TACOS SPAGHETTI RECIPES
BEST SPAGHETTI BOLOGNESE RECIPE | EASY GUIDE | JAMIE OLIVER
This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.
Total Time 1 hours 15 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
- Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
- Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
- Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
- Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
- About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
- Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
- Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
- Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.
Nutrition Facts : Calories 618 calories, FatContent 15.6 g fat, SaturatedFatContent 5.7 g saturated fat, ProteinContent 37.6 g protein, CarbohydrateContent 78.5 g carbohydrate, SugarContent 12.3 g sugar, SodiumContent 2.4 g salt, FiberContent 3.2 g fibre
TEXAS TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I created this recipe by combining a bunch of taco ingredients that my kids like. Once it’s ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill taco shells after an afternoon of rigorous soccer practice. —Susan Scully, Mason, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking beef into crumbles, 8-10 minutes. Drain., Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through. Serve in taco shells with toppings of your choice.
Nutrition Facts : Calories 294 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 420mg sodium, CarbohydrateContent 30g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 starch
More about "tacos spaghetti recipes"
BEST SPAGHETTI BOLOGNESE RECIPE | EASY GUIDE | JAMIE OLIVER
This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine italian
Calories 618 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine italian
Calories 618 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
- Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
- Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
- Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
- Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
- About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
- Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
- Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
- Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.
See details
TEXAS TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I created this recipe by combining a bunch of taco ingredients that my kids like. Once it’s ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill taco shells after an afternoon of rigorous soccer practice. —Susan Scully, Mason, Ohio
From tasteofhome.com
Reviews 3.9
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 294 calories per serving
From tasteofhome.com
Reviews 3.9
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 294 calories per serving
- In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking beef into crumbles, 8-10 minutes. Drain., Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through. Serve in taco shells with toppings of your choice.
See details
TEXAS TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I created this recipe by combining a bunch of taco ingredients that my kids like. Once it’s ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill taco shells after an afternoon of rigorous soccer practice. —Susan Scully, Mason, Ohio
From tasteofhome.com
Reviews 3.9
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 294 calories per serving
From tasteofhome.com
Reviews 3.9
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 294 calories per serving
- In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking beef into crumbles, 8-10 minutes. Drain., Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through. Serve in taco shells with toppings of your choice.
See details
BEST SPAGHETTI LASAGNA RECIPE - HOW TO MAKE SPAGHETTI LASAG…
Looking for a spaghetti recipe? This Spaghetti Lasagna from Delish.com is the best.
From delish.com
Reviews 5
Total Time 1 hours
Category main dish
Cuisine Italian
From delish.com
Reviews 5
Total Time 1 hours
Category main dish
Cuisine Italian
- In a large baking dish, spoon a thin layer of sauce in the bottom of the dish. Top with half of the spaghetti noodles, cover with about half of the remaining sauce, half of the ricotta mixture and half of the mozzarella. Repeat once more. Bake until the cheese is melty and the lasagna is warmed through, about 20-30 minutes. Garnish with parsely.
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TACOS IN PASTA SHELLS RECIPE | ALLRECIPES
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