One Pot Taco Spaghetti
A comforting recipe that merges the beloved flavors of tacos with the heartiness of spaghetti, creating a simple dinner that feels festive and lively.
Ingredients
Main Ingredients
- 1 pound ground beef Feel free to use ground turkey for a lighter option.
- 1 each onion Chopped finely for flavor and texture.
- 2 cloves garlic Minced for that aromatic touch.
- 1 packet taco seasoning For a quick flavor boost; homemade blends are also great!
- 8 ounces spaghetti Gluten-free pasta works too.
- 1 can diced tomatoes Adds moisture and a lovely depth of flavor.
- 2 cups beef broth Vegetable broth is a great substitute.
- 1 cup corn Frozen or canned for a sweet pop of color.
- 1 cup shredded cheese Use pepper jack for added kick.
- Salt and pepper To taste.
Instructions
Preparation
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned, about 5–7 minutes. Drain excess fat if needed.
- Add chopped onion and minced garlic to the pot. Stir and sauté until fragrant and the onions are translucent, about 3–4 minutes.
- Sprinkle in the taco seasoning and mix thoroughly, allowing the beef to absorb all that zesty goodness.
- Break the spaghetti in half and add it to the pot, along with the can of diced tomatoes and beef broth. Stir well to combine all ingredients.
- Increase the heat and bring the mixture to a light boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 12 minutes, stirring occasionally until the pasta is tender and the sauce has thickened.
- Stir in the corn and let it heat through for an extra 2 minutes.
- Finally, remove from heat, sprinkle the shredded cheese on top, and cover until the cheese is melted.
- Serve hot.
Notes
Feel free to get creative with this dish! You can add jalapeños or cayenne pepper for spice, use black beans or lentils for a vegetarian option, and top with fresh cilantro or avocado.