Taco Spaghetti Skillet

Taco Spaghetti Skillet has the flavor of tacos made in one pan using ground beef, zesty tomatoes and spaghetti, topped with sour cream.

Prep: 15 min | Yield: 6 (1 cup) servings

Ingredients

• 1 pound extra lean ground beef (95% lean)
• 1 (1.5 ounce) envelope mild taco seasoning mix
• 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
• 2 1/2 cups water
• 8 ounces dry Pot-Sized Spaghetti*, uncooked
• 6 tablespoons reduced fat sour cream

Instructions

1. Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally.
2. Add taco seasoning, undrained tomatoes and water; stir to combine.
3. Add spaghetti; bring to a boil. Cover, reduce heat and cook 10 minutes or until spaghetti is tender, stirring occasionally.
4. Top each serving with 1 tablespoon sour cream.

Notes

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.

Nutrition

Per serving Calories 295

% Daily Value* Total Fat 7 gram 10% Saturated fat 3 gram 16% Cholesterol 54mg 18% Sodium 669mg 28% Carbohydrate 36 gram 12% Dietary fiber 2 gram 6% Sugars 3 gram Protein 22 gram Vitamin A 4% Vitamin C 4% Calcium 4% Iron 18%

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.