Gooey taco spaghetti goulash is a definitive supper comfort nourishment. Mushy pasta stacked with taco prepared ground meat, stew beans, and tomato. Prepares in one skillet, serves a group, and the remains are spectacular for another feast!
I cherish goulashes since they make a major container of sustenance, they serve a group (or a substantial family), they're generally economical which implies the fixings won't blow the staple spending plan, and the remains are so useful for another supper or snacks consistently.
This gooey taco spaghetti goulash is a family top pick. Progressively imperative it's super child well disposed. It's one of those suppers that I realize my children will eat with no whimpering, so it's dependably a victor in my book.
I realize some may have issues with utilizing Velveeta cheddar however on the off chance that you need smooth gooey goodness, at that point Velveeta is the best way to go. I don't love utilizing it, which is the reason I just have a couple of formulas I do utilize it in, yet in dishes and soups it truly is an absolute necessity.
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- 1 box (1 lb) thin spaghetti noodles
- 1 lb lean ground beef
- 1 packet taco seasoning
- 1/4 cup water
- 1 can (15 oz) chili beans, undrained
- 1 can (15 oz) tomato sauce
- 8 oz velveeta cheese, cubed
- 1 cup shredded cheese
- chopped tomato & green onion for garnish
Instructions
- Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray.
- In a skillet pan, cook ground beef over medium-high heat until no longer pink. Drain and return to pan.
- Add the taco seasoning and water to the beef, stir until combined together.
- Add the undrained chili beans, tomato sauce, and chunked Velveeta cheese. Stir together and let the Velveeta melt. Turn heat to low and let simmer while the pasta cooks.
- Meanwhile, cook pasta according to package instructions. Remember to salt your water so your pasta has some flavor!
- Drain pasta when done and add to the taco beef mixture. Stir together and dump into the prepared baking dish. Top with the shredded cheese.
- Cook for 20 minutes. Garnish with chopped tomato and green onion.
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