A recipe I made up on the spot. It was a big hit with my whole family, especially my toddler. Wonderful for families with young children. If you like, you can top it with sour cream and lettuce.
You have no idea how much better this is than that sounds! In between the pasta and the taco meat mixture is a layer of creamy cheese, which is my favorite part. The topping of crunchy chips and corn adds a wonderful textural element.
I made this exactly as written for dinner tonight, and my family raved about it. Thanks
There wasn’t a single person who didn’t enjoy it. I think I’ll try adding some chilies the next time around.
My family absolutely loved this dish, especially the creamy topping. That’s four content children and one relieved dad! A keeper for when I have leftover taco meat.
Two of our family’s go-to meals are tacos and pasta. When I have the time, I like to experiment with different iterations of each, but this recipe is the perfect compromise: a delectable fusion of my two favorite types My loved ones and I were all blown away by how incredible this is. After trying taco-spaghetti for the first time and liking it, they keep asking for it.
They’ll really appreciate the personalized touch that comes from laying out optional extras for them to pick from (See Notes for a few ideas). Thankfully, I only need one pot to prepare and serve tonight’s dinner.
When I am in the kitchen making a meal, I like to make a little extra to freeze for the nights when I just don’t have the strength to cook.
Ingredients :
2 teaspoons butter
1 pound of ground meat
0.5 cups of diced yellow onion
Taco seasoning, one package (or four and a half tablespoons)
Tomato paste, 1 tablespoon
Ingredients: 1 can of spaghetti (eight ounces), 10 ounces of diced tomato, and 1 can of tomato sauce
It takes three cups of water to
1/2 cup shredded cheddar cheese 1/2 cup shredded mozzarella cheese 1 diced roma tomato
2 tablespoons of chopped fresh cilantro
Instructions:
Olive oil should be heated in a large stockpot set over medium heat. Put in some ground beef, yellow onions, and taco seasoning. Brown the beef in a skillet over medium heat, crumbling it as it cooks, for about three to five minutes.
Mix in some tomato paste and some diced tomatoes.
Pour the water and spaghetti into a pot. To cook the pasta, bring everything to a boil, then cover, lower the heat, and let it simmer for about 15 minutes.
Turn off the heat and then add the cheeses, tomato, and cilantro. Coat the cheese in the mixture and stir until it melts.
Start serving right away. Add more tomato and cilantro as a garnish if you like.
Notes:
Successful Concepts
Salted Cream with Black Olives and Jalapeos Green Salsa, Roughly Chopped Red Onion, and Fresh Cheese with Sliced Tomatoes and Chopped Basil
• Use whatever pasta you like; I found that fettuccine and linguine worked best. If you want to eat the pasta, you’ll need to change the cooking time.
• You can swap out the ground beef for ground chicken, turkey, pork, or veggie crumbles. The ground beef was already delicious, but when I added the chorizo, it took it to a whole new level.
Place the cooked taco spaghetti in a large casserole dish for a more elegant presentation. Broil for a few minutes to brown, then bake at 350 degrees Fahrenheit for about 10 minutes.
Leftovers can be kept in the fridge for up to four days if stored properly in an airtight container. The next day’s lunch is even better, in our opinion.
Freeze the uncooked casserole with the remaining cheese on top after it has cooled. Make sure it’s covered and frozen solid. If you want to use it, you should thaw it out in the fridge for a while. Take out of the fridge 30 minutes before you plan to use it in a recipe. Bake at 350 degrees Fahrenheit, preheated. Cover casserole and bake in oven for 55-60 minutes, or until heated through and a thermometer inserted in the center reads 165°.