat 26.2g |
Saturated Fat 11.1g |
Trans Fat 0g |
Cholesterol 83.2mg |
Sodium 1282.2mg |
Total Carbohydrate 51.8g |
Dietary Fiber 4.5g |
Sugars 6.2g |
Protein 33.1g

THIS EASY, FAMILY FRIENDLY CASSEROLE, DOTTED WITH MELTY POCKETS OF CHEESE, PROVES THAT TACOS AND SPAGHETTI ARE A MATCH MADE IN HEAVEN.

No joke here – everything gets dumped right in, including the uncooked spaghetti. And no, the tomatoes should not be drained. The liquid is crucial to help cook the pasta. When ready to serve, sprinkle on that cheese to let it get all ooey-gooey on top.

 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 and 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

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, if desired.