One Pot Taco Spaghetti Recipe

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!

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