Easy Taco Spaghetti Recipe
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This easy taco spaghetti is a dish my husband and daughter loved. It also worked for me and my weight loss plan and is delicious, easy, and healthy!
The ingredients are simple. You need ground beef, taco seasoning, canned diced tomatoes, and some reduce fat cheese. You also need a little water.
If you aren’t worried about having this dish be low fat, then you can use full fat cheese. I also used chipotle diced tomatoes. I love the smoky flavor they added, but regular diced tomatoes will also work just as great.
The other great thing about this meal is it all cooks in one large skillet. No need to cook the pasta in a separate pot!
Ingredients to make Easy Taco Spaghetti
- 95% LEAN GROUND BEEF
- TACO SEASONING
- WATER
- PETITE DICED TOMATOES
- SPAGHETTI NOODLES
- REDUCED FAT MEXICAN CHEESE
How To Make Easy Taco Spaghetti
- In a large skillet, brown the ground beef. Drain off any excess grease.
- Add the taco seasoning, tomatoes and water to the skillet. Stir until combined.
- Break the spaghetti noodles in half and add to the skillet. Press them into the skillet so they are covered with the liquid.
- Bring to a boil. The cover and reduce to a simmer. Cook for 10 minutes, stirring occasionally, until the pasta is fully cooked. If liquid is absorbed but noodles are not fully cooked, add a little more liquid and cook until tender.
- Turn the heat off and sprinkle with shredded cheese. Cover until the cheese is melted. Serves 4.
This easy taco spaghetti is just 8 points on my WW personal points.
Frequently Asked Questions
Can I customize this recipe to suit my preferences or dietary restrictions?
Yes, you can modify the recipe by using ground turkey or chicken instead of beef. You can also opt for whole wheat or gluten-free spaghetti. Additionally, you can choose between mild or spicy taco seasoning based on your preference.
Can I make Easy Taco Spaghetti ahead of time?
Yes, you can prepare the dish ahead of time and store it in the refrigerator. Simply reheat it when ready to serve, adding a sprinkle of fresh cheese if desired.
Can I freeze leftovers of Easy Taco Spaghetti for later consumption?
Yes, leftovers can be frozen in an airtight container for up to 2-3 months. Simply thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Is Easy Taco Spaghetti suitable for vegetarians or vegans?
The recipe as written contains ground beef, sour cream, and shredded cheese, so it’s not suitable for vegetarians or vegans. Instead of traditional ingredients, try using plant-based ground meat, vegan sour cream, and dairy-free cheese to modify the recipe.
Easy Taco Spaghetti
Real Mom Kitchen
Equipment
Ingredients
- 1 lb lean ground beef
- 1 1 oz pkg taco seasoning
- 1 cup water
- 1 14.5 oz can petite diced tomatoes (don’t drain the liquid)**see not
- 4 oz. spaghetti noodles
- ½ cup reduced fat Mexican cheese shredded
Instructions
- In a large skillet, brown the ground beef. Drain off any excess grease.
- Add the taco seasoning, tomatoes and water to the skillet. Stir until combined.
- Break the spaghetti noodles in half and add to the skillet. Press them into the skillet so they are covered with the liquid.
- Bring to a boil. The cover and reduce to a simmer. Cook for 10 minutes, stirring occasionally, until the pasta is fully cooked. If liquid is absorbed but noodles are not fully cooked, add a little more liquid and cook until tender.
- Turn the heat off and sprinkle with shredded cheese. Cover until the cheese is melted. Serves 4.
Notes
Recipe is adapted from Keeping On Point.
