Taco spaghetti is a delicious Mexican casserole that brings together tacos and pasta with meat sauce all made in one pan and ready in under 30 minutes!
Conchiglie pasta shells, dry
(uncooked (about 1/2 pack))
2 cup
Water
1 cube
Chicken bouillon, Knorr
(organic)
2 cup, shredded
Cheddar cheese
(shredded)
2 tbsp
Heavy cream, 38% M.F.
1/2 cup
Cilantro (coriander)
(chopped (or parsley))
2 tbsp
Bread crumbs, whole wheat
Instructions
Set oven roast at 200C
Use already cooked taco meat. If not cooked yet, Heat olive oil in a 12 inch skillet (OVEN PROOF) over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent.
Add taco seasoning if using uncooked meat. add Rotel tomatoes (including juice), pasta, water and boullion.
In a steamer basket above the pan (or in a seperate pan), add peppers to steam.
Bring to a boil over high heat. Once water comes to a boil, reduce heat to low, cover and simmer for 15 minutes.
Remove from heat. Sprinkle half of the cheese and cream into the pan, and stir to distribute the cooked pasta and cheese throughout the pan. Sprinkle the breadcrumbs ontop.
Place in oven and cook uncovered for 5 min until top is golden
