ONE POT TACO SPAGHETTI
All your favorite flavors of tacos in spaghetti form - made in ONE PAN! So cheesy, comforting and stinking easy with no clean-up!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes. Remove from heat and top with cheeses. Cover until melted, about 2 minutes. Serve immediately, garnished with tomato and cilantro, if desired.
ONE PAN TACO SKILLET
Love tacos? Then you'll love this quick and easy taco-inspired rice skillet. Lay your family's favourite taco toppings out and let everyone personalize their own dish.
Yield 4
Number Of Ingredients 10
Steps:
- Heat large nonstick skillet over medium-high heat. Break up meat in pan; add red and green peppers. Cook, stirring often, 8 minutes or until meat is cooked through; drain off fat.
- Add soup, water, chili powder and onion powder; stir. Bring to boil.
- Stir in rice and corn; cover. Simmer on low heat 5 minutes or until rice is tender. Sprinkle with cheese; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed and cheese is melted.
Nutrition Facts :
ONE-POT TACO SPAGHETTI RECIPE BY TASTY
Here's what you need: olive oil, ground beef, yellow onion, taco seasoning, tomato paste, tomato, spaghetti, water, cheddar cheese, mozzarella cheese, roma tomato, fresh cilantro
Provided by Ochi Scobie
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat olive oil in a large stockpot over medium-high heat. Add ground beef, yellow onions, and taco seasoning. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
- Stir in tomato paste and diced tomatoes, then stir.
- Add spaghetti and water. Bring to a boil; cover, reduce heat, and simmer until pasta is cooked through, about 15 minutes.
- Remove from heat and top with cheddar cheese, mozzarella cheese, Roma tomato, and cilantro. Mix until cheese is melted.
- Serve immediately. Garnish with additional tomato and cilantro, if desired.
- Enjoy!
Nutrition Facts : Calories 724 calories, Carbohydrate 53 grams, Fat 33 grams, Fiber 4 grams, Protein 49 grams, Sugar 6 grams
ONE-PAN TACO DINNER
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Brown meat in large skillet on medium-high heat; drain., Add seasoning mix and 2 cups water; stir. Bring to boil. , Stir in rice. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 min. Top with lettuce and tomato just before serving.
Nutrition Facts :
SHEET PAN TACO BAKE
Move over tortillas. Shredded potatoes are the crispy, crunchy base you've been craving for all your favorite taco fixings -- melty cheese, spiced ground beef and piles of cool lettuce, avocado and sour cream.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the cumin, 2 teaspoons of the chili powder and 1/2 teaspoon salt and stir to combine. Push the beef aside to make a space in the middle of the skillet and add the tomato paste. Cook, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir it into the beef. Add 1/2 cup water, bring to a rapid simmer and cook, stirring, until the water has almost completely reduced, about 2 minutes. Keep hot.
- Preheat the broiler. Spray an 18-by-13-inch sheet pan with cooking spray.
- Spread the hash browns on the prepared sheet pan, toss with 1 teaspoon salt and the remaining 4 tablespoons vegetable oil and 1 teaspoon chili powder and pat into an even layer. Broil until golden, 8 to 10 minutes. Toss well with a heatproof spatula, pat back into an even layer and return to the broiler until golden brown, 6 to 8 minutes more. Top with the spiced ground beef and Cheddar and broil until the cheese is melted, about 2 minutes. Add your favorite toppings, cut into pieces and serve.
ONE-PAN TACO DINNER
Taco seasoning-not taco shells-is what makes this one-pan ground beef and rice dinner so flavorful. Top with lettuce and tomatoes and enjoy.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Brown meat in large skillet; drain.
- Add seasoning mix and water; stir. Bring to boil.
- Stir in rice. Sprinkle with cheese; cover. Simmer on low heat 5 min. Top with lettuce and tomatoes just before serving.
Nutrition Facts : Calories 510, Fat 23 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 95 mg, Sodium 810 mg, Carbohydrate 44 g, Fiber 2 g, Sugar 2 g, Protein 31 g
ONE-PAN TACOS
Find out how easy it is to make cheesy beef tacos for six-all in one pan and in under 20 minutes. You don't even have to fill the taco shells!
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 5
Steps:
- Cook meat with Taco Seasoning Mix as directed on package.
- Top with Salsa, cheese, lettuce and tomatoes.
- Crush Taco Shells; sprinkle over taco mixture.
Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 610 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 3 g, Protein 22 g
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ONE PAN TACO SKILLET RECIPE - EASY GOOD IDEAS
From easygoodideas.com
Cuisine American, MexicanTotal Time 30 minsCategory Main CourseCalories 344 per serving
- Add oil to skillet and brown the ground turkey over medium heat until all the pink is gone. Drain the liquid from the skillet. Add taco seasoning and mix well. Remove ground turkey from skillet and set to the side.
- Over medium heat add onion and garlic for 2 minutes. Next add bell pepper for a couple minutes. Then add in the tomato for 1 minute.
- Add ground turkey back into the skillet and sprinkle the cheese on top. Cover skillet and let cheeses melt. Once melted add cilantro and serve. Once you have the portions on the plate crumble tortilla chips on top
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4.8/5 (14)Calories 479 per servingCategory Dinner
- Heat the olive oil in a large, ovenproof skillet or Dutch oven with a tight-fitting lid over medium-high heat. Once hot and shimmering, swirl to coat the pan, then add the beef, onion, and bell pepper. Cook for 3 to 5 minutes, until the beef is browned and cooked through and the onion is beginning to soften.
- Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the beef and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
- Add the salsa and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Recover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, splash in the remaining 1/2 cup water as needed.
- Towards the end of the cooking time, place a rack in the upper third of the oven (about 6 inches from the top) and turn the oven to broil. Once the skillet is finished cooking on the stove, sprinkle the cheese on top, then transfer to the oven. Broil just until the cheese is melted, about 2 minutes (watch it carefully so it doesn’t burn). Serve hot with any desired toppings or spoon inside tortillas to make tacos, burritos, or quesadillas.
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