Taco Spaghetti Skillet
15Prep Time Minutes
30Total Time Minutes
5Number of Ingredients
1 pound extra lean ground beef (95% lean)
1 pkg (1.5 oz each) mild taco seasoning mix
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2-1/2 cups water
8 ounces Spaghetti, uncooked
6 tablespoons reduced fat sour cream
|% Daily Value|
|Total Fat||7 g||10%|
|Saturated Fat||3 g||16%|
|Dietary Fiber||2 g||6%|
|Vitamin C||2 mg||4%|
|Vitamin A||207 iu||4%|
Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally.
Add taco seasoning, undrained tomatoes and water; stir to combine. Break spaghetti in half and add it to pot. Bring to a boil. Cover, reduce heat and cook 10 minutes or until spaghetti is tender, stirring occasionally.
Top each serving with 1 tablespoon sour cream.
Pot-Sized Spaghetti is 5 inches long --- the perfect size to fit in a pan without breaking. If Pot-Sized Spaghetti is not available, break regular spaghetti in half for this recipe.