I remember the days when making spaghetti for dinner was something I did on the regular. I’m sure Kale was sick of it, but he’s too nice to say anything. My sweet guy. Life was so busy back then (not that things have changed) but we had little tiny kids and babies and it was something so easy to make. I just did it way too much. haha.
Now that I’m a food blogger, and have too many new recipes to try, it isn’t very often I make spaghetti anymore. I’m sure my family is grateful for that. 😉 But when I came across this Taco Spaghetti over on my friend Stephanie’s blog PLAIN CHICKEN, I thought it was a must-make and would be a really yummy change to our old spaghetti night.
We gobbled this Taco Spaghetti up in no time! Every single one of us. We all really loved it. It was cheesy goodness and the flavor was incredible. It was such a fun twist on regular spaghetti with a little kick from the green chilies. I served ours with a green side salad and we ate in dinner bliss. Yum!
All your favorite flavors of tacos in spaghetti form – made in ONE PAN! So cheesy, comforting and stinking easy with no clean-up!
Tacos in pasta form? Um, yes, please. I mean, the answer is always yes, right?
And if not, the answer should always be yes when it’s made in one single pan.
No joke here – everything gets dumped right in, including the uncooked spaghetti. And no, the tomatoes should not be drained. The liquid is crucial to help cook the pasta.
When ready to serve, sprinkle on that cheese to let it get all ooey gooey on top.
Nutrition Facts: Servings Per Container 4
Amount Per Serving: Calories 582.3 | Calories from Fat 235.8 | Total Fat 26.2g | Saturated Fat 11.1g | Trans Fat 0g | Cholesterol 83.2mg | Sodium 1282.2mg | Total Carbohydrate 51.8g | Dietary Fiber 4.5g | Sugars 6.2g | Protein 33.1g
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