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