Alright, friends, if you love tacos and spaghetti (who doesn’t?), you’re going to want to stick around for this one! One pot, minimal cleanup, and all the flavors you love from taco night? Yes, please. It’s comfort food, taco-style, all wrapped up in spaghetti goodness.
Why You’ll Love This Recipe
- One Pot Wonder: Less dishes = more time to eat and relax!
- Taco Flavors: You get all that taco seasoning goodness but in a fun, spaghetti twist.
- Super Cheesy: Because everything is better with melted cheddar, right?
Ingredients
- 1 clove garlic, minced – For a little kick of flavor.
- 1/4 cup finely diced onions – Adds that extra savory goodness.
- 1 lb lean ground beef – Can’t have taco spaghetti without the beef!
- 1 (1-oz) packet taco seasoning – All the taco vibes, right here.
- 1 (14-oz) can diced tomatoes – Don’t drain it—keep that liquid gold!
- 2 cups water – Helps the spaghetti cook right in the sauce.
- 8 oz uncooked spaghetti – The star of the show.
- 1 cup shredded cheddar cheese – Because cheese is life.
- 2 tbsp chopped parsley – For a pop of color and freshness.
Variations
- Spicy Twist: Add some diced jalapeños or a dash of hot sauce if you like it spicy.
- Veggie Add-ins: You could throw in some bell peppers or corn for a bit of extra crunch.
- Meat Swap: Swap the beef for ground turkey or chicken if that’s more your style.
How to Make the Recipe
1. Cook the Beef and Veggies:
Start by heating up a large skillet. Add your minced garlic, diced onions, and ground beef. Cook everything together until the beef is browned and the onions are nice and soft. Drain off any excess fat so we don’t get a greasy mess.
2. Add the Taco Magic:
Sprinkle the taco seasoning evenly over the beef. Now toss in the whole can of diced tomatoes (liquid and all) and the water. Give it a good stir.
3. Add the Spaghetti:
Break your spaghetti in half if needed (don’t worry, no Italian grandma is watching!). Submerge the pasta into the liquid as best as you can, cover the skillet, and let everything simmer for about 15 minutes. Make sure to give it a stir now and then so the spaghetti cooks evenly.
4. Melt That Cheese:
Once your spaghetti is cooked through and most of the liquid has evaporated, sprinkle a whole cup of shredded cheddar cheese on top. Cover the skillet again for a few minutes until the cheese melts into ooey-gooey perfection.
5. Garnish and Serve:
Sprinkle on some fresh parsley for a burst of color and serve it up hot. It’s taco night, spaghetti-style!
How to Serve
- With Tortilla Chips: For some extra crunch, serve with tortilla chips on the side.
- Taco Bar Style: Let everyone add their own toppings—think sour cream, avocado slices, or even some extra salsa.
- Family Dinner: This is perfect for a busy weeknight when you want something filling and flavorful without the fuss.
Make Ahead
- Leftovers: This reheats like a dream, so make extra and enjoy it for lunch the next day.
- Freezer Friendly: You can freeze portions of this, just skip the cheese and add it fresh when reheating.
FAQs
Can I use a different kind of pasta?
Absolutely! Penne, rotini, or any other pasta will work fine—just adjust the cooking time as needed.
How do I keep the spaghetti from sticking together?
Just stir it a few times while it cooks, and make sure it stays submerged in the liquid.
Can I add veggies?
Yes, throw in bell peppers, corn, or even black beans to make it a bit heartier.
There you have it, a fun and easy One Pot Taco Spaghetti that’s loaded with flavor and cheesy goodness. It’s the perfect mashup for when you can’t decide between taco night or pasta night—why not have both? Enjoy!
Print
One Pot Taco Spaghetti
- Total Time: 30 Minutes
- Yield: 4 servings 1x
Description
This One Pot Taco Spaghetti combines the bold flavors of a taco with the comforting texture of spaghetti, all in one easy dish. It’s a quick, family-friendly meal that’s perfect for busy weeknights.
Ingredients
- 1 clove garlic, minced
- 1/4 cup finely diced onions
- 1 lb lean ground beef
- 1 (1-oz) packet taco seasoning
- 1 (14-oz) can diced tomatoes (with liquid)
- 2 cups water
- 8 oz uncooked spaghetti
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped parsley
Instructions
- Brown the Beef:
In a very large skillet, add the minced garlic, diced onions, and ground beef. Cook over medium heat until the ground beef is browned, breaking it up into crumbles as it cooks. Drain any excess fat from the skillet. - Add Seasoning and Ingredients:
Sprinkle the taco seasoning over the browned beef. Add the entire contents of the canned tomatoes (including the liquid), water, and uncooked spaghetti to the skillet. - Cook the Spaghetti:
Bring the mixture to a boil. Push the spaghetti down so that it is fully submerged in the liquid. Reduce the heat to a simmer, cover the skillet, and cook for about 15 minutes. Stir occasionally to ensure the spaghetti is evenly cooked and remains submerged. - Reduce the Liquid:
Once the spaghetti is cooked, remove the lid and continue to cook for an additional minute to allow any remaining liquid to reduce. - Add Cheese:
Turn off the heat. Sprinkle the shredded cheddar cheese over the top of the spaghetti. Cover the skillet with the lid to allow the cheese to melt, which should take about 2-5 minutes. - Garnish and Serve:
Garnish with chopped parsley and serve hot. Enjoy the comforting flavors of this easy and delicious taco-inspired spaghetti!
Notes
- You can substitute ground turkey or chicken for the ground beef for a lighter option.
- If you like a bit of heat, consider adding a pinch of red pepper flakes or diced jalapeños when browning the beef.
- For added flavor, top with a dollop of sour cream, diced tomatoes, or a squeeze of lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: One Pot
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 520
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg
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