Taco Spaghetti

Wow...who knew? Who new you could combine Italian and Mexican foods and get something so delicious? This was super good and a little spicy because of the Rotel but that's what makes it special! If you don't have Rotel on hand, you could use diced, canned tomatoes and a can of diced green chilies. That would work and still be yummy! We loved this...the leftovers are great and the BEST part is....it's a one-dish wonder!

Taco Spaghetti



1 pound ground beef
2 1/2 cups water
1 small onion ~ diced
1 package taco mix
1 10-ounce can Rotel tomatoes with green chilies
8 ounces spaghetti ~ UNcooked


In a large skillet, saute the onion for 10 minutes.

Add the ground beef and cook until done.

Add the taco seasoning, Rotel tomatoes and the water and stir to combine.

Add the uncooked spaghetti.

Bring to a boil.

Reduce heat, cover and cook for 10 minutes or so or until the pasta is done. Stirring occasionally. 


 
Okay...here's all you need.

 
Cook the onion and ground beef until done.

 
Add the water, Rotel and the taco mix.

 
Bring to a boil.

 
Then add the spaghetti. I broke 
mine in half to fit in the skillet. 
Allow to cook until pasta is done...
about 10 - 15 minutes. Stir.

 
See how yummy??