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One-Pot Taco Spaghetti

One-Pot Taco Spaghetti: Your Go-To Family Dinner Delight

One-Pot Taco Spaghetti embodies heartwarming comfort, blending spaghetti and tacos into a quick, flavorful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: PASTA
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil for a lighter option.
  • 1 pound Ground Beef Swap for ground turkey or chicken for a leaner dish.
  • 1 small Onion, diced Can use shallots for a milder taste.
  • 1 packet Taco Seasoning Homemade seasoning can be used for more control.
  • 10 oz Rotel, diced tomatoes with green chilies Substitute with plain diced tomatoes to reduce heat.
  • 8 oz Tomato Sauce Can use marinara sauce for variation.
  • 2.5 cups Water Chicken or vegetable broth can enhance flavor.
For the Pasta
  • 8 oz Spaghetti, broken in half Substitute with gluten-free pasta for dietary restrictions.
For the Creamy Finish
  • 1 cup Cheddar Cheese, shredded Can substitute with a dairy-free cheese for a vegan version.
  • 1/2 cup Monterey Jack Cheese, shredded Omit for lower fat content or use plant-based cheese.
To Taste
  • Salt & Pepper Essential for flavoring; adjust to taste.
For Garnish
  • Fresh Cilantro Optional topping that adds color and flavor.
  • Sliced Jalapeños Omit for milder preference.

Equipment

  • large skillet

Method
 

Instructions
  1. Heat olive oil in a large skillet over medium heat. Add the diced onions and ground beef, cooking until the beef is browned and the onions are translucent, about 5-7 minutes. Drain any excess grease.
  2. Stir in the taco seasoning, Rotel, tomato sauce, and water. Mix thoroughly to combine all those delicious flavors.
  3. Add the broken spaghetti to the skillet, gently pressing it down so it’s submerged in the liquid. This helps it cook evenly and absorb the sauce.
  4. Bring the mixture to a boil, then reduce the heat and cover the skillet. Allow it to simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has absorbed.
  5. Mix in the cheddar and Monterey Jack cheese until they melt completely and create a creamy sauce. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro and sliced jalapeños, adding flavor and color.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

Optional: Top with avocado slices for an extra creamy finish! Leftovers can be stored in an airtight container for up to 3 days.

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