Taco Spaghetti
½ lbs. ground beef
1/2 (1.25-ounce) pαckαge tαco seasoning
1/2 (10-ounce cαn) Ro*Tel® Mild Diced Tomαtoes & GreenChilies
3 tsp tablespoon tomato paste
4 ounces spaghetti
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
1 Roma tomato, diced optional
2 tablespoons chopped fresh cilantro leaves (optional)
1 1/2 cups water
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. Drain excess fat.
Stir in Ro*Tel®, tomato paste, spaghetti, and 1 1/2 cups
water and taco seasoning. Bring to a boil and add spagetti; 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.
Top each serving with 1 tablespoon sour cream (optional)
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