Description
This One-Pot Taco Spaghetti is an easy, flavorful dish that combines the zest of taco seasoning with the comfort of creamy, cheesy spaghetti. Perfect for weeknight dinners, this recipe requires minimal cleanup and delivers a satisfying blend of seasoned ground beef, tomatoes with green chilies, and melted cheddar and Monterey Jack cheeses.
Ingredients
Scale
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 1 packet taco seasoning
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1 (8 oz) can tomato sauce
- 2 1/2 cups water
- 8 oz spaghetti, broken in half
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro and sliced jalapeños for garnish (optional)
Instructions
- Heat the oil: Heat olive oil in a large skillet or deep sauté pan over medium heat.
- Cook beef and onion: Add diced onion and ground beef. Cook for 5–7 minutes until the beef is browned and the onion is softened. Drain any excess grease.
- Add seasonings and liquids: Stir in the taco seasoning, undrained Rotel, tomato sauce, and water. Mix everything well.
- Add pasta: Add the broken spaghetti into the pan and press it down to ensure it is submerged in the liquid.
- Simmer pasta: Bring the mixture to a boil, then reduce heat to low. Cover the pan and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Incorporate cheese: Stir in the shredded cheddar and Monterey Jack cheeses until melted and the sauce becomes creamy.
- Season to taste: Add salt and pepper according to your preference.
- Serve: Spoon the taco spaghetti onto plates and garnish with fresh cilantro and sliced jalapeños if desired. Serve hot.
Notes
- To save time, you can use pre-diced onions and pre-shredded cheese.
- If you prefer a spicier dish, add extra jalapeños or use a hot taco seasoning.
- For a milder version, omit jalapeños and use mild taco seasoning.
- This dish can be made in one pot for easier cleanup.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
