This delicious dish has all the flavors of tacos but it’s made into a one pan spaghetti dish!
I knew that combining two of my favorite things (tacos and pasta) was going to be a big hit. The bonus is that it’s easy to make and easy to clean up.
Taco Spaghetti makes 4 large servings. You can click here to view your WW Personal Points and track it on your app.
You could make this recipe even lower in points if you use ground turkey. My kids prefer ground beef so I try to use that if they’re eating it too.
What you need to make Taco Spaghetti:
- Ground beef (I used Laura’s lean ground beef)
- Spaghetti
- Taco seasoning
- Petite diced tomatoes
- Water
- Reduced fat shredded cheese (Mexican cheese blend or cheddar cheese)
Laura’s lean ground beef is the lowest point ground beef I can find so that’s typically what I’ll use. I started the Taco Spaghetti by browning the ground beef and draining the grease in a large skillet.
Next I added in the packet of taco seasoning and combined it with the ground beef. Then I stirred in the diced tomatoes and water.
I used a food scale to weigh 4 ounces of spaghetti. I broke the noodles in half then added the uncooked spaghetti to the skillet.
Make sure to cover the noodles in the liquid. Turn to medium-high heat, until it comes to a boil.
Reduce heat to medium-low and cover with the lid. Continue to simmer for 10 minutes stirring occasionally.
After 10 minutes the noodles should be cooked and most of the liquid will be absorbed. Turn the heat off and sprinkle on the shredded cheese. Cover with the lid until the cheese is melted.
Once the cheese is melted you can top with your favorite taco toppings. I love cilantro, green onions and sour cream.
If you have any leftovers you can put them in an airtight container in the fridge.
It’s such an easy weeknight dinner and your whole family will love it!
Yield: 4 servings
Click here to view your WW Personal Points and track it on your app.
- 1 lb. Laura's lean ground beef
- 1 oz. taco seasoning
- 1 cup water
- 14.5 oz. petite diced tomatoes (don't drain the liquid)
- 4 oz. spaghetti
- 1/2 cup reduced fat Mexican cheese, shredded
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Brown and drain the ground beef in a large skillet.
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Add the taco seasoning and mix together. Stir in the tomatoes and water.
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Break the spaghetti noodles in half and add to the skillet. Make sure to cover them with liquid.
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Bring to a boil, cover and reduce heat so it is simmering for 10 minutes, stirring occasionally.
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Turn the heat off and add the shredded cheese. Cover until the cheese is melted.
Here are more WW friendly recipes to try:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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