Taco Spaghetti

Name: Taco Spaghetti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 425 grams can black beans, rinsed and drained; 283 grams can diced tomatoes and green chilies, undrained; 173 milliliters salsa; 227 grams cups shredded Mexican cheese blend, divided; 340 grams uncooked spaghetti; 1 envelope taco seasoning; 177 milliliters water

If you want to add more lacto ovo vegetarian recipes to your repertoire, Taco Spaghetti might be a recipe you should try. One portion of this dish contains around 16g of protein, 9g of fat, and a total of 328 calories. For 95 cents per serving, you get a main course that serves 8. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Taste of Home requires black beans, canned tomatoes, salsa, and spaghetti. This recipe is typical of Mexican cuisine.

Instructions

Preheat oven to 350°. Break spaghetti into thirds; cook according to package directions for al dente.

Ingredients you will need

Spaghetti

Equipment you will use

Oven

Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.

Ingredients you will need

Taco Seasoning Mix