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Instant Pot Top Taco Spaghetti | A Taco Tuesday Variation

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Do you have Taco Tuesdays? I do quite often and I have a few variations of Taco Tuesday. One is to do a Taco Salad and the other is to make Taco Spaghetti. This budget-friendly taco spaghetti recipe combines the tastiness of tacos with the comfort of pasta. 

I have included directions for both Stovetop and Instant Pot versions. 

Taco Spaghetti Recipe

I mainly have Taco Tuesdays because it is really easy to schedule since I do meal planning. 90% of the ingredients in this recipe are ones I can purchase ahead of time, and I only need to purchase the produce the week of. 

Taco Spaghetti is also great for those who want to switch things up. After being married for over 12 years my meals were beginning get boring. I always battle with being frugal and being creative.  We all know spaghetti can be a very frugal recipe, especially when you make your own pasta sauce. This recipe is a happy medium. It is still super frugal but serves spaghetti with a dose of creativity. 

My husband is the more adventurous eater in the family so he has been super thrilled in the last year or so since I have been getting creative in the kitchen. I love cooking and baking and still doing it on a budget. Thanks to Aldi’s and Target Restock I am always saving on my pantry essentials and fresh produce. With Target Restock I get nonperishable items delivered next day with great Target prices and quality. It works similar to Amazon Prime where you fill a box. I just love it! 

Stove Top Taco Spaghetti Directions 

  1. Boil pasta as directed on the box.
  2. Place ground beef and half the diced onion into the pan. Cook until ground beef is browned. 
  3. Add in taco seasoning and stir well. Pour in Rotel and tomato sauce. Let cook on medium heat for 3 to 5 minutes. 
  4. Add in diced tomato and onion. Remove from heat. 
  5. You can choose to combine the pasta and the sauce or to serve the sauce on top of the pasta. 
  6. Top with cilantro and cheddar cheese.
Yield: 4

Taco Spaghetti

Taco Spaghetti

Ingredients

  • 1 small can tomato sauce (12oz)
  • 1 can Rotel ( or diced tomatoes and chilies)
  • 1 package Taco seasoning
  • 1 package spaghetti noodles (16 oz)
  • 1 lb grass fed ground beef
  • 1 large tomato; diced
  • 1 white onion; diced
  • 1 cup cilantro; chopped
  • 2 cups cheddar cheese

Instructions

  1. Boil pasta as directed on the box.
  2. Place ground beef and half the diced onion into the pan. Cook until ground beef is browned. 
  3. Add in taco seasoning and stir well. Pour in rotel and tomato sauce. Let cook on medium heat for 3 to 5 minutes. 
  4. Add in diced tomato and onion. Remove from heat. 
  5. Top with cilantro and cheddar cheese.
  6. Enjoy!

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 511Total Fat 28gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 10gCholesterol 116mgSodium 1192mgCarbohydrates 25gFiber 3gSugar 5gProtein 42g

Nutrition data is gathered primarily from the USDA Food Composition Database via Nutrifox, whenever available, or otherwise other online calculators. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

Instant Pot Taco Spaghetti Directions 

  1. Set instant pot to saute mode. Place in ground beef and half the onion. Saute until meat is browned. Add in taco seasoning and stir well. 
  2. Break pasta in half and place over the meat. Top with tomato sauce and Rotel. Pour in 1 and 1/2 cups water. 
  3. Turn off saute mode and place lid on instant pot. Set to high pressure for 10 minutes. Once it stops counting release pressure and open lid. 
  4. Move pasta around to make sure non is sticking together. Place lid back on the pot and set to high pressure for an additional 5 minutes. Release pressure when it’s done counting. (If using thin spaghetti cut pressure times in half).
  5. Once the pasta is done you can top with the remaining onion and tomato. Toss well.
  6. Top with cilantro and cheddar cheese.

Have you ever tried Taco Spaghetti? Let me know how you liked this recipe! 

 

Thank you for sharing!

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