Description
This One-Pot Taco Spaghetti blends the zesty flavor of tacos with the comforting texture of spaghetti, all cooked in one pot. It’s quick, budget-friendly, and packed with flavor — perfect for busy weeknights or family meals.
Ingredients
- 12 ounces spaghetti
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- Fresh cilantro, for garnish
Instructions
- Heat a large pot or Dutch oven over medium heat and add the olive oil.
- Add diced onion and minced garlic; sauté for about 2–3 minutes until fragrant and softened.
- Add the ground beef and cook until browned; then stir in the taco seasoning.
- Pour in the diced tomatoes, tomato sauce, and 3 cups of water; stir well and bring to a gentle simmer.
- Break the spaghetti noodles in half and stir them into the pot, ensuring they are submerged in the liquid.
- Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Turn off the heat and stir in the shredded cheddar cheese until it’s melted and the sauce is creamy.
- Serve hot, garnished with fresh cilantro.
Notes
- Use a different pasta like penne or rotini if desired; adjust cooking time accordingly.
- Add veggies like bell peppers or zucchini for extra nutrition.
- Replace beef with beans or plant-based meat for a vegetarian version.
- Stir in a splash of water when reheating to keep the sauce creamy.
- Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
