All-In-One Spaghetti Taco Skillet
Created by mom4_6 on February 3, 2016
- Servings: 4
- Prep Time: 10m
- Cook Time: 20-22m
- Recipe #22753
Ingredients
- 1 pound lean ground beef
- 1 yellow onion, diced
- 1 can (8.75 ounce) whole kernel corn
- 1 envelope (1.5 ounce) taco seasoning mix
- 1 teaspoon garlic powder
- 1 can (10 ounce) diced tomatoes, undrained (RoTel Original Diced Tomatoes & Green Chilies, if you can't find Rotel use regular diced tomatoes and add in 1 small can of green chilies)
- 2 1/2 cups water
- 8 ounces dry spaghetti (Pot-Sized Spaghetti, uncooked)
- Sour cream
- 1 1/2 cups grated cheddar cheese
How to Make
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Step 1: Cook beef and onion in large skillet over medium-high heat, about 8 minutes or until browned, stirring occasionally. Drain any fat.
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Step 2: Add corn, taco seasoning, garlic powder, undrained tomatoes and water; stir to combine. Add spaghetti; bring to a boil. Cover, reduce heat and cook 10 minutes or until spaghetti is tender, stirring occasionally. Add salt and pepper.
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Step 3: Top with cheddar cheese, allow to melt.
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Step 4: Top each plate with a few dollups sour cream.
Nutritional Facts
- Serving Size: 1 (545.5 g)
- Calories 908.6
- Total Fat - 32.5 g
- Saturated Fat - 12.8 g
- Cholesterol - 139.6 mg
- Sodium - 473.4 mg
- Total Carbohydrate - 100.1 g
- Dietary Fiber - 8.5 g
- Sugars - 3.8 g
- Protein - 57.1 g
- Calcium - 443 mg
- Iron - 6.5 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.6 mg