CommonGround volunteer Leslie Boswell shares her recipe for Taco Spaghetti with Pure Nebraska viewers.

Taco Spaghetti


  • 1 pound ground beef
  • 1 package taco seasoning
  • 1 10-oz Ro*Tel Mild Diced tomatoes & Green Chilies
  • 1 tbsp tomato paste
  • 8 oz. spaghetti
  • ½ cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 1 Roma tomato diced
  • 2 tbsp chopped fresh cilantro leaves


  • Brown ground beef with salt, pepper and onion to taste in a large stockpot or Dutch oven medium high heat. Drain excess fat and stir in taco seasoning.
  • 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.
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