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1 clove garlic minced
1/4 cup finely diced onions
1 lb lean ground beef
1 (1-oz) packet taco seasoning
1 (14-oz) can diced tomatoes
2 cups water
8 oz uncooked spaghetti
1 cup shredded cheddar cheese
2 tbsp chopped parsley


In a very large skillet, add garlic, onions and ground beef. Cook until ground beef has browned, crumbling the ground beef as you cook it. Drain out excess fat.
Sprinkle taco seasoning across beef. Add entire contents of the canned tomatoes (you don’t want to drain the liquid), water and spaghetti.
Bring mixture to a boil. Push spaghetti in so that it is submerged under the liquid. Reduce heat to a simmer and cover skillet. Cook for about 15 minutes or until spaghetti is cooked. Occasionally stir a few times during the 15 minutes to make sure everything is well mixed and spaghetti stays submerged.
When spaghetti is done, remove lid. Cook for about 1 minute with the lid off to reduce down the remaining liquid. Then turn off heat.
Sprinkle cheese on top. Cover with lid to allow the cheese to melt (about 2-5 minutes).
Garnish with parsley and serve.
serving: 0.25of recipe, calories: 497kcal, carbohydrates: 52.1g, protein: 39.7g, fat: 13.9g, saturated fat: 7.2g, polyunsaturated fat: 1.1g, monounsaturated fat: 4g, trans fat: 0.4g, cholesterol: 95.8mg, sodium: 947.7mg, fiber: 5.3g, sugar: 5.9g, vitamin a: 400iu, vitamin c: 26.4mg, calcium: 260mg, iron: 5.9mg, net carbs: 47g

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