Tasty Tuesday: Taco Spaghetti

taco spaghetti
Recently I made Taco Spaghetti and was pleasantly surprised. It was really, really good yet really, really simple. I found the recipe here.

bowl 2
1 pound ground beef
1 packet taco seasoning (I used hot)
1 can Ro*Tel original diced tomatoes and green chilies, undrained
2.5 cups water
8 oz dry spaghetti
Sour Cream

Cook beef in large skillet over medium-high heat until crumbled and no longer pink, stirring occasionally.

Add taco seasoning, undrained tomatoes and water; stir. Add spaghetti; bring to a boil. Cover, reduce heat and cook 10 minutes or until spaghetti is tender, stirring occasionally.

Top each serving with sour cream.

Next time I would either drain the Ro*Tel or add less water. It was still quite watery after 10 minutes. I let it go a few more minutes but it didn’t help much. I also thought of replacing the Ro*Tel with a spicy salsa. There wasn’t enough kick, even with the hot taco seasoning, for me. Or for even more kick throwing in some jalapeno or habanero peppers!

This is definitely a keeper and a go to evening meal, so easy!

All Images Copyright, Her Life… Most Ordinary, 2014

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Jenna Volden has a degree in business and has spent the last 10 plus years working for others. She believes it is time to start her own photography and writing business. She enjoys running, coffee and helping others achieve their goals. Gluten-free foods are a lifestyle, not a choice, for her due to celiac disease. She is currently based in Phoenix, Arizona.

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