INGREDIENTS
- 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
INSTRUCTIONS
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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.
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Sprinkle taco seasoning across beef. Add entire contents of the canned tomatoes (you don’t want to drain the liquid), water and spaghetti.
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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.
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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.
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Sprinkle cheese on top. Cover with lid to allow the cheese to melt (about 2-5 minutes).
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Garnish with parsley and serve.
NUTRITION
serving: 0.25of recipe, calories: 497kcal, carbohydrates: 52.1g, protein: 39.7g, fat: 13.9g, saturated fat: 7.2g, sodium: 947.7mg, fiber: 5.3g, sugar: 5.9g, net carbs: 47g