Taco Spaghetti Oamc
Turn taco night into a comfort food fiesta with this flavorful Taco Spaghetti OAMC (Once A Month Cooking) recipe! Combining the bold spices of a taco with the hearty satisfaction of spaghetti, this one-pot meal is perfect for busy weeknights or make-ahead freezer batches. Ground beef is sautéed with diced onions and taco seasoning, then simmered with zesty tomatoes, green chilies, and tender spaghetti for a fusion of Tex-Mex and Italian classics. Finished with gooey melted cheddar cheese, it’s a crowd-pleasing dish loaded with flavor and family-friendly appeal. Simply freeze portions for future meals or enjoy fresh out of the pot—this easy, cheesy taco spaghetti is a timesaving dinner solution you’ll crave!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 packet (1 ounce) taco seasoning mix
- 10 ounces canned diced tomatoes with green chilies (e.g., Rotel)
- 15 ounces canned tomato sauce
- 2 cups water
- 8 ounces spaghetti, broken in half
- 2 cups cheddar cheese, shredded
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Add the ground beef and diced onion. Cook until the beef is browned and the onion is softened, about 7-10 minutes. Drain excess fat if needed.
Reduce the heat to medium and stir in the taco seasoning mix. Cook for 1-2 minutes to coat the beef evenly.
Add the canned diced tomatoes with green chilies, tomato sauce, and water. Stir to combine.
Bring the mixture to a boil, then add the broken spaghetti. Gently press the spaghetti down into the liquid to ensure they are submerged.
Reduce the heat to low, cover, and simmer for 12-15 minutes or until the spaghetti is cooked to your desired tenderness. Stir occasionally to prevent sticking.
Season the spaghetti with salt and black pepper, adjusting to taste.
Once the spaghetti is cooked, remove the pot from heat and stir in 1 cup of shredded cheddar cheese until melted and incorporated.
Transfer the taco spaghetti into individual freezer-safe containers or a large casserole dish if freezing as a single batch. Sprinkle the remaining 1 cup of shredded cheddar cheese on top.
Allow the dish to cool completely before sealing and freezing. Label and date the containers or dish.
To serve, thaw overnight in the refrigerator. Reheat in the microwave or oven until heated through and bubbly.
Nutrition Facts
Calories |
2701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.7 g | 220% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 6482 mg | 282% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 31.1 g | ||
| Protein | 154.7 g | 309% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1873 mg | 144% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3511 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
