Tacos and Spaghetti….Two of America’s most beloved dinner classics combined into one delicious dish! (And no, I am NOT talking about the taco shells filled with spaghetti made popular by some tweeny show!) This creation is brought to you courtesy of my dad, who taught me to play around in the kitchen, experiment with recipes, and passed on the habit of not measuring while cooking! If you are looking for something new and tasty for dinner tonight that your whole family will love, look no further! This is definitely a Supermom trifecta meal…Cheap, Easy, and The Kids Will Eat It!!
Here is what you will need to make today’s recipe!
1 lb. ground beef
dry spaghetti noodles (per your family’s size)
2 cans diced tomatoes (I like to use petite dice)
2 cans canned green chiles (or you can use two cans of tomatoes with the chiles included!)
1 package taco seasoning mix
1 small to medium onion
1 can black beans
1 can corn
Optional garnishes: grated cheddar cheese, sour cream, olives, green onions, diced tomatoes
To prepare:
Brown hamburger in large pan. Add diced onion and cook until translucent. Stir in taco seasoning, and canned goods. Let your sauce simmer for 20-30 minutes.
Cook spaghetti noodles according to package directions. Drain the noodles, and add to the taco sauce!
You can top your spaghetti with any of the optional garnishes. I love mine with cheese, onions, and tomatoes!
This is a really fun new way to serve spaghetti, and is a great meal to feed a crowd. You can easily modify this recipe to make a larger portion.
I hope you will enjoy the marriage of Mexican and Italian cuisine and try Taco Spaghetti this week with your family!
