TACO SPAGHETTI

style="display:block"

data-ad-client="ca-pub-6316209440362454"

data-ad-slot="8619715379"

data-ad-format="auto"

data-full-width-responsive="true">

 TACO SPAGHETTI

INGREDIENTS

2 tablespoons olive oil

1 pound ground beef

¼ cup yellow onions

¼ cup taco seasoning or 1 packet

10 oz. can Rotel tomatoes do NOT drain

8 oz. spaghetti noodles uncooked

3 cups water

4 oz. cheddar cheese shredded

½ cup chopped cilantro

style="display:block"

data-ad-client="ca-pub-6316209440362454"

data-ad-slot="9537211225"

data-ad-format="auto"

data-full-width-responsive="true">

INSTRUCTIONS

Heat olive oil in a 12 inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent.

Add taco seasoning, Rotel tomatoes (including juice), spaghetti noodles, and water.

Bring to a boil over high heat. Once water comes to a boil, reduce heat to low, cover and simmer for 15 minutes.

Remove from heat. Sprinkle half of the cheese into the pan and stir to distribute the cooked spaghetti and cheese throughout the pan.

Top with remaining cheese and cilantro.

NOTES

Store in an airtight container in the refrigerator for 3-4 days.

style="display:block"

data-ad-client="ca-pub-6316209440362454"

data-ad-slot="9377089815"

data-ad-format="auto"

data-full-width-responsive="true">






style="display:block"

data-ad-client="ca-pub-6316209440362454"

data-ad-slot="1850292891"

data-ad-format="auto"

data-full-width-responsive="true">