Taco Spaghetti



Taco Tuesday meets Sketti Night! Well that has to be the best night of the week if you ask me!! This has been a favorite round here for a couple of years and I tweek it and change it all the time to meet my mood and the ingredients I have on hand!

We almost always have something in the kitchen to cook up this spicy wonder, and I’m sure you do too .

It’s only limited to your imagination! Olive, Corn, Black Beans… the possibilities are endless !!



1 tablespoon olive oil

1 1/2  pound ground beef

1  package taco seasoning

1 (10-ounce can) Ro*Tel® Mild  FIRE ROASTED Diced Tomatoes & Green Chilies

1 tablespoon tomato paste

8 ounces spaghetti

1 cup shredded cheddar cheese

2 tablespoons chopped fresh cilantro leaves

black olives / limes




Heat olive oil in a dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning.

Drain the fat.

Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.

Remove from heat and top with cheese  ( like to transfer it to a cast iron skillet and met the cheese for 4 to 6 mins at 350 but that is optional)

Cover until melted, about 2 minutes.

Serve with cilantro,olives and limes , if desired.





6 thoughts on “Taco Spaghetti

  1. Nilzeitung says:

    I am a fan of Marconi and everything that is made of paste, if you have Knoblauch and Zitrone or limes , dance with the kitchen and it looks wonderful, thanks a lot for the great Eden with baff vegetarian should also test it !!! wish you much success with your blog.

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