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Print This Taco Spaghetti Recipe

Taco Spaghetti Recipe

A Pot-Sized Pasta recipe with the flavor of tacos made in one pan using ground beef, salsa and taco seasoning, and topped with sour cream.

1 pound extra lean ground beef
1/4 cup taco seasoning
1 – 15 ounce can Chunky salsa
1 – 6 ounce can tomato paste
2 – 6 ounce cans water
2 – 3 cloves garlic, minced
1 large onion, chopped
4 – 6 ounces cheddar cheese, shredded
1 lb Rustichella d'Abruzzo Organic Spaghetti

optional raw onion, chopped for garnish

Stove Temp: low
Recipe Cooking Time:
Pan Type: skillet or stock pot

Taco Spaghetti Directions

Brown meat, garlic and onions in 10" skillet, then drain.
Add taco seasoning, salsa, tomato paste and using the empty paste can, add 2 cans of water.
Bring taco sauce to a boil.
Simmer uncovered for 30 minutes.
In the meantime, cook spaghetti noodles according to package instructions.
Drain spaghetti well.
To serve, put desired portion of spaghetti on plate, then chopped raw onion on spaghetti noodles, cover with sauce and top with shredded cheddar cheese.

Note: We make taco spaghetti every time our family gets together. It's good, healthy and taste wonderful. Most good and healthy foods are made from healthy ingredients that will keep you as healthy as you can be. Always try to shop local for as many of the ingredients as you can. You never know just where some stores are buying their goods. All of your recipes (and your family) will benefit from using only the finest ingredients. Good cooks know to buy the best, wash it, and cook it up with tender loving care.
This taco spaghetti dish is great with your favorite garlic bread.

Recipe Serves: about 6

Nutrition Facts; for Taco Spaghetti
Serving Size 363 g
Amount Per Serving
Calories 533
Calories from Fat 137
Total Fat 15.3g 23%
Saturated Fat 7.0g 35%
Trans Fat 0.1g
Cholesterol 81mg 27%
Sodium 477mg 20%
Potassium 355mg 10%
Total Carbohydrates 69.8g 23%
Dietary Fiber 9.5g 38%
Sugars 6.0g
Protein 37.5g
Vitamin A 23% Vitamin C 13% Calcium 19% Iron 31%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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