Taco spaghetti is a delicious family-friendly meal that brings together two of our all-time favorites: tacos and spaghetti. Ready in under 30 minutes!
Ingredients
1 tsp
Olive Oil, Extra Virgin
454 gm
Beef, ground, extra lean
1/4 cup
Yellow onion
4 tsp
Taco Seasoning
(or 1 packet)
1 can(s) (28oz)
Diced tomatoes, low sodium, canned
(do not drain)
1 package (16oz)
Spaghetti, whole-wheat, dry
(uncooked)
1 tbsp
Olive Oil, Extra Virgin
1 package, sliced (8 oz)
White mushrooms
1 large pepper(s)
Green bell pepper
(diced)
1 small
Zucchini
(sliced)
426 gm
Tomato Sauce, low-sodium, canned
(or one can)
1 cup, shredded
Cheddar cheese
(shredded)
Instructions
Heat olive oil in a large skillet 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 and diced tomatoes (including juice) and stir to combine. When the mixture starts to bubble, reduce heat to low, and simmer.
In a large pot, cook the spaghetti noodles according to package directions.
In a large stockpot, heat olive oil. When warm, add the mushrooms, diced green pepper, and zucchini. saute until vegetables begin to soften.
Once the vegetables are cooked, add in the meat mixture and tomato sauce stir to combine.
Add in the cooked pasta and coat with sauce.
Remove the pot from heat, sprinkle half of the cheese over the pasta, and stir to distribute.
